Sioux meat mooncake
By VicentaLakin
This is the first time this is the first time, and the first time it's ever been made, that this is the first time it's ever been done, and it's the first time it's ever been done, but it's changed once this year, and it feels better to eat it than it is to eat it。
Recipe Recommendations
- low-gluten flour 200g
- high-gluten flour 50g
- lard 50g
- water 100g
- eggs one
- pork belly 1 block
- chives
- dried chili one
- Jiang 1 small piece
- garlic 2 cloves
- salt 1 teaspoon
- soy sauce 1 teaspoon
- cooking wine a little
- white pepper a little
- oyster sauce half a teaspoon
- salty and fresh
- roast
- several hours
- senior
Steps for Sioux meat mooncake
1
Preparatory work for water-coated oils: materials prepared。
2
Pig oils are added to flour, evenly, and then water is added to flour a little bit。
3
Scratch some of the muscles, cover the film, and do it once after 30 minutes。
4
Oil coating preparation: materials prepared。
5
Pig oil in flour。
6
Flattening。
7
Get your food ready。
8
Five flowers to pieces。
9
Onions of ginger pepper cut。
10
Down into a bowl。
11
Add a spoon of salt, always a spoon of tea, a little of wine, a little of white pepper, and a half a spoon of platinum。
12
Smuggle to the top。
13
Smuggle it up, cover it and freeze it for half an hour。
14
Water and oil coatings are long。
15
it's divided into 20 g of water and 10 g of oil。
16
Take a waterlid flattening。
17
Put it in oil。
18
Take it easy。
19
Finally wrapped。
20
A little round。21
Shut up and flatten。
22
Zip it up。
23
Start with a roll。
24
Roll it up。
25
Over and down。
26
Press down with your hands。
27
Then fold it up。
28
A little bit more flattening。
29
All over。
30
Scratch。
31
Take a drop。
32
Squeeze with the tiger's mouth。
33
A little cake with a crutches。
34
Seal it down。
35
180 degrees, 10 minutes. Take it out and go on for 10 minutes. Just turn around for another 10 minutes。