bao bun recipe

Crystal bun

VicentaLakin

The bun is our traditional breakfast food, and the bun is made up of two parts of the skin and the platinum, in which it is made so badly that it directly affects its taste. Full-sized, white-skinned and soft-sniffed buns are very popular with clients, and to be prepared, they need to be combined with special powdered powdered with seaweed buns。

A fan bag

VicentaLakin

Smelt

VicentaLakin

Pumpkin

VicentaLakin

Water buns, not a simple food for me, are the memories of childhood, remembering that there were two roads to school when I went to school with my mother, and that there were two roads to school with cones ice cream, and that there was one road with an ice cream bag and an ice cream road, and that every time I passed, my mother sat on my bike with her hands covered, told me that ice cream was sold out and had a water bundled road, and that every time I passed, my mother always bought me a few plugs, so that if I thought about water buns, the memories could go back to that age, that road, the bakery. It's not the same thing, either in practice or in materials, that Fujian's bag is different from Shanghai's. I don't like Shanghai's buns, I've got enough gravy, I'm tired of eating too much, and I prefer Fu's buns because they have a thick base, they bite down, they're fermented soft, they're salty, they're salty, they're fertilized, and they're fertilized and I always like to make buns, and I always feel like I've got a bag, but I've got a bag that looks like a bag, don't always be a bun, don't be a bun, don't be a bun, don't be a bun, don't be a bun, don't be a bag, don't be a bag, don't be a bag, don't be a bag, don't be a bag, don't be a bag, don't change the way, you can make it at home

Shantung gravy bun

VicentaLakin

Shandong is a home where we will never be let go, where people have a familiar and passionate smell of the grass, and where the taste of good food lingers at the bottom of your heart. So that's what the cabbage buns on our table used to do, and Dad used to say that the meat would have to be a product of the times, and now it's a uniquely delicious representation, and it's not that easy to change, but it's fine. The town of Shen, which is called a big steam, I follow my father's call: the cabbage bun。

Bean bag

VicentaLakin

Hot noodle bun

VicentaLakin

Pork gravy bun

VicentaLakin

The pickles are one of my favorites. The body is extremely good when it is rich in flesh and mouth and is rich in thick fibres. And because it is easier to identify and pick and to wash than can be found in veggies, it is more attractive to family members. Fresh pickers are better in clean fields where there is no contamination. Our wild cuisine is picked at the village aunt's vegetable farm, which is truly clean green vegetables。

Fresh meat buns

VicentaLakin

Pumps -- the bottom of the crumbs, the soft skin, the fragrance of the fragrance, and the thick sesame and onion fragrance mixed together。

I'll be back

VicentaLakin

MAESTRO, FIVE ROWS OF GRASS, FIVE SQUARES OF GRASS, LONG-LIVED VEGETABLES, NINE HEAD OF LION GRASS, AND HORSE CUISINE. IT'S A PYROLYSIS EFFECT. FRESH HORSE TEETH CAN MAKE SOUP, MIX. AFTER THE TAN, YOU CAN USE IT AS A PIE. FLOAT FOOD: 150 GRAMS OF CONDENSED FLOUR, 600 GRAMS OF WATER, 50 GRAMS OF MILK, 15 GRAMS OF SUGAR, 5 GRAMS OF YEAST, PATE FOOD: 100 GRAMS OF HORSE GRAVY, 400 GRAMS OF MEAT, 100 GRAMS OF ONION, 20 GRAMS OF GINGER, 20 ML OF WINE, 30 ML OF RAW SALT, 10 GRAMS OF SHRIMP RICE, 30 GRAMS OF COOKING OIL。