bao bun recipe

Pancake

VicentaLakin

It's a feeling of happiness to let family eat their own hand-made pancakes

Beef onion cage

VicentaLakin

It's home-grown, easy, delicious.

Pancake box

VicentaLakin

The corn bread that came out on 1 June was almost identical to that practice, unlike the one that was made of water, which was the result of the fact that the berylliards were evaporated by accident and became black, which made them difficult to eat。

Microwave meat cage

VicentaLakin

Keep testing the Lord Grant's microwave, and I've tried a shrimp gin mushroom, and I've seen a lot of microwave recipes, and no one seems to have tried the steam buns, and I want to try. Last night we made up our faces, fixed our meat pies, and this morning we tried the microwave cages to see if we could get a soft, noisy bun. I'm actually holding my heart, because I haven't done it, and if it doesn't work, there's no breakfast. So, two hands, one fry and one steam, and it's a surprise

The bouquet

VicentaLakin

Homemade buns

VicentaLakin

Fork buns are a common snack for tea, and many people like the taste of salty sweets. Fork buns sold outside rarely tasted granular meat, mostly made of fork sauce, and a little fork meat seemed to be present. If you want to eat a very meaty fork bun, you have to make it yourself, not only healthy but especially delicious. Fork sauce can be made by itself or made with Li Jin-chul fork sauce, and fork meat can be picked up one day in advance。

Poor corn bread

VicentaLakin

When I remember things at a very young age, if I could eat white bread, it would be New Year's Eve, and the corn paste is the most common and common staple daily. As life grows better, so does the old tea and bread, especially the jade bread, which I love most today, which is the corn paste that my sister in the countryside has grown, which is the more ecological food。

A radish meat bun

VicentaLakin

Dry onion pork buns

VicentaLakin

I used to make buns with fresh onions, and in March, the dry onions were tanned, and a large pile was added to the pie. The kids at home love-- they like to dig and eat

Xinjiang lamb roast bun

VicentaLakin

Baking is Xinjiang food. It's like Samusa, which is different from Tianjin's bun, Yanzhou's bun, Beijing's bun, Shanghai's bun, Henan's bun. The general buns are made of fermented flour, so many of the buns are fermented with alkalis to remove the acid from fermentation. Then Tinjin's buns were half-haired, so they were thin and soft, and Shanghai's frying buns were fermented and dead, so they were thin and flaming. And Xinjiang's baked buns are different, and he uses dead faces, but its wraps are simple: they fold them with their skins, and then roast them in the pits. I'm writing about the oven version, and I'm gonna write down how to cook with a pan。