Chinese Food
A few blocks of broken crispy steamed buns
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The reason for the name of the bun is that it has a clear skin layer. It tastes crisp, fragrant and soft. It's not only good for filling, but also good for filling. Especially for this skin, it's a few streets away from the common bun skin. It's suitable for filling of various flavors. It's a special food in Yunnan.
Cooking ingredients
Cooking Steps
Step1:Soak mushrooms in advance and chop them. Chop the meat. Keep half of them for later us
Step2:Heat the other half of the meat pot, add the ginger powder, put the meat foam into it, stir fry the color. Add a bottle of white wine, stir fry the fragrance, add sugar, raw soy sauce, stir fry the old soy sauce for a while
Step3:Then pour it into Lentinus edodes. Add some salt and starch. Stir well for use
Step4:Put a proper amount of dry flour in the bowl. Salt 12g. Heat the oil in the pot. Pour it into the flour and mix it to make a paste. The lard is more fragrant and Hui people can use ordinary oil. The filling is also adjusted according to their own taste
Step5:Water, yeast, sugar, salt and oil are stirred evenly. Add flour and stir to form floccules. Then knea
Step6:Ligh
Step7:Roll out the noodles, spread a layer of pastry, then cut some fried foam and put it in. It's more fragrant
Step8:Roll up. Rub lon
Step9:Cutting agen
Step10:Press both ends to the middl
Step11:Roll out the stuffing. Make it thicker. It's delicious
Step12:Just wrap it. Don't fold it. Too much affects the tast
Step13:Put it in the pot and ferment until it's sof
Step14:Ferment well. Steam directly. 15 minutes after water is boiled. Simmer for 5 minutes after turning off the fir
Step15:Out of the pot. It's called a fragrance.
Step16:A sense of hierarchy is neede
Step17:We need to break the skin to prove stratification.
Cooking tips:There are skills in making delicious dishes.
