Chinese Food
Quicksand bag video | daily recipe
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Liushabao is a must for vegetables to go to the teahouse. The most special and essential part is its stuffing. Because the salted egg yolk is added. The taste is slightly Sandy. It's a little salty in the sweet. It's really fragrant. Welcome to the pattern kitchen of vegetables. Eat three meals a day. Weibo number - the kitchen of vegetable pattern can have more communication with vegetable.
Cooking ingredients
Cooking Steps
Step1:The fermented vegetables used an oven. The temperature was 65 ℃. The fermentation time was 30 minutes. If you don't have an oven, you can use the normal temperature fermentation method - put the dough sealed with plastic wrap in a warm environment. Ferment for 30 minutes. When it's cold, it's 4050 minutes. The dough will swell twice. That's OK.
Step2:The round quicksand stuffing. Remember to put it back in the refrigerator for freezing. Take it out before the bag.
Step3:Put the steamed buns into the steamer. Don't fire in a hurry. Wake up 15 minutes later. Then boil them with water and steam them on medium fire for about 10 minutes. Too much fire may cause topping or stuffing explosion.
Step4:Don't open the steamer cover immediately after turning off the fire. Keep it stuffy for 3 minutes. Then get out of the pot. The pot will swell and shrink soon. The skin will wrinkle.
Step5:The quicksand bag just came out of the oven. If you can't wait for a bite, you'll get it. Its stuffing is flowing and hot. It should be gently broken off. Blow it. First suck a mouthful of quicksand. Then swallow it.
Cooking tips:Welcome to the pattern kitchen of vegetables. Eat three meals a day. Weibo number - the kitchen of vegetable pattern can have more communication with vegetable. There are skills in making delicious dishes.
