2. Knead the dough by hand, cover with a damp cloth and let it rise in a warm place.
3. The filling material. It's the same amount as you would use for a plate of ants on a tree.
4. Soak the vermicelli in boiling water and drain. Lean meat cut into mince, add soy sauce, wine, chicken broth, starch marinade,
Other ingredients were cut up, pan fried into the vermicelli minced meat filling.
5. Dough fermentation to two to three times the size can be.
6. Punch down the dough, roll it into long strips, and cut into pieces.
7. Sprinkle flour on the surface of the board, cut the dosage downwards, dip it in flour, press it with your palm, and then roll it out with a rolling pin to form a round sheet of dough, one by one.
8. Wrap the meat filling.
9. Steam the grid on a semi-wet cloth, steamer pot of boiling water, while wrapping the buns on the steamer on the second rise.
After the steam on high heat, turn to medium heat and steam for 15 minutes.
1. Ingredients: carrots, vermicelli, beancurd, shrimp, flour, yeast; seasoning: salt, cooking oil, green onion
2. soften the vermicelli in warm water, chopped; shrimp soaked in warm water for 5 minutes, dry;
carrots, washed and peeled, chopped into small dices and spare.
3. Soak the diced tofu in lightly salted water for 5 minutes.
(Soak in lightly salted water to make the tofu more resilient)
4. Put oil in a pot, and sauté the diced carrots in the pot, then set aside.
5. Put all the ingredients into a container, add salt, chopped green onion and mix well.
6. Make the dough, roll it out and put in the filling, then fold it into buns.
7. Cage drawer on the carrot slices, put the wrapped buns, high heat steaming 15 minutes.
1. white flour moderate amount, cornmeal is one-third of the amount of white flour and then stirred
2. yeast half a bag with warm water and slowly poured into the flour to form small lumps first
3. will be small lumps of dough kneaded into a large dough molasses until the open
4. two hours after the fermentation to the out of the face of the honeycomb eye shape, indicating that the face is open and can be worked
5. Cut three fat and seven lean pork into slightly larger cubes
6. Add thirteen spices, soy sauce, sugar, chopped green onion, chopped ginger, a piece of bean curd milk, and a little bean curd broth
7. Stir well and let it stand for 40 minutes to taste
8. Chop the cabbage into minced cabbages
9. Blanch the vermicelli noodles, and then mince them
10. Squeeze out the water from the minced cabbages, and then mix them with the oil
11.
11. After the cabbage is mixed with the oil, add the vermicelli into the cabbage, then add the diced meat and mix well together.
You can add more salt according to your personal taste
12. Knead the dough and exhaust it
13. Knead it until it becomes a smooth dough and let it rise again for 15 minutes
14. Knead the dough until it becomes a suitable size
15. 15. Cut the dough into similar sized pieces
16. Roll out the cake and fill it with the filling, wrap it up
1. Put yeast in the flour, add water and form a dough, then let it ferment.
2, vermicelli let go in a pot of water to cook soft, fish out of the cool water, dripping water, slightly cut into pieces to spare.
3, green onions cut scallions, ginger and garlic also minced.
4, frying pan oil, oil hot, put garlic, ginger and onion minced incense, turn off the heat,
Put the meat and vermicelli, chopped green onion, salt, soy sauce, soy sauce, white pepper, sesame oil and stir evenly into the filling.
5, the hair to double the size of the dough, rolled into a long strip, divided into a number of small squeeze, pressed flat, rolled into a round piece,
Packed into the filling, wrapped into a package, one by one, into a greased steamer, wake up for 15 minutes, turn on the heat,
steam on the steam after the turn to the medium heat steaming for 20 minutes or so (mainly depends on the size of the packet), steamed, turn off the heat, and then simmer for 2-3 minutes. Lift the lid can be.