Winter melon scalds bread, and the skin is soft and the stuffing is fragrant. Do you know how to make it? If you want to make the boiled bread delicious, roll the dough. "All dead noodles", good practical operation, thin skin and many fillings. However, steaming is different from boiling, and rolling dough is hard to digest, especially when there are old people and children at home. All-hot noodles, taste good, and the strength is soft. However, it is inconvenient to package in the middle and late stage, and it is easy to break the skin and expose the clues. The juice is drained, and the life of the boiled melon with exposed juice may be exhausted.

The production process of boiled bread in Donggua 1 uses 500 grams of gold coins from pig's back buttocks, which is a huge piece of pork. Because of fitness exercise, it tastes particularly strong and tastes the best.

2. Cut the lean pork into small meat particles with the size of 1cm; Ginger is cut into extra fine ginger foam, and you can't see ginger if you eat ginger. Put them into a stuffing mixing basin, add 30g of soy sauce, 5g of soy sauce, 5g of oil consumption10g, a small amount of rice wine10g, a small amount of white pepper, and a small amount of thirteen spices, fully mix, then seal the surface with 30g of edible oil, nourish and prevent dryness, and marinate for more than 2 hours. Remember to cover the fresh-keeping bag and put it in the refrigerator in summer.

3, similar to 30 minutes, the meat is marinated, and the dough is gradually solved. 250 grams of wheat flour and 50 grams of sticky rice flour are mixed evenly and put into the washbasin. Prepare boiling water180g in advance, air it a little, about 90 degrees Celsius, and pour it into wheat flour in a trickle. While pouring it, stir it quickly with chopsticks, and iron out even flour wadding, which can be used by people to synthesize batter. Another 300 grams of wheat flour, add 150 grams of warm water to synthesize batter. The two kinds of batter are mixed together again, kneaded into a well-proportioned and meticulous dough, covered with a fresh-keeping bag on the surface, and the indoor temperature is raised for about 30 minutes.

4, the amount of shallots should be slightly larger, and the aroma is strong. 30g of shallots, cut into thin shallots, put into well-preserved meat, and add 3g of salt, 3g of white sugar, 2g of chicken essence or powder (optional), scallion oil10g (optional), pepper oil10g (optional) and sesame oil10g. If there is no ready-made oil onion and pepper oil at home, replace it with equivalent cooking oil.

5. After peeling and removing the pulp, the east melon is made into small diced melon with the size of 1cm.

6. Knead the rolling dough evenly again, knead it into strips, cut it into small flour paste of 30g/piece, and spread it into a thin dumpling skin with a little thickness in the middle.

7. Burn the boiling water in advance and wait for the pot. Pour the dumpling skin into the appropriate diced East melon, then into the appropriate diced elbow stuffing with sauce. Be careful to close the mouth of the steamed stuffed bun, pour it into the steamer, and wrap up your own brand name of East melon.

8. It becomes popular. When the hot water in the pot is boiled in an instant, the steamer is directly used in the pot, and it becomes popular. After cooking 15min, you can enjoy this delicious instant noodle package.

9. Enjoy while serving hot food. Take a bite of the slightly hot Donggua bag, and all the sauces will explode. The full meat is strong in sauce flavor and the Donggua is elegant in fragrance. This is the happiness that everyone should really enjoy!