How to decoct the willow leaf bag_ willow leaf bag pinching \u0026 decoction willow leaf bag_How to do water decoction willow leaf bag


\u0026 nbsp; 3 pictures

\”After sending a willow leaf bag, Many friends are very interested in the pinch of the willow bag. Today I will post the process chart of the willow leaf pinch and the decoction bag I tried last time. \”

The details of the ingredients ingredients

Main material


  • 2 bowls



    A spoon

  • Pork 150g
  • Carrot One small interception
  • shiitake mushroom
  • Other flavors

Fry crafts

Frying craft [ 123]

One hour takes time

  • Ordinary difficulty
  • The practice of decoction willow leaf bag

[ 123]


    Pork chopped into minced meat, add salt, soy sauce, raw powder, pepper noodles and mix well, cut into small grains and carrots together, inverted Stir in minced pork.

  • 柳叶包捏法图解&水煎柳叶包的做法步骤:1


  • Take a large pot, mix the flour, mix with the yeast, and knead it into a smooth and non -sticky hand. Put the dough, then put it in the basin, cover the lid or plastic wrap, static for 1 hour, and ferment to 1.5-2 times large.

  • 柳叶包捏法图解&水煎柳叶包的做法步骤:2


  • Send the dough again, rub it into a non -sticky dough again, divide into several small pieces, each piece, each piece After rubbing the round, roll it into a thin round skin on the middle thick side.

  • 柳叶包捏法图解&水煎柳叶包的做法步骤:3


  • Take a piece of meat in the middle of the skin, fold the dough, and pinch the right end tightly.

  • 柳叶包捏法图解&水煎柳叶包的做法步骤:4


  • Push the inner dough to the right to the first fold.

  • 柳叶包捏法图解&水煎柳叶包的做法步骤:5


  • Then push the dough in the back to the right to the second fold.

  • 柳叶包捏法图解&水煎柳叶包的做法步骤:6


    Reincarnation pinch the folding son.

  • 柳叶包捏法图解&水煎柳叶包的做法步骤:7


    After closing the mouth

  • 柳叶包捏法图解&水煎柳叶包的做法步骤:8


    Put some oil in the pot, after heatingAfter the bottom is a bit hard, pour the flour water (1/3 of the buns), increase the fire slightly, and then close the pot for about 10 minutes until the water is dry.

  • 柳叶包捏法图解&水煎柳叶包的做法步骤:9


    1) Use boiling water to glycog, wait for the water to cool to about 35 degrees, put the yeast into the water, and then pour it again.In the flour, the dough can be sent faster.

    2) After turning off the fire, you should simmer for another 3 minutes to open the lid to make the dough fuller without shrinking.

3) Use thin flour water instead of water. The bottom of the fried buns will have a layer of thin crispy ice flowers, and the ratio of flour and water will be 1:10.


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