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

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.
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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.

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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.

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

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

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

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  Reincarnation pinch the folding son.

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  After closing the mouth

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  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.

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  Tips

  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.