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\”This pork locust flower big bun is so delicious. The fragrance of biting a mouthful of flesh and the faint sweetness in the locust flower, it is really good. And it still uses old noodles and flour fermented dough. The buns made much better than yeast. Refrigerate or freeze in the refrigerator. After taking it out with a microwave oven, it also has a new taste. \”
The details of the ingredients
The main ingredients
- [ 123] One hour takes time
Ordinary difficulty
The practice of pork locust flower big buns
- 1
- Wash the pork first.
- Cut into a small diced, add cooking wine, old soy sauce, raw soy sauce, sweet noodle sauce.
- Huaihua took out the freezer from the refrigerator.
4 [12 123] Squeeze the water.
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5
Mix the locust flower and meat filling.
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6
The shallots and ginger are cut into broken end and put in the meat filling.
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7
Put in peanut oil, salt, pepper, MSG and mix well.
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8
Flour, noodle fertilizer and water, and dough, about 3 hours to twice the size. Add a little noodles and knead the flour.
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9
Rubbing the growth strip, cut into a uniform dose, press flat.
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10
Roll into a slightly thicker skin in the middle.
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11
Put the meat in the middle of the skin.
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12
Pinch into a uniform fold, and the closed mouth should be tight.
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13
Put the buns in the steamer and the cold water pot.
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14
Boil the fire for 25 minutes. Sbin for 3 minutes.
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15
Dry it into the disk to eat it.
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