The practice of sauce beef bag_How to make sauce beef bags

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Pour the milk that melts the yeast into the large pot into the large pot into the large pot into the large pot into the large pot into the large basin into the large basin into the large pot. Inside, add flour and stir into flocculent, then rub it into a ball, cover it with plastic wake for an hour.

Wake up for an hour, which is like this.

After the face is on, prepare the stuffing. Cut the beef into a big diced.

Cut the ginger, shallots, coriander into a small diced.

Put the beef pieces into the wall breaking machine into mud.

Add onion ginger coriander to continue to beat, which will be more delicate and even!

Land -in microwave oven for 90 seconds. Why add lard? Because I do n’t have broth, and because the beef I use is all thin (my son and I do n’t eat fat), it will be more hard with lean meat, so adding lard water will make the filling more tender.

Pour the lard in and stir in one direction. Add salt, thirteen incense, and pepper to continue stirring, and add appropriate water into the beef in three times.

This is the stuffed stuffing material, which can be paste. Be sure to be a direction when beat!

The dough has been sent to nearly twice as large.

Display the dough, cut into small doses, and roll it into the middle thickness in the middle, thin and round outside shape.

Pack the beef filling and make a bun shape. Start steaming cold water, steam for 20 minutes, and simmer for 3 minutes. (I am the first time I made a bun by myself, so the shape of the bun is not very good, forgive me.)