[the practice of steamed stuffed bun of stuffing of horn of Xianggu mushroom beans] how does _ of _ bag steamed stuffed bun make – Posted bywh1 2019年5月15日 Leave a comment on [the practice of steamed stuffed bun of stuffing of horn of Xianggu mushroom beans] how does _ of _ bag steamed stuffed bun make – Article introduction1000 beautiful community of Shanghai Steamed stuffed bun can say a kind of traditional cooked wheaten food that is China, rise quite with the steamed bread, more people can like to eat steamed stuffed bun. Because steamed bread of unlike of steamed stuffed bun has a taste only in that way, steamed stuffed bun has a lot of different stuffing to expect, and the steamed stuffed bun that each person can choose different type according to his taste. The steamed stuffed bun of stuffing of horn of Xianggu mushroom beansForum of Shanghai noble baby Should many people had eaten, the taste of this steamed stuffed bun is more distinctive, what can the practice that can you be steamed stuffed bun of stuffing of horn of Xianggu mushroom beans be? Advocate makings flour 500 gram steaky pork horn of 200 grams beans 100 grams Complementary makings red turnip a Xianggu mushroom 4 green Chinese onion cooking wine of oily salt of a few of right amount dry chili gives birth to Chinese prickly ash of a ginger a few condiment of dumpling of steamed stuffed bun of the pink that take chicken The practice measure that big flesh of fabaceous horn Xianggu mushroom includes 1Love Shanghai is the same as edition of city mobile phone . Oneself like to use old range leaven dough such evaporate go outShanghai noble baby The steamed bread flavour that come is more delicious. Ferment 8 hours of above. For face skin more loose remember among knead undertake 2 times fermenting. . 2.steaky pork chop the cooking wine that add salt often smokes balm souse to reserve, water of scald of fabaceous horn Xianggu mushroom gives a few dribble are added to be able to let fabaceous horn become emerald green in boiler, , fabaceous horn and Xianggu mushroom drop do moisture and carrot to cut little grain, green ginger is mincing put into other complementary makings 3.Oil waits to a few oil in boiler 7 put Chinese prickly ash to do chili to explode into heat a Chinese prickly ash of fragrance fish out and chili oil take the advantage of heat to be spilled in meat stuffing on mix divide evenly can 4.The dough that has sent is added right amount alkaline counteract acidity, , after noticing dough dissections, appear not quite not small beehive state can, if a honeycomb-like thing is too big,express already alkaline those who put is insufficient. . If fruit is honest won’t usable An Jifa method of ferment pink leaven dough very simple 5.the agent with even size of dough make it child 6.Roll became the thin face skin on intermediate webbing to be able to be wrapped. 7.The steamed stuffed bun that has wrapped is put on bamboo or wooden utensil for steaming food to wake 15 minutes to leave1000 beautiful nets of Shanghai Igneous evaporate 40 minutes can. 8.Boiler is uncovered after dichotomy clock stopping after involving fire, give boiler, for nothing fat fat Sweet clew Fabaceous horn must be done adequately ripe just but edible, not ripe beans horn will be toxic. Scald joins alkaline white of one gram edible when fabaceous horn, pass with glacial water immediately after scald is good cool can letShanghai joins friendly community to touching with the city Fabaceous character facial expression is greener. It is better to freeze to be cut again before the flesh cut.