The broken crispy bag originated from Anshun, Guizhou. The broken crispy bag is soft, the filling is tender, and the taste is salty and delicious. Because it has a layer, it is called the broken crisp.The broken crispy bag is divided into two types: salty and sweet. The salty broken crispy bags are generally pork, bamboo shoots, and shiitake mushroom stuffing. The sweet crispy bags use bean paste, sesame, peanuts, red beans and other fillings.The method of breaking the crispy bag seems simple. In fact, it is quite particular. What are the techniques of breaking the crispy bag? Lets take a look!
How to make good food
食材面粉750克，猪肉500克，水发玉兰片150克，绍酒、酱油各10克，熟油150克，酵面100克，水发海米、水发香菇各50克，胡椒粉、精盐、A little soda.
Method 1. Cut pork, shiitake mushrooms, magnolia slices, and sea rice into mung bean -sized grains.
2. Inject 50 grams of oil in the wok, boil to 70 % heat, stir -fry the pork, add magnolia slices, shiitake mushrooms, and then add soy sauce, pepper, wine, refined salt and shrimp water, stir -fry the juice shiny oilStay the pan, add Hai Mi and mix well.
3. Add 500 grams of flour to the fermented noodles, and the amount of clean water and water, and ferment for about 3 hours. The remaining flour is 100 grams of refueling and the crispy noodles.
4. Add the noodles and baking soda, rub 30 noodles, press flat, wrap 10 grams of pastry one by one, roll it into a beef tongue shape, roll into a cylindrical shape, fold the two ends and overlap into three layers, then press to press and then press to press the two heads.Roll it into a noodle, cover 25 grams of meat, pinch into a cage -shaped bun, put it in the cage drawer, and steam the boiling water for 15 minutes to cooked.
Sweet and crispy bags
750 grams of ingredients, 100 grams of noodle fertilizer, 500 grams of pork pork belly, 100 grams of peanut oil, 50 grams of sugar, soy sauce, cooking wine, water hair magnolia slices, water mushrooms, green onions, ginger, refined salt, sesame oil, noodle fertilizer, alkali.
Method 1. Chop the lean meat into mud, stir fry the pot and add cooking wine a few times. Add the shiitake mushrooms, Magnolia sliced, soy sauce until golden yellow, and then add onion, ginger juice, sesame oil to mix well to make the meat filling.
2. Add the flour to the sugar, noodle fertilizer, the appropriate amount of warm water and the dough, cover it with a wet cloth, and then add the alkaline water and knead it. Roll it into thin slices.Essence
3. Press the dough, roll it into a dough, cover the stuffing, and steam the boiling water for 10 minutes on the top of the drawer.

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