A 48-year-old Yu Dianhe is such an old Dalian. She abandoned the convenient and high-yield industrial production method of the bun, and only fascinated the traditional old craftsmanship of seaweed bun. Introduction to Yu Dianhe: The seaweed bun needs to be steamed and combined with the technique. The outer skin of the bun is made with cornmeal and mung bean noodles, because the adhesion of pure cornmeal is not particularly good, so the hand must be fast, so wrap it up. It is smooth and porcelain. Also, pay attention to the thickness of the outer skin. If the skin is thick, it will affect the taste. If the skin is thin, it will easily leak. Wait until the cornmeal cake is branded on both sides, one side is gold red and the other side is golden yellow. Subscribe to us :https://goo.gl/wHQT2E Facebook: https://www.facebook.com/MoreBridge/?... #Dalian #Seafood #Ergeng
一面酥脆一面软糯，这鲜美的海菜饼子让人回味无穷 | 二更 - YouTube |
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| Education | Upload TimePublished on 12 Mar 2019 |
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