Materials:

Minced meat, pork belly, leek, flour, baking powder, salt, soy sauce, sweet noodle sauce, cooking wine, onion, ginger, chicken essence and sesame oil.

Practice:

1. Wash pork belly and cook it in a pot.

2. Cut the cooked pork belly into small pieces

3. Pork belly with minced onion and ginger and sweet noodle sauce.

4. Mix minced meat and pork belly with salt, soy sauce, minced onion and ginger, cooking wine and chicken essence, then add chopped leek and sesame oil and mix well.

5. Add baking powder to flour to form fermented dough, knead it evenly, add the agent, roll the skin and wrap it into steamed buns.

6. Steam on the steamer 15 minutes, ok.

Sauced meat Kao steamed bun

Materials:

Ingredients: flour (self-raising flour) sauce pork, Chinese cabbage, horseshoe, mushroom, egg, seasoning: salt, soy sauce, spiced powder and sesame oil.

Practice:

Add star anise, cinnamon bark and onion ginger to pork belly, cook and dice, stir-fry onion ginger and garlic, add allspice powder and sweet noodle sauce, and stir-fry to obtain sauce meat;

Put the flour into a basin, use cold water to make dough, and then stir it for about 1 hour for later use;

Blanching Chinese cabbage, chopping, adding water chestnut, mushroom and minced meat with sauce, adding salt, spiced powder, soy sauce and sesame oil, and stirring evenly;

Take out the dough, pack it into stuffing, and make it into a green steamed bun. Preheat the oven at 240-260 degrees, brush the oil in the baking pan, put the steamed buns in, respectively spread a layer of egg liquid, and bake for 10 minute.

Steamed bun with milk and yellow stuffing

Materials:

5 eggs, powdered 125 g, custard powder 25 g, milk 250 g, melted cream 125 g, and fine sugar 400 g.

Practice:

1. Add the eggs once 1 one by one into the material 2, and adjust it to be stubborn.

2. Heat the milk and cream in water, add sugar to the milk and stir until the sugar melts.

3. Add the egg paste prepared by the method of 1 into the pot, stir it continuously with a wooden spoon, and heat it until it is gelatinous.

Steamed bun xianrouxian

Materials:

600g ground meat, 6g salt, 6g sesame oil18g monosodium glutamate, 6g soy sauce18g salad oil, 30g onion120g.

Practice:

1.) Add salt to ground meat, stir and beat until it is sticky.

2.) Chop the onion and add the material 2 into the minced meat and mix well.

Kao steamed bun

Materials:

500g fresh pork, soy sauce 1 tablespoon (15ml), salt 1 teaspoon (5g), chopped green onion 1 teaspoon (5g), and 2 tablespoons oil (30ml).

Practice:

Chop fresh pork into minced meat, mix with soy sauce, oil, salt and chopped green onion. Roll the mixed flour into a steamed bun skin and wrap the stuffing in the flour skin.

Coat the iron plate of the oven with oil, and put the steamed buns one by one, which can be sprayed with water and oiled. Preheat the oven to 180 degrees for 5 minutes.

Put the baking tray filled with steamed buns in the first baking 10 minutes, then take it out for spraying water and oiling, and turn the bottom of steamed buns around to prevent sticking.

Then close the oven door and continue baking for 10 minutes. When the oven "ding" again, the steamed buns will be cooked.