Quick-frozen steamed buns are a kind of fast food. After thawing, they can be eaten by steaming in a pot for a few minutes, not more than 11 minutes at most, otherwise the taste of steamed buns will be affected. In addition, a proper amount of water can be added when steaming steamed buns, so that the water in steamed buns will not be excessively lost. In addition, if the taste is monotonous, the steamed buns can be fried for a few minutes.

1. Heat the hot oil in the pot until 71% or 81% is hot, and turn the heat down for about 4 or 5 minutes.

2. Add water to make the steamed stuffed bun look less than 1/2, and turn to medium heat to cover the lid.

3. When you hear the crackling sound, please turn down the fire until the water is dry, so you can take it out and sprinkle chopped green onion to eat.

dough: 151g of medium gluten flour, 75g of clear water and 2g of salt.

soup stuffing: 311g of pork stuffing, 211g of jelly, 5 shallots, 1 ginger, 2 tablespoons of soy sauce (31g), a little salt, 3g of beef powder or chicken essence, 3g of sugar, 2g of white pepper and 21g of sesame oil.

dipping sauce in the small cage: 21g of tender shredded ginger and 21g of aged vinegar.

Step

1. Add 2 spoonfuls of soy sauce and 21g of sesame oil to the meat stuffing, and stir in one direction with chopsticks to make the meat stuffing stiff and greasy.

2. Cut the shallots into small pieces, cut the ginger into powder, put it in the meat stuffing with beef powder (or chicken essence), sugar and white pepper, and stir well.

3. Cut the frozen skin into diced pieces, put them in the meat stuffing and sprinkle with a little salt.

4. stir the jelly and the meat stuffing with chopsticks fully, so that the jelly powder can be evenly distributed in the stuffing.

5. Add salt to the medium gluten flour and stir it with chopsticks.

6. Pour clear water into the flour and stir it with chopsticks into a flocculent shape like snowflakes.

7. Mix the dough by hand until the surface is smooth, cover it with a layer of cloth and let it stand at room temperature for 25 minutes.

8. Check whether the dough is loose: press the dough with one finger. If its surface does not rebound, it means that the dough is already loose. This way, when rolling the dough, the dough will not shrink.

9. Divide the loosened dough evenly into 31 portions and roll it into a dough sheet, the thickness of which is similar to that of dumpling skin. Put stuffing on a dough, drag the dough with your left hand, and wrap the stuffing with your right hand by pulling, pushing and pinching.

11. when the last pleat is pinched, the pushed-out part in front is stuffed in and sealed.

11. put water in the steamer, brush a thin layer of oil on the drawer, and put away the steamed buns.

12. Steam on high fire for 5 minutes, then wait for 1 minutes after turning off the fire to take it out. The steamed buns with rich and delicious soup are ready. [6]