Materials

Powder 500 grams, 500 grams of pork sandwich meat, 200 grams of pork skin jelly

Practice

1. mixing stuffing Ingredients: salt, monosodium glutamate (MSG), sugar, cooking wine, small milled sesame oil, ginger, chicken broth Mixing stuffing to mix well, but also to wrestle the stuffing to the pot, during which three times chicken broth should be added.

2. and noodles noodles + water, noodles more water, water more noodles, huh. Then you have to knead vigorously, three light essentials: hand light, face light, basin light. Knead the surface to be "zhou" a moment, (zhou, that is, let stand for a while) Wrestling, its role is to make the bun skin more tendon, better taste. After kneading and wrestling, the noodles are ready.

3. Rolling out the dough Pulling the dough, that is, pulling the dough into even-sized pieces and pressing it into sheets Rolling out the dough into a round shape, the skin should be thin and even

4. The filling is too much for the buns.

5.5 Steaming After the water boils, steam the buns for 13 to 15 minutes. The steamed buns look like lanterns and chrysanthemums. After the heat dissipates, the skin of the bun will become hard, and it will not look like a lantern when you lift it up. However, when placed flat, they still look like chrysanthemums.

6. The last process ---- eat eat open soup steamed buns also need to comply with the code of practice, or scalding can be blamed on me Gently lift, slowly move; first open the window, and then drink the soup; a mouthful of boredom, full of flavor! Open the window, that is, first bite the skin to open a mouth to suck out the soup in the buns to drink, if the buns are hot, do not forget to blow first

Materials

500 grams of flour, 500 grams of pork sandwich, 200 grams of pig skin jelly

Practice

1. When mixing the filling should be stirred evenly, but also the filling to the basin, during which to add three times the chicken broth.

2. and noodles noodles + water, noodles more water, water more noodles, huh. Then you have to knead vigorously, three light essentials: hand light, face light, basin light. Knead the surface to be "zhou" a moment, (zhou, that is, let stand for a while) Wrestling, its role is to make the bun skin more tendon, better taste. After kneading and wrestling, the noodles are ready.

3. Rolling out the dough Pulling the dough, that is, pulling the dough into even-sized pieces and pressing it into sheets Rolling out the dough into a round shape, the skin should be thin and even

4. The filling is too much for the buns.

5.5 Steaming After the water boils, steam the buns for 13 to 15 minutes. The steamed buns look like lanterns and chrysanthemums. After the heat dissipates, the skin of the bun will become hard, and it will not look like a lantern when you lift it up. However, when placed flat, they still look like chrysanthemums.

6. The last process ---- eat eat open soup steamed buns also need to comply with the code of practice, or scalding can be blamed on me Gently lift, slowly move; first open the window, and then drink the soup; a mouthful of boredom, full of flavor! Open the window, that is, first bite the skin to open a mouth to suck out the soup in the buns to drink, if the buns are hot, do not forget to blow first

Materials

500 grams of flour, 500 grams of pork sandwich, 200 grams of pig skin jelly

Practice

1. When mixing the filling should be stirred evenly, but also the filling to the basin, during which to add three times the chicken broth.

2. and noodles noodles + water, noodles more water, water more noodles, huh. Then you have to knead vigorously, three light essentials: hand light, face light, basin light. Knead the surface to be "zhou" a moment, (zhou, that is, let stand for a while) Wrestling, its role is to make the bun skin more tendon, better taste. After kneading and wrestling, the noodles are ready.

3. Rolling out the dough Pulling the dough, that is, pulling the dough into even-sized pieces and pressing it into sheets Rolling out the dough into a round shape, the skin should be thin and even

4. The filling is too much for the buns.

5.5 Steaming After the water boils, steam the buns for 13 to 15 minutes. The steamed buns look like lanterns and chrysanthemums. After the heat dissipates, the skin of the bun will become hard, and it will not look like a lantern when you lift it up. However, when placed flat, they still look like chrysanthemums.

6. The last process ---- eat eat open soup steamed buns also need to comply with the code of practice, or scalding can be blamed on me Gently lift, slowly move; first open the window, and then drink the soup; a mouthful of boredom, full of flavor! Open the window, that is, first bite the skin to open a mouth to the buns in the soup sucked out to drink, if the buns are hot, do not forget to blow first