Shengzhou specialty snacks 1. Stuffing.
Ingredients: Pork Ingredients: salt, monosodium glutamate, sugar, cooking wine, sesame oil, Jiang Mo, chicken soup.
When mixing the stuffing, stir it evenly, throw the stuffing into the basin, and add chicken soup three times.
Delicious Shengzhou Steamed Buns
Second, mix noodles.
Noodles+water, noodles drink more water, noodles drink more water, hehe. Then rub hard, three essentials: hand light, face light and basin light.
Kneading should be "noon" (noon, that is, let it stand for a while)
Noodles, its function is to make steamed stuffed bun skin stronger and taste better. If you fall behind, the noodles will be ready.
Third, roll the skin
Pulling the lapel means pulling the noodles into a uniform size.
Crush into pieces
Roll into a circle, and the skin is thin and even.
Fourth, steamed stuffed bun
It's not delicious without stuffing, but it can't be wrapped with too much stuffing. You see clearly, so many are just right.
Verb (abbreviation for verb) steaming
After the water is boiled, the steamed stuffed bun will be cooked in 13~ 15 minutes. Steamed buns are held up like lanterns and put down like chrysanthemums.
When the hot air dissipates, the steamed stuffed bun skin will harden, and it won't look like a lantern when it is lifted. However, it is flat like a chrysanthemum.
Sixth, the last process-eating
I should also follow the operating rules when eating the soup packets opened in Kaifeng, otherwise I can be blamed for scalding them.
Lift gently and move slowly;
Open the window first, then drink soup;
A stuffy, full of fragrance!
Opening the window is to bite the skin off first.
Suck the soup out of the steamed stuffed bun and drink it. If the steamed buns are hot, don't forget to blow them first.
500g of flour, 500g of pork sandwich and 200g of pigskin jelly.
condiment
0.25g of salt, 0.75g of sugar, 0.25g of monosodium glutamate, 0. 1 g of soy sauce, 0. 1 g of oil, 0/0g of Jiang Mo/kloc-0, a little pepper and 0.5g of yellow rice wine.
working methods
1, chop the sandwich meat into powder, freeze and cut into pieces, add seasoning and mix well to make stuffing;
2. Add cold water to knead the flour into dough and knead it into strips, add additives, roll it into skin with thin edges and slightly thicker bottom, and wrap it in stuffing to knead it into buns;
3. Steam in the cage for about 8 minutes, and see that the steamed buns are emerald in color, and the bottom is not sticky and unfamiliar.
Special tips
Don't steam too much to avoid wearing the bottom. Knead the dough thoroughly, or it won't be easy to wrap it.