Exercise:
1. Wash and blanch spareribs, put them in a soup pot, add onions, ginger and wine, cook until they are 70% cooked, take them out and let them cool, cut them into diced meat with a square of 0.7cm, cut cooked chicken into diced chicken with a square of 0.8cm, cut cooked bamboo shoots into diced bamboo shoots with a square of 0.5cm, stir-fry over high fire, and add base oil, onions, ginger and rice. Add wet sediment, stir-fry up and down to fully absorb the marinade, and let it cool for later use.
2. Knead the dough into strips, pick it into 12 pieces of flour, pat it into round skin with a diameter of 10 cm with the palm of your hand, scrape off the cold stuffing, hold the skin in the palm of your left hand, the palm is slightly concave, put the foreskin flat on your chest with your left hand, and pinch out 32 folds from right to left with your thumb and forefinger; Pinch the wrinkled leather edge with the middle finger and thumb of the right hand. Every time you crumple, pinch your thumb and middle finger together and don't separate them. The thumb and forefinger are slightly pulled outward, so that the steamed stuffed bun finally forms a "neck shape", such as the mouth of crucian carp. Put in a cage, wake up for a while, put in a cage pot and steam for about 12 minutes. When the skin doesn't stick to your hands, you can come out of the cage until your mouth is slightly filled with marinade. , material:
Flour: 1, 3 cups of full-effect flour, 3 teaspoons of baking powder) 3. Mix well. 2. Warm water 1.5 cup (not scalded), sugar 1 tablespoon, fast-rising yeast) 2 tablespoons, medium-gluten flour 1 tablespoon, stir evenly and let stand 10 minute. 3. Corn oil 1 tablespoon.
Filling: 4. 700 grams of ribs, washed and set aside. 5. 1 tablespoon Shaoxing wine, 3 tablespoons swastika soy sauce, 1 tablespoon sugar. 6, 8 mushrooms, soft with water, washed and cut into fine particles. 7. Spiced dried bean curd125g, washed and diced. 8. Chicken essence 1.2 teaspoon, cornmeal 1.5 teaspoon, salt 1.2 teaspoon, 2 teaspoons of swastika sauce, Jin Lan soy sauce 1 teaspoon, sesame oil 1.5 teaspoon, and white pepper1. 9. Chop 3 shallots, Jiang Mo 1.5 teaspoon. Note: 1 cup =240 ml, the noodles are scooped out directly from the noodle bag without sieving.
Practice: stuffing: take the meat off the ribs with a knife, cut it into small pieces (as shown in Figure A), put it in a pot, add 5 ingredients and mix well, and marinate it in the refrigerator for 3 hours. Then add 6, 7, 8 and 9 ingredients into the marinated diced ribs and mix well. Stir in one direction with a wooden spoon until the filling thickens (Figure B). Flour: Add medium-gluten flour and baking powder into a basin, stir well, add two ingredients and knead into a big dough. At this time, the dough sticks to your hand, pour in 15 ml corn oil and knead it into soft dough. Keep warm in a warm place until the dough is twice as big as before (Figure C).
Sprinkle some dry flour on the dough, knead it into long strips and then divide it into 24 small pieces, each small piece is made into thin skin, and 2 tablespoons of stuffing is added to make buns (Figure D-F). Put that prepare steamed stuffed bun blank on a baking tray covered with paper towels, and put it in the oven for 20-60 minutes (lights can be turned on in winter to keep warm). Put the woken steamed bread in a steamer covered with a wet cloth. Steam the oven on high heat for 15 minutes, then turn to low heat (put four in the electric stove) for 2 minutes, and then steam on low heat for 2 minutes. Keep the fire for 2 minutes before lifting the lid. Ingredients: flour 200g, pork 1 00g, chicken100g, water 60g, yeast105g, bean paste 2g, corn starch 35g, corn starch 3g, recipe:1. Dice pork, chicken and bamboo shoots respectively, and blanch bamboo shoots with salt water for later use. 2. Pour in diced meat and diced chicken. 3. Then add the bean paste. 4. Finally, pour in the diced bamboo shoots. If you think there is soup, you can add a little corn starch, which will solidify easily. 5. Take out the stuffing, put it in a container, let it cool, and put it in the refrigerator. 6. Mix flour, water and yeast into dough and ferment to twice the size. Then rub it for a long time. 7. Divide it into eight parts. 8. Take a part and roll it into a circle. 9. Wrap it with stuffing 10. After wrapping, put it on an oiled steamer, wake it for 30 minutes, put it in cold water, steam it for about 13 minutes, turn off the fire for three minutes and open the recipe. Tips:
1, flour can be medium gluten flour, and low gluten flour is soft. 2. After the steamed stuffed bun is wrapped, you must wake up for a while before it becomes soft. The time to wake up depends on the room temperature. 3. Steamed bread can be placed on the oiled steamer, or on silicone oil paper or thick cage cloth, so as not to be touched. This is an innovative version. I used the bean paste directly. The bean paste has salt, so you don't need salt. You can also use soy sauce, sugar, etc.