How to make Korean steamed buns

Ingredients: (make 20 pieces) 450 grams of special flour, 50 grams of fermented yeast dough, 400 grams of semi-fat lean pork, 150 grams of fresh shrimps, 150 grams of lard, 15 grams of baking soda 5 grams of fresh and thick chicken juice, 150 grams of refined salt, 2 grams of soy sauce, 45 grams of white sugar, 25 grams of ground pepper, 1 gram of MSG, 2 grams of MSG

Production procedures:

1. Make the fabric. Add yeast batter and water to the flour and ferment evenly. When the fermentation is appropriate, add baking soda and knead evenly. Then add sugar and melted lard and knead repeatedly. Then cover with a damp cloth and let it sit for about 20 minutes.

2. Make stuffing. Cut the pork into the size of rice grains, wash and chop the fresh shrimps into fine pieces, put them into the basin together with the meat grains, add refined salt, soy sauce, ground pepper, MSG, and chicken juice and mix well to make the filling.

3. Mature. Knead the fermented dough until smooth, roll into 3.3 cm diameter round strips, and cut into 20 pieces. Sprinkle with a little face powder. Take one of the ingredients and press it into a round skin with the palm of your hand, wrap it in the filling core (about 38 grams), pinch it into fine wrinkles, surround the filling core, leave the upper part of the filling core exposed, and place it in a cage. Steam in boiling water over high heat for about 15 minutes. Common problems and solutions: the stuffing core is easy to scatter and difficult to wrap. The chicken juice used to prepare the filling should be cooled before use. The filling will be more cohesive and will not cause any major difficulties in wrapping. If the temperature is high in summer, you can also put the prepared stuffing in the fresh-keeping compartment of the refrigerator to cool down slightly, which will make it much easier to wrap. The taste is dry and hard. The dough for making steamed buns should generally be softer than the dough for making steamed buns, so that the texture will be moister and it will also help shape the buns when making them.

Original text:/Get/mianshi/13243645.htm

Thin-skin buns

Thin-skin buns are called "Piti Manta" by the Uyghurs. Choose the best ones. Made of mutton stuffing, it is a delicious food loved by the Uyghur people.

The characteristics of thin-skinned buns are: white and shiny, paper-thin skin, tender and oily meat, accompanied by the rich sweetness of Xinjiang onions (Piyazi), very refreshing and delicious.

When making, first cut the good mutton into diced meat as big as the head of chopsticks, then chop the onion, add pepper and salt water (appropriate amount) and mix well to form the filling. Add cold water to the flour and knead it into a hard dough. Cut the dough into pieces and use a mallet to roll it into thin slices. Shake off the flour and stuff it into a cockscomb shape (with less pleats). Put it in a basket and steam it over high heat for 20 minutes. Serve.

The Uyghur way of eating is usually eaten with naan or pilaf. To eat with naan, first put the thin naan into the steamer and steam it a little, then place the buns on top of the thin naan; to eat with pilaf, place the buns on the pilaf bowl. No matter which way you eat it, sprinkle an appropriate amount of pepper on the thin-skin buns when eating, which can enhance the flavor and increase people's appetite.

Original text:/Get/mianshi/191858192.htm

[Pasta recipe] 3 ways to make soup dumplings

How to make soup dumplings 1

Ingredients: 1000g flour, 600g warm water, 700g pork belly, 280g pork skin jelly, 160g crab meat, 40g each crab roe, soy sauce, 100g lard. Accessories: 6g cooking wine, 8g sesame oil. , 5 grams each of sugar, chopped green onion, and minced ginger, 15 grams of refined salt, 1 gram each of pepper, and MSG

Preparation:

1) Add water to the flour and knead evenly, and leave it for a while;

2) Chop the pork into minced meat, mince the inside of the crab, add lard to the pot to heat, add crab meat, crab roe, minced ginger and stir out the crab oil, mix with minced meat, skin jelly, soy sauce, Mix cooking wine and other ingredients to form a filling;

3) Roll the dough into a long strip, pull it into 4 pieces of 50g each, roll it into a round dough, add stuffing and knead into pleated buns, put it on the steamer and use steamer Steam for 10 minutes.

==========================

Soup dumpling recipe 2: Crystal soup dumpling< /p>

Ingredients: 500 grams of fresh pig skin, 600 grams of winter melon, 150 grams of fish grits, 30 grams of ham, 30 grams of cucumber peel, 1 egg peel, 25 grams of ginger, 50 grams of green onions, refined salt, pepper, Add appropriate amounts of cooking wine, monosodium glutamate, chicken essence, dry and wet starch, sesame oil, fresh soup, and a little each of green onion leaves and red cherries.

Preparation method:

1. Wash the pig skin, put it into the pressure cooker, add fresh soup, add ginger, green onions, refined salt, pepper, cooking wine, chicken essence, cover, heat and press until the pig skin turns into juice, wait for it to cool, open the lid, and beat out the ingredients Pour the soup into a square plate, let it cool and then refrigerate it in the refrigerator to form jelly. Then cut it into 2 cm diameter balls, max. 12. 2

2. Peel the winter melon, cut into 15 cm square chunks, then slice into large thin slices, max. 12 slices, soak in salted water for about 10 minutes; cut the ham, cucumber skin, and egg skin into thin strips; add green onion leaves Blanch it in a pot of boiling water and tear it into thin strips; chop the red cherries into fine pieces.

3. First roll the skin jelly cut into balls with a layer of dry starch, then wrap it with a layer of fish grits, then evenly dip it in ham shreds, cucumber skin shreds, and egg skin shreds, and wrap it in soaked winter melon slices Then tie them into pomegranate buns with shredded green onion leaves, and garnish them with chopped cherries to form green crystal soup buns. Steam them over high heat for about 5 minutes, then take them out and place them on a plate.

4. Heat a clean pot, add a little fresh soup and bring to a boil. Add refined salt, pepper, and MSG, thicken the soup with wet starch, pour in sesame oil, and pour it onto the crystal soup dumplings on the plate. Serve.

======================================

Ingredients: pork hind leg meat, large pieces of pork belly skin, female crab high-gluten noodles, salt, saturated alkaline water, pig skin,

After making it clean, add cooking wine, dark soy sauce, green onion and ginger, cook it into skin soup, cut it cold, freeze it for five hours to make skin jelly, take it out and chop it into pieces, add the mixed minced meat, add crab roe and crab meat, Stir in an appropriate amount of salt, chicken powder, set aside, a pound of high-gluten flour, add an appropriate amount of salt, if the taste is a bit salty, a spoonful of saturated alkaline water, add cold water and knead into a dough, let it rise for two hours, then add the dough. Roll out the dough carefully, wrap it into a shape and then put it on the basket. Although this kind of soup dumpling is large, there is a lot of soup in one bag, which transfers heat quickly. In addition, it also means that it cannot be over-steamed. If the soup is too much, it will turn into water vapor. The enlargement of the volume will also cause the soup dumplings to crack. Six minutes is enough for the fire and sufficient energy. However, this method must be based on Weiyang Baodian's dumpling technique. Otherwise, the soup will easily break.

/Get/mianshi/171817662.htm

The secret of steamed buns (dropping water hides the sea) - Chen Shichu

Chen Shichu, like most farmers who come to Beijing from other places, has Due to limited conditions, he started his life with a small business, riding a three-wheeler, collecting scraps, selling vegetables, or selling breakfast, etc. Chen Shichu chose to sell breakfast. If a country person didn't know anything else, wouldn't he know how to set up two tables, set up a gas tank, cook a pot of porridge, mix two plates of pickles, or steam a few steamed buns? Therefore, in cities, you can see outsiders like Chen Shichu selling steamed buns and porridge everywhere.

However, most outsiders are not willing to sell buns forever. Selling steamed buns is just the first step into the city. A survey on the lives of farmers from other places who came to Beijing showed that those who started by making breakfast accounted for more than 30% of their initial number. Therefore, making breakfast is mostly just a transition for farmers who move to cities from other places. Their minds are more focused on more profitable businesses, rather than selling buns wholeheartedly. Therefore, most city people eat breakfast very inconsistently, and the steamed buns don't have much flavor. Because people who make steamed buns have many variables, they generally cannot make steamed buns well. In order to find a better breakfast spot, urbanites always have to constantly search around their residences, trying from one stall to another.

In the past 10 years, the author has moved to two places and eaten at dozens of breakfast stalls nearby. To be honest, there are not many that are satisfying. In some places, eating once is barely enough. Six years ago, I discovered a steamed bun stall on the corner of the street. It was so delicious that people lining up for breakfast every morning. The little boss is Chen Shichu.

Many people have become suspicious because of the deliciousness of his steamed buns, asking whether they contain poppies or other addictive substances. Even people from the health department came to check. But no, just normal steamed buns.

After the author got acquainted with Chen Shichu, I asked him the secret of making steamed buns. He was stunned, he didn't understand the word secret. He said that when he came to Beijing, he just wanted to sell steamed buns. At that time, all his fellow villagers laughed at his lack of ambition. Because each of them has to find a more profitable business.

Chen Shichu just wanted to steam his steamed buns. He concentrated on it and didn’t think about anything else. It was extremely simple. I even thought that I could only steam steamed buns in my life. In order to make good steamed buns, he often goes to other bun shops to taste them, such as Goubuli in Tianjin and Wonton Hou in Beijing... He is thinking about their ingredients. When steaming buns, he has to keep an eye on the heat, whether the fire is high or low, when is the best time to start the pot, what brand of flour is best for steaming buns, etc. Over the past few years, his concentration on steamed buns has reached an all-time high.

Within a radius of 5 miles, Chen Shichu’s steamed buns are quite famous and take the top spot. Demand exceeds supply every day. Chen Shichu's secret is really nothing, it is to be single-minded, single-minded and focused, and to do this business with all his heart. At the beginning of last year, he appeared on TV as a farmer who successfully entered Beijing and taught how to steam steamed buns.

None of the several farmers who came after him ended up being richer than him. In just a few years, Chen Shichu's street bun stall has turned into a 100-square-meter bun shop, selling not only breakfast, but also lunch and dinner. Among countless outsiders, Chen Shichu actually stood out and became the most successful one.

Doing everything well wholeheartedly has become a problem in most modern people's lives. The disordered mind has become a common problem in the entire society.

Therefore, in this chaotic world, whoever can calm down and fall in love with one thing simply and seriously will be able to sublimate it into a rare secret of success!

Original text:/Get/canyinrenwu/134526619.htm