Ingredients: 300g of dough, 0/00g of Chinese cabbage/kloc, and 0/00g of pork stuffing/kloc.

Accessories: 2 onions, 2 slices of ginger, appropriate amount of water, 7g of salt, 8ml of sesame oil, 4ml of oyster sauce, 5ml of soy sauce and appropriate amount of fried sauce.

working methods

1, Chinese cabbage is washed and peeled, shredded and chopped, and marinated with a little salt for 5 minutes.

2. Add sesame oil, oyster sauce, soy sauce, a little salt and onion Jiang Shui to the meat stuffing, mix well and marinate for 15 minutes.

3. Add the fried sauce and stir well.

4. Cabbage is wrapped in drawer cloth and dried for later use.

5. Put the Chinese cabbage stuffing into the meat stuffing and stir it to the top.

6. Knead the loose dough a few times and cut it into agents; Roll it into a round skin with a needle.

7. Wrap the stuffing and knead it into buns.

8. Try to keep the size of raw buns the same.

9. Put the raw steamed bread in a small cage, ferment for about 10-20 minutes, and steam it over high fire.

10. After the fire boils, turn it down 15 minutes. Turn off the heat and simmer for 2-3 minutes before opening the lid.

Second, steamed soup packets

material

Noodles: 150g medium gluten flour, 75g water, 2g salt.

Soup: 300g pork stuffing, 200g skin jelly, 5 shallots, 2 tablespoons ginger 1 slice, 30g soy sauce, a little salt, 3g beef powder or chicken essence, 3g sugar, 2g white pepper powder and 20g sesame oil.

Small cage dipped in sauce: 20g shredded ginger and 20g aged vinegar.

step

1. Add 2 spoonfuls of soy sauce and 20g of sesame oil to the meat stuffing, and stir in one direction with chopsticks to harden the meat stuffing.

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

3. Dice the frozen skin, put it into the meat stuffing and sprinkle with a little salt.

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

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

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

7. Stir 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 has been relaxed. In this way, the dough will not shrink when rolling.

9. Divide the loose dough into 30 portions on average and roll it into a dough sheet, the thickness of which is similar to that of dumpling skin. Put the stuffing on a dough, drag the dough with your left hand, and wrap the stuffing with your right hand by pulling, pushing and pinching.

10. When the last pleat is pinched, the part pushed out in front is stuffed in and sealed.

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

12. Steam on high fire for 5 minutes, turn off the fire 1 minute and take it out. The steamed buns with rich and delicious soup are ready.