When I got home, I was particularly craving for the Xiao Long Bao made by my mother. I don’t know why, but the steamed buns made by my mother were so delicious. I have never eaten such delicious Xiao Long Bao. It is better than the ones bought outside. I ate too much, and it tasted better than what the chef made. Moreover, without adding chicken essence, MSG or anything like that, the Xiao Long Bao made with just a few simple seasonings was super delicious and tasted great.

Every time summer comes, as long as this vegetable is available, it must be used to make steamed buns and dumplings. It is delicious and juicy, and this vegetable is especially cheap in summer, costing only a few cents per pound. I grow it in my vegetable garden. I couldn't finish a few of them. I fried them every time. After I learned how to make them, I couldn't eat enough. Especially the stuffing of the steamed buns and dumplings was so delicious. I ate 8 of them in one go. The whole family Everyone loves to eat like this!

Zucchini Xiaolongbao

Ingredients: 3 zucchini, 300g pork belly, 3 spoons of dark soy sauce, 1 and a half spoons of ginger, 3 slices of Sichuan peppercorns, appropriate amount of Sichuan peppercorns and star anise, 3 spoons of flour, 500g of edible alkali 4 grams

Preparation method: 1. Add chopped green onion and minced ginger to the minced meat filling, add dark soy sauce and salt, pour in Sichuan peppercorns and star anise oil, mince Sichuan peppercorns and star anise and add to the meat filling, mix well. Mix evenly;

2. Grate the zucchini into shreds, add an appropriate amount of salt, chop it, squeeze out the water, put it in the meat filling, and mix evenly;

3 , add an appropriate amount of warm water and starter to the flour to form a dough of moderate hardness and softness, then place it in a warm place to ferment into a honeycomb shape;

4. Add the fermented dough to edible alkali and knead it thoroughly;

5. Shape the kneaded dough into a long strip, cut it into small pieces of the same size, take a small piece, roll it out thinly, and wrap it with an appropriate amount of filling;

6 , wrap it into the desired shape;

7. Place it on the steamer and steam it in boiling water for about 20 minutes;

8. Super delicious and delicious Xiaolong Wrapped noodles are the best;

Precautions

The most important thing for old noodles is to control the amount of alkaline water, that is, the acidity. It is best for novices to put in small amounts and multiple times, so that they will not be put in all at once. More, master the key points of acidity, watch and try, so that the steamed buns made in this way are delicious

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