Ingredients: 200g flour, pork stuffing 1 00g, a little minced onion and ginger, 2 tablespoons chicken soup, a little salt, a little chicken essence, a little hot water, pepper powder 1 spoon, sesame oil1spoon.
1, add chopped green onion, Jiang Mo, salt, chicken essence, pepper powder and sesame oil into the pork stuffing and stir well.
2, a spoonful of chicken soup, add a spoonful of chicken soup, stir until the meat has absorbed all the water and then add a second spoon.
3. Put the stirred stuffing into the refrigerator and freeze it for 30 minutes until the stuffing becomes a bit solid.
4. Add hot water to the flour, stir it with chopsticks while adding it, then knead it into dough by hand, cover it with plastic wrap and wake up for a while.
5. Spread a layer of dry flour on the chopping board, knead the dough until it is smooth, knead it into strips and then cut into small pieces. Press it flat by hand and roll it into thin skin.
6. Put a little meat stuffing on the rolled skin and wrap it up.
7. Put the wrapped steamed buns in a steamer, put wet gauze on the steamer, put cold water on the steamer, steam for 6 or 7 minutes after the water is boiled, and don't open the lid immediately after steaming, and then open the lid for about 5 minutes.
The wrapping method of steamed buns:
1, put the skin in the palm of your hand, with the powdered side facing the palm, and put the stuffing.
2. Fold one pleat with your right hand, then fold the second pleat, and glue the two pleats together at the top.
4, according to the above method, and then fold the third ... when folded to two-thirds, press the right hand side, and then fold the remaining pleats.
6. After the last pleat is folded, stick it together with the beginning, and press it down slightly with your thumb in the middle to shape it.
Precautions:
1, when mixing meat stuffing, stir in one direction and stir hard.
2. The wrapped buns should be fermented for 10 minutes and then steamed on the fire to make the skin soft, tender and white.
3, steaming time should not be too long, to fire, steam should be enough.
4, steamed buns have a lot of soup, so pay attention when eating. You can bite it from one side of the steamed stuffed bun and eat it after cooling.