There are many ways to make breakfast snacks. Take Xiao Long Bao as an example. The method is as follows: Ingredients: 300 grams of pork, 150 grams of pig skin jelly, and 300 grams of flour.

Accessories: 1 green onion, 1 small piece of ginger, 1 tsp cooking wine, 2 tsp light soy sauce, 1 tsp sugar, 5g salt, 3g yeast powder, 250g water.

1. Add water, yeast, sugar and salt to flour and knead into a smooth dough.

2. Cover with a damp cloth and ferment until doubled in size.

3. Chop the pork and pig skin jelly into pieces, pour it into a container, then add cooking wine and salt, mix well, and marinate for 10 minutes.

4. Add chopped green onion and minced ginger to 100 grams of water and soak for about 10 minutes to form green onion and ginger water.

5. Stir the meat filling in one direction, and slowly add the onion and ginger water until the meat filling absorbs enough water.

6. After the dough has fermented, knead it into long strips and then cut into pieces.

7. Take a dough, roll it into a small round piece, and wrap it with the filling.

8. Wrap and close the mouth.

9. Put it in the basket and cover it to ferment for about 15 minutes, then steam it on high heat for 8 minutes. Turn off the heat without opening the lid and let it simmer for 2 to 3 minutes.

Precautions for making Xiao Long Bao 1. Making dough: Choose high-gluten flour to make dough, which can make the skin of Xiao Long Bao more elastic and tough.

At the same time, add an appropriate amount of water during the kneading process to prevent the dough from being too hard or too soft.

2. Filling preparation: The filling of Xiaolongbao is usually pork filling. You can choose fat and lean meat, which can increase the taste and aroma.

When chopping the meat, pay attention to the uniformity and fineness of the knife to make the filling more tender.

3. Seasoning of fillings: During the process of mincing the meat, you can add appropriate amounts of seasonings, such as salt, soy sauce, minced ginger, chopped green onion, etc., to increase the flavor of the fillings.

You can adjust the amount of seasoning according to your personal taste.

4. Filling technique: After rolling the dough into a thin dumpling wrapper, put an appropriate amount of filling into the wrapper, and then use your fingers to push outward from the middle to wrap the wrapper around the filling.

The wrapped xiaolongbao should be as uniform in shape as possible to avoid breakage.

5. Precautions for steaming: Before steaming the steamed buns, place a layer of lettuce leaves or steaming paper on the steaming tray to prevent the steamed buns from sticking to the steaming tray.

When steaming Xiao Long Bao, you need to control the heat and time of the steamer to ensure that the Xiao Long Bao are cooked but not overcooked.