Lu 'an Huoqiu soup steamed buns have a long history of food culture, with beautiful appearance like lanterns in advance and chrysanthemums in place. Its materials are exquisite, the production is unique, the skin is thin and the stuffing is many, and the soup is oily, soft and delicious, fat but not greasy. Not only looks good, but also tastes more exquisite. It has the advantages of light lifting and slow moving. First, open the window, then drink soup and eat it in one bite. It is full of fragrance and endless aftertaste, and is known as the best food in Zhongzhou.

Raw materials: refined flour, fresh pork (the choice of meat, more pork hind legs, fat three and thin seven is better, if you eat at home, hard ribs are also ok), fresh pig skin, eggs, onions, crabs, ginger meat, sugar and so on.

Practice: 1, stuffing. Don't put hot water in the stuffing, use cold water in summer and warm water in winter. Drop the meat stuffing or make it sticky (so that it is easy to draw water), and then add water several times. Pay attention to add less water several times, and don't add water until the water added last time has completely penetrated into the meat stuffing. Moreover, if it is not suitable to a certain extent, it is necessary to stir in one direction.

2. Seasoning method: first, add other seasonings, including salt, sugar, onion, Jiang Shui (Jiang Mo was used before, but now ginger juice is used for elegant banquets). The salt should be a little later, and the sesame oil should be mixed separately. The proportion of seasoning is not convenient to elaborate here.

Step 3 mix noodles. Noodles should be the most technical and difficult thing to master in steamed buns, which depends on the humidity of dough and the temperature of water. Here, we will explain the general situation. Generally, no additives are added to the dough. Salt can be put properly in summer, but not too much. If the dough becomes stiff, we should not put alkali, otherwise it will affect the color of the dough. Specifically, the dough should be kneaded, rolled and awake (that is, awake). According to the legend handed down from ancient times, the dough has to be rolled three times, three times in the afternoon, and it can only be used after three softness and three hardness.

4. Package system. The sensory effect of steamed stuffed bun comes from this process. The requirements are very strict, but they are also very standardized. There is nothing more to say. Just practice more.

5. steaming hot. Don't take too long, usually 5 minutes. If there is fire, the steam should be sufficient, and there can be no fire in the middle.

6. Molding requirements. High-quality steamed bread should be white in color and evenly folded, generally more than 65,438+08-20 fold, and the skin becomes greasy and shiny, so it can't be lifted off the bottom. Under the illumination, we can see that the inside of the steamed stuffed bun is layered, with 65,438+0 air, 2 soups and 3 meat stuffing, and the meat stuffing is steamed into light pink. The taste is: elastic, non-sticky, soup.