classification: food/cooking

problem description:

Is there a way to make steamed buns suitable for the northeast taste

Tell me for the master

I want to eat haha

Analysis:

Raw materials of the steamed dumplings: 75g of dough for young pigs, 4g of fat and lean pork skin, 25g of ginger, 1g of green onions, 5g of refined salt, 3g of pepper, 3. Scrape and clean the pork skin, cut it into strips, put it in a clear water pot, and add ginger and green onions? All broken? Cooking wine, after boiling with high fire, skim off the floating foam, boil with low fire until the soup is thick, beat off the residue, add pepper, chicken essence and soy sauce, and after cooling, it will become jelly and cut into fine particles for later use. 2? Chop pig fat and lean meat, put it in a pot, add refined salt, sugar, monosodium glutamate, sesame oil, ginger and onion juice and a little fresh soup, stir well, then add frozen granules and mix well to get the filling. 3? Knead the dough into strips, put it into 4 pieces, press it into a round skin blank with a thick middle and a thin side by hand, then put in fillings respectively, wrap it up and fold it, then knead it into wrinkles, and then put it into a small cage with pine needles, and steam it with boiling water for about 8 minutes. Features: thin skin and tender stuffing, juicy and fresh soup.

Xiaolongbao

Xiaolongbao is a famous snack in Shanghai, and there is a secret to making it thin and filling beautifully. When making skin, you should boil it with boiling water

to make it soft and smooth. If you use raw flour, it will be too dry. The stuffing should be juicy, but it will be difficult to wrap the stuffing with water

. Put it in the refrigerator for a while after mixing, so that the oil and water are solidified before wrapping, and the steamed buns will be delicious.

materials: lean meat (four taels), fat meat (one tael), flour (nine taels), boiled water (half a cup), broccoli or

salted vegetable leaves (several pieces). Seasonings: salt, wine (half a teaspoon each), soy sauce, raw flour (two teaspoons each) and ginger (one teaspoon each).

2. Sift the flour evenly into a large bowl, slowly add boiling water, quickly mix well to form a soft dough, and cool your hands with a little flour.

Rub the dough into long strips, then cut into small round grains, grind it into a round sheet, and put the meatballs into the shape of steamed buns.

3. Coat the steamer with oil, spread the vegetable leaves, then coat the vegetable leaves with oil, put them in a small steamed bun and steam them for seven to eight minutes, mix well

serve them with juice, and eat while they are hot.

Method of stuffing meat:

Chop the pork belly, add salt, pepper, a little monosodium glutamate, minced shallots, a little sugar (not added when making raw fried buns), add a little water and stir well, repeatedly, preferably in one direction, and then put it in the refrigerator for 3 minutes.

PS: Eat less street snacks. It's really unsanitary. There are some things (additives) in it. We used to have a steamed stuffed bun here that was particularly delicious. Every morning, many people lined up to buy steamed stuffed buns here, and it was uncomfortable to eat them every day. Later, it was found out by the industrial and commercial department that a small amount of foam ground from large tobacco leaves was put in the steamed stuffed bun.