Tianjin steamed stuffed bun raw materials: 5 kg of flour, 500 g of flour fertilizer, 2.5 kg of water and appropriate amount of alkali; Pig fat and lean meat (3: 7) 4kg, mushroom soup1.2kg, soy sauce 800g, sesame oil 400g, chopped green onion, Jiang Mo and monosodium glutamate. Methods: ①. Dissolve the flour fertilizer with water, add flour and dough, and let it stand for fermentation. ② Chop (ground) pork into minced meat, add soy sauce in three times and mix well. Then add mushroom soup while stirring until the soup is finished and the meat paste becomes sticky, then add chopped green onion, Jiang Mo, sesame oil and monosodium glutamate, and mix well to make stuffing. (3) Knead the fermented dough evenly with alkali, and knead it into long strips, with 4 flour agents per 50g. (4) Roll the dough into a circle, spread the stuffing, knead it into a round steamed bread, and steam it on the drawer for about 10 minute. Features: The skin is thin and tender, and the fresh Qing Xiang tastes smooth. Shandong steamed stuffed bun raw materials: 5 kg of flour, 500 g of flour fertilizer, 2.5 kg of water and appropriate amount of alkali; 3 kg of pork belly, 5 kg of Chinese cabbage, 500 g of staghorn, appropriate amount of sweet noodle sauce, lard, sesame oil, chopped green onion, Jiang Mo, coriander, salt, monosodium glutamate and pepper noodles. Methods: ① Dissolve flour fertilizer with water, add flour to make dough, and let it stand for fermentation. ② Pork is diced into red beans, Chinese cabbage is chopped and squeezed into water for purification, antlers are soaked and chopped into powder, coriander is chopped into powder, then mixed with salt and sesame oil, and stirred evenly, preferably with chopped green onion. (3) Knead the dough evenly with alkali, knead it into long strips (2 strips per 50g), roll it into a circle, knead the stuffing into a steamed bun shape, and steam it on a drawer for about 15 minutes. Features: Fat but not greasy, with Shandong flavor.

Making method of Yangzhou Sanding steamed bun

Ingredients: 650g of fermented dough, 500g of pork ribs, cooked chicken100g, fresh bamboo shoots100g, 75g of soy sauce, 50g of sugar and 5g of shrimp seeds.

20 grams of starch, ginger and onion rice.

Methods: 1. Wash and blanch the ribs, put them in a soup pot, add onion, ginger and wine, cook until they are 70% ripe, then take them out and cool them, and change the knife to 0.7 cm square.

Diced meat: cut the cooked chicken into 0.8 cm diced chicken, replace the cooked bamboo shoots with 0.5 cm diced bamboo shoots, light the wok, and add the base oil and onion ginger.

Fried rice is fragrant. Pour in diced rice, add soy sauce, sugar and shrimp seeds, add appropriate amount of chicken soup and bring to a boil. Cook over medium heat until the color is the best, and switch to high heat.

Add wet sediment, turn it up and down to fully absorb the marinade, and let it cool for later use.

2. Knead the dough into long strips, pick it into 12 noodles, pat it with your palm into a round dough with a diameter of 10 cm, scrape the stuffing, and hold the dough with your left palm.

The palm of your hand is slightly concave, the left hand lifts the foreskin flat on your chest, and the right thumb and forefinger pinch out 32 folds from right to left in turn; Use the middle finger of the right hand.

Knead the edges of leather with your thumb. Every time you pinch wrinkles, pinch your thumb and middle finger together and don't separate them. Pull your thumb and forefinger slightly outward.

Pull, so that the steamed stuffed bun finally forms a "neck", such as the mouth of crucian carp, put it in a cage for a while, put it in a cage pot, and steam it for about 12 minutes until it is peeled.

Children don't stick to their hands, that is, they can get out of the cage with a little marinade in their mouth.

Features: The leather absorbs the marinade of the stuffing, so it is soft and delicious. The stuffing is soft and hard, salty and sweet, sweet and crisp, oily but not greasy, and the steamed stuffed bun is beautiful in shape.

, is the representative variety of Weiyang dim sum.

Making method of Wowotou corn steamed bread (picture)

Corn wowotou

Ingredients: 500 grams of corn flour and 50 grams of glutinous rice flour.

Seasoning: 50 grams of sugar and appropriate amount of hot water.

Production method: Put corn flour and glutinous rice flour into hot water, add sugar and knead into dough, then knead it into the shape of a nest by hand and steam it in a cage.

Flavor characteristics: The corn is rich in fragrance, sweet and soft.

Technical essentials: Corn flour should be made of waxy corn.

Corn steamed bread

Ingredients: corn flour, flour, sugar and yeast.

Practice: knead flour, corn flour, sugar and yeast into dough, ferment for 2 hours, then knead into steamed bread, put it in a steamer for fermentation 10 minute, ignite, boil and steam 10 minute.

Remarks: Sorghum flour, black rice flour and buckwheat flour can all be made into steamed bread in a similar way, with simple fragrance and unique flavor.

Jiaoni mantou

1, How can steamed bread not stick to the drawer cloth? Don't unload the drawer after steaming steamed bread. First, uncover the top cover of the steamer and continue steaming for 3 ~ 5 minutes. After the top drawer of steamed bread dries quickly, remove the drawer and turn it over on the chopping board, and take off the drawer cloth. In this way, the steamed bread will neither stick to the drawer cloth nor stick to the chopping board. Wait 1 minute before unloading the second drawer. If so, please unload it in turn.

2. Optimal temperature of hair surface: The optimal temperature of hair surface is 27 ~ 30 degrees. At this temperature, the dough can be fermented successfully within 2 ~ 3 hours. In order to reach this temperature, according to the climate change, the temperature of flour water can be adjusted appropriately: use cold water in summer; Warm water of about 40 degrees is used in spring and autumn; In winter, you can use 60 ~ 70 degrees of hot water to make dough, cover it with a wet cloth and put it in a warmer place.

3. Detection of pH value of dough: After the dough is fermented, an appropriate amount of lye must be added and kneaded evenly. The following methods can be used to detect its pH value:

(1) beat. Pat the dough with your hand. If you hear the sound of "bang bang", it means that the pH is appropriate; If you hear the sound of "empty", it means that there is less alkali; If there is a "beep, beep" sound, it means too much alkali.

2 look. When the dough is cut, if there are evenly distributed holes of sesame grain size on the cross section, it means that the alkali is put properly; If the holes are small, long and thin, and the dough turns yellow, it means there is too much alkali; If there are uneven big holes, the dough will be dark, indicating that there is less alkali.

3 smell. Open the dough and smell it. If it is acidic, it means less alkali. If there is an alkali smell, it means there is too much alkali; If you only smell the aroma of dough, it means that the alkali is just right.

4 grasp. Grasping the dough, if the dough is heavy and inelastic, indicates that there is too much alkali; If it doesn't stick or sink, it has a certain elasticity, which means that the alkali is just right.

⑤ Taste. Take a little dough kneaded with lye and put it in your mouth to taste. If it is acidic, it means less alkali; If there is an astringent taste of alkali, it means there is too much alkali; If it feels sweet, it means that the alkali is put properly.

The process of making delicious jiaozi is as follows:

First, we must make the dough well. When it comes to dough mixing, we must master the skills of dough mixing. Generally speaking, 0.7 kg of water should be added to a catty of dough, and the dough starter should be soaked in advance and mixed with the dough. The time of kneading dough is related to the season. Generally speaking, the colder the weather, the longer the time. At 20 degrees Celsius, it usually takes 2 hours. Note: Use warm water to make dough, steamed bread and steamed stuffed bun are softer. Both old people and children like it. The easiest way to watch the dough ferment is to press it by hand. If the pressed pit bulges quickly, it proves that the dough is ready.

Second, do a good job of stuffing: for buns, stuffing is technical, and the production process is as follows:

1. The main ingredients for making stuffing, such as meat stuffing or vegetarian stuffing. For the meat stuffing, the meat is diced, accompanied by sesame oil, soy sauce, pepper and monosodium glutamate, and kept for at least one hour;

2. Auxiliary fillings should be done well. If leek is used, it should be washed and dried first, then cut and set aside for later use;

3. Matching fillings: mix the above fillings together, adjust with peanut oil and other condiments, and add a proper amount of salt, then the fillings are ready;

Fourth, adjust the fire, put water in the steamer until it boils, and then put the steamed stuffed bun into it.

Fifth, the bag should also have technology and thin skin. One or two bags can hold 10, and one bag has 20 wrinkles. This kind of steamed stuffed bun is both beautiful and delicious. Put the steamed buns in the steamer with a moderate gap, generally1.5cm;

Sixth, keep the fire burning, steam for 15 minutes, then open the cage and let it cool for a while.

Seven: Eat, but don't support.