2. Seasoning: salt, wine (half a teaspoon each), soy sauce, corn flour (two teaspoons each), ginger (one teaspoon), water (four tablespoons), sesame oil and pepper (a little each).
3. Dip in sauce: shredded ginger (half a tablespoon) and vinegar (two tablespoons).
step
1. Chop lean meat and fat meat together, add seasoning and stir until gelatinous, and make small meatballs respectively;
2. Sift the flour evenly into a large bowl, slowly add boiling water, quickly stir evenly into soft powder balls, and cool your hands with a little flour;
Rub the dough into long strips, cut into small round grains, grind into fine round vermicelli, and add balls to make buns.
3. Steam in a steamer for seven or eight minutes. Mix well with fruit juice and eat together. Eat while it's hot.
Exercise 2
1. Add 325g of flour to the pot, use140g of 80℃ hot water (warm water in summer) to make snowflake noodles, add yeast shreds and alkaline water, and knead until smooth, soft and tough.
2. Chop the pork leg into a pot, add soy sauce and salt, mix well, chop the skin with jelly, add white sugar, monosodium glutamate and minced onion and ginger, and stir into stuffing.
3. Knead the dough into long strips, choose 40 pieces of flour with the same size, flatten them one by one, roll them into round skins (about 5 cm in diameter) with a rolling pin, wrap 25 grams of stuffing, and knead them into 15-20 wrinkled black bodies.
4. Take a small steamer, put in 10 green body, and steam in boiling water for about 5 minutes. Prepare rose balsamic vinegar and shredded ginger when eating. [2]
Exercise 3
food
Noodles: 150g medium gluten flour, 75g water, 2g salt.
Soup: 300g pork stuffing, 200g skin jelly, 5 shallots, 2 tablespoons ginger 1 slice, 30g soy sauce, a little salt, 3g beef powder or chicken essence, 3g sugar, 2g white pepper powder and 20g sesame oil.
Small cage dipped in sauce: 20g shredded ginger and 20g aged vinegar.
step
1. Add 2 spoonfuls of soy sauce and 20g of sesame oil to the meat stuffing, and stir in one direction with chopsticks to harden the meat stuffing.
2. Cut the shallots into small pieces, cut the ginger into powder, put it into the meat stuffing with beef powder (or chicken essence), sugar and white pepper, and stir well.
3. Dice the frozen skin, put it into the meat stuffing and sprinkle with a little salt.
4. Fully stir the jelly and meat stuffing with chopsticks, so that jelly powder can be evenly distributed in the stuffing.
5. Add salt to the medium gluten flour and simply stir with chopsticks.
6. Pour the water into the flour and stir it into a snowflake-like floccule with chopsticks.
7. Stir the dough by hand until the surface is smooth, cover it with a layer of cloth and let it stand at room temperature for 25 minutes.
8. Check whether the dough is loose: press the dough with one finger. If its surface does not rebound, it means that the dough has been relaxed. In this way, the dough will not shrink when rolling.
9. Divide the loose dough into 30 portions on average and roll it into a dough sheet, the thickness of which is similar to that of dumpling skin. Put the stuffing on a dough, drag the dough with your left hand, and wrap the stuffing with your right hand by pulling, pushing and pinching.
10. When the last pleat is pinched, the part pushed out in front is stuffed in and sealed.
1 1. put water in the steamer, brush a thin layer of oil on the drawer and put the steamed bread away.
12. Steam on high fire for 5 minutes, turn off the fire 1 minute and take it out. The steamed buns with rich and delicious soup are ready. [3]
Exercise 4
food
Ingredients: pork stuffing, low-gluten flour
Accessories: Chinese cabbage, onion and ginger.
Seasoning: fried sauce, sesame oil, soy sauce and oyster sauce.
step
1, Chinese cabbage is washed and peeled, shredded and chopped, and marinated with a little salt for 5 minutes.
2. Add sesame oil, oyster sauce, 2 tablespoons soy sauce, a little salt and onion Jiang Shui to the meat stuffing, mix well and marinate for 15 minutes.
3. Add the fried sauce and stir well.
4. Cabbage is wrapped in drawer cloth and dried for later use.
5. Put the Chinese cabbage stuffing into the meat stuffing and stir it to the top.
6. Knead the loose dough a few times and cut it into agents; Roll it into a round skin with a needle.
7. Wrap the stuffing and knead it into buns.
8. Try to keep the size of raw buns the same.
9. Put the raw steamed bread in a small steamed bun, ferment for about 10-20 minutes, and steam it over high fire.
10. After the fire boils, turn it down 15 minutes.
1 1. Turn off the fire and simmer for 2-3 minutes before opening the lid.