There is a secret to achieving thin skin and delicious filling. When making the skin, use boiling water to make the flour.

The skin will be soft and smooth only if it is cooked well. If you use cornstarch, it will be too dry. The stuffing needs to be juicy to be delicious, but it will be difficult to wrap if the filling is moist

After mixing, put it in the refrigerator for a while to allow the oil and water to solidify before wrapping. The steamed buns will be delicious.

Ingredients: lean meat (four taels), fatty meat (one tael), flour (nine taels), boiling water (half a cup), broccoli or Shao Cai leaves (a few slices) seasonings: salt, wine (half a teaspoon each), light soy sauce, cornstarch (two teaspoons each), ginger (

one teaspoon), water (four tablespoons), sesame oil, pepper ( A little of each), dipping ingredients: shredded ginger (half a tablespoon)

+ vinegar (two tablespoons)

Method: 1. Chop lean meat and fat meat together, and add seasonings Stir until gelatinous and form into small meatballs.

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

Knead the dough into a long strip. shape, then cut into small round pieces, thin into round vermicelli, add meatballs to make a small dumpling shape.

3. Grease the steamer with oil, put vegetable leaves on it, then smear oil on the vegetable leaves, put the steamed dumplings in water and steam for seven to eight minutes, mix well

Dip the sauce Serve together and eat while hot.

------------------------------------------------ -------------------------------

Kaifeng Xiaolong Baozi

Kaifeng Xiaolongbaozi has a long history. It was gradually transformed by successive generations of chefs from the "Wangloushan Cave Plum Blossom Baozi" which was "No. 1 in Beijing" during the Northern Song Dynasty. The color, aroma, taste and shape are good and unique. The specific production method is as follows:

1. Raw materials:

One pound of refined powder, one pound of pork hind shank, two and a half minced oil, one dollar of MSG, Shaoxing wine, and minced ginger , salt are three cents each, soy sauce is eight cents, and sugar is eight cents.

2. Production method:

1. Cut the meat into strips after deboning, skinning and tendon removal, and then grind it into minced meat using a machine;

2. Place the minced meat in a basin, add the ingredients, and stir vigorously in one direction to infuse it with flavor. Then add about 7 to 8 taels of water one after another, beat vigorously, and finally add small grinding oil and stir into filling.

3. Put the noodles in a basin, first use a little water to cut the noodles into tassels, and knead them into hard dough pieces; then dip the noodles in water and tie them into dough pieces that are neither soft nor hard. Can.

4. Place the dough on the table and repeatedly knead, throw and fold it until it is smooth and soft. Divide into 50 pieces of dough and roll it out into a thin crust with thin edges and thick middle. Add the stuffing. Knead into small buns with eighteen to twenty-one pleats.

5. Use large fire when steaming. Cooked in six to seven minutes.

3. Characteristics:

Thin skin, big filling, oily soup, small and exquisite, fresh and sharp taste, like a lantern when you lift it up, and like a chrysanthemum when you put it down.