Usually four meat buns are equivalent to about four bowls of rice. The calorie of a meat steamed stuffed bun is about 280 calories, while that of 100g rice is 350 calories. However, after the rice is cooked, the heat of 100g rice will remain around 120g. Let's take a look at how to make steamed buns.

Steamed bun practice

Ingredients preparation: medium gluten flour, pork, crab powder, frozen skin, ginger and garlic.

Practice steps:

First, we need to prepare all the materials. What we need is 200g of medium gluten flour, boiled water100g, pork stuffing150g, crab powder100g, and a certain amount of jelly. We also need to prepare a piece of onion and a piece of ginger as ingredients, plus appropriate amount of yellow wine, soy sauce, sesame oil and white pepper.

When all the materials are ready, we will begin to mix the dough. What we need to do is to make some onions first, Jiang Shui. Cut ginger, onion and ginger into powder, put them in water and stir well, then soak them for about half an hour. Flour is kneaded into smooth dough by adding hot water for many times, and then it is allowed to stand for 20 minutes. At that time, we can filter out the minced onion and ginger from the prepared onion Jiang Shui, then add water to the meat stuffing, and then beat the prepared soy sauce and yellow wine into a ball in one direction to make the meat stuffing sticky. Finally, put crab powder and crab meat into the meat stuffing, add salt, white pepper and sesame oil and mix well. We need to cut it into small pieces to make bean jelly.

As for how to roll dough, I don't think it is necessary to explain. I want to remind you that before wrapping, you should put the jelly in the stuffing and mix it evenly. When steaming, we can also put carrot slices in the steamer to effectively prevent sticking.

It takes less than 10 minutes to start a fire. The steamed buns made in this way will look fluffy. This taste, you can try it, it's very simple.