The practice of steamed buns 1 soup steamed buns
material
500g of flour, 500g of pork sandwich and 200g of pigskin jelly.
method of work
1. stuffing ingredients: pork ingredients: salt, monosodium glutamate, white sugar, cooking wine, sesame oil, Jiang Mo, and chicken soup. When mixing the stuffing, stir it evenly, and throw the stuffing into the pot, adding chicken soup three times.
2. Mix flour with water, add more water to the flour, and add more water to the flour, hehe. Then rub hard, three essentials: hand light, face light and basin light. Knead noodles? Noon? For a moment, (noon, that is, let it stand for a while), its function is to make the steamed stuffed bun skin stronger and taste better. After rubbing and falling, the noodles are ready.
3. Roll the skin, that is, roll the face into a uniform size and roll it into a round shape. The skin should be thin and uniform.
4. It's not delicious to pack steamed stuffed buns with less stuffing, but it can't be packed with more stuffing. You see clearly, so much is just right.
5. After the fifth steaming water is boiled, the steamed buns are cooked in the pot for 13~ 15 minutes. Steamed buns are lifted like lanterns and put down like chrysanthemums. After the hot air dissipates, the steamed stuffed bun skin will harden, and it won't look like a lantern when it is lifted. However, it looks like a chrysanthemum when it is flat.
6. The last working procedure-eating soup-filled steamed buns in Kaifeng should also comply with the operating specifications, otherwise you can blame me for gently lifting them and moving them slowly if they are burnt; Open the window first, then drink soup; A stuffy, full of fragrance! Open the window, that is, first bite the skin open and suck out the soup in the steamed stuffed bun. If the steamed stuffed bun is hot, don't forget to blow it first.
The practice of steamed buns 2 authentic steamed buns
material
Seasoned minced meat150g, jelly100g, cold noodle skin150g, sugar1/4tsp, Lentinus edodes essence1/4tsp, oyster sauce1/4tsp.
method of work
1. Take a pot, put all the ingredients together and stir them evenly for later use.
2. Add all seasonings to the recipe 1, mix them evenly and put them in the refrigerator.
3. Each crust is wrapped with about 20 grams of the stuffing of the method 2, and then placed in a steamer.
4. Take a pot of water, put it into the collector, and after the water boils, put it into the method 3, and steam it for about 6 minutes.
The practice of steamed buns 3 shrimp steamed buns
Introduction to the recipe: the steamed stuffed bun is thin and soft, and the shrimp stuffing is delicious, tender and smooth, with rich nutrition.
material
Ingredients: 250g of wheat flour and 250g of shrimp seeds.
Accessories: 75g flour fertilizer, 250g pork rib (pork belly), frozen skin 1 00g, 5g sesame, and alkali1g.
Seasoning: sesame oil 1 0g, soy sauce10g, salt 3g, monosodium glutamate10g and ginger 5g.
method of work
1, break the flour fertilizer, add warm water and mix well, add flour to make dough, and put it in a warm place for fermentation.
2. Put the dough in an appropriate amount of alkaline noodles or alkaline water, knead it evenly, and set it aside.
3. Chop the pork into mud and chop the shrimps.
4. Mix the minced pork and shrimps, add soy sauce, salt, monosodium glutamate, Jiang Mo, sesame oil, sesame seeds and jelly, and mix well together to obtain the stuffed bun.
5. Knead the dough into long strips, break it into 30 doses, and roll it into small round skins with a rolling pin.
6. Use the steamed stuffed bun skins and stuffing, wrap them into small buns and put them in the steamer.
7. Finally, steam the steamer on a boiling pot for 5 minutes.
The practice of steamed buns 4 soup steamed buns
material
Pigskin jelly, pork, flour, soy sauce, salt, oil
method of work
1, pigskin frozen and chopped into minced meat, pork chopped, soy sauce and salt poured into it and marinated.
2, flour and dough, a small group of squashed.
3. Wrap the pigskin jelly and pork, put a layer of oil on the bottom and steam it in the pot.
Tips
The pigskin jelly will turn into delicious juice when it is heated, so there is no need to add water to the steamed stuffed bun.
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