Frozen skin: the source of soup in steamed buns. After washing, cover the pigskin with cold water. After boiling for 2 minutes, rinse the pigskin with cold water and scrape off the attached fat and miscellaneous hair. After washing, add cold water, pigskin, ginger, onion, pepper and wine again, cook until the pigskin is cooked, chop it up and put it back in the pot for a few minutes, then season the soup with salt, and then separate the residue from the soup. After cooling, it becomes jelly, chopped and frosted for later use.
Meat stuffing: it can be according to personal preference, generally it is pork stuffing. Seasoned with pork leg (I use pork belly) salt, sugar, pepper, sesame oil, lard (raw oil) and soy sauce.
Ginger juice: it's used to enhance fragrance. Use ginger and onion, and add sweat from water. Add the water of ginger juice into the meat stuffing, stir while adding it until the meat stuffing is completely absorbed, and then add the skin jelly prepared before.
The practice of steamed buns
Steamed buns are a famous snack in Shanghai. There is a secret to making them thin and filling beautifully. Boiling water should be used to boil powder when making skin.
When cooked, the skin is soft and smooth, and it will be too dry if raw flour is used. The stuffing should be juicy, but it will be difficult to wrap the stuffing with water.
Put it in the refrigerator for a while, let the oil and water solidify before wrapping, and the steamed buns will be delicious.
Ingredients: lean meat (four liang), fat meat (one liang), flour (nine liang), boiled water (half a cup), broccoli or.
Sauté ed vegetable leaves (several pieces) Seasonings: salt, wine (half teaspoon each), soy sauce, raw flour (two teaspoons each), ginger (
1 teaspoon), water (4 tablespoons), sesame oil, pepper (a little each), sauce: shredded ginger (half a tablespoon)
+vinegar (two tablespoons)
Practice: 1, chop the lean meat and fat meat together, add seasonings and stir until they are gelatinous, and make small meatballs respectively.
2. Sift the flour evenly into a large bowl, slowly add boiling water, quickly mix well into a soft powder ball, and cool your hands with a little flour.
Rub the dough into long strips, then cut into small round grains, grind them into round vermicelli, and put meatballs into the shape of steamed buns.
3. Coat the steamer with oil, spread the vegetable leaves, then coat the vegetable leaves with oil, put them in a steamed bun and steam for seven to eight minutes, and mix well.
Serve with juice and eat while it is hot.
The practice of meat stuffing:
Chop the pork belly, add salt, pepper, a little monosodium glutamate, minced shallots, a little sugar (not added when making raw fried buns), add a little water and stir well, repeatedly, preferably in one direction, and then put it in the refrigerator for 30 minutes.