Materials

Main ingredients: wheat flour 600 grams, 500 grams of fat and lean pork,

Seasoning: 15 grams of green onions, 3 grams of monosodium glutamate, 6 grams of cooking wine, 25 grams of soy sauce, 1 gram of alkali, 25 grams of sesame oil, 3 grams of salt, 15 grams of yeast

Practice

1.The green onions peeled and washed, chopped and set aside; Wash the pork, chop it into minced meat and set aside.

2. Pork into the basin, add soy sauce, refined salt, cooking wine, minced green onions, monosodium glutamate, sesame oil and mix, and then meat and bone broth poured into the Xu Xu, pouring the side of the same direction, stirring, stirring into the filling with viscosity.

3. Flour and yeast mixed together with warm water and good, well kneaded, to be initiated by the dough, into the appropriate amount of alkali, kneading well kneaded, divided into evenly sized dosage, rolled into a round skin, will be put into the middle of the round skin filling, tighten the edge of the pinch, pinch into more than 16 folds, that is, the baozi baozi billet.

4. Place the buns into a drawer and steam them in boiling water over a high flame, then serve.

Dogs with the buns practice two,

Materials

750 grams of flour, 500 grams of net pork, ginger 5 grams, 125 grams of soy sauce, 422 milliliters of water, net green onion 62.5 grams, 60 grams of sesame oil

Practice

1, pork fat and thin according to the 3:7 match. The meat cartilage and bone residue pick clean, with a large eye grate stirred or chopped, so that the meat into the size of the diced meat. In the process of stirring meat to add the right amount of ginger water, and then on the soy sauce. The purpose of the soy sauce is to find the mouth (adjust the saltiness), the amount of soy sauce to be flexible. On the soy sauce should be added in small increments, so that the soy sauce is completely mixed into the meat, on the soy sauce after a short pause, such as in the refrigerator for a while better. If you have a stuffing machine to stir the stuffing, the meat after the soy sauce does not need to stop, immediately after the water can be. The water should be added in small amounts, otherwise the stuffing will be easy to come out of the soup. Finally, add in the monosodium glutamate, sesame oil and chopped green onion and mix well.

2, and flour and water ratio is 2:1, with the old fertilizer and alkali ratio is proportional. Generally speaking, 25 kilograms of flour, winter with about 20 kilograms of old fertilizer, lye 190 grams, spring and autumn with about 10 kilograms of old fertilizer, lye 135 grams. In summer, use about 7.5 kilograms of old fertilizer and 130 grams of lye flour. After mixing the noodles, knead evenly to avoid the phenomenon of flower lye. When you put the agent to knead the light surface, 750 grams of water out of the agent 40, each agent weighs 18.75 grams.

3, the agent with flour rolled evenly, rolled round, both hands by the rolling pin flat push flat pull, push to the head, pull to the end, the force is even, rolled into a thin and thick, the size of the right, the diameter of 8.5 cm round skin.

4, the left hand to support the skin, the right hand dial into the filling 15 grams, pinch pleats 15 to 16. Pinch package when the thumb forward, thumb and forefinger at the same time will fold twist open, close the mouth should be pressed, not open, not crowded top, buns on the mouth without dough lumps.

5, buns on the drawer steam. Hard gas with a boiler generally take 4 to 5 minutes; with bituminous coal steamer takes 5 minutes; with the family briquette fire, on the drawer when the fire is strong, the water is open, the steam needs to be 6 minutes, such as steaming too hot, full of deflated, flowing oil, unattractive, not tasty; owning the fire is sticky, can't eat