Taste: Salty and umami flavor technology: Steamed Sandingbao making materials: main ingredients: wheat flour1000g, pork (fat and thin) 250g, winter bamboo shoots 250g and chicken 250g.
Seasoning: 5g of yeast, 50g of lard150g (refined), 50g of soy sauce, 5g of sugar10g, 5g of salt, 5g of yellow rice wine, 2g of monosodium glutamate and 5g of starch (corn). San Ding Bao is characterized by diverse materials and delicious taste. Teach you how to make three-dimensional steamed buns and how to make them delicious 1. Wash the pork, put it in the pot, take it out when the meat is half-cooked, and cut it into cubes. Cut the winter bamboo shoots and chicken into cubes.
2. Heat a wok and add lard. When the oil is 60% hot, stir-fry diced meat in the wok first, then stir-fry diced chicken in the wok, add soy sauce, salt, monosodium glutamate, white sugar and fresh soup to boil, and then add diced bamboo shoots. When the marinade is almost thick and dry, thicken it with raw water, take it out of the pot and put it in a basin.
3. Put the flour on the workbench, stir and dissolve the fresh yeast into paste with warm water, pour it into the flour, add 500 grams of warm water, mix it evenly and knead it thoroughly, cover it with a cloth and let it stand still 1 hour for fermentation (not too much), then knead it evenly and knead it thoroughly to form the yeast surface.
4. Roll the yeast noodles into long strips, pick them into blanks of about 12g, flatten them one by one, string them into round skins with a diameter of about 7cm, put 15g stuffing into each skin, fold them in half along the edge by hand, leaving a small mouth in the middle, and steam them in a cage for 8- 10 minutes.