If you want to make buns, you must master some cooking skills.
Today, let's write about jiaozi, a simple and easy-to-learn cooking skill.
Guantang steamed buns
Composition:
Pigskin, pork, shrimp, onion, ginger, soy sauce, sesame oil, salt, pepper and flour.
Cooking skills:
Making aspic:
1. Wash pigskin, cut into pieces, cook for 3 to 5 minutes, and then take it out.
2. Remove the fat from pigskin and put pigskin into a clean pot.
3, add water, onion, ginger, cook for 30 minutes, remove onion ginger and skin.
4. Put the Peaches back into the pot, cook for 2 hours on low heat, and peel it. Pour the soup into a basin and refrigerate for 2 hours.
Tip: When making aspic, the best ratio of skin to water is 1:5.
Fill:
1. Wash pork and chop it into minced meat. Wash onion and ginger and cut into powder.
2. Add half a cup of water, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp salt, 1 tbsp pepper, Jiang Mo and chopped green onion to the meat stuffing, and stir evenly while adding.
3. Add shrimps and mix well.
4. Take out the frozen pork, chop it up, add it to the stuffing and mix well.
Noodles:
1, pour the flour into a basin, add a little salt, add warm water while stirring, and add warm water and flour three times.
2. Knead into smooth dough, cover it with a lid or plastic wrap, and knead it until smooth after 10 minutes, and cover it with a lid or plastic wrap 15 to 20 minutes.
3. Cut the baked dough into small pieces and roll the skin.
Tip: When kneading dough, the surface-water ratio is about 2: 1.
Packaging:
1. Turn the side in one direction when wrapping buns.
2. Wrap it and steam it in a steamer for 6 to 8 minutes.
Crab powder steamed buns
Composition:
Pork leg meat, refined pork belly, onion, ginger, salt, soy sauce, sesame oil, broth, crab powder, flour.
Fill:
1. Wash pork leg and pork belly and chop them into minced meat.
2. 1 kg of meat stuffing, add 4 tablespoons of soy sauce, 2 tablespoons of sesame oil, less than half a spoonful of salt, 1 tablespoon of ginger, 2 tablespoons of onion, and stir well while adding.
3. Add a little broth to the meat and mix well. Seal the prepared stuffing with plastic wrap, put it in the refrigerator, wrap it and take it out.
4. When wrapping, first add the stuffing to the dough, then add the crab powder, and be careful not to add too much.
Put it in a steamer, steam it in the air for about 5 minutes, and take it out.
Tips:
1, the fat-thin ratio of meat stuffing, preferably 3: 7.
2. When the stuffing is mixed, it is always mixed in the same direction, and the stuffing is more delicious.
Broth can also be replaced with water, but the taste will be different.
4, crab powder and pork stuffing, the golden ratio is 3: 7.
When eating, make the steamed stuffed bun into soup first, and then eat the meat after drinking the soup, which will be more fragrant.