Steam and chop the sandwich meat into minced meat, add seasoning and mix well, and slowly add bone soup. Stir vigorously until it becomes sticky and fresh meat. Melt the fermented flour with warm water, add the flour and knead it into a slightly soft dough. After fermentation, add alkali and knead well. Then roll the fermented dough into dough, brush it with lard, sprinkle with a little cooked flour, press it into a round bag with a thick middle and a thin periphery with the palm of your hand, and steam it in a cage for about 10 minute.

Content introduction

Crispy steamed stuffed bun is a traditional snack in Kunming, Yunnan. It is made of low-gluten white flour, cooked lard, cooked cloud legs, diced bee meat and chopped mushrooms. It contains protein, carbohydrates and vitamins, and is nutritious. Suitable for all ages. Because of its reputation, it is widely used in small folk restaurants or food stalls.

Crispy steamed stuffed bun is a traditional snack in Yunnan-style cakes. The hide is made of low-gluten white flour, which is fully fermented, mixed with alkali, and then mixed with first-grade white cooked lard to form a crisp layer. There are two kinds of stuffing: sweet and salty. The sweet stuffing is made of cooked cloud legs or braised pork with white sugar, diced bee meat with more fat and less velvet, seasoned onion ginger, sweet noodle sauce, monosodium glutamate and pepper.

The shape of steamed stuffed bun is relatively simple, and too complicated shape will affect the formation of pastry. When steamed, the steamed buns are full and white in one go, and their mouths are slightly open. It is faintly visible that the stuffing inside can be put into the pot to stir-fry, thicken and air-dry, and then you can walk into the major hotels and restaurants in Kunming. Crispy buns can be tasted at almost all kinds of high-end banquets.