Steamed buns are delicious. I love them. Today, my parents took me to the steamed stuffed bun shop to satisfy my appetite.

A cage of steamed buns came up, and I sat in a chair. The steamed buns gave off a faint fragrance. As soon as I smell this fragrant smell, I can't help eating it in big gulps. Steamed buns are whisked, thin-skinned, small and exquisite, shaped like a pagoda, translucent and strong, glittering and translucent and yellow, with a burst of fragrance on the top of the pagoda overflowing with the wind, and there are a dozen whirlers on the steamed buns, which are like flowers. The shape is similar to that of steamed buns, but it is smaller and steamed in bamboo cages, so it is called steamed buns. There are ten steamed buns in a cage, each of which is bulging like a small snowball. Hardly had he picked up one and stuffed it in his mouth when he began to resist. My stomach is growling with hunger at this moment, and I can't wait to enlarge my mouth and swallow the steamed buns in one gulp. So I carefully picked up the steamed buns with chopsticks, because I took a small bite and the juice ran into my mouth like a horde. I dipped it in a little vinegar and put it into my mouth. The meat stuffing was loose and soft. As soon as I chewed it, its meat was suddenly loose and delicious. Mom said: "To eat steamed buns, you should first dip in vinegar, gently bite a hole, suck up the delicious soup inside, and then eat the skin and meat." The delicious essence of steamed buns is in the soup. I eat according to my mother's method, and the soup is fresh, thin and tender, which is really delicious on earth. I wolfed it down. Its meat is very full, a bite of fresh, thick and salty makes you want to eat it.

When you are full, you might as well go and see its practice:

Materials:

300g of fine ground pork belly, 200g of skin jelly, monosodium glutamate, salt, sugar, cooking wine, soy sauce, water about 100g, and steamed bun dough 2 10g.

Practice:

1. Skin jelly is about 200g. Skin jelly is made of pig skin and chicken bones with onion and ginger, simmered for about 3 hours with 1.5 times of water, and then stored for freezing. Mincing or chopping after freezing for later use.

2. The steamed bun dough is about 2 10g, and the steamed bun dough is made of medium gluten flour, cold water, 2 1 ratio of refueling, a little sugar, egg white and salt water, and it can be rubbed evenly for about 30 minutes.

3. 300g of the first-class pork belly ground meat and appropriate amount of seasoning, mix well, add about 200g of skin jelly, mix well and refrigerate for later use.

4. The dough of steamed buns is about 2 10g. After waking up, it will be made into small dough (about 7g each), and it will be flattened with a thin stick (medium thickness and thin edges).

5. Pack a proper amount of meat stuffing and steam it in the cage for about 4 minutes (lift the lid to see that the steamed buns are cooked).

How's it going? Are you excited? Action is better than action. Go and eat steamed buns in your hometown!