1. Dough should use tender yeast;

2. Add aspic when filling.

matters need attention

1. Authentic steamed bun skins need a special rolling pin, and ordinary rolling pins are generally used at home, so that the outside can be pressed out into folds like a lotus leaf skirt.

2. When wrapping a steamed bun, you don't need to close it, just hold the edge of the steamed bun with your thumb and forefinger and gently close it.

3. Be sure to spray water on the surface of steamed buns before steaming, because when rolling steamed buns, you need to add a lot of flour to press out the lotus leaf skirt. If you don't spray water, the steamed steamed buns will be very dry.

Method one

material

1. Lean meat (four Liang), fat meat (one Liang), flour (nine Liang), boiling water (half a cup), broccoli or salted vegetable leaves (several pieces).

2. Seasoning: salt, wine (half a teaspoon each), soy sauce, cornflour (two teaspoons each), ginger (one teaspoon), water (four tablespoons), sesame oil and pepper (a little each).

3. Dipping sauce: shredded ginger (half a tablespoon) and vinegar (two tablespoons).

step

1. Chop lean meat and fat meat together, add seasoning and stir until gelatinous, and make small meatballs respectively;

2. Sift the flour evenly into a large bowl, slowly add boiling water, quickly mix well into a soft powder ball, and cool your hands with a little flour;

Rub the dough into long strips, then cut into small round particles, grind them into thin round vermicelli, and put meatballs into the shape of steamed buns.

3. Put it in a steamer and steam it for seven to eight minutes. Mix well with the juice and serve it together. Eat while it is hot.

Method 2

1. Add 325g of flour to the pot, use 80℃ hot water140g (warm water in summer) to make snowflake flour, pour shredded yeast flour and alkaline water, and knead until smooth, soft and tough.

2. Chop the pork leg into a pot, add soy sauce and salt, mix well, mince the skin with jelly, add soft sugar, monosodium glutamate and minced onion and ginger, and mix to form a filling.

3. Knead the dough into long strips, pick 40 pieces of flour with the same size, flatten them one by one, roll them into a round skin (about 5 cm in diameter) with a rolling pin, wrap 25 grams of stuffing, and knead them into a green body with 15-20 folds.

4. Take a small steamer, put in 10 green bodies, and steam in a boiling pot for about 5 minutes. Prepare rose balsamic vinegar and shredded ginger for dipping when eating.

Method 3

material

Noodles: medium gluten flour150g, 75g clean water, 2g salt.

Soup stuffing: 300g pork stuffing, 200g skin jelly, 5 shallots, 2 tablespoons of ginger 1 piece, a little salt, 3g beef powder or chicken essence, 3g sugar, 2g white pepper and 20g sesame oil.

Dip the sauce in the small cage: 20g of tender shredded ginger and 20g of aged vinegar.

step

1. Add 2 spoonfuls of soy sauce and 20g of sesame oil to the meat stuffing, and stir in one direction with chopsticks to make the meat stuffing stiff.

2. Cut the shallots into small pieces, cut the ginger into powder, put it in the meat stuffing with beef powder (or chicken essence), sugar and white pepper, and stir well.

3. Cut the frozen skin into diced pieces, put them in the meat stuffing and sprinkle with a little salt.

4. Stir the jelly and the meat stuffing with chopsticks fully, so that the jelly powder can be evenly distributed in the stuffing.

5. Add salt to the medium gluten flour and simply stir it with chopsticks.

6. Pour water into the flour and stir it into a flocculent shape like snowflakes with chopsticks.

7. Mix the dough by hand until the surface is smooth, cover it with a layer of cloth and let it stand at room temperature for 25 minutes.

8. Check whether the dough is loose: press the dough with one finger. If its surface does not rebound, it means that the dough has been relaxed. This way, when rolling the dough, the dough will not shrink.

9. Divide the relaxed dough evenly into 30 portions and roll it into a dough sheet, the thickness of which is similar to that of dumpling skin. Put stuffing on a dough, drag the dough with your left hand, and wrap the stuffing with your right hand by pulling, pushing and pinching.

10. When the last pleat is pinched, the part pushed out in front is stuffed in and sealed.

1 1. Put water in the steamer, brush a thin layer of oil on the drawer, and put away the steamed buns.

12. Steam on high fire for 5 minutes, turn off the fire and wait 1 minute to take it out. The steamed buns with rich and delicious soup are ready.

Method 4

Ingredients: pork stuffing, low-gluten flour

Accessories: cabbage, onion, ginger

Seasoning: fried sauce, sesame oil, soy sauce and oyster sauce.

step

1, wash the cabbage to remove the old skin, shred and chop, and marinate with a little salt for 5 minutes.

2. Add sesame oil, oyster sauce, 2 tablespoons of soy sauce, a little salt and onion Jiang Shui to the meat stuffing, mix well and marinate 15 minutes.

3. Add the fried sauce and mix well.

4. Cabbage is wrapped in a drawer cloth and dried for use.

5. Put the cabbage stuffing into the meat stuffing and stir it to the top.

6. Knead the loosened dough a few more times and cut it into agents; Roll it into a round skin with a flour pin.

7. Wrap the stuffing and knead it into a steamed stuffed bun.

8. Try to keep the size of raw buns consistent.

9. Place the raw steamed buns in a small steamed bun bag, ferment for about10-20 minutes, and steam on fire.

10, turn to low heat after the fire boils 15 minutes.

1 1, turn off the fire and simmer for 2-3 minutes before opening the lid.