How to make fresh meat bags_How to make fresh meat bags

鲜肉包的做法

\u0026 nbsp; 2 pictures

ingredients details

Main ingredients [123 ]

Flour

    A moderate amount

  • Pork filling
  • A moderate amount

  • Yeast powder A moderate amount
  • ]

Auxiliary materials

salt

A moderate amount

    Soy sauce

  • A moderate amount
  • Sheng

  • A moderate amount
  • Oyster sauce

  • Ginger powder
  • A moderate amount

  • ]
  • Pepper

  • A moderate amount
  • Starch

  • A moderate amount Chicken Essence
  • A moderate amount

  • Onion
  • ] Appropriate amount

  • white sugar
  • A moderate amount

  • Salted fresh flavor steaming craft
  • ]

A few hours of time

Ordinary difficulty

  • The practice of fresh meat bags

  • [

  • [
  • [

[] 123]

1

Take a bowl of warm water, about 30 degrees water temperature, water temperature and warm, putting a spoonful of sugar can speed up its fermentation.

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    2

    Put the yeast powder, a pound of flour five grams of yeast powder.

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    3

    Stay for two minutes, which is restrained.

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    4

    Pour the flour and mix well.

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    5

    Slowly add the water, stir the flour while adding it, stir it into flocculent, without dry powder at the bottom.

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    6

    Drotter cloth wet and wet water and cover the pot to ferment. Five minutes to one hour.

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    7

    Knead into a smooth dough.

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    8

    Wash and chopped onion flowers.

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    9

    Choose the pork with fat three thin seven into meat filling.

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    10

    Add salt, pepper, ginger powder, chicken essence, and sugar to the meat filling.

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    11

    Put in raw soy sauce, soy sauce, oyster sauce, starch smoothly.

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    12

    Put the cut onion.

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    13

    Stir the meat filling in a spoonful of edible oil and mix well.

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    14

    fermented to twice as large, poke a hole from the middle with your fingers, just shrink back.

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    15

    Sprinkle dry powder on the panel.

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    16

    The fermented dough is taken out and rubbed, and the air was exhausted.

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    17

    Rubbing the growth bar.

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    18

    into the squeeze of the face.

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    19

    Use a rolling pin to roll the thin edge of the middle thick edge.

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    20

    Put the filling into a bun.

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    21

    Put it into the steamer, put the corn skin on the bottom, and use it to brush some oil on the mule Stick.

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    22

    Cover the pot and get the fire for ten minutes.

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    23

    SteameZhong Guanhuo, simmer for five minutes to open the lid.

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    finished product.

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