\u0026 nbsp; 1 picture
\”This bun is very fragrant, people can’t stop mouth . Originally, I could n’t eat it three hours before going to bed, but after the buns were steamed, I did n’t hold back. I ate one. It ’s really a wife..The big buns eaten in the restaurant were only meat and noodles. After the content of the vegetarian and vegetables, the nutritional balance is added and the fragrant and black fungus is added. The fragrant dried is to enhance the taste. In fact, you can also add horseshoe or lotus root. The taste is as delicious. \”
- Ordinary difficulty [123 ]
- The method of the company’s big buns
2Use about 30 degrees The water temperature melts the yeast, and then slowly pour the water into the high gluten powder, stir it with chopsticks until the snowflake shape, and knead it into a smooth and soft dough. Cover a wet cloth on the pot and ferment the dough aside.
Cut the pork belly (6 points thin and 4 points of fertilizer) and ginger, and put them into a mixer to make meat shattered (you can use the meat directly). Dried beans, black fungus, and green onions are chopped separately. Pour soaked in the white pink bars and chop the water after draining the water
4 Pour in the pot and pour in in the pot. In the appropriate amount of peanut oil, when the oil temperature is 70 % hot, pour the meat into the pot and stir fry, fry the meat after the meat is cooked, pour the chopped dried tofu
After pouring the chopped noodles and black fungus, add 3 spoons of raw soy sauce, 1 spoon of old soy sauce, 2 small spoons of salt, 1 spoon of spiced powder, 1 1 spoon, 1 spoon, 1 spoon, 1 spoon, 1 spoon, 1 spoon, 1 spoon, 1 spoon, 1 spoon, 1 spoon, 1 spoon, 1 spoon, 1 spoon, 1 spoon powder, 1 spoon. Spoon chicken essence, mix all the raw materials well.
Merge the fermented dough into a long strip, cut into equal doses
Use a rolling pin to roll the agent into the middle thickness, the thin noodles around (later)
- At this time, put the chopped shallot into the filling and drip it into the appropriate amount of sesame oil to stir. Remember to put onion in the last
thin skin large stuffing, white and fat company big team Steamed the buns! After opening one, the fragrance overflowed, and it couldn’t hold back and eliminated one. Essence Essence
Tips1. The shallots must be put in the end, stir up early with the meat for a while, it will come out with the rust flavor, and finally put it in the end. Instead, the taste is delicious;
2. Be sure to put sesame oil when stirring, and you will be unexpected.
Put the stuffing as much as possible, and then put the wrapped buns in In the cage drawer, wake up for 30 minutes. After the water is boiled, put in the cage drawer, steam for one minute on high heat, turn into medium heat, and continue to steam for 18 minutes. After turning off the fire for 2 minutes, the lid can be opened after 2 minutes