The practice of fresh meat small buns


\u0026 nbsp; 3 pictures

\” Starting up. I recently bought a Jiuyang juicer, which is similar to the function of multi -functional dishes in South Korea. It can squeeze juice and rubbing meat. It’s not for the pork, nor to make noodles. I just want to use it to twist the chili sauce once a year. The machine is bought back, and the chili sauce will be made soon on the table for the time being. It ’s a pity that I felt idle. In addition, netizens asked me to make a test machine for their reference, so they decided to use the machine to give full play to their“ one charging, lifelong service, and passing by, and never complain ”. Function.

With this motivation, Xiaolongbao was exhaling. The meat was twisted with this machine. I was twisted together with fat and lean meat. During the twisted process, I found that the relationship between the machine was small and the meat pores. The meat with muscles can easily block the meat holes. It is necessary to remove the machine to work normally. Therefore, it is recommended to remove the meat band in advance to ensure the normal operation of the machine. Xiaolongbao’s meat filling, for the first time, used Wanjiaxiang’s special soy sauce. The taste was unexpectedly good. It was particularly mellow and it was worth recommending to friends. \”

ingredients details [123 ]

Main ingredients


250 grams

  • A small root [ 123] Jiang Mo
  • A little

  • pepper powder
  • A little

  • flour 500 grams
  • white sugar sugar sugar sugar A little
  • Yeast 3-5 grams
  • Tomber
  • [123 ] Accessories
  • A little

  • Salt A moderate amount

Wanjiaxiang special soy sauce

Two tones

Chicken essence

A little

  • Salted and fresh flavor steaming process
  • A consumption time Ordinary difficulty

FreshStep of the practice of meat small flushing

  • 1

  • Use warm water (hand temperature) to open the yeast. Sieve the flour, add a little sugar, bubble powder and uniform. Pour the yeast water into the flour little, and use chopsticks to adjust the flour into flocculent.
  • 2
    Put the flour ball with your hand, knead it into a ball for 10 minutes, and then continue to knead the dough well Knead and rub smoothly. Because Xiaolongbao uses a semi-hair noodles this time, you can use it for a while (15-20 minutes) after the kneading dough. 美味鲜肉小笼包的做法步骤:1

  • 3
    This is an inside of the wake -up dough, and there are already some bubbles. 美味鲜肉小笼包的做法步骤:2

  • 4

  • Fat lean meat to remove tendons.

  • 5

  • Jiuyang juicer, using meat places function. Glove into meat.

  • 6

  • The twisted meat. More delicate.

  • 7

  • The onion ginger is cut thin, or add a little water with a dish machine. Put salt, chicken essence, green onion ginger, pepper powder, Wanjiaxiang soy sauce in meat, and even in one direction with your hands or chopsticks, add a little water or broth while hitting Rather the cooked peanut oil, adjust the starch, and continue stirring until the meat filling. If you have time, you can make the meat filling in advance, put it in the refrigerator and then use it, and use it better.

  • 8

  • Cut the dough into a piece, rub the growth strips, cut into the size of the same size, flatten and roll it after flattering open.

  • 9

  • Packing the appropriate amount of filling.

  • 10

  • Pinch more than 18 folds.

  • 11

  • Put it in a bamboo steamer and wake up.

  • 12

  • Cold water pan, after the fire is boiled, turn to medium heat for 12 minutes, turn off the fire for 12 minutes, turn off the fire and steam for three or five Just minute.

  • 13

  • Near -shadow.

  • 14

  • Inside the bun.

    Meat filling: 1) Stir with your hands, the filling is more juicy and delicious;123]


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