The practice of the ricor scallop Xiao Bao Bao

芹香扇贝小笼包的做法

\u0026 nbsp; 2 pictures

[This year’s scallops have a big harvest, 5 yuan A pound is very cheap. The fat man bought a lot at a time. He chopped all the scallops and frozen in the refrigerator. . The fat man combines it with celery and pork into a small pot. As a nutritional bento for his wife, it is really delicious to eat it. \”

The details of the ingredients

[ 123] Main ingredients
350g

  • Scallop meat 100g
  • Celery [ 123] 600g
  • flour 600g
  • Yeast powder 6g
  • Qingshui

  • A moderate amount [ 123]
  • Auxiliary materials

Onion

20g

Ginger

5g [ 123]

  • Soy sauce 10ml
  • Meixian 15ml
  • Wuxiang powder

  • 3g
  • salt

  • 5g
  • Peanut Oil

  • 35ml
  • Salted fresh flavor [
  • [

  • [ [ [
  • [

[

123] Steamed Craft

A few hours of time

  • Advanced difficulty
  • The approach of the ricible scallop Xiaolongbao

  • 芹香扇贝小笼包的做法步骤:1 ]

  • 1

  • Pork chopped into meat filling.
    芹香扇贝小笼包的做法步骤:2

  • 2

  • Wash and cut the onion ginger.
    芹香扇贝小笼包的做法步骤:3

  • 3

  • Put the onion ginger minced and pork into the pot and add all the seasonings and mix well.
    芹香扇贝小笼包的做法步骤:4

  • 4

  • Calligraphy meat chopped.
    芹香扇贝小笼包的做法步骤:5

    5

  • Put in the meat filling and mix well.

  • 芹香扇贝小笼包的做法步骤:6

    6

  • Wash and chop the celery.

  • 芹香扇贝小笼包的做法步骤:7

    7

  • Put the water into the meat filling and mix well.

  • 芹香扇贝小笼包的做法步骤:8

    8

  • Add yeast powder and appropriate amount of water to the dough to the flour.

  • 芹香扇贝小笼包的做法步骤:9

    9

  • This upper wet cage cover is placed in a warm place to wake up.

  • 芹香扇贝小笼包的做法步骤:10

    10

  • The departure of the wake -up dough was exhausted.

  • 芹香扇贝小笼包的做法步骤:11

    11

  • Roll into a buns.

  • 芹香扇贝小笼包的做法步骤:12

    12

  • Bao into a buns.

  • 芹香扇贝小笼包的做法步骤:13

    13

  • Cover the towel for 15 minutes.

  • 芹香扇贝小笼包的做法步骤:14

    14

  • Wake -up buns and put in cold water in the steamer for 15 minutes and then turn off the heatOpen the pan again in 5 minutes.

Tips

The scallop meat is very fresh, so do not add MSG when the stuffing is tuned. Do not open the lid immediately when the steamed buns are turned on.

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