Flavor bag(feng wei da bao )

Flavor bag

Introduction:

"Fat residue is a special food in Qingdao. Fat residue, commonly known as compressed meat, is made from pork abdominal muscle, which is defatted and pressed, supplemented by salt and monosodium glutamate. In fact, we must have eaten it when we were children, which is the residue of oil. It's usually left after frying out the oil, chewy, and stewed with cabbage and tofu. In the era of material shortage, it was a rare delicacy. Now everyone dares not touch this kind of high calorie food. I bought the refined meat and fat dregs for my children. Suddenly I remembered the fat dregs cabbage bun I had when I was a child, so I made it according to the food materials available at home. We can make our own fat dregs at home! "

Production steps:

Step 1: warm water with yeast and dough

Step 2: main ingredients

Step 3: Grease residue

Step 4: chop the fat residue, cook the peanut oil, and soak the soy sauce

Step 5: rinse the vermicelli

Step 6: cut the section and soak the hair with warm water

Step 7: shredding cabbage

Step 8: Chop leeks

Step 9: add chicken essence, zanthoxylum oil and salt and stir well

Step 10: make a good flour preparation

Step 11: baozi

Step 12: big bag, not handsome

Step 13: top the steamer

Step 14: steamed bun

Materials required:

Cabbage: moderate

Proper amount of grease residue

Vermicelli: right amount

Scallion: right amount

Leeks: moderate

Ginger: right amount

Soy sauce: moderate

Salt: right amount

Cooked peanut oil: right amount

Chicken essence: appropriate amount

Zanthoxylum oil: right amount

Note: 1, and baozi noodles to be soft. 2. After the plastic surgery, the hair should be slightly curled, then the dosage should be cut, rolled and not over rubbed. 3. The steamed buns should be steamed for 15 minutes on the steamer, steamed for 15 minutes on the high fire after 10 minutes on the low fire, and do not open the lid immediately after turning off the fire.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Feng Wei Da Bao