Steamed buns with fresh meat(xian rou xiao long bao )

Steamed buns with fresh meat

Introduction:

"The fresh meat buns are very popular with the public. But it's not easy to do well. Share my experience. "

Production steps:

Step 1: cook the milk at a little bit of temperature and melt the yeast.

Step 2: add flour and knead into a dough. It needs to be hard.

Step 3: fermentation to twice the size, judge the method, take a look at is not like loofah collaterals, there are many holes.

Step 4: 1 tbsp flour, 1 / 3 tbsp baking powder, mix and sprinkle on the chopping board.

Step 5: knead the fermented flour thoroughly, knead hard, the more knead, the more delicious.

Step 6: mix pork stuffing with shredded cabbage. You'd better chop them yourself. They're delicious. Cabbage shouldn't be too shredded.

Step 7: add all ingredients, stir well, stir hard, stir a little more.

Step 8: make a green bun and let it stand for half an hour to one hour.

Step 9: add cold water to the pan, bring to a boil, turn to medium heat, steam for 20 minutes.

Materials required:

Pork: half a catty

Cabbage: four slices

Flour: two bowls

Yeast powder: half teaspoon

Pure milk: one bag

Minced green onion: half tbsp

Minced ginger: half a teaspoon

Salt: one teaspoon

Chicken essence: one teaspoon

Pepper: two teaspoons

Soy sauce: 1 tbsp

Soy sauce: a spoonful

Cooking wine: 1 tbsp

Cooking oil: half tbsp

Oyster sauce: half tbsp

Note: 1, I have a steamer at home, so I use it. If I don't have it, I steam it directly on the steamer. 2, I like cabbage stuffing. If you like celery or everything else you like, you should be flexible. 3, steamed buns must be put on the pot in cold water, and then turn to medium heat after boiling, otherwise it will be easy to turn into a cat with flowery face

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xian Rou Xiao Long Bao