Traditional steamed bun(chuan tong bao zi )

Traditional steamed bun

Introduction:

"The first time I uploaded the recipe, I didn't do it well enough. I patronized a few of them and forgot to take photos. Ha ha. "

Production steps:

Step 1: blanch the noodles in boiling water for two minutes and drain the water. Chop.

Step 2: cut ginger and scallion, I put more scallion.

Step 3: add a little oil to the pan (about half a liang of oil), fry the egg flower, and take it out of the pan. The remaining (two and a half oil) into the pot, oil just smoke, put in ginger, onion, stir, fragrance full of the whole room.

Step 4: add the broken eggs, vermicelli, stir fry for one minute, the purpose is to collect the water, add salt, MSG, chicken essence, pepper, put the soy sauce before the pot.

Step 5: make dough and start making buns.

Step 6: look, it's out of order.

Step 7: put the water on the cage for 15 minutes. ok

Step 8: out of the pot, first cool one to eat, ha ha.

Materials required:

Vermicelli: Nine Liang

Eggs: two

Chives: Nine Liang

Onion: four Liang

Jiang: one or two

Salt: 40g

MSG: 3G

Chicken essence: 10g

Pepper: 5g

Vegetable oil: three Liang

Veteran: one or two

Note: after washing, cool the leeks for a while and air dry them. FA Mian, I'll save it here. If I can't search it online. The leeks should wait until the stuffing is cool before they are put in the oven. The purpose is to keep it fresh and not discolor. It tastes good when it comes out of the cage. I like onion and ginger, so I put more. The steamed stuffed bun has a strong fragrance, which is very good.

Production difficulty: ordinary

Process: steaming

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Chuan Tong Bao Zi