Steamed bun for the first time(chu zuo xiao bao zi )

Steamed bun for the first time

Introduction:

"What I'm doing is two people's quantity. Because I'm doing it for the first time in 24 years in the world, I don't have a good grasp of all aspects. Please give more support and give good suggestions."

Production steps:

Step 1: the first one: leek egg minced chicken stuffing < br > < br > hair noodles, to the extent shown in the right picture (said on the Internet).

Step 2: there are honeycomb holes on the finished surface.

Step 3: mix the eggs and chopped chicken well.

Step 4: chop the leeks well, add the onion, ginger and salt.

Step 5: heat the oil in the pot, fry step 4, then pour in the leeks, turn off the heat, and stir the leeks and step 4 with waste heat.

Step 6: knead the dough into a cylinder and cut it into small round pieces.

Step 7: roll the skin, do it for the first time, a little poor ~.

Step 8: wrap leeks in the skin of steamed buns. The first time you wrap leeks, you wrap them by memory (mother's way of wrapping steamed buns).

Step 9: put on the steamer, 15-20 minutes, the steamed bun is born ~ ~ (^ o ^) / ~.

Step 10: it turns out that the stuffing is not enough, and there is still a piece of noodles, so cook the rubbed shredded carrots and vermicelli as fast as possible.

Step 11: wash the vermicelli, pour them into the chopped chicken, mix them with seasoning (it's best to grasp them with disposable gloves).

Step 12: same method, same time, different taste.

Materials required:

Flour: 200g

Leek: 50g

Egg: 1

Chicken breast: 25g

Carrot: Half Root

Fans: 10g

Salt: right amount

Sesame oil: appropriate amount

Soy sauce: right amount

Note: I prepared the second filling by steaming the last batch of leek, egg and chicken buns, which saved time and prevented the noodles from drying

Production difficulty: ordinary

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Chu Zuo Xiao Bao Zi