Sweet shage bag(xiang tian sha ge bao )

Sweet shage bag

Introduction:

"Dice the sago and scallions, stir fry them with the minced meat and seasonings until they are cooked, and let cool. Knead the dough until it doesn't stick. Then put it aside and cover it with something to save it, about 30 minutes. At this time, the stuffing is also cold, and then you can make steamed buns. Pay attention not to put too much stuffing all at once, otherwise it is difficult to make them well. Stick some dry flour under the steamed buns and put them on the steaming rack to avoid sticking them on the steaming rack. It's easy to break the bottom of the steamed buns when taking them out. Put water in the pot. When the water boils, put the steaming rack and steamed buns in the pot. Steam over high heat for about 10 minutes. Turn off the heat and wait a few minutes before opening the lid

Production steps:

Step 1: the fragrant steamed buns come out of the pot.

Step 2: you can make it in advance, put it in the refrigerator, and steam it when you want to eat it the next morning.

Materials required:

Shag: one

Meat foam: 150g

Onion: one

Self made powder: one pack

Eggs: right amount

Water: moderate

Salt: right amount

Sugar: right amount

Black pepper: right amount

Soy sauce: a little

Note: I like to put more black pepper. It's fragrant and spicy. It's great. It's used to make breakfast with a cup of soybean milk. That's a compliment

Production difficulty: ordinary

Process: steaming

Production time: 10 minutes

Taste: light

Chinese PinYin : Xiang Tian Sha Ge Bao