The best flavor is meat bun(zui xiang bu guo rou bao zi cong xiang da rou xiao long bao )

The best flavor is meat bun

Introduction:

"I said before that there was a small cage bag at the gate of my school, which was super delicious. In that small cage bag, there were two simple ingredients, onion and meat, but the taste was really memorable! Recently, the weather is so hot that people have no appetite at all. However, in the hot summer, people's physical strength consumption is relatively large, so we have to find a way to ensure the normal body's necessary energy. So, this small cage bag is one of the good choices. The aroma of onion and meat are perfectly combined, so that you can't stop eating the first one to "taste" the second and the third Until the nth! It's best to choose the pork with both fat and thin. After steaming, the steamed bun just comes out of the pot, and the gravy immediately flows out. It's delicious. With a simple dip, the taste is really icing on the cake! Many friends have asked me the specific package method of steamed stuffed buns before, and always wanted to come to a detailed graphic version. However, because a person has to operate and take photos, he is really busy, but he can't let everyone's requirements fall short. This time, he took a picture of it reluctantly. With the poor expression of rice crisp, I hope it will be helpful to everyone! If I still feel confused after reading the process map, please forgive my clumsiness and ask someone to help me take a more complete picture if necessary. Excuse me

Production steps:

Step 1: slowly add boiling water to the flour and stir with chopsticks until the flour is snowflake like.

Step 2: let it dry until it's not hot, then knead it into dough.

Step 3: start making stuffed buns. Chop shallots, ginger and pork into mud.

Step 4: add thirteen spices.

Step 5: add some salt.

Step 6: add appropriate amount of oyster sauce, stir well, and the stuffing will be well mixed.

Step 7: divide the dough into a small piece and knead it into a uniform strip.

Step 8: cut into the right size.

Step 9: sprinkle a small amount of flour on the preparation, flatten it with the palm of your hand, and roll it into a disc with a slightly thicker center and a slightly thinner edge.

Step 10: take a piece of dough and place it in the center of your left hand. Place the meat filling in the center of the piece, and pinch a fold of the bun skin at random, as shown in the figure.

Step 11: fix your thumb on one end of the fold, and use your index finger to make a small fold with the same width.

Step 12: with the advance of the index finger, the thumb makes a smooth mark on the skin of the steamed stuffed bun until the skin of the steamed stuffed bun passes through.

Step 13: close the mouth, and pinch the last part with the fold of the bun skin.

Step 14: wrap all the steamed buns in this way, bring the water in the steamer to a boil, and steam them in the steamer for 15 minutes.

Step 15: a little chopped chive leaves and coriander, oil spilled chili and vinegar into juice, dip in food, fun!

Materials required:

Flour: right amount

Boiled water: appropriate amount

Streaky pork: moderate

Shallot: moderate

Coriander: moderate

Ginger: moderate

Thirteen spices: appropriate amount

Oyster sauce: right amount

Salt: right amount

Spicy oil: right amount

Vinegar: moderate

Note: 1. Try to roll the skin of steamed stuffed bun thin, so as to make delicious steamed stuffed bun with thin skin and big stuffing. 2. The meat must choose the fat and lean meat, the pure lean meat bun is not delicious. 3. Just out of the pot of steamed stuffed bun soup is more, when eating must pay attention not to hot mouth.

Production difficulty: Advanced

Process: steaming

Production time: half an hour

Taste: onion

Chinese PinYin : Zui Xiang Bu Guo Rou Bao Zi Cong Xiang Da Rou Xiao Long Bao