Milk flavor "xiaolongbao"(nai xiang xiao long bao )

Milk flavor "xiaolongbao"

Introduction:

Production steps:

Step 1: make noodles with lees and milk. When making face, milk should not be too hot, not too hot.

Step 2: the process of making dough is very long. This process is to make stuffing. Take the big meat out of the refrigerator and cut it into small pieces.

Step 3: put it into the meat grinder and mince it.

Step 4: minced meat.

Step 5: wash the scallions and ginger and chop them.

Step 6: place on top of minced meat.

Step 7: mix well.

Step 8: wash the radish.

Step 9: Chop. The more you chop, the better.

Step 10: put it on the meat, then add soy sauce, salt, thirteen spices, chicken essence and sesame oil.

Step 11: stir well and the filling will be ready.

Step 12: twice as much dough as before, you can make steamed buns.

Step 13: smooth the fermented flour, then cut it into small pieces with rolling pin.

Step 14: knead the circle by hand or roll it into a circle with a rolling pin, like the shape of dumpling skin.

Step 15: put on the stuffing and wrap the bun. Another hour.

Step 16: steam in the steamer over high heat for 25 minutes and turn off the heat.

Step 17: dipping materials: stir spicy oil, coriander and vinegar, and the steamed stuffed bun tastes delicious.

Materials required:

Flour: right amount

Large meat: moderate

Radish: right amount

Shallot: moderate

Ginger: moderate

Soy sauce: right amount

Chicken essence: appropriate amount

Salt: right amount

Vinegar: right amount

Thirteen spices: appropriate amount

Sesame oil: appropriate amount

Pepper: right amount

Coriander: moderate

Note: 1: the noodles must be fermented well, and the steamed stuffed buns must be made to taste fluffy. 2: Dip according to personal preferences.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Xiang Xiao Long Bao