Steamed buns without rolling dough(bu yong gan mian pi de bao zi lan ren guan tang bao )

Steamed buns without rolling dough

Introduction:

"Steamed buns and steamed buns can be seen everywhere in our lives. I remember when I was not able to make pasta, there was a" Goubuli "restaurant at the intersection. I loved it for a long time. Later, I didn't know why it was worse than before. Slowly, I began to rarely patronize it. Later, when I learned how to make steamed buns, I went out to buy them even less. Filling soup bag --- thin skin, big filling, delicious soup, exquisite appearance, mellow and rich soup, oily but not greasy. I like it better than other steamed buns. I'm a little lazy these days, so I made a lazy version. Instead of rolling out the bun skin, I bought some dumpling skin instead. The trouble in making steamed stuffed bun is rolling out the skin. As long as you mix the stuffing, it's very fast. In the picture, I use chopsticks to break the steamed stuffed bun wallet. The soup is really delicious. "

Production steps:

Step 1: materials for filling.

Step 2: freeze a piece of pigskin. (it's usually divided into pieces and put them in the refrigerator. The first time I make a soup bag, I'll take one.)

Step 3: chop the pork into minced meat and put it into a large bowl.

Step 4: cut carrot and Lentinus edodes into small pieces and add them into minced meat.

Step 5: add appropriate amount of chopped ginger powder and onion white powder. (if you don't like to eat onion ginger, you can add onion ginger water)

Step 6: add barbecue sauce, soy sauce, soy sauce (soy sauce seasoning, soy sauce coloring) and a little sugar. (about 1 teaspoon of sugar is enough, just for freshness, not sweetness)

Step 7: add about 3 tbsp of water starch in several times and stir well. Then cut the frozen pig skin into small cubes and add them to the seasoned minced meat. (first, mix the meat stuffing well, and then add the diced pork skin jelly. If it is mixed with the meat stuffing in the pot at the same time, it will melt.)

Step 8: because the dumpling skin is thicker, roll it a little thinner. The dumpling made in this way has thin skin, large stuffing, suitable size and transparent skin.

Step 9: pack the meat in turn and put it on the steaming rack with a thin layer of oil.

Step 10: steam over high heat for about 10 minutes. (because this is not fermented dough, so it's not fermented. Steam it directly.)

Step 11: steamed bun, twisted like a bag, sagging down, a lot of soup inside.

Materials required:

Proper amount: dumpling skin

Pork forelegs: 1 piece

Carrot: 1 Section

Shuifa mushroom: Several

Ginger: moderate

Scallion white: moderate

Pigskin jelly: one piece

Starch: appropriate amount

Daxida barbecue sauce: right amount

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Note: the heart of the poem phrase: 1: dumpling skin to roll a little thin, this can not only thin skin filling, but also more crystal clear. 2: The pork skin jelly should be added after the minced meat is mixed with seasoning, so that the pork skin jelly will not be broken because of the seasoning stirring, resulting in bad package. 3: Dumplings made of dumpling skin do not need to be fermented.

Production difficulty: Advanced

Process: steaming

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Bu Yong Gan Mian Pi De Bao Zi Lan Ren Guan Tang Bao