Improved sauce meat bag(gai liang jiang rou bao )

Improved sauce meat bag

Introduction:

"One day, I visited an aunt and listened to her talk about how to take good care of my little grandson. I accidentally talked about how to make steamed stuffed buns with soy sauce. I felt a little eager to try it when I got home. Finally, I couldn't bear it... The stuffing was too greasy, so I had to come up with a way to add vermicelli. It tasted really good."

Production steps:

Step 1: put a little oil in the pot, stir fry the minced meat or diced meat until it changes color, add green onion, ginger, pepper powder, cooking wine, soy sauce, stir fry well, then use low heat, add a bag of green onion companion sweet flour sauce (sweet flour sauce is salty, depending on the amount of minced meat), stir well, then turn off the heat. Then cut the cooked vermicelli into pieces and mix it into the super good stuffing. Mix well and season.

Step 2: roll out the dough and prepare to open the bag.

Step 3: put in the cage and prepare for the second fermentation.

Step 4: steam for 20 minutes, steaming bun out of the pot!

Step 5: welcome to taste!

Materials required:

Dough: moderate

Pork stuffing: right amount

Vermicelli: right amount

Onion partner: one bag (180g)

Cooking wine: moderate

Pepper powder: right amount

Scallion: right amount

Old style: moderate

Note: pure meat is delicious, but it's too greasy. For the sake of health, less meat and some vermicelli are needed. The taste remains the same and you can eat healthily!

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Gai Liang Jiang Rou Bao