Dim sum for holiday reception(jie ri dai ke dian xin mo cha shui jian bao )

Dim sum for holiday reception

Introduction:

"Fried buns are also called pot roast and pot stickers in Chongqing. I feel they are more delicious than ordinary steamed buns. There will be a layer of golden bottom, golden color, crispy bottom, inside Xuan soft salty fragrant water fried bag, eat up that is called a fragrance! With a bowl of soybean milk or black rice porridge, it's a very good staple food. But it's too big for me to wrap it. Originally, I expected that it would be the size of a small cage bag, one by one. Who knows it would be a big bun if I wrapped it up. However, the family members like it very much and praise it endlessly. It makes me feel that it's worth making delicious food in the sweat. "

Production steps:

Step 1: water filling: add a small amount of water into the meat filling, stir with chopsticks in the same direction, and then add water until the water disappears. Repeat this for 3 to 4 times until the glue comes out. Add minced ginger, soy sauce, cooking wine, oyster sauce, thirteen spices, salt and oil to taste the meat.

Step 2: put flour into two pots, put appropriate amount of Matcha powder and yeast in one pot, mix with warm water to form a soft and moderate dough, and ferment in a warm place. Put yeast and warm water into another basin to make soft white dough and ferment.

Step 3: remove the air from the fermented dough and knead it into a smooth dough

Step 4: knead the loose dough into long strips.

Step 5: divide into moderate sized preparations.

Step 6: roll it into skin, put in pork stuffing and wrap it into steamed buns, and let it stand aside to wake up for about 15 minutes.

Step 7: divide the other white dough into moderate sized ingredients.

Step 8: roll it into skin, put in pork stuffing, wrap it into bun, and wake up for about 15 minutes.

Step 9: add a little oil to the pan to cover the bottom. Add the steamed stuffed buns, fry them over medium heat, fry them to the bottom, golden yellow, then add water.

Step 10: my bun is a little big. Add water to one third of the height of the bun, and the fire will boil.

Step 11: cover the pan, turn the heat down and simmer until the water is dry. Steamed buns are too big to be cooked easily. You can add water and repeat.

Step 12: after cooking, open the lid and heat until the water disappears.

Materials required:

Flour: right amount

Pork stuffing: right amount

Matcha powder: right amount

Yeast: right amount

Soy sauce: moderate

Oyster sauce: right amount

Scallion: right amount

Ginger: right amount

Cooking wine: moderate

Thirteen spices: appropriate amount

Corn oil: right amount

Note: 1, like to eat soup, you can add jelly in the stuffing. 2. Scallion must be mixed with meat stuffing before packing, so as to fully retain the taste of scallion. 3. The time to fry the steamed buns must be enough. It took me about 20 minutes to make the steamed buns mature. The smaller one shouldn't take so long.

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: onion

Chinese PinYin : Jie Ri Dai Ke Dian Xin Mo Cha Shui Jian Bao