Dried bamboo shoots with soy sauce
Introduction:
"It's not that I particularly like pasta, but I often miss it. So
Production steps:
Step 1: dice the meat, minced ginger and old Beijing soybean paste with a little water, pour the 3 samples together, and mix with old soy sauce, raw soy sauce and salt. Let it stand for 2 hours. In order to taste better. It's best to stir every half an hour. You can mix other condiments (sesame oil, chicken essence, etc.) when you want to make a bag
Step 2: roll the skin and wrap it. After wrapping, let it stand for half an hour and take it to the steamer. Steam for 20 minutes after the water boils
Step 3: before taking out the pot, it's better to spray a little water on the bun with cold water so that the skin won't stick to the cloth.
Materials required:
Flour: 2.5 Jin
Meat: 1.5 Jin
Dried bamboo shoots: 0.8 Jin
Jiang: a little
Lard: a little
Sugar: a little
Old style: 1 spoonful
Soy sauce: 2 teaspoons
Salt: a little
Chicken essence: a little
Old Beijing soybean paste: 1 teaspoon
Sesame oil: a little
Baking powder: a little
Note: if you can use pine leaves on the steamer, it will taste more fragrant
Production difficulty: ordinary
Process: steaming
Production time: several hours
Taste: Maotai flavor
Chinese PinYin : Jiang Xiang Sun Gan Bao
Dried bamboo shoots with soy sauce
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