Kwai Xiao Bao
Introduction:
"I can't remember which gourmet expert made the small cage bag. It feels good. I made it once today, and it tastes good. It's just how the photos don't have artistic sense?"
Production steps:
Step 1: prepare meat stuffing, onion, ginger, wine, salt, pepper and soy sauce, add water in several times, stir and refrigerate for unlimited time
Step 2: dumpling skin is bought, meat on the dumpling skin, Baozi
Step 3: wrap it up
Step 4: steam for 20 minutes
Step 5: turn off the fire after 20 minutes and remove the lid after 5 minutes
Step 6: finished product
Materials required:
Meat stuffing: right amount
Dumpling skin: right amount
Scallion: right amount
Ginger oil: right amount
Pepper: right amount
Ginger: right amount
Wine: moderate
Salt: right amount
Soy sauce: right amount
Note: minced meat is the key to modulation, to add water to the cage cloth, the best spread of edible oil, so that steamed stuffed bun out of the pot stick on the cage cloth
Production difficulty: simple
Process: steaming
Production time: three quarters of an hour
Taste: salty and fresh
Chinese PinYin : Kuai Shou Xiao Long Bao
Kwai Xiao Bao
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