Chinese Food
[leek and meat bun]
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It's included in everything. My first Chinese pasta book . Quantity - 68 big steamed buns [about some things] at present, it's only mixed with douguo and Halloween, Sina blog @ sugar cake. Other places are reprinted, so I can't see or reply to all the news comments. I'm very sorry. Douguo and sina will check the news~
Cooking ingredients
Cooking Steps
Step1:Prepare stuffing - clean and chop lee
Step2:Ten pieces of Chinese prickly ash, two pieces of star anise and three pieces of ginger are soaked in 30ml water until the color is made. 12 teaspoons of spice water and sugar are not allowed. 1 tablespoon of cooking wine and 2 tablespoons of soy sauce are added to the meat stuffing to stir vigorously (pork stuffing is more fragrant if you chop it yourself
Step3:Add the eggs and stir well. No eggs. Add chives and salt and mix well (the amount of salt is adjusted according to your taste
Step4:Prepare dough - flour 200g, water 110g, salt half teaspoon, yeast 3 / 4 teaspoon or into a smooth and even dough, then add lard 1 teaspoon and knead evenl
Step5:Exhaust after the first fermentation. Pull into 68 small dosage forms and press fla
Step6:Sprinkle some dry powder on the dosage. Roll it into a round skin with a rolling pi
Step7:Package with mixed leek and meat stuffin
Step8:Make pleats one by on
Step9:The closing can be closed or not as shown in the figure. Leave a fish mout
Step10:Drain into the steamer. Do not heat. Wake up for 25 minutes (I padded zongzi leaves to prevent sticking. Corn leaves can also be used. Or use oil paper. If you don't have any, you can apply some oil directly.
Step11:Turn the water to medium heat and steam for 25 minutes. Simmer for 8 minutes without opening the lid
Step12:Finished product
Cooking tips:There are many ways to mix vegetables, meat and buns. I don't think there is any way to make sure the best auxiliary materials, such as eggs, can be put but not put. If the taste is tender and not put, take more water and air into it. The taste can also be soft and the sense of soup. If the dishes are different, the processing methods must be different, such as this kind of leek. Its water volume is not large. So I haven't dealt with it specially. If there is more water in the side dishes, it's better to marinate them in advance or boil them before putting them into the stuffing. It's not necessary to waste seasoning to make full use of them. It's so-called difficult for everyone to adjust their tastes. Everyone's happiness must be different. For example, this one is a little salty with soy sauce and sugar added according to our taste It's also sweet. For example, leek is a kind of material with strong flavor. So when seasoning, spices can be put and written less. Just
