Chinese Food
Steamed bun with Scallion
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It's more troublesome to make steamed buns than to steam them. But at the thought of biting a mouthful full of oil. I don't feel bored. I'll be happy to be different.
Cooking ingredients
Cooking Steps
Step1:(70 words are omitted here ~ ~ hehe.) Ferment the dough until it is honeycombed. Just stick some flour with your fingers and press it on the surface. It will not rebound immediately. It means the noodles are ready. Take some alkali noodles and put them in the basin. Spread them with warm water and knead them well.
Step2:At the same time of flour fermentation, start to prepare the filling. Put the meat filling in the basin. Add thirteen spices, salt, soy sauce, sesame oil, chicken essence, pepper (different from each other. It can not be added). Mix well. Then add onion, leek (it can not be added) and diced potato.
Step3:Put the fermented noodles on the chopping board and knead them well.
Step4:Divide into even parts. Make the dosage.
Step5:After the skin is ready, take the skin to your left hand. Slightly close the palm. Put the stuffing in place. Lift up the edge of the skin with your thumb and index finger. Press the skin with your middle finger. Turn the left hand slightly, so as to receive the leather together with the right hand. Hold the mouth.
Step6:The cloth should be wet to prevent sticking. Each bun should be placed evenly. A certain space should be left between them to prevent adhesion when leaving the pot.
Step7:Put the wrapped bun into the steamer. Let it relax for a while before firing.
Step8:Fire for 20 minutes. Then turn off the fire and wait for 5 minutes.
Step9:All right. It's a success ~ ~ hee hee.
Cooking tips:In order to prevent the stuffing in the bun from being too raw when it comes out of the pot, you can add some old soup properly when you make the stuffing. There is soup. There are skills in making delicious dishes.
