[Encyclopedia of buns’ common practice]_How to do_How to do
The Chinese love to eat pasta like dumplings and dumplings.
Among them, there are many different ways of making buns.
For example, Shanghai’s soup pots are quite famous throughout the country.
Moreover, many people like to make decoction buns at home.
In addition, the steamed buns sold on the street buns are also delicious.
The practice of buns is not difficult. The key is to make the noodles alive and adjust the filling.
Another thing is to pay attention to the time and heat of steaming or frying with water.
First, the raw materials of soup pot: pork 300g, medium gluten flour 300g, the right amount of oil, the right amount of salt, 1 egg, 10g of raw flour, 10ml of raw soy sauce, 300g of skin jelly, 170g of warm water.
Flour, add 2 grams of salt, and warm water together, knead into a smooth dough, cover with hair cloth for a half hour.
Add pork, eggs, cooking wine, and a small amount of ginger to the cooking machine and beat into a puree 3.
Mince the minced pork.
Mix the skin jelly with pork, add raw soy sauce, raw flour, and stir well.
Knead the noodles into long strips, cut into dough, and roll into a thin dough.
Add stuffing and wrap into small buns.
Add water to the pot, bring to a boil, put on a drawer cloth, place buns, and steam for 5 minutes on high heat.
Second, decoction ingredients: 200g braised pork belly, 500g flour, the right amount of oil, the right amount of salt, the right amount of soy sauce, the right amount of yeast, the right amount of leek, the right amount of noodles.
Soak in warm water and chop and pour in soy sauce for 1 hour. Select the cleaned chives and cut into small pieces. Halogen pork belly cut into small dices.
The flour bursts with yeast.
Place the pickled noodles, chives, and braised pork belly in a small bowl.
Pour in two tablespoons of oil, mix well with just enough salt.
After kneading the dough, stir it into a dough slightly larger than the usual dumplings and roll into thin slices.
Wrap the prepared fillings and wrap them.
Sprinkle a small amount of oil in the pan. After the pan is hot, place the wrapped buns.
After the buns are slightly shaped, pour the thin noodle water along the side of the pot, cover the pot and open the fire.
Wait until the buns are cooked. When the noodles are quick-drying, pour the oil in a circle and change to low heat.
Wait until the water is completely squeaked and squeaked.
3. Soy sauce buns ingredients: 800g of flour, 400ml of warm water, 400g of lean meat, 200g of shallots, 2 tablespoons of peanut oil, 2 teaspoons of sweet noodle sauce, 1/2 teaspoon of salt, 1/2 teaspoon of soy sauce, 1/2 teaspoon of cooking wine, Sesame oil, pepper, ginger.
Dissolve the yeast in warm water, pour the yeast moisture into the flour several times, knead the dough while adding water, and finally knead it into a smooth dough, proof in the room for 1 hour.
Cut the pork into 1 cm cubes of diced pork, cut the green onions into small pieces of the same size, and chop the ginger.
Add noodle sauce, salt, pepper, cooking wine, peanut oil and sesame oil to the diced meat.
Stir and marinate for half an hour.
Marinate the minced meat into the shallots.
Stir evenly to make the stuffing.
Take out the dough and knead it.
Roll the dough flat into a round skin.
Take a piece of crust and add diced meat.
Pinch to close the bun into buns.
Ferment the steamed buns and cover for 20 minutes.
Steam on the cold water for about 18 minutes and turn off the heat for 5 minutes.