Steamed bun

Small steaming package method:

Raw materials for making small steamed bun:

Four taels of lean meat, one or two taels of fat meat, nine taels of flour, half cup of boiling water, a few pieces of broccoli or Shaocai leaves, half teaspoons of salt and wine, two teaspoons of soy sauce and raw powder, one teaspoon of ginger, four teaspoons of water, a little sesame oil and pepper, dipping sauce: half teaspoon of shredded ginger and two teaspoons of vinegar.

Making steps of steamed bun:

1. Chop lean meat and fat meat together, add seasoning, stir until gelatinous, and make small meatballs respectively.

2. Sift the flour and put it into a large bowl. Slowly add boiling water and quickly mix it into a soft dough. Cool your hands with a little flour. Rub the dough into long strips. Then cut into small round grains and grind them into a round rind. Put the meatballs into the shape of small cages.

3. Oil the steamer, spread the vegetable leaves, then oil the vegetable leaves, put the steamed bun into the steamer, steam for seven to eight minutes, mix well, dip in the juice and serve together. Eat while it's hot.

Characteristics of small steamer:

The teeth are fragrant.

Steamed bun

Steamed bun is a famous traditional dish of Zhejiang Province. Chop lean meat and fat meat together, add seasoning and stir until gelatinous. Make small meatballs. Sift the flour and put it into a large bowl. Slowly add boiling water and quickly mix it into a soft dough. Cool your hands with a little flour. Rub the dough into long strips. Then cut into small round grains and grind them into a round rind. Put the meatballs into the shape of small cages. Oil the steamer, spread the vegetable leaves, then oil the vegetable leaves, put the steamed bun into the steamer, steam for seven to eight minutes, mix well, dip in the juice, serve together, and eat while it's hot.

Recipe name

Steamed bun

Cuisine

Zhejiang cuisine

Taste characteristics

Tooth tooth leaves fragrance

Raw materials

The main ingredients of steamed bun are four Liang lean meat, one or two liang fat meat, nine Liang flour, half cup boiling water, and a few leaves of broccoli or Shaocai. Ingredients: half teaspoon salt, half teaspoon wine, two teaspoons soy sauce, two teaspoons cornflour, one teaspoon ginger, four teaspoons water, a little sesame oil and a little pepper.

practice

1. My living hair is made with a face opener, which is the most traditional way of living hair

2. Exhaust after full delivery

3. Make small dough

4. Cut into small pieces

5. Roll into small pieces

6. Minced meat with onion, ginger, coriander and meat

7. Take a piece of dough and wrap it in enough meat

8. Slowly twist it into a bun

9. It's all wrapped up. It's a small one

10. Slowly put it into the steamer and let it stand for another half an hour

11. Boil in cold water and steam for 20 minutes

Longitude: 104.06573486

Latitude: 30.65946198