Dried bamboo shoots with soy sauce

Dried bamboo shoots with soy sauce

Introduction:

"It's not that I particularly like pasta, but I often miss it. So

Production steps:

Step 1: dice the meat, minced ginger and old Beijing soybean paste with a little water, pour the 3 samples together, and mix with old soy sauce, raw soy sauce and salt. Let it stand for 2 hours. In order to taste better. It's best to stir every half an hour. You can mix other condiments (sesame oil, chicken essence, etc.) when you want to make a bag

Step 2: roll the skin and wrap it. After wrapping, let it stand for half an hour and take it to the steamer. Steam for 20 minutes after the water boils

Step 3: before taking out the pot, it's better to spray a little water on the bun with cold water so that the skin won't stick to the cloth.

Materials required:

Flour: 2.5 Jin

Meat: 1.5 Jin

Dried bamboo shoots: 0.8 Jin

Jiang: a little

Lard: a little

Sugar: a little

Old style: 1 spoonful

Soy sauce: 2 teaspoons

Salt: a little

Chicken essence: a little

Old Beijing soybean paste: 1 teaspoon

Sesame oil: a little

Baking powder: a little

Note: if you can use pine leaves on the steamer, it will taste more fragrant

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Maotai flavor