Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Ordinary flour ( appropriate amount ) | Milk powder ( a little span> ) |
Light soy sauce, soy sauce, salt, cooking wine, ( a little of each ) | Egg ( one ) |
Sichuan pepper powder, aniseed powder ( a little ) | Pork filling ( appropriate amount ) |
| Sesame oil ( a little ) | Chicken powder ( A little ) |
Ginger powder ( A little ) | Chives ( handful ) |
Yanshan fresh yeast ( a little ) |
How to make Xiaolong Baozi (original)
1. Dissolve the yeast with warm water, add milk powder and flour and mix into a dough
2. Ferment until doubled
3. Mix the fillings during fermentation.Add the above seasonings to the pork stuffing, add cold boiled water or stock in batches and stir clockwise to stir.Stir until the meat filling is thick and put it in the refrigerator for a while.
4.After the dough is fermented, knead it evenly and deflate it
5. When you are ready to open the package, mince the chives and put them into the meat filling! Stir evenly
6.Take a piece of dough, roll it into strips and cut into pieces
7.Roll out
8. Put the filling, not too much! The bun skin should be a little thick, otherwise the dough will be affected
9.Pinch counterclockwise
10.Okay, little bun
11. Let the wrapped buns rest for 10 minutes and put them into a pot of cold water.After the fire boils, set the timer to medium heat for 10 minutes
12.It’s time to turn off the heat, Let it simmer for 3-5 minutes and then open the lid
13.Okay
14.Look, are you hungry
Tips
1: Fresh yeast is highly recommended, the taste and texture are better than yeast powder A lot!
2: The meat filling must be fat, otherwise it will taste too dry! Keep the mixed meat filling in the refrigerator for a while before wrapping, so it is easier to wrap
3: I mixed the noodles at night and put them in the refrigerator to ferment.This way the texture is better and it is more convenient to eat in the morning
4: Close Be sure to simmer it for 5 minutes before opening the lid, otherwise it may collapse
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