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Various methods of delicious buns everywhere

Source: Time: 2020-02-21 02:15:11

Millennium Tongzhou vitality north stream

Shanghai Xiaolong Soup
Ingredients: 100g pork skin, 250g medium-gluten flour, 300g pork meat, 1 egg, salt, cooking wine, ginger, 10ml soy sauce, 10g raw flour.
practice:
1) Wash the pigskin and cut into small pieces; scrape the front and back of the pigskin with a knife;
2) Inject fresh water into the soup pot, boil the pigskins; simmer until the pigskins are rolled and drained;
3) Cut into small dices; refill a pot of water and boil the dices; add cooking wine and salt and stir well;
4) Cover and simmer for 2 hours on low heat; (or autoclave for 25 minutes) simmer the cooked pork skin soup and filter out the diced meat;
5) Pour into a container with a lid, put it in the refrigerator and refrigerate for more than 2 hours after cooling; remove the frozen skin from the buckle; cut into pieces;
6) Mix all the dough materials into a smooth and even dough, cover with a damp cloth for 20-30 minutes
7) Pork, eggs, cooking wine, and a small amount of ginger slices are added to the cooking machine and beaten into a puree;
8) Take a large bowl, mix the puree with the minced skin, add raw soy sauce, salt, and raw flour and mix well;
9) The dough is rolled into long strips, cut into small tablets, rolled into thin round dough; wrapped in meat, pleated into small buns;
10) Sweep the oil in the steamer and place the buns evenly in the steamer; after the water in the pot is boiled, put it in the steamer and steam for 5 minutes on high heat;
11) Ginger shredded, add Zhenjiang balsamic vinegar, steamed soup bag, dip it.
Classic Big Meat Bun
Ingredients: High-gluten flour, pork stuffing, yeast powder, black fungus, fennel, egg, salt, shallot, ginger, soy sauce, soy sauce, sugar, spiced powder
practice:
1. Pour 2 eggs into the meat filling, add the onion ginger, and stir with chopsticks in one direction. Stir until it is sticky and can pull out the silk.
2. Add chopped fungus and fennel and stir well.
3. Finally add raw soy sauce, old soy sauce, salt, sugar and allspice powder, and continue to stir evenly.
4. Put the high-gluten flour and yeast powder into the bread maker and form into a dough.
5. Room temperature fermentation dough rises to 2 large.
6. Take out the dough, knead it evenly, and then divide it into several small doses, and roll them into buns one by one.
7. Put a spoonful of meat filling in the middle of the dough, and then knead along the edges of the dough in order.
8. After all the buns are wrapped, leave to stand for 20 minutes at room temperature.
9. After boiling, steam on the steamer for 15 minutes, turn off the lid for 3 minutes, then lift the lid and take out.
Chicken Sauce
Ingredients: 300g chicken feet, 25ml cooking wine, 300g pork meat, 1 egg, 400g medium flour, 3 teaspoons salt, appropriate amount of ginger, 10g raw powder, 1 teaspoon chicken essence, 1/4 teaspoon pepper, 10ml raw Smoke, 6g dry yeast powder, appropriate amount of sesame, and appropriate amount of spring onion.
practice:
1) After the chicken feet are cleaned, take a large soup pot and fill with half a pot of water. After boiling, add chicken feet, ginger slices, cooking wine, salt, boil again and turn to low heat, and simmer for 2 hours until the soup Thick, turn off the fire when the water is half;
2) Filter out the soup, pour it into a container with a lid, put it in the refrigerator and refrigerate for more than 4 hours after cooling; wait for the soup to solidify, and then take it out;
3) Cut into small cubes; cut the pork into small cubes and load them into the cooking machine, add an egg, a spoonful of cooking wine, and beat into a puree;
4) Mix the pork stuffing with chicken feet, add salt, raw flour, chicken essence, pepper, raw soy sauce and stir well, then put it in the refrigerator again to refrigerate;
5) Flour is placed in a large pot with a nest in the middle, yeast and water are added, and chopped into a flocculent form; knead into a smooth and even dough;
6) Cover with protective film, put in a warm and humid place to ferment to twice the size; take out the dough and knead round, cover with a damp cloth, and relax for 20 minutes;
7) Grow long strips, cut out small preparations, roll round and flatten, roll into a round dough; wrap meat, pleated, and wrap into buns;
8) Brush the bottom of the wrapped buns with water; put in a sesame bowl, dip the bottom with sesame; pour an appropriate amount of oil in the pot, and place the sesame buns in the pot neatly in the pot;
9) Add fresh water, the amount of water should be just before the buns; cover the pot, after the fire boil, turn to medium heat, fry until the water is completely dry; finally open the lid and sprinkle with green onions.
Miso bun
Ingredients: 300 grams of flour, 350 grams of pork leg meat, 2 tablespoons of sweet noodle sauce, 1 teaspoon of old soy sauce, 1 teaspoon of oil consumption, several chives, 1 star anise, proper amount of vegetable oil, 1 teaspoon of cooking wine, 1 teaspoon of ginger Pinch
practice:
1. Wash the fresh pork leg meat and cut into large pieces. Put them in the pot and boil for about 20 minutes to remove the blood foam. Remove the cooked meat, rinse it with warm water, peel it, and cut into 1 cm square pieces. child
2. Put the oil in the pan and heat, stir-fry the meat until the whole color is changed, and stir-fry the cooking wine a few times; remove the green onion leaves and chop the onion white and chopped. Put the ginger into the pan and stir-fry the flavor; add Sweet noodle sauce and old stir fry evenly
3. Add boiling water to the pot without diced meat, add star anise; turn to low heat and simmer for 40 minutes until the meat is soft and rotten
4. Stewed diced minced meat juice and put it in reserve; when we stew the meat, we take noodles, take 300 grams of fragrant snow flakes and put them in a pot; 180 grams of warm water (not more than 40 degrees), add 3 grams of yeast to dissolve, and yeast Pour water into flour and stir into large pieces of pasta
5. Knead the dough into a smooth dough, so that the bowl is smooth and smooth, cover the plastic wrap and put it in a warm place to ferment to 2 times the size; take out the fermented dough, vent it, knead it smooth, rub it into long strips, and divide into 12 doses
6. Sprinkle some flour on the preparation, flatten it, roll it into a thick noodle around the middle, and put the minced pork in the sauce
7. Pack into buns, put in a steamer, cover the lid, let stand for 20 minutes, and perform the second fermentation; turn on the fire after 20 minutes, turn the fire to high, and turn to medium and low fire for 15 minutes, turn off the heat , After 5 minutes open the lid and take out

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