蒸包子，記住不要直接上鍋蒸，訣竅都在這，包子鬆軟好吃不塌陷

Hello, I'm Chef Feng. The other day Dehua friends came to our home for dinner They also brought some dried bamboo shoots and sauerkraut, a specialty of Dehua. So I plan to use dried bamboo shoots to make buns to eat today This is the dried bamboo shoots that I soaked in warm water overnight in advance Only two pieces were prepared First use water to wash it a few more times Dried bamboo shoots in cold water into the pot Boil on high heat, then turn down the heat and cook for 20 minutes Now we start mixing the dough Prepare 300g of medium gluten flour 3g sugar 3g yeast Then pour in 150g of warm water in small amounts Stir into flocculent Friends this warm water is not too hot Don't give it the yeast activity to scald it to death About 35 degrees is not hot hands on the line Stir into this flocculent on hand kneading Knead into a smooth dough Well, friends knead like this can be Cover with plastic wrap and ferment until double in size If some areas are still relatively cold, you can ferment in warm water This water is about 40 degrees Cover it with a lid and wait for it to ferment It takes about 30 to 40 minutes. Prepare a piece of skinless foreleg meat Wash it well and slice it first Friends try to buy the front leg meat Because three fat seven thin to make buns is the most delicious Then chopped into minced meat Just chop it up like this Prepare a few small onions and chop onion Add to the minced meat Our dried bamboo shoots are also cooked Clip it up and clean it Tear the dried bamboo shoots into strips first and then cut them This dried bamboo shoots are grainy so tear it down a bit And today we only use one piece Another piece will be fried another day a dish Then chop it up as finely as possible. Try to give it a little more finely chopped taste better later Pour cooking oil into the pan, add the white onion and stir-fry After smelling the aroma, add the dried bamboo shoots Spray with a little wine Friends dried bamboo shoots end must be fried in oil This way it will smell good and remove some of the astringency Stir-fry to bring out the aroma and then turn off the heat Add directly to the meat mixture Add minced ginger a pinch of salt A small spoonful of sugar A moderate amount of white pepper Five spice powder also want some Two tablespoons of soy sauce One tablespoon of oyster sauce Adequate amount of sesame oil Then stir in one direction This pork does not need to be fried Because it is easy to cook If you can't master the fire if you fry It will easily become woody, but not tender to eat After all stirred well, you can pour a little water in small amounts Wait for the water to be completely absorbed before pouring in a little water About two or three times. Our final state looks like this This pork is stirring when there is a little pull Like this will do The inside of the dough is honeycomb Sprinkle a little dry flour on the board to prevent sticking Move directly to the board to knead and exhaust It takes about three or four minutes. Then roll it into long strips Cut into small equal-sized dough pieces The rest is covered with a plastic bag to prevent air-drying Take a dose and give it a little rubbing Then flattened Then use a rolling pin to roll it into a pancake That will do it. Add a spoonful of filling in the middle Then the thumb clasps the index finger and pinches the fold Don't let go of the thumb! In fact, my bun wrapping technique is not standard Anyway, as long as it can be wrapped up A total of 15 wrapped (I made a relatively small small children better to take) Do not fire after all wrapped Let it wake up twice for five minutes This is also the key to fluffy buns that are not hard After the second awakening, turn on the high heat Steam for 15 minutes after steaming and simmer for five minutes Today at noon our family had rice noodle soup Some of the meat filling left over from earlier I wrapped some groundnut flour Then made into balls Do not waste Today I bought this razor clam super large 19 yuan a pound Finally, eggs and cabbage are added Our rice noodle soup is ready! Our buns are also steamed Break one open for friends to see Really super fluffy, thin and stuffed

Channel: 冯小厨

Views: 196,573

Keywords: 做飯, 美食, 農村, 家常菜, 家常, 美味, 菜譜, 家常美食, 做菜, 炒菜, food, foodie, cook, cooking, 生活, 日常, 中餐, 筍乾, 包子, 麵食, 麵粉, 肉包, 點心

Id: aDM-VhcE8O4

Length: 6min 39sec (399 seconds)

Published: Sat May 08 2021