Seemingly ordinary steamed buns, want to do a good job is not easy. A series of tedious procedures, such as filling, noodles blending, hairdressing, steaming and so on, were slightly inadvertent and lost all the dishes. Jinan Tianfang steamed bun has its own unique way to join, steamed big steamed bun sweet wheat flavor has a slight fermentation flavor, today Xiaobian will introduce to you the practice of this kind of steamed bun!
原料：普通面粉，酵母， 五花肉 ，大葱，大姜，洋葱，黄豆酱油， 甜面酱 ，黄酒，八角，花椒，盐。
Ingredients: ordinary flour, yeast, pork, onion, ginger, onion, soy sauce, sweet sauce, rice wine, anise, pepper, salt.
做法:，1：先和面，面粉加入酵母，盐，清水和成 面团 ，放温暖地方醒发至两倍大。
Practice: 1: First mix the flour, add yeast, salt, water and dough, put warm place to wake up to twice the size.
2: Put the whole piece of pork with skin into a cold water pot. Add onion and ginger slices, rice wine, pepper, anise and cook for 30 minutes until it is ripe.
3: Cool pork cut into small dices, and then prepare a little onion and ginger powder for use.
4：炒锅烧热，下入八角 花椒炸香捞出不用，倒入五花肉丁，中火 煸炒 出部分油脂。
4: Heat the frying pan, add anise pepper, fry the fragrance and remove it. Pour in Diced Pork and stir it in medium heat to get some oil.
5: Stir-fry ginger powder, add soy sauce, sweet sauce, white sugar and stir-fry. Finally add a large amount of onion powder, turn it over slightly and turn off the fire.
6: The prepared dough is rolled into a slightly thick steamed bun skin and wrapped in its own skilled way.
7: Pack the wrapped buns in the drawer to wake up and steam for 15 minutes.
Four tips for sauced meat steamed buns:
1: Flesh with skin is better than flesh without skin. You can try it.
2: Five-flower meat is cooked and then fried. The meat will neither produce firewood nor get tired, killing two birds with one stone.
3: When stir-frying pork, it will fry a lot of fat and fat, which can be filled with a part of it, but not all of it can be scooped out.
4: When steaming, we should pay attention to the temperature, cook in cold water, and calculate the time of boiling. After steaming, we should boil again to prevent the pre-cooling and retraction.
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