Sauce pork xiaolongbao 99% reduction breakfast shop

Cooking Instructions

1. Dough:
   1. Yeast powder, sugar, baking powder with warm water, stir
   2. Yeast water to add flour, stir evenly, no need to make noodles, the dough is very sticky, stir evenly
   on it 3.
   To the naked eye, it looks like the dough has become larger and can be opened whole.4.I
   usually make the filling while waiting for the dough to rise, if I feel too late, I make the filling first, refrigerate and set aside

   

2. Meat filling:
   1. Chop the purchased meat filling again, or grind it again
   in a meat grinder 2. Add minced green onions and ginger powder to the meat filling and mix well
   3. Divide the meat filling into two halves, half of it is kept, and half of it is fried4
   . Fry the lower half of the meat filling in hot oil a few times, add all the seasonings (sweet noodle sauce, light soy sauce, dark soy sauce, oyster sauce, cooking wine, white pepper powder, Sichuan pepper powder), and the amount of light soy sauce and sweet noodle sauce needs to be adjusted according to your own taste, stir-fry thoroughly, turn off the heat and cool for a while.
   5. Stir the raw and cooked meat filling together, there is no salt in the raw meat, so the cooked meat should be salty and stirred up

   

3. The fermented dough is stirred with chopsticks to destroy the air bubbles, and there is no need to sprinkle a lot of flour on the surface of the dough
   , and pinch a piece of flour from the place where there is a lot of flour

   

4. A lot of flour to prevent sticking

   

5. You don't need to roll the skin, just press and pull it with your hand

   

6. Pinch it into xiaolongbao, you don't have to worry about whether the bun pleats look good or not, the steamed pleats of this soft side are not obvious, so you can wrap it tightly.
   Let stand in the cage for 5-10 minutes (must step, can not be saved), if the temperature of your home is very low, then first boil the pot for 1 minute, increase the temperature and humidity to accelerate the fermentation. 5-10 minutes is an approximate time, and the specific situation needs to be observed: the bun looks bigger, it feels softer to the touch, and the place where the hand is pressed will rebound.
   Steam on high heat for 15 minutes, turn off the heat and simmer for 5 minutes

   

7. If you can't finish eating, it's best to dry the bottom of the bun head down, I hate the soft taste of the bottom being blistered, wait for it to cool and pack and freeze it, and then eat it without thawing, just steam