Eating soup buns, the existence of soup ranks first, followed by meat filling, and dough skin second. Soup, as the name suggests, there must be soup in it, so how to make the steamed bun flow out of the soup? This uses the meat skin jelly we made a few days ago, put the shaped meat skin jelly, put it in the bun, once heated, the meat skin is frozen, and the soup naturally flows out.
By Little Prince Notebook 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Flour 200 g
Warm water 120 g
100 g green onion
Minced pork 250 g
Meat skin jelly 250 g
1 egg
1 scoop of light soy sauce
1 scoop of oyster sauce
1/2 teaspoon of five-spice powder
Salt 3 g
<h2>Practice steps</h2>
1, 1. Prepare the ingredients, the meat skin jelly can look through the previous recipes.
2, 2. Warm water and noodles, after kneading, wake up for 1 hour of noodles.
3. Use a vegetable cutter to cut the green onion into foam.
4. Add half an egg white to the pork filling to increase the stickiness of the meat filling.
5, 5. Add soy sauce, oyster sauce, salt and allspice powder and stir vigorously.
6. 6. Then add the green onion and stir well.
7. Cut the skin of the meat and put it in the refrigerator for later.
8. Take out the dough, cut into uniform sizes and roll out the bun skin.
9, 9. Put the meat filling into the bun, wrap a piece of meat skin jelly, and then close the mouth.
10, 10. Open the water in the pot, put the bun into the cage drawer, and steam directly on the fire.
11, 11.Steam for 15 minutes on medium heat, and the bun will come out of the oven.
12, 12. Full of soup, very tempting.
<h2>Tips</h2>
1. The shallot flavor is too strong, you can kill it with salt, and the shallot flavor is not so heavy. 2. The bottom of the bun skin is a little thicker, and the bun side is thinner, so that the bun that is wrapped out has a better taste.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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