1.2kg, soy sauce 800g, sesame oil 400g, chopped green onion, Jiang Mo and monosodium glutamate. Method:
(1) Dissolve the flour fertilizer with water, add flour to make dough, and let it stand for fermentation. ② Chop (wring) the pork into minced meat, add soy sauce for three times and mix well. Then add the mushroom soup while stirring until the soup is finished and the meat paste becomes sticky, then add it.
Chopped green onion, Jiang Mo, sesame oil and monosodium glutamate, and mix well to make stuffing. (3) Knead the fermented dough evenly with alkali, and knead it into long strips to form 4 flour agents per 50g. (4) Roll the dough into a round shape, spread the stuffing, knead it into a round steamed stuffed bun, and put it on a drawer and bake it with high fire.
Steam for about 10 minute. Features: Thin skin, tender stuffing and smooth taste of fresh Qing Xiang. Shandong steamed stuffed bun raw materials: 5 kg of flour, 500 g of flour fertilizer, 2.5 kg of water and appropriate amount of alkali; 3 kg of pork belly and 5 kg of cabbage.
500g of gold, antlers, appropriate amount of sweet noodle sauce, lard, sesame oil, chopped green onion, coriander, salt, monosodium glutamate and pepper noodles. Methods: ① Dissolve flour fertilizer with water, add flour to make dough, and let it stand for fermentation. ② Pork is cut into red beans.
Dice Chinese cabbage, chop and squeeze clean water, soak antlers and parsley, then stir well with salt and sesame oil, preferably add chopped green onion as stuffing. (3) Knead the dough evenly with alkali, and rub the dough with agent.
(2 pieces per 50g), roll into a circle, knead the stuffing into steamed buns, and steam on a drawer with high fire for about 15 minutes. Features: Fat but not greasy, with Shandong flavor.
Ingredients: 650g of fermented dough, 500g of ribs, 0/00g of cooked chicken/kloc-,0/00g of fresh bamboo shoots/kloc-,75g of soy sauce, 50g of sugar and 5g of shrimp.
20g of starch, ginger and onion rice.
Methods: 1. Wash and blanch the ribs, put them in a soup pot, add onions, ginger and wine, cook until they are 70% cooked, take them out to cool, and change knives to 0.7cm square.
Diced meat: cut the cooked chicken into 0.8cm diced chicken, replace the cooked bamboo shoots with 0.5cm diced bamboo shoots, light the wok, and add the base oil and onion ginger.
Fried rice smells good. Pour in diced rice, add soy sauce, sugar, shrimp, and chicken soup, and bring to a boil. Cook on medium heat until the color is the best, and turn to high heat.
Add wet sediment, stir-fry up and down to fully absorb the marinade, and let it cool for later use.
2. Knead the dough into strips, pick it into 12 sides, pat it with your palm into a round skin with a diameter of 10 cm, scrape off the cold stuffing, and hold the skin in the palm of your left hand.
The palm of your hand is slightly concave, and your left hand puts the foreskin flat on your chest, and your right thumb and forefinger pinch out 32 folds from right to left. Use the middle finger of your right hand.
Pinch the wrinkled leather edge with your thumb. Every time you crumple, pinch your thumb and middle finger together and don't separate them. Pull your thumb and forefinger slightly outward.
Pull, so that the steamed stuffed bun finally forms a "neck", such as the mouth of crucian carp, put it in a cage for a while, put it in a cage pot, and steam it for about 12 minutes until it is peeled.
Children don't stick to their hands, just a little marinade in their mouths can get out of the cage.