Milky "xiao Long Bao"
by ★Water Dancing Color★
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Use glutinous rice and milk to make good noodles. When making the dough, the milk shouldn't be too hot, just don't burn your hands.
2. The process of making noodles is very long, this process makes stuffing. Take the big meat out of the refrigerator and cut into small pieces.
3. Put it into a meat grinder and mince.
4. Minced meat.
5. Wash the green onions and mince ginger.
6. Put it on top of the minced meat.
7. Stir well.
8. Wash the radishes.
9. Finely chop, the more chopped the better.
10. Put it on top of the meat, then add soy sauce, salt, thirteen incense, chicken essence, and sesame oil.
11. Stir well and the filling is ready.
12. The noodles are twice as large as the original, and they can be used as buns.
13. Knead the fermented noodles smoothly, then use a rolling pin to cut into small doses.
14. Use your hands to squeeze the circle or use a rolling pin to roll it into a circle, like a dumpling wrapper.
15. Put the stuffing on and wrap the buns.饧 for 1 hour again.
16. Put on the steamer, steam on high heat for 25 minutes and turn off the heat.
17. Dipping ingredients: stir well with spicy oil, coriander, and vinegar. The steamed buns are delicious when they are dipped in it.
Tips:1: The noodles must be fermented well, and the wrapped buns must be fluffy when they are sent out.
2: The dipping material is adjusted according to personal preference.
