Tang Bao

Tang Bao

1. 200 grams of flour, 2 grams of salt, about 120 grams of cold water

2. Add salt to the flour, add an appropriate amount of water to make a slightly soft dough (the amount of water is appropriately adjusted according to the degree of water absorption of the flour), cover it with a damp cloth, and use it as a filling

3. The big bowl is the skin jelly cut into small cubes, and the small bowl is the pork and green onion mince (the minced meat is added to the pepper water and stirred in one direction, then add the chopped green onions and stir well)

4. Mix the frozen diced skin and the minced meat well

5. Cut the awake noodles into uniform size

6. Roll out the dough into a thicker middle and thin dough around the sides, and wrap it with jelly stuffing

7. Wrapped small buns green

8. Put it in a greased steamer

9. Bring cold water to high heat and steam for about 15 minutes

10. The soup in this cage is 11 more bites open one, look at the fragrant soup in it, can you still hold it?