The Flavor of Old Town God Temple "fried Small Steamed Buns"
1.
Prepare the ingredients.
2.
Pour dry yeast into the flour and mix well.
3.
Mix the noodles with 30 degrees warm water.
4.
Knead the dough until smooth.
5.
Cover the basin with plastic wrap and begin to keep warm and ferment.
6.
Cut the soaked shiitake mushrooms into small pieces.
7.
Mince ginger and set aside.
8.
Add minced ginger and five-spice powder to the pork filling.
9.
Then add white pepper powder.
10.
Then add an appropriate amount of salt.
11.
Add an appropriate amount of chicken powder.
12.
Pour a little soy sauce into the meat.
13.
A little Shaoxing rice wine.
14.
Mix a little sesame oil.
15.
Then slowly add the water for soaking shiitake mushrooms to the meat filling, and the water is about 40% of the meat filling. Add in several times. Don’t add too much water to the mushrooms at a time. It must be whipped every time. Add a second time.
16.
Cut the green onions into chopped green onions (you can use small chives, but they don’t have the fragrant taste of green onions). Put the chopped green onions later, and then add the chopped green onions when you start to wrap the small steamed buns, which will taste better.
17.
Pour the shredded shiitake mushrooms into the meat filling and mix well.
18.
Then pour the chopped green onion and mix well.
19.
Mix the minced meat well.
20.
Cut some chopped chives and set aside.
21.
Then take out the fermented dough and knead the dough on the chopping board.
22.
Pull into a uniform dough and press flat and roll the skin.
23.
Wrap the minced meat one by one with the dough to make small steamed buns of even size.
24.
Pour proper amount of cooking oil into the frying pan, put the prepared small steamed buns in the frying pan, start frying on low heat for 5 minutes, and pour water into the steamed buns when the bottom is slightly yellow.
25.
Cover the pot and simmer for 5 minutes. After simmering for 5 minutes, open the lid. Sprinkle cooked black sesame seeds and chopped chives on the small steamed buns while steaming. Use a spatula to pour some hot oil on the small steamed buns. Green onions are fine.
26.
Then the water vapor can be consumed and the code plate can be out of the pot.
27.
It can be served together with balsamic vinegar and spicy soy sauce.
Tips:
1. Don't mix the dough too hard. According to the formula, use 180ml of warm water to mix the noodles in 300 grams of dry flour. The softness and hardness of the dough is more appropriate. The dough should be kneaded until it is smooth and then start to ferment. Knead again after fermentation.
2. When whipping the meat, you can use mushroom water, pepper water, green onion and ginger water, pork bone soup, etc. All of them taste good. If the pork skin soup is used for whipping the meat, the recommended amount should not exceed 40%. If you are making Xiaolong Tang Bao, you can add 50%. After the pork skin soup is used to whipped the meat, you need to refrigerate for 5-6 hours. It is better to use the package again.
3. When frying small steamed buns raw, it can be divided into three periods, one is frying, two is braising, and three is drying. It can be out of the pan if the bottom color is even. It takes about 3-5 minutes for each time period. The use of firepower should be even. If you find that the color is too fast, you can control the temperature by constantly moving the frying pan to make the overall color uniform.
