Douban, PRC social networking website
light soy sauce
|2 large spoons|
dark soy sauce
monosodium glutamate (MSG)
|240 g (plus or minus as appropriate)|
How to Make Spicy and Crispy Lotus Root Meat Buns
As pictured: minced meat, diced lotus root, chopped ginger, onion and garlic.
When the oil is hot, add the minced meat and stir-fry, add ginger and garlic when it turns white.
Stir fry the oil out of the side, under the bean paste stir fry on low heat out of red oil, and then stir fry evenly with the meat. Then add the wine, light soy sauce and dark soy sauce.
Pour in the lotus root and stir-fry, season, add salt and monosodium glutamate, stir-fry evenly and turn off the heat.
Turn off the heat and pour in the green onions, stir well.
Plate and refrigerate for later use. It’s not ready to wrap until it’s chilled.
Mix the dough with warm water at 35 degrees Celsius and use chopsticks to form a wisp.
Mix the dough with your hands and cover with plastic wrap for 10 minutes.
After 10 minutes, knead the dough into a smooth ball, cover it with plastic wrap and leave it in a warm place for 40 minutes (adjust according to the temperature). ). wake up at 20 degrees for an hour.
Knead the dough into long smooth strips, cut into the same size dough.
Roll out the filling, I didn’t take a picture of how to wrap it, you can search the tutorial on next kitchen, you’ll see. Haha!
The package is a little ugly, cold water in a pot of steam, steam 18 minutes after the water boiled.
The steamer is ready-, the place where the oil is refreshing is the best place to eat- don’t open the lid during the steaming process
The steamer is a great place to start;