Steam the quick-frozen steamed bread for a few minutes.

Quick-frozen steamed bread is a fast food. After thawing, put it in a pot and steam it for a few minutes, which should not exceed 10 minute at most, otherwise the taste of steamed bread will be affected. When steaming steamed bread, appropriate amount of water can be added, so that the water in steamed bread will not be excessively lost. In addition, if the taste is monotonous, steamed buns can be fried for a few minutes.

1. Hot oil in the pot, steamed bread with 70% to 80% heat, turn the heat down for about 4 or 5 minutes.

2. Add water until the buns look like 1/2, turn to medium heat and cover the pot.

3. When you hear the crackling sound, turn down the fire, and when the water is dry, you can take it out and sprinkle chopped green onion to eat.

Noodles: 150g medium gluten flour, 75g water, 2g salt.

Soup: 300g of pork stuffing, 200g of bean jelly, 5 shallots, 2 tablespoons of ginger 1 slice, 30g of soy sauce, a little salt, 3g of beef powder or chicken essence, 3g of sugar, 2g of white pepper and 20g of sesame oil.

Small cage dipped in sauce: 20g shredded ginger and 20g aged vinegar.

step

1. Add 2 spoonfuls of soy sauce and 20g of sesame oil to the meat stuffing, and stir in one direction with chopsticks to harden the meat stuffing.

2. Cut the shallots into small pieces, cut the ginger into powder, put it into the meat stuffing with beef powder (or chicken essence), sugar and white pepper, and stir well.

3. Dice the frozen skin, put it into the meat stuffing and sprinkle with a little salt.

4. Fully stir the jelly and meat stuffing with chopsticks, so that jelly powder can be evenly distributed in the stuffing.

5. Add salt to the medium gluten flour and simply stir with chopsticks.

6. Pour the water into the flour and stir it into a snowflake-like floccule with chopsticks.

7. Stir the dough by hand until the surface is smooth, cover it with a layer of cloth and let it stand at room temperature for 25 minutes.

8. Check whether the dough is loose: press the dough with one finger. If its surface does not rebound, it means that the dough has been relaxed. In this way, the dough will not shrink when rolling.

9. Divide the loose dough into 30 portions on average and roll it into a dough sheet, the thickness of which is similar to that of dumpling skin. Put the stuffing on a dough, drag the dough with your left hand, and wrap the stuffing with your right hand by pulling, pushing and pinching.

10. When the last pleat is pinched, the part pushed out in front is stuffed in and sealed.

1 1. put water in the steamer, brush a thin layer of oil on the drawer and put the steamed bread away.

12. Steam on high fire for 5 minutes, turn off the fire 1 minute and take it out. The steamed buns with rich and delicious soup are ready. [6]