How to describe Hong Kong-style steamed buns?

You can describe it this way: the taste is crisp, not as soft as bread, not only the meat tastes good in your mouth, but also the skin of steamed stuffed bun tastes good. In fact, it is to express your own views.

Method of baking buns together

Method for bake steamed bread in oven

1. First, prepare steamed buns and put them on the plate in the oven.

2. Put the steamed buns in a steam oven, turn 40 degrees and ferment for 20 minutes.

3. After the second fermentation, adjust the temperature to 100, and then steam 15 minutes.

4. After the time is up, simmer for 5 minutes.

5. Finally, take out the steamed bread and eat it.

Precautions:

1, steamed buns can't be opened immediately, because the temperature in the pot is high and the air pressure outside is high, which will crush the buns, causing dead skin or collapse and retraction, so you have to wait five to ten minutes after steaming, and then slowly cool before opening the lid, which is softer and more beautiful.

2. Adding some white sugar during fermentation can make the dough ferment faster, and adding white sugar to steamed buns will taste more fresh and sweet.

Here's how to make the package:

Vegetable shrimp skin package

Required materials

Chinese cabbage, dried bean curd, 2 eggs, shrimp skin, minced onion and ginger, salt, oyster sauce, soy sauce, salt, pepper, chicken essence and a little sesame oil.

Production steps

1. Prepare a proper amount of Chinese cabbage leaves, clean them, cut them into pieces, put them in a large pot, add a proper amount of salt, grab them and mix them evenly, and set them aside for pickling.

2. Rub carrots into short silk for later use.

3. Slice the tofu, then cut it into strips, finally cut it into dices, then add 2 eggs and stir well for later use.

4. Cut onion and ginger into powder for later use.

5. Pour the oil in the pot, put the dried bean curd into the oil, stir-fry until cooked, which is very elastic.

6. Then add carrots, stir-fry a few times, and stir-fry until soft.

7. Squeeze the Chinese cabbage dry, put it in a large pot, add carrots, dried bean curd and minced onion and ginger, then add a handful of shrimp skin, salt, soy sauce, oyster sauce, pepper and chicken essence, and finally add a little sesame oil and mix well.