How to make Lao Niang’s steamed buns

Goubuli steamed buns Ingredients: 750 grams of flour, 500 grams of clean pork, 5 grams of ginger, 125 grams of soy sauce, 422 ml of water, 625 grams of clean green onions, 60 grams of sesame oil, a little MSG, and an appropriate amount of alkali. Method: 1. Match the fat and leanness of the pork in a ratio of 3:7. Clean and chop the cartilage and residue of the meat into dices of different sizes. During the process of stirring the meat, add an appropriate amount of ginger water and then add soy sauce. The purpose of adding soy sauce is to adjust the saltiness, and the amount of soy sauce should be flexibly controlled. When applying the soy sauce, add it a little bit at a time so that the soy sauce is completely incorporated into the meat. Wait for a while after adding the soy sauce. It would be better if you can put it in the refrigerator for a while, and then add the water. The water should also be added a little at a time, otherwise the filling will easily become soupy. Finally add MSG, sesame oil and minced green onions and stir evenly. (Spread the minced green onion with sesame oil in advance). 2． After making the dough, divide it into 20g portions. 3． Roll the mixture evenly with the dough and roll it into a round dough of uniform thickness and appropriate size. 4． Hold the skin with your left hand, add the filling with your right hand, and make 18-22 pleats. When pinching the bun, move your thumb forward, and twist the pleats with your thumb and index finger at the same time. When closing the bun, press it properly and there should be no lumps on the mouth of the bun. 5. Steam the buns in a drawer for 4 to 5 minutes and serve. Edit this paragraph Sauce Pork Steamed Buns Sauce Pork Filling Ingredients: 1. Fresh minced meat (you can also slightly cook the lean meat and cut into fine cubes) 2. Dice 3 green onions, 4 sweet sauce, appropriate amount of chicken essence, sugar, and salt. Method: 1. Add oil in a pot. When the oil is 70% hot, add minced meat and stir-fry until loose. Then add sweet sauce, white sugar, Stir-fry a little salt and a little chicken essence for a while, then add the yellow onion, stir-fry a little and set aside; 2. Take out the fermented dough and let out the air (for detailed dough making process, see Hanamaki Making), knead it into Divide the dough into small pieces of dough; 3. Roll the dough into a dough, wrap it in the filling, seal it and put it into a steamer. Steam over high heat over cold water until the water boils, then turn to medium heat and steam for 10 minutes before serving. Edit this paragraph: Posu Baozi This is Yunnan’s specialty pastry. It is called Posu because the finished product has layers and openings on the outside, making it look like puff pastry. The main thing is that the dough rising process is a little different, and the filling can be made sweet or salty. Ingredients: Crust part: flour (generally used for making dumplings and steamed buns), sweet fermented rice (with rice and soup), lard (large oil). Fillings: fat and lean ham meat, mushrooms, green onions, soy sauce, sugar, salt. Method: Crust: Mainly made from leavened dough, without yeast, and made with sweet fermented rice wine, so that the finished crust has a natural and sweet taste; you don’t need to add enough flour at once. You can ferment a small part of the dough first and make it later. When fermenting pasta is required, you can make "old noodles" using 1. Take 2 tablespoons of flour and boil a small pot of water until the noodles are evenly mixed. After the water boils, let it sit until it is not too hot. Pour 1/3 of the water into the sweet fermented rice and stir well. Then add the sweet fermented rice into the flour and mix well. 2. If the water is not enough, you can add it slowly. This is just for cooking. In the first step of making the dough, you can make a little less first, and then add the required amount after the flour is fully fermented. Knead the flour into a ball until there are no flour particles on the surface. Place it in a basin, cover it, and place it in a warm place. If there is a heater at home, you can place it next to the heater at night or place it in the sun, but avoid the flour from being blown directly by the wind. If the temperature is very high, Yunnan's famous snack - Posu steamed buns usually ferment at night, and the fermentation will be successful at noon the next day. You can also clearly see the honeycomb shape of the dough. This is how the fermented noodles look like. If the temperature at home is very low, , it’s time to extend the time appropriately. If you don't have good control, you can also use baking powder to make it, but there is really no other way. 3. You can take a ball of dough that has risen, add an appropriate amount of water and flour to form a smooth and soft dough, and leave it for about 5 minutes to form the outer skin of the bun. Fillings: 1. Boil the fat and lean hind leg meat in a pot until it is cooked for 8 minutes, take it out and let it cool and set aside; 2. After soaking the dried shiitake mushrooms, drain the water and cut into small cubes, cut the green onion into mince, and add the previous meat. Cut into small dices that are evenly fat and thin; 3. Add a little base oil to the wok, heat it up, and pour the three fillings into the pot together. Add 2-3 spoons of soy sauce, as long as it is colored and fragrant, add 1 hour A spoonful of sugar and an appropriate amount of mushroom water. It is best if there is a little soup at the bottom of the filling. You can add a little salt according to your own taste, because the bun skin has no salt. Just sort out the dough and you can make it.

Wrapping: Roll out the dough, roll it out as thin as possible, and then add a layer of lard. This step is indispensable. This is the key to layering. Then slowly roll it into a long strip, so the longer the dough is rolled out, the better. The thinner it is, the more obvious the final layering will be. After rolling it into a long strip, you can use your hands to pinch it into a dough, and slowly shape the dough into a round shape with thin edges and thick middle. You don’t need a rolling pin. It’s done. When it's ready to be wrapped, wrap it with fillings, boil the water and steam it for a few minutes until the noodles are no longer sticky. The steamed bun wrapper contains the filling soup, which is very fragrant and can be eaten with porridge. If you have a heavy taste, you can dip it into the toppings made of soy sauce, vinegar, sugar, and oil and pepper, which is also very refreshing. Note: 1. If the dough is made with yeast, it is recommended to add a little bit of edible alkali when kneading the dough at the end. This can neutralize the yeast and make the finished product taste sweeter. The alkali must have no particles and the amount is smaller than a thumb. Just use as many fingernails as you need, and be sure to knead it very evenly, otherwise you will see yellow spots in the finished product. The alkali must be added in an appropriate amount. If too much, the dough will be very yellow and numb in the end. The test method is: after adding the alkali, tear a small ball of flour and cook it over a fire until it does not stick to the teeth. 2. Filling, this is a more traditional salty method, and there is also a classic sweet filling. The general method is: cut the ham (preferably cloud ham) into dices, add the same amount of white sugar, and mix well. Yes, but the buns must be wrapped tightly, because the sugar will easily flow out after heating. This is the famous sugar leg buns. Edit this paragraph Ingredients for pork and fennel buns: 3 cups of all-purpose flour, 1.5 cups of water, 5g of yeast, pork filling, fennel, minced green onions, sesame oil, salt, five-spice powder Method: 1. 3 cups of all-purpose flour for pork and fennel buns, 1.5 cups of water, Mix 5g of yeast into a soft dough, place it in a container and cover it with a cage cloth to ferment for 2 hours (as shown in Figure 1) 2. Pork stuffing, minced fennel, minced green onion, sesame oil, salt, and five-spice powder and mix thoroughly 3. The risen dough < /p>