包子的做法大全（Steamed stuffed bun）

包子的做法大全（Steamed stuffed bun） 包子的做法大全(Steamed stuffed bun) 1, flour with warm water transferred dry yeast (according to instructions), knead thoroughly. 2, do good meat stuffing: pork chop stuffing, add salt, pepper, a little MSG, onion end, add a little water (add food do not add water) stirring mix, repeatedly, stirring in one direction is best, and then put the refrigerating chamber can be set aside for 30 minutes. Note: the practice of adding vegetables to the stuffing: I usually use vegetables (Chinese cabbage, Chinese cabbage, celery can be), burned a pot of water, open, put the amount of vegetables, golden color, placed next to a big pot of cold water, timely cooling, (otherwise, vegetables, yellow) and then hand out and squeeze the water, chop, chop so much. Then squeeze the water, mix oil. Mix with meat. Mix well! Timely use! 1, stuffed meat bun Buy a kilo of minced pork (Lamb). Beef) a Welsh onion, ginger piece the spring onion and ginger are cut at the end and put together in the meat stuffing, pour soy sauce, sesame oil, vegetable oil and salt MSG (chicken) mix into stuffing 2, Sam sun stuffing Ingredients: 70 grams of flour (two bowl) pork 30 grams (a small bowl), Xian Xiaren 5-6 (minced minced) eggs, half fried, Chinese cabbage hearts (2, two), letinous edodes A (chopped) onions, ginger, salt, sesame oil amount, self baking up an hour ago Stand-by, a small amount of cooking wine. Practice: onion, ginger, letinous edodes, water 1/3 cups), wine and shrimp meat, Mix minced meat with salt, mix well and then add the fried egg, the cabbage heart Shred, mix together, without soy sauce, make baozi stuffing. Steamed stuffed bun Wen Huozheng 15-20 minutes. Features: soft buns to eat, like soup, taste delicious, nutrient rich, suitable for The simplest pure mince: Take proper amount of meat stuffing, add a little onion, ginger, take a bowl of water, add the amount of soy sauce, pepper, five spice powder, pepper powder, high powder, salt, a little MSG, by hand or chopsticks in one direction along the edge and water mix, be sure to follow the one direction, and each time the amount of water should not be too much, otherwise this is not sticky, continuous water filling until sticky, estimated this step must be repeated for at least twenty minutes, the longer the better, but in general there are twenty minutes to half an hour and then enough (that filling Goubuli steamed bun an hour to finally drop a little) then, sesame oil mix, a pot of delicious meat stuffing is done, if you do not love to eat pure meat stuffing, this time can be flavored Ru Ding, noodles, cabbage, eggplant, Ding and so on your favorite dishes, but not To the water many dishes, in addition, these dishes are not together, which can be called mushroom meat noodles, meat, meat and cabbage, eggplant meat, of course, also can use your imagination to suit your tastes to wrap the steamed stuffed bun. The following is my practice of summing up the practice of vegetarian dumplings. Materials: dried vegetables (sold in supermarkets and sun dried and brown cabbage), (like Fuling mustard Cardamine bean sprouts as a packet), frozen tofu, letinous edodes, fungus, vermicelli, tomatoes, coriander Practice: 1., letinous edodes, dried fungus with water soaked and open net, chopped; frozen tofu cook for five or six minutes remove and cut into small cubes with boiling water; vermicelli boiled, remove and control water strainer with sesame oil mix, also minced; those with half a pack of sprouts into the pan fried together. 2. wash the tomatoes cut peeled, chopped, put the pan fried juice, with a shovel will try to wipe the rotten tomatoes into some velvet like, add water to be boiled red paste, add chopped coriander stir fry four or five minutes out of the pot, into the tomato sauce coriander. 3. the sauce stir fry good material, adding proper amount of five spice powder, mix well into the stuffing. 4., a good face, roll out the steamed stuffed bun skin, with stuffing into a steamed stuffed bun, steam pan half an hour is good. Note that when fried stuffing slightly more than the cooking oil, as a dried vegetable material. You can try it, it's really delicious. Crystal bun practice Materials: Flour 250 grams, 50 grams of leaven, lard 125 grams. Soft white sugar 250 grams, lye 4 grams, 125 grams of warm water. Practice: (1) stuffing. Tear off the board oily skin, Sprinkle with 120 grams of ground sugar, cut into small squares (3 days in summer and 7 days in winter). (2) make foreskin. The flour into the pot, add fertilizer (yeast) and warm water (water mixing 3 times at 60%, 20%, 20% added), knead the dough, knead straight to the face, hands, face basin three smooth, with a cloth cover, to prevent water loss and dry hard. After 3 hours or so, grab a piece with your hand and see if there are some small holes in it. The plane will take on the board, the middle by a nest, the water poured into the nest, and then rub uniform surface infiltration, until no macular point. Then, rub the growing face into strips and hand them into 12 packs weighing about 35 grams. (3) stuffing heart. Each bun add some sugar, wrap Longti steamed out Zhuangpen serve. The practice of sauce steamed stuffed bun Sauce filling material: 1, fresh minced meat (lean meat can also be slightly cooked chopped a Ding, I love the broken meat stir into minced meat.); 2, yellow onion dices 3, sweet sauce 4, chicken essence, sugar, salt each right amount Practice: 1, pot of oil, until the oil temperature is under 70% hot meat fried powder, then add the sauce, sugar, a little salt and a little chicken stir fry for a while, then add yellow onions fried a little dish off; 2, the fermented dough (with exhaust air, making the production process on dough making, see rolls) twist into a dough; 3, the dough dough after the package into the filling, closing after cold water into the steamer, the drawer open fire to evaporate after the water to steam for 10 minutes out of the pot; Goubuli steamed bun The ingredients are served (68 pork patties): 600 grams of flour, 425 grams of pork (three fat seven thin), alkaline leaven 375 grams, 5 grams, 87.5 grams of soy sauce, MSG 5 grams, ginger 4 grams, 35 grams of chopped green onion, sesame oil 60 grams, 250 grams of bone soup Making program: 1. filling The pork bone slag, fascia, Jiaocheng meat paste, add ginger mix, put soy sauce, soup bones, water added in batches, each trying to stir, moderate hardness, add chopped green onion, monosodium glutamate, sesame oil, stirring into a paste. 2. sides Will be 550 grams of flour and leaven put together in a bowl, add 275 grams of water and into the dough, covered the fermentation. When the fertilizer words in the basin arch, on the surface (with water dissolved), knead put through, slightly softened. 3. forming The board and the pavement 50 grams, will put up a smooth dough kneading, rubbing strips, pulling into 68 pieces, the surface each round, flattened, roll into a thin skinned diameter of about 8 cm, 15 grams of meat stuffing into the bag, bag closing tightly, pleated flower should be uniform, fold number not less than 15. 4. cropping system The steamed stuffed bun dough into the cage, stir steamed for 6 minutes until cooked. Material A: Bag powder 500 grams (SIFT) 1/2 tsp salt Instant yeast 1/2 spoon 100 grams of sugar Water 240 ml 3 white keys Material B: Double baking powder 1 tablespoon practice 1. all the materials (A) mix and knead into a smooth and can be pulled into a thin dough. 2. cover the dough with a damp cloth and make it double the size of the yeast. 3. the dough, under the sieve B, then knead the dough until smooth. 4. with a cloth cover, after 15 minutes of rest before surgery. -------------------------------------- Tianjin Goubuli stuffed buns have long enjoyed a good reputation, has 100 years of history, reputation overseas. Buns stuffed with meat, add ginger, soy sauce, sesame oil, MSG, pork ribs soup. Make buns asked not to take shape, not off the bottom, no leakage, all in the shape of a chrysanthemum. Its characteristics are excellent material selection, thin skin, large filling, mellow taste, tender and delicious, fat and not greasy. Formula: Dough: 1000 grams of flour, yeast 5 grams, 4 grams of edible alkali, water 480 ml. Stuffing: Net pork 500 grams, ginger 5 grams, soy sauce 125 grams, onion 60 grams, monosodium glutamate 5 grams, sesame oil 60 grams. Making method: 1. by 3: 7, FeiShou pork. Minced into small. The amount of soy sauce should be handled flexibly. Add a little more to the sauce, In order to completely mixed into the meat sauce, soy sauce after a pause for a while. If there is a mixing machine, stir filling, the meat on the soy sauce do not stop, followed by Sheung Shui can be. Sheung Shui will also be added a little, or the stuffing will be out of soup. Finally, add MSG, sesame oil and green onion at the end of mixing evenly. 2. prepared dough, divided into 20 grams of each. 3. each roll with the surface evenly, roll into a uniform thickness, the appropriate size of round leather. 4. topi left hand, right hand dial filling, pinch pleat 15~16. Package pinch thumb to move forward, the thumb and index finger at the same time fold twist, so according to the good, we should not mouth gnocchi dumplings. 5. steamed steamed on 4~5 minutes to. Bale trap Material: Pork 300 grams, sliced Chicken 300 grams, sliced 6 flower mushroom, maceration, slice 3 tbsp oil 1 slices of ginger, chopped Yam 200 grams, cut into small pieces Ripe egg 6, go to shell, cut half Marinade: 2 tablespoons soy sauce Oyster sauce 2 tablespoon Chicken / 1 tsp MSG crystal Imperial wine / wine 1 tablespoon Sesame oil 1/2 tablespoon Pepper 1/4 TSP 1 teaspoon sugar Potato powder 1 tsp 1/2 A trap for raw meat packets Material: Pork / chicken 300 grams, cut into small pieces Ginger, shallot sauce 1 tsp Yam 100 grams, cut into small pieces 2 tablespoons of chopped green onion Flavoring: 1/2 tsp salt 2 tablespoons soy sauce Chicken / 1 tsp MSG crystal Rice wine / imperial wine 1 tsp 1 teaspoon sesame oil Pepper 1/4 TSP 1 teaspoon sugar 1 tablespoons of potato flour 3 spoons of water 1 tablespoons of garlic oil Practice: 1. material and seasonings all with the same direction of stirring, refrigerated 3-4 hours before use. Trap for fresh mushroom chicken bag Material: Chicken 300 grams, cut into small pieces 100 grams of fresh mushrooms, sliced steamed Sausage 1 pairs, steamed, cut into small pieces 2 tablespoons of chopped green onion Flavoring: 1 tsp salt 3 teaspoon sugar 1/2 tablespoons soy sauce Oyster sauce 1 tablespoon Chicken / 1 tsp MSG crystal Sesame oil 1 tablespoon Pepper 1/4 TSP 2 tablespoons of potato flour 1 tbsp oil Practice: 1. add the chicken slices to the seasoning and mix well. Add the other ingredients and stir well. Finally add in the potato flour and oil. Mix well and divide into 24 portions. Trap for Shanghai meat bun Material: 250 grams of minced meat The Chinese cabbage / cabbage 500 grams, washed, ironed 1 tsp salt Shallots 2, diced 1 tablespoons of ginger Seasoning A: 1/2 tsp salt 1 tablespoons soy sauce Crystal 1/2 TSP chicken Seasoning B: Imperial wine / wine 1 tablespoon Sesame oil 1/2 tablespoon Pepper 1/2 TSP 1 teaspoon sugar Seasoning C: 3 soup spoon Practice: 1. Chinese cabbage shred, salt mix, placed 30 minutes, wrapped in a clean cloth, and then squeeze dry. 2. stir the minced meat and seasoning A in the same direction until very viscous. Add the seasoning B and continue stirring. Add the seasoning C slowly and stir until well blended. 3. add Huangya white silk, shallots, ginger mix, and then into the freezer for 3 hours. Corn Cream wrapped stuffing Butter 80 grams 50 grams of ordinary flour Fresh milk 500 ml Custard powder / egg yolk powder 3 tablespoon Sugar 100 grams Canned corn 4 tablespoon butter Practice: 1. hot melt butter, add flour and stir fry until fragrant, slowly pour milk custard powder mixture, stirring into a smooth batter, add sugar, cream of corn mix, from the fire to be cold. Placed in the refrigerator for 3-4 hours. - - - - - - - - - - - - - - - - - - - - - Flavored with skin soup, fire boil, simmer for 40 minutes or so, into a plurality of dishes in the, After cooling, cut into the size of the thumb with your knife (cut according to the size of the stuffing), then wrap it into the stuffed bun. After steaming, the steamed stuffed bun is eaten while it is hot. - - - - - - - - - - - - - - - - - - - - - Bale trap Material Science: Pork 300 grams, sliced Chicken 300 grams, sliced 6 flower mushroom, maceration, slice 3 tbsp oil 1 slices of ginger, chopped Yam 200 grams, cut into small pieces Ripe egg 6, go to shell, cut half Marinade: 2 tablespoons soy sauce Oyster sauce 2 tablespoon Chicken / 1 tsp MSG crystal Imperial wine / wine 1 tablespoon Sesame oil 1/2 tablespoon Pepper 1/4 TSP 1 teaspoon sugar Potato powder 1 tsp 1/2 Practice: pork, chicken, mushrooms and marinate for half an hour. Heat oil, saute ginger, add the marinated meat and mushrooms stir fry until fragrant, add turnip, and simmer for 5 minutes until soft, taste, Sheng daileng, placed in the refrigerator for 3 hours, divided into 12 parts. A trap for raw meat packets Material Science: Pork / chicken 300 grams, cut into small pieces Ginger, shallot sauce 1 tsp Yam 100 grams, cut into small pieces 2 tablespoons of chopped green onion Flavoring: 1/2 tsp salt 2 tablespoons soy sauce Chicken / 1 tsp MSG crystal Rice wine / imperial wine 1 tsp 1 teaspoon sesame oil Pepper 1/4 TSP 1 teaspoon sugar 1 tablespoons of potato flour 3 spoons of water 1 tablespoons of garlic oil Approach: the materials and seasonings all with the same direction of stirring, refrigerated 3-4 hours before use. Reference material: experience In addition, life is movement, and if the landlord does not adhere to the movement, take diet pills. If you think it's feasible, you can go and see, and I won't advertise any more. You can Baidu enter: 90195 The first line of the site is Taobao's best-selling weight-loss drug, and I wish you success in weight loss! 1, flour with warm water transferred dry yeast (according to instructions), knead thoroughly. 2, do good meat stuffing: pork chop stuffing, add salt, pepper, a little MSG, onion end, add a little water (add food do not add water) stirring mix, repeatedly, stirring in one direction is best, and then put the refrigerating chamber can be set aside for 30 minutes. Note: the practice of adding vegetables to the stuffing: I usually use vegetables (Chinese cabbage, Chinese cabbage, celery can be), burned a pot of water, open, put the amount of vegetables, golden color, placed next to a big pot of cold water, timely cooling, (otherwise, vegetables, yellow) and then hand out and squeeze the water, chop, chop so much. Then squeeze the water, mix oil. Mix with meat. Mix well! Timely use! 1, stuffed meat bun Buy a kilo of minced pork (Lamb). Beef) a Welsh onion, ginger piece the spring onion and ginger are cut at the end and put together in the meat stuffing, pour soy sauce, sesame oil, vegetable oil and salt MSG (chicken) mix into stuffing 2, Sam sun stuffing Ingredients: 70 grams of flour (two bowl) pork 30 grams (a small bowl), Xian Xiaren 5-6 (minced minced) eggs, half fried, Chinese cabbage hearts (2, two), letinous edodes A (chopped) onions, ginger, salt, sesame oil amount, self baking up an hour ago Stand-by, a small amount of cooking wine. Practice: onion, ginger, letinous edodes, water 1/3 cups), wine and shrimp meat, Mix minced meat with salt, mix well and then add the fried egg, the cabbage heart Shred, mix together, without soy sauce, make baozi stuffing. Steamed stuffed bun Wen Huozheng 15-20 minutes. Features: soft buns to eat, like soup, taste delicious, nutrient rich, suitable for The simplest pure mince: Take proper amount of meat stuffing, add a little onion, ginger, take a bowl of water, add the amount of soy sauce, pepper, five spice powder, pepper powder, high powder, salt, a little MSG, by hand or chopsticks in one direction along the edge and water mix, be sure to follow the one direction, and each time the amount of water should not be too much, otherwise this is not sticky, constantly add water until the sticky stuff, This step was repeated to estimate at least twenty minutes, the longer the better, but in general there are twenty minutes to half an hour and then enough (that filling Goubuli steamed bun to an hour) the last drop of a little sesame oil then stir, so a pot of delicious meat stuffing is done, if you do not love to eat pure meat stuffing, this time can be flavored Ru Ding, noodles, cabbage, eggplant, Ding and so on your favorite dishes, but not to the water many dishes, in addition, these dishes are not together, which can be called mushroom meat noodles, meat, meat and cabbage, eggplant meat, of course also can use your imagination to suit your tastes to wrap the steamed stuffed bun. The following is my practice of summing up the practice of vegetarian dumplings. Materials: dried vegetables (sold in supermarkets and sun dried and brown cabbage), (like Fuling mustard Cardamine bean sprouts as a packet), frozen tofu, letinous edodes, fungus, vermicelli, tomatoes, coriander Practice: 1., letinous edodes, dried fungus with water soaked and open net, chopped; frozen tofu cook for five or six minutes remove and cut into small cubes with boiling water; vermicelli boiled, remove and control water strainer with sesame oil mix, also minced; those with half a pack of sprouts into the pan fried together. 2. wash the tomatoes cut peeled, chopped, put the pan fried juice, with a shovel will try to wipe the rotten tomatoes into some velvet like, add water to be boiled red paste, add chopped coriander stir fry four or five minutes out of the pot, into the tomato sauce coriander. 3. the sauce stir fry good material, adding proper amount of five spice powder, mix well into the stuffing. 4., a good face, roll out the steamed stuffed bun skin, with stuffing into a steamed stuffed bun, steam pan half an hour is good. Note that when fried stuffing slightly more than the cooking oil, as a dried vegetable material. You can try it, it's really delicious. Crystal bun practice Materials: Flour 250 grams, 50 grams of leaven, lard 125 grams. Soft white sugar 250 grams, lye 4 grams, 125 grams of warm water. Practice: (1) stuffing. Tear off the suet youpi, sprinkle with soft white sugar 120 grams, cut into small cubes (3 days in winter in summer salted pickled for 7 days). (2) make foreskin. The flour into the pot, add fertilizer (yeast) and warm water (water mixing 3 times at 60%, 20%, 20% added), knead the dough, knead straight to the face, hands, face basin three smooth, with a cloth cover, to prevent water loss and dry hard. After 3 hours or so, grab a piece with your hand and see if there are some small holes in it. The plane will take on the board, the middle by a nest, the water poured into the nest, and then rub uniform surface infiltration, until no macular point. Then, rub the growing face into strips and hand them into 12 packs weighing about 35 grams. (3) stuffing heart. Each bun add some sugar, wrap Longti steamed out Zhuangpen serve. The practice of sauce steamed stuffed bun Sauce filling material: 1, fresh minced meat (lean meat can also be slightly cooked chopped a Ding, I love the broken meat stir into minced meat.); 2, yellow onion dices 3, sweet sauce 4, chicken essence, sugar, salt each right amount Practice: 1, pot of oil, until the oil temperature is under 70% hot meat fried powder, then add the sauce, sugar, a little salt and a little chicken stir fry for a while, then add yellow onions fried a little dish off; 2, the fermented dough (with exhaust air, making the production process on dough making, see rolls) twist into a dough; 3, the dough dough after the package into the filling, closing after cold water into the steamer, the drawer open fire to evaporate after the water to steam for 10 minutes out of the pot; Goubuli steamed bun The ingredients are served (68 pork patties): 600 grams of flour, 425 grams of pork (three fat seven thin), alkaline leaven 375 grams, 5 grams, 87.5 grams of soy sauce, MSG 5 grams, ginger 4 grams, 35 grams of chopped green onion, sesame oil 60 grams, 250 grams of bone soup Making program: 1. filling The pork bone slag, fascia, Jiaocheng meat paste, add ginger mix, put soy sauce, soup bones, water added in batches, each trying to stir, moderate hardness at, Add chopped green onion, MSG, sesame oil, stir into a filling 2. sides Will be 550 grams of flour and leaven put together in a bowl, add 275 grams of water and into the dough, covered the fermentation. When the fertilizer words in the basin arch, on the surface (with water dissolved), knead put through, slightly softened. 3. forming The board and the pavement 50 grams, will put up a smooth dough kneading, rubbing strips, pulling into 68 pieces, the surface each round, flattened, roll into a thin skinned diameter of about 8 cm, 15 grams of meat stuffing into the bag, bag closing tightly, pleated flower should be uniform, fold number not less than 15. 4. cropping system The steamed stuffed bun dough into the cage, stir steamed for 6 minutes until cooked. Material A: Bag powder 500 grams (SIFT) 1/2 tsp salt Instant yeast 1/2 spoon 100 grams of sugar Water 240 ml 3 white keys Material B: Double baking powder 1 tablespoon practice 1. all the materials (A) mix and knead into a smooth and can be pulled into a thin dough. 2. cover the dough with a damp cloth and make it double the size of the yeast. 3. the dough, under the sieve B, then knead the dough until smooth. 4. with a cloth cover, after 15 minutes of rest before surgery. -------------------------------------- Tianjin Goubuli stuffed buns have long enjoyed a good reputation, has 100 years of history, reputation overseas. Buns stuffed with meat, add ginger, soy sauce, sesame oil, MSG, pork ribs soup. Make buns asked not to take shape, not off the bottom, no leakage, all in the shape of a chrysanthemum. Its characteristics are excellent material selection, thin skin, large filling, mellow taste, tender and delicious, fat and not greasy. Formula: Dough: 1000 grams of flour, yeast 5 grams, 4 grams of edible alkali, water 480 ml. Stuffing: Net pork 500 grams, ginger 5 grams, soy sauce 125 grams, onion 60 grams, monosodium glutamate 5 grams, sesame oil 60 grams. Making method: 1. by 3: 7, FeiShou pork. Minced into small. The amount of soy sauce should be handled flexibly. Soy sauce should be added to a few times, completely mixed into the meat sauce, soy sauce after a pause for a while. If there is a mixing machine, stir filling, the meat on the soy sauce do not stop, followed by Sheung Shui can be. Sheung Shui will also be added a little, or the stuffing will be out of soup. Finally, add MSG, sesame oil and green onion at the end of mixing evenly. 2. prepared dough, divided into 20 grams of each. 3. each roll with the surface evenly, roll into a uniform thickness, the appropriate size of round leather. 4. topi left hand, right hand dial filling, pinch pleat 15~16. Package pinch thumb to move forward, the thumb and index finger at the same time fold twist, so according to the good, we should not mouth gnocchi dumplings. 5. steamed steamed on 4~5 minutes to. Bale trap Material: Pork 300 grams, sliced Chicken 300 grams, sliced 6 flower mushroom, maceration, slice 3 tbsp oil 1 slices of ginger, chopped Yam 200 grams, cut into small pieces Ripe egg 6, go to shell, cut half Marinade: 2 tablespoons soy sauce Oyster sauce 2 tablespoon Chicken / 1 tsp MSG crystal Imperial wine / wine 1 tablespoon Sesame oil 1/2 tablespoon Pepper 1/4 TSP 1 teaspoon sugar Potato powder 1 tsp 1/2 A trap for raw meat packets Material: Pork / chicken 300 grams, cut into small pieces Ginger, shallot sauce 1 tsp Yam 100 grams, cut into small pieces 2 tablespoons of chopped green onion Flavoring: 1/2 tsp salt 2 tablespoons soy sauce Chicken / 1 tsp MSG crystal Rice wine / imperial wine 1 tsp 1 teaspoon sesame oil Pepper 1/4 TSP 1 teaspoon sugar 1 tablespoons of potato flour 3 spoons of water 1 tablespoons of garlic oil Practice: 1. material and seasonings all with the same direction of stirring, refrigerated 3-4 hours before use. Trap for fresh mushroom chicken bag Material: Chicken 300 grams, cut into small pieces 100 grams of fresh mushrooms, sliced steamed Sausage 1 pairs, steamed, cut into small pieces 2 tablespoons of chopped green onion Flavoring: 1 tsp salt 3 teaspoon sugar 1/2 tablespoons soy sauce Oyster sauce 1 tablespoon Chicken / 1 tsp MSG crystal Sesame oil 1 tablespoon Pepper 1/4 TSP 2 tablespoons of potato flour 1 tbsp oil Practice: 1. add the chicken slices to the seasoning and mix well. Add the other ingredients and stir well. Finally add in the potato flour and oil. Mix well and divide into 24 portions. Trap for Shanghai meat bun Material: 250 grams of minced meat The Chinese cabbage / cabbage 500 grams, washed, ironed 1 tsp salt Shallots 2, diced 1 tablespoons of ginger Seasoning A: 1/2 tsp salt 1 tablespoons soy sauce Crystal 1/2 TSP chicken Seasoning B: Imperial wine / wine 1 tablespoon Sesame oil 1/2 tablespoon Pepper 1/2 TSP 1 teaspoon sugar Seasoning C: 3 soup spoon Practice: 1. Chinese cabbage shred, salt mix, placed 30 minutes, wrapped in a clean cloth, and then squeeze dry. 2. stir the minced meat and seasoning A in the same direction until very viscous. Add the seasoning B and continue stirring. Add the seasoning C slowly and stir until well blended. 3. add Huangya white silk, shallots, ginger mix, and then into the freezer for 3 hours. Corn Cream wrapped stuffing Butter 80 grams 50 grams of ordinary flour Fresh milk 500 ml Custard powder / egg yolk powder 3 tablespoon Sugar 100 grams Canned corn 4 tablespoon butter Practice: 1. hot melt butter, add flour and stir fry until fragrant, slowly pour milk custard powder mixture, stirring into a smooth batter, add sugar, cream of corn mix, from the fire to be cold. Placed in the refrigerator for 3-4 hours. - - - - - - - - - - - - - - - - - - - - - Flavored with skin soup, fire boil, simmer for 40 minutes or so, into a plurality of dishes, with cooling after the knife cut into the thumb side quickly (according to the size of the bun fillings cut), then wrap the steamed stuffed bun, steamed buns, hot to eat, be careful inside the gravy hot to the mouth. - - - - - - - - - - - - - - - - - - - - - Bale trap Material Science: Pork 300 grams, sliced Chicken 300 grams, sliced 6 flower mushroom, maceration, slice 3 tbsp oil 1 slices of ginger, chopped Yam 200 grams, cut into small pieces Ripe egg 6, go to shell, cut half Marinade: 2 tablespoons soy sauce Oyster sauce 2 tablespoon Chicken / 1 tsp MSG crystal Imperial wine / wine 1 tablespoon Sesame oil 1/2 tablespoon Pepper 1/4 TSP 1 teaspoon sugar Potato powder 1 tsp 1/2 Practice: pork, chicken, mushrooms and marinate for half an hour. Heat oil, saute ginger, add the marinated meat and mushrooms stir fry until fragrant, add turnip, and simmer for 5 minutes until soft, taste, Sheng daileng, placed in the refrigerator for 3 hours, divided into 12 parts. A trap for raw meat packets Material Science: Pork / chicken 300 grams, cut into small pieces Ginger, shallot sauce 1 tsp Yam 100 grams, cut into small pieces 2 tablespoons of chopped green onion Flavoring: 1/2 tsp salt 2 tablespoons soy sauce Chicken / 1 tsp MSG crystal Rice wine / imperial wine 1 tsp 1 teaspoon sesame oil Pepper 1/4 TSP 1 teaspoon sugar 1 tablespoons of potato flour 3 spoons of water 1 tablespoons of garlic oil Approach: the materials and seasonings all with the same direction of stirring, refrigerated 3-4 hours before use.