Bun is a common pasta, its filling is colorful, a variety of kinds, especially pure meat filling, thin and not chai, fat but not greasy, bite a bite has a delicious soup, full of taste, in our northern region, on average every week to eat, breakfast shop only sells 2 yuan a big bun, there is no kind of small steamed bun in the south, the big bun stuffing is full, real, affordable, ordinary people eat a full, I am steamed buns, but also studied a lot of stuffing, I don't know where my husband has eaten spicy buns, I have been nagging about the good taste, today I share a recipe for an old dry mother chicken bun, teaching you how to adjust the filling, soft and delicious, tender and juicy.
Chili sauce made into meat buns, how much with a hint of spicy taste, and full of aroma, the taste is great, cold weather, eat a pot of steaming buns, not a beautiful thing, feel warm in the heart, white tender meat buns, let people see that they want to bite, since sharing this bun, many people have come to ask me for the recipe, in fact, it is very simple, old dry mother, chicken is the main ingredient, how many other condiments, local materials, very convenient, I wrote the method to the following.
Ingredients: Flour, yeast powder, pipa leg, cooking wine, starch, tofu skin, celery
Seasoning: ginger powder, old dry mother, old soy sauce, soy sauce, chicken essence, oyster sauce, allspice powder
1, and noodles are not too much to describe, or the old way, 500 grams of flour put 6 grams of yeast powder, and so on, with warm water and noodles, stirred into a flocculent dough, kneaded into a smooth dough, put warm in winter, normal temperature in summer, fermentation to twice as large.
2, mainly talk about the filling part, this is 4 lute legs, with a bone removal knife, remove the bones, only retain the leg meat part, be careful when operating, to avoid accidental injury to the hand.
3: Cut the chicken into small cubes, add 2 spoons of cooking wine, 2 spoons of starch, 1/2 spoon of ginger powder, put on disposable gloves, grasp and mix evenly, marinate for 15 minutes, remove the tender meat.
4, the north is called tofu skin, the south is called a thousand sheets, cut the tofu skin and celery into small cubes, put into the plate and set aside.
5: Pour the tofu skin and celery into the chicken, add 4 spoonfuls of old dry mother, 2 spoons of oyster sauce, 1 spoonful of dark soy sauce, 3 spoons of light soy sauce, appropriate amount of chicken essence, allspice powder.
6, all the sauces are stirred evenly, in this case, there is no need to put salt again, the salty taste should be just right, if your taste is heavy, please increase or decrease yourself.
7, from the pot to burn the oil, wait until the oil temperature is 60% hot, pour all the fillings, turn on medium heat and stir-fry for 5-6 minutes, remember to stir several times, keep the heat evenly.
8, according to their own methods, wrapped into bun description, to ensure that the filling is not revealed, the second wake up for 15 minutes, cold water into the pot, boiling water on high heat, water boiled after medium heat steaming for 20 minutes.
1, the spoon is not a very large kind, usually drink the soup with a small spoon.
2. After the filling is prepared, stir-fry for 5 minutes, which can make the filling part more flavorful and shorten the steaming time.
The method is for reference only, favorite forwarding, thank you for the like
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