- flour500 g
- pork500 g
- The soy sauce
- The onion
- Cooking wine
- Oyster sauce
1.380 grams of flour heating water into white flour regiment.
2.The remaining 120 grams of flour add spinach juice.
3.Tuning into green dough. Both the dough cover aside Xing.
1.Will lean favour pork chop into mince into the bowl.
2.Whip the pull charging wine, soy sauce, water.
3.And if so, can add a bit of beef powder fresh increase incense.
4.At the end of the scallions, ginger cut into it. Mix well.
5.Add salt, pepper, oyster sauce.
6.Add a moderate amount of blend oil. Mix well.
7.Rub the carrot into silk into meat.
8.Stir well, filling modulation.
Green vegetables package
1.Xing good white flour regiment, green the dough knead well respectively.
2.Then rub slits, respectively.
3.Green rolling into oval rest long another.
4.Put the white long strips of dough on the green rest of another.
5.Wrapped in rest with green another white dough, rub evenly.
6.Under into each 15 grams of small small pieces of dough.
7.The small sub-agent press flat.
8.Rolling into a round shape.
9.Put a suitable amount of filling.
10.Knead into four petals shape (as shown).
11.Again with decorative pattern, a green vegetables wrapped package.
12.After all wrapped into a preheated 100 degree steam box, steamed 7, 8 minutes.
1. The dough is too soft, or affect the finished product modelling.
2. Spinach juice can also be replaced with rapeseed juice, cucumber juice, etc.
3. White flour regiment and the proportion of green dough to grasp well, modelling is vivid.
4. Don’t put too much filling, bag or pinch modelling when will leak out from above, I tried several successful.
5. Don’t do steamed stuffed bun is too large, small and exquisite only good-looking.