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Cantonese-style wheat sachet method

The meat of wheat sachet here is fresh pork, while the pork here is fat and thin pork, fat and thin pork, here the best choice is good pork. Cut the fat and lean pork separately, and then mix them with each other. Add some plum vegetables or pickles, pickles, radishes, and then add the right amount of onions, ginger and parsley, which should be cut into fine grains and adjust the fat, salty and light meat according to individual taste.

Divide the dough into small preparations, rub them round and press flat, roll them into round patches with a rolling pin, wrap them in taro paste and rub them round. Put it in a steamer and pour some hot water of about 40 degrees into the pot to ferment. Ferment to about 2 times the size, pour enough water into the pot to boil, put in the steamer, steam for 12 minutes, turn off the heat and simmer for 3 minutes. After steaming, take out the wheat sachet, leave it to cool for a while and taste it.

[detailed practice] the first step: first, let's mix noodles. Put 300 grams of whole wheat flour in a basin, which can be bought in this flour supermarket and online. Add 3 grams of yeast and 5 grams of sugar. Step 2: add 170 grams of warm water step by step, stir it with chopsticks until there is no dry flour, we and steamed buns noodles are a little more Microsoft than steamed bread noodles.

The practice of Fried Lamb with Cumin and Pork in Maixiang Pie

1. The step of making pork pie is to knead noodles first. Use a toaster to knead dough and add a spoonful of oil to the bucket at the same time. After kneading the noodles and fermenting for 15 minutes, the noodles will be very soft. The meat stuffing will be prepared during the fermentation process. When you buy the pork, you will grind it twice, chopping the shallots, green peppers, red peppers and ginger. Boil the vermicelli in boiling water in advance, remove and cut into pieces.

2. [pork pie]: the second step is to prepare 500g wheat flour, 5g yeast, 300mL in lukewarm water, pour and stir well, mix into a sticky batter and wake up to 2 times the size. Prepare a piece of pork in advance, chop the dumpling stuffing with a knife (or put it in the meat shredder), add oil consumption, light soy sauce soy sauce and edible salt to the dumpling stuffing, add green onions, ginger foam, pepper noodles, pour with boiling oil, and mix well again.

3. The first kind is to stir-fry with ordinary stir-fry, which can also be called fried Fried Lamb with Cumin with scallion. Choose fresh mutton top stubble to cut into thin slices, oil to smoke, first scallion fried, then put mutton into the pan stir-fry, discolor add light soy sauce, salt, pepper powder, hot quick stir-fry, meat cut off immediately, sprinkle chicken essence, coriander section, cumin grains, white sesame, stir-fry a few times with the remaining heat in the pan, you can install the plate.

4. Peel the meat stuffing to one side in a basin and drain. Reconciled noodles. (noodles are best and sparse) pour a spoonful of oil into the electric cake. Pull a piece of noodle with your hand and press it flat in your hand. Put the meat into the dough. Squeeze the dough in a circle and pull off the extra noodles. A pie will be wrapped. Put the wrapped pie into the electric cake bell and heat the upper and lower plates together. Heat it for about 3 minutes. Open the lid and have a look.

What kind of stuffing is wheat sachet made of?

The meat of wheat sachet here is made of fresh pork, while the pork here is pork that appears both fat and thin, and pork that appears both fat and thin, and the best choice here is good pork. Cut the fat and lean pork separately, and then mix them with each other.

Today, I would like to share with you the whole wheat steamed buns stuffing with leeks, bean sprouts, noodles, eggs, unusual stuffing, but it tastes particularly delicious. Make more at a time, and you don't have to buy breakfast for a week. 10 minutes out of the pot, bite the smell of leek and bean sprouts crisp, eat up creak, originally wanted to eat 2, out of control to eat 4, full stomach, very satisfied.

The right amount. Stir the cereal, salad dressing and water well and set aside. Then mix the yeast, water and sugar well. Put the yeast water into the low-gluten flour, knead it into a dough and wake up for 1 hour. After waking up, cut it into small doses. Roll out the pancakes with a rolling pin and wrap them in the prepared taro paste. Wrap it and knead it into a circle and put it in a steamer and steam for 12 minutes. Take it out when the time is up, so that the wheat sachet is ready.

First of all, the choice of meat, and here the meat of wheat sachet chooses fresh pork, and the pork here is fat and thin pork, fat and thin pork, here the best choice is good pork. Cut the pork fat and thin separately, then mix it with each other. Add some plum vegetables, then add the right amount of spring onion and ginger, which is a little bigger and not easy to grow too big.

Minced pork, minced crab meat, heat the pot with lard, stir-fry crab oil with crab meat, crab roe and minced ginger, mix with minced meat, jelly, soy sauce, cooking wine and so on. Roll the dough into long strips, pull it into 4 blanks every 50 grams, roll it into a round skin, add stuffing to make a fold bag, steam the steamer with high heat for 10 minutes, and then steam the wheat bag for 10 minutes: 350 grams of wheat flour made of 350 g wheat flour, 0.5 g salt and 3G yeast.

The practice of wheat fragrant stuffing.

The meat of wheat sachet here is made of fresh pork, while the pork here is pork that appears both fat and thin, and pork that appears both fat and thin, and the best choice here is good pork. Cut the fat and lean pork separately, and then mix them with each other.

Add white granulated sugar to the egg yolk, first whiten at a low speed, the volume becomes larger, then use high speed, add a small amount of oil in stages, about 10g is the best, add 10g each time and then completely whiten and then refuel. When the oil is added to about 70g, the egg yolk paste is already very sticky. Add a little vinegar to make it thinner. Keep getting rid of it, keep going. Add 3 packets of ready-to-eat oatmeal, stir well, then add 20g cooked oatmeal. Just put it in the refrigerator.

/ 4 cut the pork fat and thin separately, and then mix with each other. Add some plum vegetables, then add the right amount of spring onion and ginger, which is a little bigger and not easy to grow too big. 4 put the wheat sachet and the stuffing in the steamer at the same time for steaming. At the moment the wheat sachet is out of the pot, mix the stuffing lightly, then add a little coriander to the wheat sachet and let it dry for 2 minutes. It is not easy to be too long.

The right amount of cooked cereal. Practice: add fine granulated sugar to the egg yolk and beat it at medium speed until the egg yolk turns white, add 10ml vegetable oil to continue to send at a high speed, repeat this action to refuel, add a small amount each time until the oil is emulsified until the oil is finished, if the beating process is too thick and resistance is too great, to add a few drops of lemonade or vinegar, will immediately become thinner, continue to add vegetable oil. Finally, add the cereal and stir well. The filling of Mai Xiang Bao is ready.

How is the wheat sachet made? And how is the stuffing made?

1. The method of making wheat sachet stuffing salty taste the meat of wheat sachet here chooses fresh pork, while the pork here is pork that appears both fat and thin, and the best choice here is good pork. Cut the fat and lean pork separately, and then mix them with each other.

2. Put the wheat sachet and the stuffing into the steamer at the same time for steaming. At the moment the wheat sachet is out of the pot, mix the stuffing lightly, then add a little coriander to the wheat sachet and let it dry for 2 minutes. It is not easy to be too long.

3, practice: add fine granulated sugar to the egg yolk and beat it at medium speed until the egg yolk turns white, add 10ml vegetable oil to continue to send at a high speed, repeat this action, add a small amount each time until the oil is emulsified until the oil is finished, if the beating process is too thick and resistance is too strong, add a few drops of lemonade or vinegar, it will become thinner immediately, and continue to add vegetable oil. Finally, add the cereal and stir well. The filling of Mai Xiang Bao is ready.