Sanxianshengjianbao, only with the simplest seasoning, will not cover its deliciousness, and the raw fried bag is fried with Taji pot, which can stimulate the deliciousness of the steamed buns, the soft outer skin, the crispy steamed buns and fresh. The fragrant invagination, biting a mouthful of fragrance.
500g of flour, 5g of yeast, add 280g of water, mix well and knead, ferment to double, transfer 2g of edible noodles to a little boiling water, dip the dough thoroughly, and use it slightly. Time to make up the stuffing.
Live shrimp (also can be other shrimps, if it is frozen shrimp, do not need the third step, but directly peel off the shrimp to remove the shrimp line).
Suck the live shrimp.
Peel the shrimp and remove the shrimp line.
Cut into small pieces.
Pork (preferably plum or pork) is cut into small pieces (not too small, as large as soybeans), marinated with salt and soy sauce for a while.
Eggs are quickly fried (not fried).
Leek is washed and minced.
Mix the leeks with vegetable oil before mixing, mix well, and add salt.
Mix the filling gently.
The noodle to make the buns can be smaller, usually three times as big as the dumplings (I pack 30) and wrapped into small buns.
Use Taji pot, cool pot cold oil, put in the steamed buns, leave a little distance between the buns, a small fire.
When you hear the creaking sound, add about half a bowl of water and cover the lid for about 8 minutes.
When the water has completely evaporated, open the lid. When the oil is not seen in the pot, turn off the fire. Sprinkle a little onion and black sesame seeds, cover the lid, and rub for 2 minutes.
Because the bottom of the Taji pot is compared, the raw fried bag is not easy to paste, and the taste is more delicious than the ordinary pan, which is unmatched by the electric baking pan.