[the practice of steamed stuffed bun of aubergine of pointed any of several hot spice plants] aubergine of _ pointed any of several hot spice plants mixes – of defect _ delicious practice

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Do not know to have a person to had eaten to use aubergine to make stuffing expect the bag makes the steamed stuffed bun that come out, everybody is in most propbably when eating steamed stuffed bun, it is the stuffing material that use pork makes commonly, and the bright of stuffing makings mouthfeel that use aubergine makes slips, the stuffing material that can make than pork has local color more. And better to let the mouthfeel of aubergine, often can join render palatable of a few pointed any of several hot spice plants, what to because this uses pointed any of several hot spice plants and the method that aubergine includes steamed stuffed bun,have?

The practice of steamed stuffed bun of aubergine of pointed any of several hot spice plants

The aubergine soft glutinous in stuffing of steamed stuffed bun is sweet slip, be mingled with is worn the fragrance of chili, mouthfeel is richForum of baby of new Shanghai noble

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. Deserve to go up bowl millet congee, healthy nutrition, eat at easely still. Detailed introduction is made underForum of baby of new Shanghai noble

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Process.

Provide system to make a method

The first pace: Common flour is 500 grams, yeasty pink 5 grams. Will yeasty pink is put into the bowl, enter right amount clear water, agitate divide evenly all hind quiet place 10 minutes (the temperature scarcely of water should exceed 40 degrees, can affect otherwise doughy ferments)

The 2nd pace: Will yeasty water slowly in pouring flour, the edge pours an edge to use chopstick agitate, agitate does not have redundant dry flour in the basin.

The 3rd pace: Knead dough. Use next last wake on velar lid deliver a hour.

The 4th pace: Take the advantage of dough barmy moment, begin to prepare stuffing of steamed stuffed bun. Round aubergine 1, pointed any of several hot spice plants 2, right amount, Jiang Kuo measures green.

The 5th pace: Aubergine flay cuts Cheng Xiaoding, chili end of mincing, Jiang Qie, green cuts end to reserve.

The practice of steamed stuffed bun of aubergine of pointed any of several hot spice plants

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The 6th pace: Toward aubergine Ding Zhongfang enters one spoon salt to mix divide evenly, next souse 20 minutes. (Salt is to want to bloat the redundant water portion in aubergine come out, lest portion of water of stuffing of steamed stuffed bun too big)

The 7th pace: If pursue, bloat come out portion of a lot of water.

The 8th pace: With hand general eggplant water portion of Ding Li is grasped dry.

The 9th pace: In putting chili end eggplant man, mix divide evenly, put essence of chicken of 1 spoon salt, half spoon, 1 spoon to be born next smoke, 1 spoon1000 beautiful community of Shanghai

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Often smoke, divide evenly of agitate of 2 spoon candy all. Put onion powder, ginger end on eggplant man next.

The 10th pace: Right amount oil is entered in boiler, ten Chinese prickly ash are put after oily heat, wait for Chinese prickly ash to explode fire involves after giving sweet smell. Next fish out of Chinese prickly ash, the oil that remain is irrigated go up in onion powder. Mix the stuffing makings in the basin next divide evenly.

Eleventh pace: Two spoon starch is put to mix in expecting toward stuffing divide evenly.

Dozenth pace: Drench a few balm mixes divide evenly, stuffing of steamed stuffed bun has been done.

Thirteenth pace: Dough ferments to double size when OK.

The 14th pace: Take out dough from inside the basin, knead to the surface smooth.

The practice of steamed stuffed bun of aubergine of pointed any of several hot spice plants

The 15th pace: Distribute dough into size divide evenly all small dose child.

The 16th pace: Roll becomes the edge thin, skin of intermediate a bit thick steamed stuffed bun.

The seventeenth pace: Take right amount stuffing to be put in skin of steamed stuffed bun among, hold figure of steamed stuffed bun next.

The 18th pace: The steamed stuffed bun that has wrapped is put on steam box (steam box wipes some of oil ahead of schedule or fill up oilpaper) , undertake the 2nd times awake sending (need probablyShanghai Long Feng forum

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Want 15 minutes to control) . Wake evaporate steamed stuffed bun begins after sending an end. After big baked wheaten cake risks energy of life to a pot for steaming food, turn medium baking temperature again evaporate 15 minutes.

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