Orleans chicken buns
Baking soda powder is added to tender meat, which is generally half the amount of coffee spoon.
Step 1 . Add water to the flour, make the yeast into a dough, knead it, and ferment it to twice the size. (flour: about 2:1 water, 5g yeast)
Step 2 . Wash the chicken leg, peel and bone it, cut it into small pieces and put it into a basin.
Step 3 . Wash the chicken breast, cut off the fat, fascia, cut into pieces, and put them into the meat grinder.
Step 4 . Add ginger powder and baking soda powder, add water, cooking wine and water several times, and beat them into meat paste.
Step 5 . Stir the minced meat and diced meat evenly.
Step 6 . Add Orleans marinade according to your taste and stir well.
Step 7 . Refrigerate the mixed meat stuffing for about an hour.
Step 8 . Take an appropriate amount of the prepared noodles, exhaust, knead them evenly, rub them into strips, cut them into pieces, and roll them into pieces with thick middle and thin edges.
Step 9 . Wrap an appropriate amount of meat stuffing.
Step 10 . Cover the steamer with silicone pads or oil paper, place the wrapped buns separately, and wake up again for 15 minutes.
Step 11 . Put cold water on the pot, steam on high fire, turn to medium heat, steam for about 15 minutes.
Step 12 . The remaining meat stuffing and noodles are made into fried dumplings, which are golden in color and crispy at the bottom. It's delicious and can't stop.
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