Cooking Steps

Orleans chicken buns

Orleans chicken buns

Main Ingredients
Auxiliary Ingredients
Seasonings
Baking soda powder is added to tender meat, which is generally half the amount of coffee spoon.
-- Cooking Steps --
Orleans chicken buns
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)
Orleans chicken buns
Step 2 . Wash the chicken leg, peel and bone it, cut it into small pieces and put it into a basin.
Orleans chicken buns
Step 3 . Wash the chicken breast, cut off the fat, fascia, cut into pieces, and put them into the meat grinder.
Orleans chicken buns
Step 4 . Add ginger powder and baking soda powder, add water, cooking wine and water several times, and beat them into meat paste.
Orleans chicken buns
Step 5 . Stir the minced meat and diced meat evenly.
Orleans chicken buns
Step 6 . Add Orleans marinade according to your taste and stir well.
Orleans chicken buns
Step 7 . Refrigerate the mixed meat stuffing for about an hour.
Orleans chicken buns
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.
Orleans chicken buns
Step 9 . Wrap an appropriate amount of meat stuffing.
Orleans chicken buns
Step 10 . Cover the steamer with silicone pads or oil paper, place the wrapped buns separately, and wake up again for 15 minutes.
Orleans chicken buns
Step 11 . Put cold water on the pot, steam on high fire, turn to medium heat, steam for about 15 minutes.
Orleans chicken buns
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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