Xue Li Hong Baozi
I grew snow red at home, and today I have two different flavors.
Step 1 . Add a little white sugar to the flour, pour in some yeast, and put it in a bowl with warm water. After boiling, pour in the flour and add cold water to mix with the flour. Cover the dough with a black plastic bag and let it sit in the sun. If it's twice as big as before and has honeycomb eyes, it's ready to go.
Step 2 . Wash the snow red and chop it into small pieces, then set aside. Chop the pork into minced pieces and mix with scallions, ginger, salt, MSG, oil, soy sauce, and dark soy sauce. Add a little bit of soy sauce and a little water to stir in one direction. Stir for two minutes and then add some water to continue stirring. Finally, mix the snow red vegetables together and stir evenly!
Step 3 . I don't eat meat myself. I made snow red without spicy pork. I stir fried snow red with Douban sauce and red oil, and added the above seasonings. I can also add some dried chili or millet chili.
Step 4 . Knead the dough that has been prepared a little more, roll it into long strips, and then cut them into sections.
Step 5 . Press the surface segment by segment into a small circle.
Step 6 . Use a rolling pin to roll the dough into a thick middle and thin sides.
Step 7 . Put the filling on the dough and start wrapping it. You can wrap it in any shape you want.
Step 8 . My newly learned willow leaf wrapping method, these are all filled with meat.
Step 9 . These are spicy. The remaining noodles are made into sugar triangle and Mantou.
Step 10 . After packaging, put it in a nearby pot and cover it with a lid. Wake up for fifteen minutes.
Step 11 . Fifteen minutes later, steam the steamed buns in cold water for twenty minutes. It depends on the size of your buns. It's okay to wait a little longer. When the time is up, turn off the heat and put them in the pot for five minutes before turning them back on.
Step 12 . The finished product is like this.
Step 13 . I still prefer spicy buns, the taste from when I was a child.
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