Make traditional Chinese dim sum

        With the rising awareness of health, more and more people like to cook by themselves, which not only suits their appetite, but also ensures the hygiene of the cooking process. This issue "gourmet column" shows you how to make delicious vegetable and meat buns and bean paste buns? What small details should we pay attention to in the process?

        Fresh vegetable and meat bun

        Vegetable and meat bun is a kind of ancient pasta. It is said that during the period of the Three Kingdoms, Zhuge Liang led his troops to attack Nanman. When his class returned to the court, he passed through Lushui. Suddenly, the wind was strong and the waves hit thousands of feet. As a result, the army was unable to cross the river. Zhuge Liang summoned Meng Huo, a newly subdued General of the southern barbarian army, to inquire about the reasons. It turned out that after the battle between the two armies, the dead soldiers could not return to their hometown to be reunited with their families, so they had to sacrifice 49 heads of the barbarian army to the river to make waves on the river and prevent the soldiers from returning. Zhuge Liang thought: it's inevitable for the two armies to fight. How can they kill 49 more people? Then he ordered the cook to make 49 human heads with rice flour as the skin and meat of black cattle and white sheep as the stuffing to sacrifice to the river. This is also the earliest prototype of steamed stuffed bun.

        [materials]

        Dough

        Group A: 338g medium gluten flour, 7g milk powder, 41g granulated sugar and 7g instant yeast

        Group B: water 152g, salad oil 7g

        Fillings

        Group C: 240g minced pork, 4G salt, 12g soy sauce and 4G monosodium glutamate

        Group D: sesame oil 8g, salad oil or onion oil 40g, ginger powder 20g

        Group E: scallion 40g, Korean cabbage 32g

        [production method]

        Mix the ingredients of group a evenly, add the ingredients of group B, knead the dough until smooth, and let it stand for fermentation for 30 minutes.

        Mix the materials in group C until sticky, add the materials in group D, mix well, then add the materials in Group E, and put them into the refrigerator for standby after taste test.

        Cut the fermented dough into 10 equal parts, each about 50g; Take out the stuffing from the freezer and divide it into 10 equal parts, each about 35g.

        After the dough is rolled into dough skin and packed with stuffing, let it stand and ferment for 30-40 minutes.

        Steam over medium low heat for 12 minutes, turn off the heat for 2 minutes, then open the lid slightly to let the inside of the pot cool down slowly, and then open the lid completely after 2 minutes to avoid sunken skin.

                Bean paste bag

        Bean paste bag originated in Beijing and Tianjin, mainly with bean paste as filling, soft and sweet. Add traditional delicacy and lovely shape to ensure to be children's favorite.

        [materials]

        Dough

        Group A: 375g medium gluten flour, 41g granulated sugar, 206G cold water, 8g salad oil, 8g instant yeast and 8g milk powder

        Group B: a little red yeast powder, a little Matcha powder, a little pumpkin powder

        Fillings

        Red bean stuffing 250g

        [production method]

        1. Mix water and instant yeast, then add fine granulated sugar, medium gluten flour, milk powder and salad oil in turn, mix until smooth, and let stand for relaxation for 15-20 minutes.

        2. Take 500g dough, press it smooth, roll it into a cylinder, cut it into 10 equal parts, each about 50g.

        3. Roll the cut dough into dough skin, pack about 25g of red bean stuffing into each dough, and squeeze the end tightly, reorganize into a circle.

        4. Add red yeast powder to 50g dough to make red pig nose and ears.

        5. Add 30 g flour to make green pig eyes and tail.

        6. After shaping, arrange on the steaming rack, ferment for 10-15 minutes, and finally steam for 12 minutes with medium and low heat.

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