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#GoogleSearch=香菇鹵肉包子，鹵汁浸著吃更有味兒@YouTube
https://YouTu.be/87dvB2uhJII
大話歷史@#大話歷史@#DàHuàLìShǐ
#MrParker-#3rdBigPau-#大話歷史-#DàHuàLìShǐ-#肉餡大包子-#RòuXiànDàBāoZi
Meat stuffed buns) Friends who like to eat buns look over, this way the buns made are super delicious!Big story history 21,229 views
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（肉餡大包子） 喜歡吃包子的朋友們看過來，這種方法做出的包子超級美味！
21,229 views
Published on Mar 20, 2018
Ingredients: 750g of Wuhua meat, 5g of yeast, 500g of flour,
Oil, refined salt, soy sauce, white sugar, spiced powder, flour paste, ginger.
Yeast is melted in warm water, poured into flour, and stirred to a soft spike.
And cover with cling film.
Pour soy sauce, white sugar, spiced powder, flour paste and refined salt into a bowl and stir into sauce.
Put the pork in a cooking pot until it can be easily penetrated with chopsticks. Take out, cool, and cut into fine particles.
Pour oil into the wok, stir-fry ginger, pour into the chopped pork chop small fire stir - fry.
Pour in the prepared flavor juice, the fire boil after switch to small fire stew for 20 minutes, finally the fire to collect the juice.
After the good dough is kneaded evenly again, the dough is pulled into a small flour dough and rolled into a slightly thicker dough sheet.
Wrap the fried meat sauce in the dough and fold.
Wrap the remaining dough and meat paste into steamed stuffed bun in turn.
Put the steamed stuffed bun in a steamer and cover for 15 minutes.
After the pan is finished, steam the pan with fire for 15 minutes and turn off the fire. Turn off the fire and wait 5 minutes before lifting the lid, prevent steamed stuffed bun in cold retraction.
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