Yangzhou Sanding Bao
Sanding Bao is one of Yangzhou's specialties. It is made by mixing diced chicken, diced pork and diced bamboo shoots 1:2:1. The taste is particularly delicious. I really miss the plot of eating steamed buns with my mother in Yangzhou two years ago... I recently learned to make noodles, so I tried making it myself. This steamed bun is a little troublesome to make, but it tastes really good and is definitely worth a try!
Recipe Recommendations
- steamed stuffed bun wrapper appropriate amount
- flour a big bowl
- dry yeast Half a teaspoon more
- chicken breast a
- ribs several
- winter bamboo shoots three
- starch appropriate amount
- cooking wine appropriate amount
- cinnamon appropriate amount
- octagonal appropriate amount
- geranyl appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- salt appropriate amount
- pepper powder appropriate amount
- sesame oil appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for Yangzhou Sanding Bao
1
Prepare chicken ribs and winter bamboo shoots.
2
Heat the milk until warm, add the yeast to dissolve.
3
Add the flour and blend to form a smooth dough (make the dough, bowl, and hands smooth).
4
Cover and simmer for an hour to 1.5-2 times the size.
5
Put the ribs in cold water and bring them to a boil. Remove them.
6
Put it into boiling water, add cooking wine, onion and ginger pieces, star anise, and fragrant leaves, and fire and simmer.
7
Put the chicken in the pan and cook it. Cook bamboo shoots
8
Cut the bamboo shoots into pieces
9
Cut the chicken into small pieces.
10
Remove the ribs, remove the bones, and cut into small pieces.
11
Chop the green onions and ginger into the powder.
12
Put the oil in the pan, add the spring onions and ginger and stir fry until fragrant. Add three dices, add soy sauce, light soy sauce, sugar, and stir-fry.
13
Pour back some of the chicken soup and stew it.
14
After collecting most of the soup, add pepper powder, salt, sesame oil, add water and starch to mix well.
15
Rub the dough into strips, cut it into small pieces, and roll out the skin.
16
Wrap it into small buns.
17
Put water in the pan, put drawer cloth on it, and store the steamed buns in.
18
Steam for about 15-20 minutes, leaving the heat open.