Quail buns
By VicentaLakin
It's a small meal in Shanghai, where we call it a stove bag, and there's no such thing as Shanghai. It's nothing but buns
Recipe Recommendations
- flour 500G
- water 280G
- pork stuffing 300g
- vegetable oil 5ml
- fennel 600g
- yeast 4g
- salt appropriate amount
- ginger powder a small spoonful
- Shaoxing wine a little
- soy sauce appropriate amount
- chicken essence a little
Steps for Quail buns
1
(a) All the skin materials are placed in the bread-crumbs, covered in smooth noodles (one and a face programme for 15 minutes) and rounded into a basin of fermentation
2
Prepare the fragrance, the meat
3
The fragrance is washed clean, the water is poured into the pot, and the water is drawn out
4
Leaching and fragmentation
5
(b) Placing ginger powder, sauerkraut, soy sauce, salt in a meat pap, with an appropriate amount of clean water and, finally, with a suitable amount of vegetable oil
6
(a) To gather the fragrance of the fragrance in pieces with the finely prepared meat, and to place it in a proper amount of salt and vegetable oil, so that it may be smoothed before it is packed
7
The fermented pasta is smoothed out and split into the required sizes, not too big, but larger than the dumplings
8
Skin
9
Packages, buns in shape, buns in a few minutes
10
It's been a long time since I've been able to get to the bottom of the pot
11
Put it in the bag, heat it up
12
After about three minutes, a proper amount of water is poured into the water, one third of the volume of the bag, and the fire turns on
13
(a) Covering the pan, frying the water to almost evaporate, spreading a little sesame, oscillation (should be onions, wood, etc.) and setting fire to the pot; 10 minutes total