bao bun recipe
VicentaLakin
Some of my relatives, who always say that the bun's squeezing isn't good, at first I did not squeezing it well, then I looked for a video from the Internet, and in order to practice the squeezing, I had to pack it a few times, think again, slowly find myself squeezing faster, and the squeezing was better than ever. Now we've filmed our squeezing process, hoping to help our relatives who are interested in improving their own buns, with better methods or techniques than mine。
VicentaLakin
My mother was born in Shandong and, as a child, a family came to Urumqi, Xinjiang, where she had a second home and lived longer than her first home. It has been a long time, and it has become common practice to speak and eat, and as a child they often eat Xinjiang food at their grandmother's house. The Shandong people feel that dumplings, like buns, are a food that is never too good to eat, and may be more a deep thought and a long memory of their homeland for their grandmothers. Grandmother's buns are good, they're leathery, and they're different from others. They don't mix the vegetables with the meat. When they are wrapped, they put the vegetable pie, and then a piece of meat. The grandmother said that the family had previously been in poor condition and that when there was no meat in the family, the cooked peanuts were crushed and the vegetables were made. Then there was meat, but when the child had less, he cut it into pieces, and made sure that every bun had meat, and the joy of the child eating and eating a piece of meat, that might be the wisdom of the mother to cook. After that, living conditions were improved and the material was abundant, and everyone liked to eat pure meat or meat, while the grandmother was still eating a piece of her meat. It's not the same age as the meat, and the meat buns are tired, and they're delicious. Grandma's too old to cook, and I have to learn to pack the buns she likes
