查看完整版本: 豆角鲜肉包子[14P]

豆角鲜肉包子[14P]

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[size=4][/size]猪肉糜加盐、生抽、老抽、黑胡椒末、蚝油及葱花拌匀，如冰箱腌制一小时以上。[size=4][/size]
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oX-zJd'i f ?C 豆角掐去头尾，洗净，开水烫一下，捞起来切碎。
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腌制好的肉糜和豆角，加少许盐。
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[img]http://41.imagebam.com/download/p3X4HR5nRo-davkVyOQ46Q/20680/206799539/4.jpg[/img]

[;zG7n-T5V9Q9O 拌匀备用。efYd/N
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[img]http://51.imagebam.com/download/QtMvm47KqXAFDmWXBVu4Sw/20681/206800776/5.jpg[/img]
w0i+o0Y:?#Q 所有面团材料揉成团，盖上一块湿纱布，室温发酵至两倍大。
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[img]http://81.imagebam.com/download/Zls3DOc-jk1g58TflllFqw/20680/206799545/6.jpg[/img]
Gr.m'N6@n2y 发酵好的面团，充分揉匀，分成大小相等的包子剂子。我分了14个。9^BI u
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擀皮。;|;fwb ghn"Z p
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E4z,F`(p_#x)Z mT 放入馅料。
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包成包子。包子褶皱还不是很会包，还需要练习啊。
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jnN9?gfI6Gl 学包了几个柳叶的，第一次包不是很好看。
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包好的包子放入提前放好冷水的蒸锅中，蒸屉刷一层薄油，蒸好才不会粘锅。-W6fl4T9S7b4@*`n&_t
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B%ESpA 盖上盖子饧20分钟。5k(pL3a/H~?;k&z%U
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开火，水开后继续蒸18分钟，关火后，继续焖5分钟，即可出锅。[size=4][/size]!]
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1o T^"}QhY,ql/E [[i] 本帖最后由 左箭头B 于 2012-8-24 22:26 编辑 [/i]]