食材 |
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|---|---|
| 猪绞肉 Ground pork | 250克 |
| 鸡汤 Chicken stock | 100毫升 |
| 鸡翅膀 Chicken Wing | 1个 |
| 水饺皮 Dumpling wrappers | 调味料 |
| 葱姜水 Ginger and scallion sauce | 25毫升 |
| 糖 Sugar | 1/2汤匙 |
| 麻油 Sesame oil | 1汤匙 |
| 胡椒粉 Pepper | 1茶匙 |
| 盐 Salt | 1茶匙 |
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|---|---|
| 1 | 把鸡翅膀煎熟,加入鸡汤,待鸡汤滚后熄火备用 Fried chicken wing, add to chicken stock and bring to boil, cool down and set aside. |
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| 2 | 把鸡汤倒入容器后冷藏2小时成为鸡汤冻 Remove chicken wing, pour chicken soup into a container. Refrigerator until set about2 hours. |
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| 3 | 猪绞肉加入调味搅拌至有黏性,备用 In a separate bowl, combine ground pork and seasoning and mix well with hands. |
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| 4 | 把鸡汤冻加入绞肉里,搅拌均匀 Take chicken soup from refrigerator, add to the meat mixture, mix well. |
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| 5 | 水饺皮桿成合适的薄度 Roll dumpling wrappers into a thin layer. |
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| 6 | 桿好的水饺皮上放入适当的绞肉,捏好封口 Put a small spoonful of meat mixture into the center of dumpling wrapper. Wrap ittightly. |
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| 7 | 烘培纸舖在碟上,小笼包放上 Put a sheet of parchment paper on a heat proof plate and place inside frying pan. |
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| 8 | 大火蒸10分钟即可 Steam until cooked through, about 10 minutes. |
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| 9 | 简易小笼包食谱完成 |
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