Xian tasty making
1, the meat in Maixiangbao here is fresh pork, the pork here is fat and thin, and the pork with fat and thin is the best choice here.
2. Cut the fat and thin pork separately and mix them together.
3. Add some preserved plums or mustard tuber, pickles and radishes, and then add some onions, ginger and parsley. Onion and ginger should be cut into fine grains, and the meat should be adjusted according to personal taste.
Tian delicious making
There are many sweet choices: taro sauce, milk yellow, red bean paste, mung bean paste, brown sugar peanuts and so on. You can make it yourself or buy it directly from the supermarket. Take taro paste as an example:
1. Wash and peel taro.
2. Add water to the pot and put it in the drawer. Pour taro into the drawer, cover and steam for 25 minutes.
3. Take the taro out of the big bowl, press it into a paste while it is hot with a spoon, add a spoonful of milk powder and mix well.
Add a spoonful of powdered sugar and stir well. Add red dates, chocolate, etc. According to personal taste.
4, put on disposable gloves, take a proper amount of taro mud and rub it into balls for later use.
Extended data
Flavor package method of taro and wheat
Materials? : medium gluten flour 230g whole wheat flour 20g sugar18g yeast 2.5g milk165g.
1. Heat the milk on water, add yeast and stir until it melts, add sugar and stir until the sugar melts. It doesn't matter if it doesn't melt. If you don't like sweetness, don't add sugar? .
2. Add medium gluten flour and whole wheat flour, stir with chopsticks to form a flocculent shape, knead the dough by hand until the dough is slightly smooth, take it out and put it on the kneading mat to continue kneading the dough until the dough is smooth.
3. Divide the dough into equal parts and small doses, take equal parts of taro paste, knead it into a circle, flatten it, roll it into a round dough with a rolling pin, wrap it in taro paste, and knead it into a circle.
4. Put it in a steamer and pour some hot water of about 40 degrees into the pot for fermentation. Ferment to twice the size, put the steamer aside, pour enough water into the pot to boil, put the steamer on, steam for 12 minutes on medium fire, simmer for 3 minutes after turning off the fire, and open the lid.