左箭头B 2012-8-24 22:23
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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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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拌匀备用。|]'r
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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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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。A(E a r3K uC
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擀皮。
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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。(} z.C m ~!{(E(a
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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。D Z1k#?&B U O P
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盖上盖子饧20分钟。
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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]a1g!X.}x9C\
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[[i] 本帖最后由 左箭头B 于 2012-8-24 22:26 编辑 [/i]]
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