大家好,欢迎来到云龙美食,本期视频为大家分享一款家常灌汤包的制作方法,看一下汤汁非常鲜美,肉馅儿香嫩,非常的好吃。欢迎大家点赞收藏加关注。
灌汤包
第一步
我们首先来一斤猪梅花肉,用梅花肉做灌汤包肉馅味道会更好,将梅花肉清洗干净后放在料理机里打成肉馅儿
绞肉馅
第二步
然后倒入盆内,加点酱油,来点姜末,用筷子搅拌几下
加入姜末
第三步
接下来,熬点花椒大料水,用花椒大料水和馅儿味道会更好。一斤肉馅打水,六两半左右,将花椒大料水分多次打入肉馅内
肉馅打水
第四步
然后加入精盐,鸡精,味精调味儿,再放点儿白糖提鲜。然后用你的左手用筷子顺一个方向将肉馅打匀,再加入150克调料油搅拌均匀,最后再加入点葱花提味儿。
和肉馅
第五步
将葱花和肉馅充分搅匀后,封上保鲜膜,放入冰箱内冷藏两个小时,这样更加容易包至灌汤包。
冰箱冷藏
第六步
接下来用一斤面六两开水的比例和面,用烫面包汁灌汤包口感才会更好。将面混合均匀后,用三醒三揉的方法揉成光滑的面团儿。
揉成光滑的面团
第七步
面团和好后,将面按扁,再切成长条状,然后再搓成均匀的长条,揪成大一点的剂子,用你那勤劳的小手将剂子按摩一下,再将剂子一个个的按扁。
揪成小剂子
第八步
然后像擀饺子皮儿的方法,将剂子擀成小饼。将剂子全部擀好后,然后将肉馅儿放入皮儿内,像图中的样子捏成一个一个的小汤包儿,再来一个看一下,捏出汤包的样子,非常的好看。
包制灌汤包
第九步
把灌汤包全部包好后,锅内提前烧上水,水开后再放入包子,盖上锅盖儿,大火蒸至八分钟,这款好吃味美的灌汤包制作完成。
灌汤包出锅
今天的教程就到这里,关注云龙美食,观看最真实的美食制作教程,我们下期见。
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