What should I do if I want to make crispy buns at home?

Homemade steamed buns are also a versatile food. Cut a knife in the middle, you can put beef, pork, sausage, cheese slices or poached eggs, with lettuce, green pepper and Laoganma douban spicy sauce. Mix and match Chinese or western style. There must be something you like. For more than 70 years, it has been officially called steamed stuffed bun meat. In ancient Chinese, it was named "the meat in the steamed stuffed bun", and the meat was called bacon. It is a kind of meat cooked in a large pot, but it is crisp and rotten than ordinary sauce meat, and it tastes fresh and long. Because of the exquisite selection of materials and comprehensive seasonings, the cooked meat and lettuce are chopped as soon as the fire is over, and the white sesame seed cake is dug out and put into the meat dish. If it's convenient, put a layer of lettuce and a layer of cooked meat.

First, add flour to the pot, dig a small nest, add yeast and warm water (below 30 degrees) to melt the yeast. The water absorption rate of each flour is different, so don't add water all at once; When it comes to Chinese hamburger, you have to say its name. For the first time, outsiders will think it is a sick sentence when they hear that there is meat in the steamed stuffed bun. How can they change their names? In fact, the name of Chinese hamburger comes from an old saying, "shredded onion is enough, which is not suitable for other cuisines." Meat is generally pork belly and fat meat, or pig's head meat, shredded ears, mouth strips and so on. Fat but not greasy, refreshing and fragrant, and convenient to eat. Never tire of eating. Thank you.

Soup stock is used, so bacon is different and has obvious characteristics. People praised it as: "Fat meat is not greasy after eating, and lean meat is not full of oil. You don't have to bite the meat with your teeth, it will rot, and the smell will last for a long time. Chinese hamburger originated in Xi 'an, and is known as "fat meat tastes not greasy, and lean meat tastes full of oil and no residue". Xi people think it is not authentic to put green pepper and mustard tuber in Chinese hamburger in other places. Regarding the name of Chinese hamburger, I always have doubts in my heart: obviously there is meat in steamed bread, why do people say it is Chinese hamburger? Later, when I think about it carefully, I think this title is quite old, that is, "Chinese buns with meat", probably because diners emphasize the beauty of meat.