打开信,亲爱的姐姐来信了:(喜欢吃肉的人快看了,这是我家的本家肉丁包子) = = = = = 肉丁包子制作主要是发面、和馅儿、包、蒸四个步骤。 包子馅儿是将猪肉(好像应用后臀尖肉)切成约1厘米方的方丁,肉不要纯瘦肉,用黄酒、生抽、胡椒粉、糖、盐、姜末醃半天;加植物油(肉瘦,量多些)和匀;大葱切碎加入;加香油,和匀,调一调咸淡即可。 大葱肉丁应该是基本的吃法,现在觉得葱味太冲,所以改用葱头,再加冬笋(或其他笋尖)、木耳、荸荠(或藕)等,切成碎丁与肉丁一起成馅儿,感觉改良后的更好吃。 包子要冷水上锅,水开后10分钟揭锅。时间长了,包子皮会沾锅(这是我妈妈说的)。 吃是咱家文化很重要的部分,肉又占吃的很大比例,DiDi他们一定是无肉不欢;餐桌不见肉,表情不灿烂的小馋猫,估计对肉丁包子会有好感的。上次叔叔、姑姑们在CS园,吃的就是肉丁包子,可惜面没发好。你们会北京做给你们吃。 = = = 记住偶,吃是咱家的文化!爱听爱吃也爱笑!如果周末有时间就做个山寨的,让姐姐过目后,再决定我的传承能力。。。。嘻嘻。。。。但是,发面我不会,就是不会,我可以买现成的,可以用我的发面机,不过要我家CiCi教我一下。。。嘿嘿。。。
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