Orleans Chicken Buns Recipe - Chinese cuisine - Muscle-building diet website

1
Add water to flour and yeast to form a dough, knead it into a ball and ferment until it doubles in size. (flour: water is about 2:1, yeast 5 grams)
2
Wash the chicken legs, remove the skin, remove the bones, cut into small cubes and put them in a basin.
3
Wash the chicken breasts, cut off fat and fascia, cut into pieces, and put into a meat grinder.
4
Add ginger powder and baking soda powder, add cooking wine and water in batches and beat until minced meat.
5
Mix the minced meat and diced meat evenly.
6
Add Orleans marinade according to your own taste and stir evenly.
7
Refrigerate the mixed meat filling for about an hour.
8
Take an appropriate amount of dough, deflate it, knead it evenly, roll it into strips, cut into pieces, and roll it into a dough piece with a thick middle and thin edges.
9
Put in appropriate amount of meat filling.
10
Cover the steamer with a silicone mat or oil paper, place the wrapped buns in at intervals, and let them rise again for 15 minutes.
11
Cold water is boiled in the pot. After the fire is steaming, turn to medium heat and steam for about 15 minutes.
12
The remaining meat filling and noodles are made into fried buns. They are golden in color and crispy on the bottom. They are unstoppably delicious.

Baking soda powder is added to tenderize the meat. It is usually half a coffee spoon.