Mongolian baozi [a specialty of Hohhot, Inner Mongolia]

What is Mongolian baozi? Authentic Inner Mongolia Hohhot specialty: Mongolian baozi

Content summary:Do you want to know what Mongolian baozi is? This article is a detailed introduction toInner Mongolia Hohhot specialty - Mongolian baozi. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Mongolian baozi. The full text takes about 3 minutes to read, mainly including the basic introduction of Mongolian baozi and its nutritional value? What are the product characteristics of Mongolian buns? The production method of Mongolian buns, etc.

Basic introduction of Mongolian baozi

Mongolian baozi is the favorite food of grassland herdsmen.

. Mongolian buns do not require fermented dough for the skin, but instead use wheat flour. After being mixed with hot water, it is called hot dough. There are several types of fillings, one is whole lamb meat filling, which means that the whole lamb is not divided into parts, and all the fillings are chopped with only seasonings such as scallions and ginger. This kind of stuffing can be used to make steamed buns or Steamed dumplings, that is, pure Mongolian steamed buns. Some people also add milk tofu or wild chives and other wild vegetables in the stuffing. In addition, beef is used for filling, or blood sausage, shutter, etc., or pickled pickled Chinese cabbage is used for filling. What are the nutritional values of Mongolian buns?

1. Improve immunity: Copper and other mineral forms are enzymes related to immune function.

2. Energy supplementation: Contains carbohydrates, which can quickly provide energy to the body. What are the product characteristics of Mongolian buns? The characteristics of Mongolian baozi are: large filling, thin skin, and delicious taste.

Method of making Mongolian baozi

Main ingredients: 500g lamb and 1000g flour.

Accessories: 500g carrots, 200g scallions, 50g sesame oil, 75g soy sauce, 100g flour fertilizer, a small amount of ginger, salt, Sichuan pepper flour, monosodium glutamate, alkali flour, and 300g Sichuan pepper water.

Method:

1. Chop the lamb and put it in a small bowl. Divide it into 3-4 parts and add soy sauce and Sichuan pepper water. Beat the lamb evenly to make a paste, then add salt noodles, monosodium glutamate, and ginger powder. Stir well and feed.

2. Put the flour into a bowl, add water, flour fertilizer, and 500 grams of water to form a dough, and let it ferment in a warm place to make fermented noodles. Then place the dough on top and knead it evenly.

3. Roll the dough into long strips and pull them into 20 pieces. Use your hands to knead and flatten them into buns.

4. Use your left hand to hold the skin and place an appropriate amount of lamb filling in the center of the skin. Use your right hand to lift the edge and pinch it forward. Turn your left hand back and pinch 20 folds to make a small bun. Steam it in a small steamer until cooked.