1
![](doupload/caipu/12/11/13/20121113013202981.jpg)
面粉适量,喜欢吃软面皮的话加入一枚鸡蛋
2
![](doupload/caipu/12/11/13/20121113013202127.jpg)
用加入少量食盐的盐水和面,面会劲道些。活好面后,醒半小时再盘面一次
3
![](doupload/caipu/12/11/13/20121113013202668.jpg)
把面揉好后,像擀饺子皮一样,把面弄成一长条状,易于均分
4
![](doupload/caipu/12/11/13/20121113013202521.jpg)
均分好,揉成面团
5
![](doupload/caipu/12/11/13/20121113013202216.jpg)
擀皮
6
![](doupload/caipu/12/11/13/20121113013202704.jpg)
因为不是发面,皮要稍薄,才会有灌汤后的口感
7
![](doupload/caipu/12/11/13/20121113013202521.jpg)
选用五花肉,肥瘦相间的
8
![](doupload/caipu/12/11/13/20121113013203337.jpg)
切小粒状
9
![](doupload/caipu/12/11/13/20121113013203507.jpg)
混合葱段剁碎,可该用大葱,大葱的味道较小葱好
10
![](doupload/caipu/12/11/13/20121113013203721.jpg)
剁碎后是不是很有感觉?!
11
![](doupload/caipu/12/11/13/20121113013203563.jpg)
若闲太腻,可加入一点前腿瘦肉
12
![](doupload/caipu/12/11/13/20121113013203959.jpg)
前瘦肉也像五花一样剁碎,然后此时加入生姜,生姜切片后再切碎
13
![](doupload/caipu/12/11/13/20121113013203275.jpg)
把切好的生姜沫、瘦肉沫和剁好的五花肉再混合剁碎
14
![](doupload/caipu/12/11/13/20121113013203912.jpg)
剁好后,肉馅儿做好了
15
![](doupload/caipu/12/11/13/20121113013203149.jpg)
加入出好水的白菜和香菜(白菜出水的过程忘记拍了,就是把包菜切碎,用纱布包住,用力把水分挤出来)
16
![](doupload/caipu/12/11/13/20121113013203860.jpg)
加入适量食盐、生抽、十三香及少量香油(芝麻油)混合均匀
17
![](doupload/caipu/12/11/13/20121113013203279.jpg)
包子馅大功告成
18
![](doupload/caipu/12/11/13/20121113013203156.jpg)
取出提前做好的肉皮冻
19
![](doupload/caipu/12/11/13/20121113013203189.jpg)
切成块状
20
![](doupload/caipu/12/11/13/20121113013204325.jpg)
把皮冻和做好的馅儿一起包成包子
21
![](doupload/caipu/12/11/13/20121113013204494.jpg)
包子成品图,不怎么会包,见笑了
22
![](doupload/caipu/12/11/13/20121113013204193.jpg)
包好后放入蒸锅(下面要铺上笼布,以免粘蒸锅篦子;或在篦子上抹一层油也不会粘)
23
![](doupload/caipu/12/11/13/20121113013204720.jpg)
放入电磁炉上,水开后蒸15分钟即可(还没有拍图,已经被我吃掉一个,呵呵)
24
![](doupload/caipu/12/11/13/20121113013204799.jpg)
蘸上调好的酱料(蒜末配少许生抽再放入适量饺子醋和几段朝天椒即可),来一口,里面有汤的包子!