1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/包子｜中式豬肉蒸包rich600338<blockquote class="wp-embedded-content" data-secret="6Y2ABFmy5j"><a href="https://marcwiner.com/zh-hant/baozi-zhongshi-zhengbao/">包子｜中式豬肉蒸包</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/baozi-zhongshi-zhengbao/embed/#?secret=6Y2ABFmy5j" width="600" height="338" title="包子｜中式豬肉蒸包 — Marc Winer" data-secret="6Y2ABFmy5j" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2021/04/baozis-scaled-750x750.jpg600600掀開竹蒸籠的蓋子，無論是在北京的胡同裡，還是在法拉盛的美食廣場前，眼前總會出現同樣的畫面：蒸氣輕嘶，一團帶著溫熱麥香的白霧升起，一排排圓潤飽滿、表面泛著光澤的小包子整齊排列。攤販們忙個不停：鍋蓋啪地闔上，夾子彼此碰撞，聲響此起彼落。https://marcwiner.com/zh-hant/baozi-zhongshi-zhengbao/zh-hant包子（中式蒸包）中式前菜點心1015850250 g 麵粉5 g 鹽8 g 糖4 g 速發酵母3 g 泡打粉130 g 水140 g 大白菜2 青蔥400 g 豬絞肉3 大匙 生抽1 小匙 芝麻油1 小匙 紹興酒0.5 小匙 薑末1 小匙 鹽2 雞蛋1 大匙 玉米澱粉3 大匙 水、高湯或雞高湯7https://marcwiner.com/wp-content/uploads/2021/04/baozis-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400