1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/Sheng Jian Bao：上海生煎包rich600338<blockquote class="wp-embedded-content" data-secret="TGYJNFwtF7"><a href="https://marcwiner.com/zh-hant/sheng-jian-bao/">Sheng Jian Bao：上海生煎包</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/sheng-jian-bao/embed/#?secret=TGYJNFwtF7" width="600" height="338" title="Sheng Jian Bao：上海生煎包 — Marc Winer" data-secret="TGYJNFwtF7" 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/Sheng-Jian-bao-en-tete-vrai-750x563.jpg600450包子這種中式料理中不可或缺的美味，毫無疑問是我最愛的料理之一，風靡全中國，甚至遠播海外。柔軟蓬鬆的麵皮，包裹著濃郁鮮香，最重要的是飽滿多汁的內餡。https://marcwiner.com/zh-hant/sheng-jian-bao/zh-hant生煎包中式8015956個包子100 g 豬皮400 ml 水1 小塊薑2 青蔥2 撮 鹽1 撮 味精（可選）400 g 麵粉2 g 乾酵母230 ml 清水1 茶匙 糖300 g 豬絞肉200 g 豬皮凍1 湯匙 蔥花1 茶匙 極細薑末150 ml 水1.5 茶匙 鹽2 茶匙 糖1 湯匙 芝麻油1 湯匙 紹興酒2 茶匙 玉米澱粉1 茶匙 花椒粒黑芝麻蔥花31https://marcwiner.com/wp-content/uploads/2021/04/Sheng-Jian-bao-en-tete-vrai-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