西安老字號 牛肉灌湯包

麪粉的生產日期對破不破皮很重要，要出廠1-3月之間的最好

用料  

西安老字號 牛肉灌湯包的做法  

1. 包子皮的材料攪拌均勻，和麪，醒制30分鐘

2. 牛腿肉切超級細膩的餡兒（必須機器來了），洋葱，圓白菜也切很細，把水擠出，要超級幹才沒有菜臭味

3. 三種切好的餡料混合，將包子餡兒除了油類的其它調料和高湯先加入，攪拌均勻，最後加入兩種油，醬油：香油：清油 = 1 :1 :1

4. 包子餡兒混合好稍稍放入冷凍室降温，這樣凝固一下比較好包

5. 擀皮，包包紙～

小貼士

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