大家好，我是梅子，都說包子好吃，餡兒難調，今天梅子就分享給大家一個和面調餡兒的小竅門，皮兒暄，餡兒香，簡單又好吃。

先在盆中放入500克面粉，加入5克酵母，之后倒入260克30度左右的溫水，先將酵母化開，再將其余的緩慢倒在里面，邊倒邊攪，攪成大的面絮狀后，下手揉成光滑的面團，之后放到一旁，扣上保鮮袋密封發酵40分鐘。

調餡呢，一定要先調味，先在豬肉餡里依次加入十三香，白糖，食用鹽，雞精，少許的蠔油，生抽，之后少加入一點老抽調色，再準備一飯碗提前泡好的花椒大料和姜水，分次倒在里面，每一次攪動到餡料和水完全融合，再接著往里加水，這樣調好的餡料蒸好的成品呢不干不柴，鮮美又多汁兒，特別的好吃，調好的餡料最好放入冰箱冷藏，這樣能讓水分凝固包的時候更好操作。

之后再將提前清洗干凈，晾干水分的韭菜給它改刀切碎，將它放入肉餡兒盆中。在韭菜表面倒入香油和食用油，將韭菜簡單拌一拌，讓韭菜的切茬沾勻油漬，之后再加一點蝦仁，將它們攪勻融合在一起加入。

時間到后，這個面團體積明顯變大了一倍，里面的蜂窩組織也非常豐富，說明已經發酵好，將它取出，揉勻排氣至原來的大小，之后再給它搓成長條，分成大小均等的小劑子，表面撒一點干面粉，將它按扁搟成一元硬幣左右厚度的大圓餅。

之后將調好的餡料放在餅皮中，用大拇指摁住餅皮，然后一點一點的向前碾，最后將口給它收緊，整理一下形狀就可以。全部包好以后將它放入蒸鍋，一定要二次醒發15分鐘左右再開火，水開以后計時蒸15分鐘，關火5~6分鐘后再開蓋將它取出。

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這樣做好的大包子，真的是又白又胖，蓬松暄軟，餡料不干不柴，鮮嫩多汁兒，特別的好吃。

好了，今天的豬肉大包子做法，梅子就和大家分享到這里。你學會了嗎？我們明天見，拜拜。