How to make beef steamed bun filling delicious?
Practice:
1, the old fat dough has been fermented into warm water to fully dilute, and then poured into the flour with the right amount of water and dough, kneaded until smooth covered with plastic wrap in a warm place to ferment naturally;
2, dough fermentation during the filling; onion and ginger peeled, washed and chopped, peeled and washed the carrots and wiped;
3, the first adjustment of the beef stuffing: add appropriate amount of minced beef and ginger to the filling, and add a little more than a few minutes to the filling. Add an appropriate amount of chopped green onion and ginger, sugar, white pepper, five-spice powder, soy sauce, cooking wine, oyster sauce, salt in one direction and mix well; and then add the old broth several times, continue to mix vigorously in one direction, to the old broth is completely integrated into the meat, so that the meat is full of broth, the meat I used one and a half bowls of the old broth, and finally add an appropriate amount of oil (you can also add sesame oil) to continue to mix vigorously in one direction, and finally add oil! The purpose is to lock the meat mixture absorbed in the soup;
4, and then add the carrot shredded stirred evenly, into the refrigerator;
5, fermented dough out, baking soda 5 to warm water to dissolve, kneaded into the dough, to be repeatedly kneaded, this is very important, kneaded not evenly steamed out of the buns will have a yellow spot, kneaded with a knife and cut, the two sides of the docking does not stick, smelling no acidic flavor on the Well, covered with plastic wrap or button on the basin molasses 10 minutes;
6, the molasses dough evenly divided into a number of portions, rolled into a cake, wrapped with filling, pinch out the beautiful folds in a circle, the simplest buns everyone will pack ha;
7, add the right amount of water in the pot, all the buns are done, the steam drawer a thin layer of oil brush, yards of buns, buns between the gaps should be left, covered with a lid on the pot on high heat! Steam 20 minutes;
8, open the lid, the buns grew a lot, because there is fermentation hair surface is also very fast, the old method of steaming buns, this buns cooled and not hard, taste paste don't good;
Nutritional Value of Beef
1. Beef is rich in myosine: beef is higher in myosine content than any other food, which makes it particularly effective in growing muscles and enhancing strength. In the first few seconds of training, creatine is the source of muscle fuel, and it effectively replenishes adenosine triphosphate, which makes training last longer.
2. Beef contains vitamin B6: The greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6 to help boost your immune system and promote protein metabolism and synthesis, which can help your body recover from intense training.
3. Beef contains carnitine: While chicken and fish are low in carnitine and sarcosine, beef is high in them. Carnitine is mainly used to support fat metabolism and produce branched-chain amino acids, an amino acid that plays an important role in muscle growth for bodybuilders.
4. Beef contains potassium and protein: Potassium is a mineral that is relatively absent from most athletes' diets. Low levels of potassium inhibit protein synthesis as well as the production of growth hormone,