1. Fresh meat buns

2. Fresh meat buns

How to steam fresh meat buns?

1. 411g of flour, 191ml of warm milk, 21ml of white sugar, 3ml of salt and 7ml of yeast (it doesn't matter if there is a little more yeast) are used in the dough. 1. Mix the warm milk and white sugar evenly, add the yeast to melt, and let it stand for 5min, then the yeast will become active.

fresh meat steamed stuffed bun 2. Pour yeast into a container, add flour and salt, don't knead it yet, and stir it into pieces with chopsticks. Fresh Meat Steamed Bun 3. Next, I started to knead it, saying that it is necessary to achieve three lights, and try to make the dough smooth, basin light and hand light. However, the dough I kneaded has never been as smooth as those on the Internet, but it should be enough to make the dough smooth and basin light. As long as the dough does not touch the hands, it should not affect the fermentation.

4. If the container has a lid, cover it, or seal it with plastic wrap. Let it ferment at about 31-31 degrees, and it will be at room temperature in summer. I usually cook it for an hour, and the dough will be cooked to the original 1. 5 times to 2 times larger, showing a honeycomb shape.

5. Press the puffed dough flat, and then knead the dough, mainly for venting air. Knead it smooth and put it away. At this time, the stuffing is ready, and then you are ready to make buns. Fresh meat buns related articles: the practice of stuffed buns and stuffed buns The practice of stuffed buns and stuffed buns is warm with salt, a little sugar and hair.

。 Powder, just sprinkle a layer on the surface of the water ~ ~ ~ The method of stuffing steamed buns. Mix the noodles, cover them, put them aside and slowly spread them ~ ~ Prepare the stuffing below.

the method of stuffing steamed stuffed bun with pork belly, diced green onion and minced ginger, put them together, add salt, chicken essence and soy sauce, mix well, then add oil and mix well, well, automatically get out of the way ~ ~ ~ the method of stuffing steamed stuffed bun with steamed stuffed bun, diced cabbage the size of nails, add salt and scratch, let the water out for a while, and then squeeze it out ~ vermicelli water. The method of making steamed stuffed bun stuffing has been made. Knead the noodles with alkali for a while and knead them evenly, then divide them into smaller pieces and put them aside. Remember that you can't knead them when you wrap them ~ ~ The method of making steamed stuffed bun stuffing takes advantage of the time of making noodles for the second time, first adjust the stuffing: mix the cabbage with oil, then put it into the meat, and put the vermicelli in. Add salt, chicken essence, sugar and sesame oil and mix well. .

How to unpack the stuffed buns? After you pack them, let them steam in the water pot for 25 minutes, and then you can eat them.

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Does the fresh meat package have nutritional value?

Pork (fat and lean): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency ischemia; Calories (3848.31 kcal) protein (125.72 g) Fat (212.59 g) Carbohydrate (394.32 g) Dietary Fiber (11.95 g) Vegetarian A (91.11 μ g) Jiuyuan Steamed Bun has successively won "Chinese Famous Snack", "Chongqing Time-honored Brand", "Chongqing Intangible Cultural Heritage" and "Chongqing Cultural Heritage".

With scientific and advanced catering management experience and catering business model in line with the trend of the times, "Jiuyuan Steamed Bun" hopes to become the first Chongqing time-honored catering listed brand in the future development process.

the method of filling fresh meat buns with fresh meat!

Method of stuffing with fresh meat:

Ingredients: 311g of minced pork, chopped green onion, appropriate amount of Jiang Mo, a little sugar, appropriate amount of bean paste, appropriate amount of soy sauce, 51g of water

1. Put the bought minced meat into a basin, and rub the minced ginger into the minced meat with a ginger plate.

2. Cut the onion into chopped green onion, and add chopped green onion to the meat paste.

3. Add a proper amount of salt to the meat paste.

4. Put a proper amount of sugar in the minced meat to make it fresh. You can not let it go.

5. Add two spoonfuls of yellow wine to the meat paste.

7. Add two spoonfuls of soy sauce to the meat paste.

8. Add two spoonfuls of clear water to the meat paste, and stir vigorously in one direction with four chopsticks until the water is completely absorbed by the meat paste. Add two spoonfuls of water and continue to stir until the water is completely absorbed.

9. add a spoonful of bean paste to the meat paste.

11, all seasonings are mixed evenly with chopsticks, and the stuffed bun is ready, so it can be used to wrap buns.

The method of making fresh meat buns

There are 1. Dry yeast (convenient, easy to operate and nutritious) and 2. Fresh-keeping yeast (slightly worse than dry yeast, mainly because yeast is inconvenient to store for a long time! ), 3. Old flour (not easy to master, it will damage nutrients when neutralized by alkali), and 4. Spontaneous flour (it takes a short time to make flour, and it can be made in 31 minutes.

they will be sold in supermarkets). Why don't you try it? Wish you success! ! First, the dough: there are two ways to make dough. 1. Soak the dough with fat flour (usually called big alkali dough) and then pour the dough into it and mix it evenly. Wake up for 8 hours until the dough is 1 times the original, and then there is no sour taste in the face of alkali. After waking up for half an hour, you can put some vinegar in the pot to avoid the steamed buns. Be sure to put the steamed stuffed bun in cold water before electrifying it. 2. Use filial piety to make dough (usually quick dough making method) A Ingredients: 511g of flour, 3g of dry yeast, 5g of baking powder, 1.2g of soybean oil, warm water (251g-311g) and 21g of sugar according to the water consumption of flour. Practice: 1. Pour the flour on the chopping board, add dry yeast and bake. Add soybean oil, mix and knead the dough to wake up for about 1 hours. 3. When the dough wakes up, make the steamed buns you want, slow down and roll flowers. 4. Put the prepared green body into the drawer, put cold water into the pot, and steam it for 13 minutes when plugged in. (If the steamed buns take about 31 minutes-41 minutes, the rolled flowers take 17 minutes) 2. Make.

one green onion and one ginger. Cut the onion and ginger into powder and put them together with the meat stuffing. Add soy sauce, sesame oil, vegetable oil and salt, and monosodium glutamate (chicken essence) and stir well to get the steamed stuffed bun. 2. Three fresh steamed stuffed bun ingredients: 71g flour (two small bowls), 31g pork (half bowls), 5-6 fresh shrimps (chopped into mud). Practice: add 1/3 cup of water to onion, ginger and mushrooms, mix the cooking wine with shrimp and minced meat, add salt, then mix well and add scrambled eggs, chop up the cabbage heart and mix well without soy sauce to make buns.

steam the steamed buns on warm fire for 1.5-21 minutes. Features: Steamed buns are soft, like soup when eaten, delicious and nutritious, suitable for basic steamed buns. Material A: 511g of flour (sieved), 1/2 tsp of salt, that is, 1/2 tsp of young sugar, 111g of water, 241 ml of white oil, 3 tsp of material B: 1 tsp of double flour. Method 1. Mix all the materials (A) evenly and knead them into a smooth sheet.

2. Cover the dough with a wet cloth and let it ferment to double its size. 3. Sieve the cooked dough under B, and then knead the dough until it is smooth.

4. Cover with cloth and rest for 15 minutes before plastic surgery. Note: this method is most suitable for general home-made production, and it is easy to do and has good effect.

after adding the baking powder, you must fully knead it evenly, otherwise the steamed buns will be steamed. The following is the vegetarian steamed stuffed bun method that I have summarized through several practices.

materials: dried vegetables (dried and dark Chinese cabbage sold in supermarkets), broken rice sprouts (a small packet like Fuling mustard tuber), frozen tofu, mushrooms, fungus, vermicelli, tomatoes and coriander. 1. Soak dried vegetables, mushrooms and fungus in water, and chop them; Boil frozen tofu in boiling water for five or six minutes, then remove and dice; Boil the vermicelli in water, remove it with a colander to control the moisture, mix it with sesame oil, and chop it; Pour these and half a bag of sprouts into the oil pan and fry until cooked. 2. Wash the tomatoes, peel them, chop them, stir-fry them in an oil pan to get juice, use a shovel to wipe the tomatoes as rotten as possible into a velvet shape, add a proper amount of water, until they are boiled into a red paste, add chopped parsley and stir-fry for four or five minutes to get the tomato parsley sauce.

3. Mix the sauce into the fried materials, add a proper amount of spiced powder, and mix well to make stuffing. 4. Roll out the steamed buns, wrap them with stuffing and steam them for half an hour.

Pay attention to stir-frying stuffing with a little more oil than stir-frying because it is a dried vegetable material. You can try it. It's really delicious.

crystal steamed stuffed bun recipe materials: 251g of refined white flour, 51g of flour fertilizer and 125g of pig suet. 251g of soft sugar, 4g of alkaline water and 125g of warm water.

practice: (1) making stuffing. Tear off the suet, sprinkle with 1.21g of soft sugar, and cut into cubes (marinate for 3 days in summer and 7 days in winter).

(2) making foreskin. Pour the flour into the basin, add flour fertilizer (namely yeast) and warm water, and mix (water is added in three times according to 61%, 21% and 21%), knead into dough, knead until the three sides of the face, hands and basin are smooth, and cover with a cloth to prevent water loss and dryness.

after about 3 hours, pull a piece by hand and see some small holes in it. Put the good noodles on the chopping board, press a nest in the middle, pour the alkaline water into the nest, and then knead the noodles evenly until there are no yellow spots.

Then knead the dough into long strips, and hand-pull it into 12 packages weighing about 35g for later use. (3) stuffing.

add some sugar to each steamed stuffed bun, wrap it, steam it in a steamer, take it out and put it in a basin. The practice of sauced meat buns: 1. Fresh meat foam (you can also cook the lean meat a little and cut it into small pieces. I like the broken meat and stir it into a paste); 2, diced yellow onion 3, sweet sauce 4, chicken essence, sugar, salt, the right amount of practice: 1, oil in the pot, until the oil temperature is 71% hot, stir-fry the meat foam, then add sweet sauce, sugar, a little salt and a little chicken essence and stir-fry for a while, then add yellow onion and stir-fry it a little, and put it out for use; 2. Take out the fermented dough and exhaust the air (for the detailed production process of dough, see the production of flower rolls), and knead it into strips and divide it into small dough; 3. Roll the dough into dough, wrap it in stuffing, put it in a steamer after closing, put it in a cold water drawer and steam it on high heat until the water boils, then steam it on medium heat for 11 minutes to get out of the pot; .

the method of stuffing fresh meat buns

Detailed ingredients: 411g flour, 221g water and 6g yeast. The steaming process with salty taste takes several hours. The method of making fresh meat buns with ordinary difficulty: Step 1: Add proper amount of warm water to yeast and stir well.

2 add yeast water and oil to the flour. Add 221 grams of water in three portions and stir with chopsticks.

4 until there is no dry powder, it is flocculent. 5 Knead into smooth dough, cover with plastic wrap, and ferment at room temperature for about 41 minutes.

6 Take out the fermented dough, knead it evenly, and divide it into small pieces. I made 16 steamed buns with this steamed bun skin. 7. Knead each small piece of dough round and roll it into a round dough sheet with thick middle and thin sides.

8 wrap the meat. 9. Hold the edge of the dough with your right thumb and forefinger and fold it until the mouth is closed and sealed.

11 wrapped buns, put a small piece of oil paper under them, put them in a steamer, wake up for 15 minutes, put them in a pot with cold water, and steam them for 15 minutes after the water boils. Turn off the fire, and then open the lid after 3-5 minutes.

11 filling method: chop the semi-fat lean meat, and I stir it directly with a blender. Add 111 grams of water to the meat stuffing in three times.

13 stir until the meat completely absorbs water. Add soy sauce, cooking wine and oyster sauce.

15 stir well. Add bean paste and stir well.

17 add chopped green onion and Jiang Mo and mix well. Finally, add a spoonful of sesame oil and mix well.