How to make the stuffing of meat buns is the best? What should I pay attention to when steaming steamed buns? Meat steamed stuffed bun is juicy and delicious, and it is one of many people's favorite pasta. But many people always make their own meat buns, which are not as fragrant and juicy as the breakfast shop outside. In fact, whether the meat buns are delicious or not depends mainly on whether the meat buns are reconciled. Many people make meat buns just for simple seasoning, which tastes dry and woody. So how to mix meat buns is delicious? Ingredients: 500g pork belly, 250g onion Jiang Shui, 1 chives, oyster sauce, soy sauce, sugar, soy sauce, chicken essence, salt and edible oil. Remember that the ratio of flour to yeast powder is 100: 1. Pour 500 grams of flour into a bowl, 5 grams of yeast powder into a bowl, add a proper amount of warm water and stir, then add a little sugar and stir until it is completely melted.

When the foam appears, pour the yeast water into the flour and stir. If there is still dry flour, add a little water and continue stirring. After the noodles appear, add a spoonful of lard and stir. Put the pot in a warm place for fermentation, such as heating an oven with fermentation function next to it. Without these conditions, you can add water to the steamer and heat it to about 40 degrees, then turn off the fire, then put the pot on the steamer and cover it for fermentation. When the dough is opened and holes twice as large and twice as dense appear, it can be taken out for the next operation. Peel and wash the pork belly, chop it into minced meat the size of soybeans with a knife and put it in a bowl; Add salt, stir until hard, then add 250ml onion and Jiang Shui in 3-4 times, and stir continuously in one direction until all water is absorbed.

Add light soy sauce, dark soy sauce, oyster sauce, chicken essence and thirteen spices to taste in turn, and keep stirring until uniform; Draw water with meat. The main reason why many people always eat dry wood when making steamed buns is that meat stuffing does not add water, not to save raw materials. Because the protein of the meat stuffing itself is very high, the steamed meat stuffing is easy to shrink, resulting in less water, and the taste is naturally dry wood. But if you add water to the meat stuffing first, that is, after half a catty of meat has eaten enough water to make it elastic, you can season it at a time and add a little cooked oil to lock the water. The steamed stuffed bun wrapped in this way is not easy to steam out quickly because of the high water content of the meat stuffing, but will only come out slowly. When the steamed stuffed bun is finally cooked and the water is preserved, the meat steamed stuffed bun naturally has delicious soup, which is the key to juicy meat steamed stuffed bun.

After the dough is proofed, sprinkle proper amount of dry flour on the chopping board, put the dough on the chopping board, knead and exhaust, cut into large pieces, knead into long strips, and cut into noodles with uniform size with a knife. Flatten them one by one and roll them into round dough with a rolling pin. Knead the dough with your left hand, then put the stuffing in the middle of the dough, press the stuffing with your left thumb, knead it forward with your right hand, make it into the shape of a steamed stuffed bun, and put it on the chopping board 10 minute. After boiling, change to medium heat, steam continuously for 15 minutes, and continue stewing for 5 minutes after turning off the heat. Take out the steamed bread and you can start eating. A soft and delicious meat steamed bun is ready. Friends who like to eat steamed buns can try them at home when they have time.