When we make steamed buns, especially those with pure meat stuffing, we must pretreat the meat stuffing in advance, that is, add a proper amount of water to the steamed buns to make the meat absorb a certain amount of water and make the meat tender. Moreover, after the steamed stuffed bun is cooked, the soup in the steamed stuffed bun will overflow, and the steamed stuffed bun tastes like soup.
When fetching water for meat stuffing, different meat ingredients absorb different amounts of water. The ratio of pork to water is 1:0.4, which means 1 kg of meat and water. The moisture ratio of beef is 1:0.6. The ratio of mutton to water is 1:0.5. When we make steamed buns at home, we basically choose to clean up the meat. Then add seasoning oil to taste. The way to draw water is to add a small amount of salt to the meat stuffing in advance, then add an appropriate amount of water and stir in one direction until the meat stuffing becomes sticky and thick.
★ Adding salt to the meat stuffing can make the meat stuffing absorb water more fully and lock the water from overflowing.
Two. Put pepper water in the meat stuffing.
In addition to water, you can also pour pepper water into the meat stuffing. Pepper water is made by boiling peppers in water and cooling them. The proportion of pepper water in meat stuffing is the same as that of water. Adding pepper water can save seasoning oil or spiced powder. Zanthoxylum bungeanum is played in the same way as clear water, and it is also stirred clockwise in one direction until the meat is mixed until it is thick.
★ Adding pepper water can make the meat more tasty.
Three. Stir the broth into the meat.
Meat and broth are usually used in restaurants, because it is also very troublesome for us to make broth at home. Nobody eats steamed bread every day, so steamed bread doesn't make a pot of soup, does it? The method of adding soup stock to steamed stuffed bun is the same as the method of beating pepper with water, except that the water and pepper are replaced by soup stock.
★ Adding broth to the stuffing of steamed buns is the first choice for making soup-filled buns or steamed buns.