It has been used for 10 years to mix meat stuffing. This chrysanthemum steamed stuffed bun is delicious, and the meat stuffing is the key: the delicious chrysanthemum steamed stuffed bun in the farmhouse took 10 years to eat a delicious sauce. Chrysanthemum morifolium contains hydrochloric acid, which must be removed by water and cut into powder. Dumpling stuffing needs a little fat, which will be strong to eat, but whole pig lean meat tastes more firewood. Add appropriate amount of Jiang Shui to remove fishy smell and improve taste. When you stir the stuffing, you should mix the dumpling stuffing in one direction and add various seasonings. Onion must be added with chrysanthemum powder before use. If you add it early, it will smell like onions. The wrapped steamed bread must be woken up in time for the second time, not cloudy. Taste the sauce and gather the fragrance. It's all the fresh smell of spring!
Production process of farmhouse chrysanthemum meat steamed stuffed bun 1. For meat buns with vegetarian dishes, you should choose raw pork with some extra meat, and the pork belly with a fat-to-thin ratio of 2 to 8 or the meat with fat front legs is the best. A "Delmar" meat crusher has just been added to the kitchen of the restaurant. Whether it is the design scheme of mixing meat, beating eggs, peeling garlic or charging batteries, it is very knowledgeable, which just makes it show its talents. Cut fresh pork into 2cm pieces, put them into the drum of the meat grinder, and twist them into fine dumpling stuffing. Not to mention, although it is battery-charged, the horsepower is really enough and the time consumption is short, but the stuffing of twisted dumplings is really meticulous.
2. Put the twisted dumpling stuffing into a larger pot to facilitate the mixing of dumpling stuffing. Ginger 10g, cut into extra fine ginger foam, the finer the better, and put it into the dumpling stuffing. First add 0.5g of white pepper, 30g of light soy sauce and 5g of light soy sauce, and gradually stir the dumpling stuffing in one direction. At the same time, 200g of Jiang Shui was added into the dumpling stuffing. After adding Jiang Shui, add 8g of salt, 5g of sugar, 2g of chicken essence or chicken powder (optional), and continue stirring until the dumpling stuffing is elastic.
3. The dumpling stuffing is ready, so don't hurry to apply it. Leave it idle for 1.5-2 hours, and let all kinds of flavors blend together. At this time, I gradually wake up: pour 250 grams of cold water into the washbasin, add 5 grams of yeast powder, and stir into uniform yeast water. Add 500 grams of wheat flour, knead into fine dough, cover the surface with a fresh-keeping bag to prevent the batter from drying, and ferment 1- 1.5 hours according to the indoor temperature until the batter becomes twice as large.
4, 500 grams of Artemisia selengensis, washed and cleaned. Pour a certain amount of cold water into the pot, add Artemisia selengensis after boiling, soak for 30 seconds, and quickly pick it up after cooling. Dry the water and cut into fine chrysanthemum powder.
5, 50 grams of shallots, cut into thin onion segments, put them into the dumpling stuffing together with chrysanthemum powder, add 5 grams of sesame oil and 50 grams of edible oil, stir well, and the chrysanthemum meat stuffing is ready. Remember to add shallots before use, because the pickled shallots have the smell of shallots, which is harmful to the aroma of steamed buns.
6. Take down the fermented dough, mix it evenly, cut it into 40g/ piece of steamed stuffed bun flour, spread a little thick dumpling skin in the middle, wrap a certain amount of chrysanthemum, pinch out wrinkles, and tighten the mouth of steamed stuffed bun. Spread wet cotton cage cloth on the bottom of the cage, and put the steamed bread into the cage, leaving enough space in the middle to avoid sticking after cooking.
7. Pour a certain amount of cold water into the pot at once, and don't fight until the bed temperature rises. At this time, sit on the steamer immediately and cover it tightly. The combustion bed temperature just constitutes the key standard of secondary fermentation: 85% temperature and 38℃ temperature. Wake up for 5min minutes for the second time and shoot immediately. When the athlete's foot is enough, steam 15 minutes, and the steamed buns will be cooked. Delicious chrysanthemum meat steamed stuffed bun, * * * enjoy the use of 10 years of meat stuffing, every bite is bursting with juice, delicious.