Skills of making juicy meat buns
Ingredients: main ingredients: medium gluten flour 300g, warm water 180, yeast powder1g.
Accessories: pork stuffing, salt, soy sauce, sesame oil, white pepper, onion, ginger, star anise and sugar.
Exercise:
1. Prepare the required materials. (Dried mushrooms are soaked in advance)
2. Squeeze the soft mushrooms, put them in a pot, add chicken soup and simmer 15 minutes.
3. Then remove and drain.
4. Cut the onion, ginger and garlic into fine foam.
5. Boil the vegetable oil in a pot.
6. Pour the hot oil into the garlic bowl.
7. Then mix well and cool for later use.
8. Add some salt to the eggs and break them.
9. Heat the oil in the pan, pour in the eggs and stir fry.
10. Wash the rape and blanch it in boiling water.
1 1. Then, take it out and let it cool, and drain it.
12. Chop the rape again, squeeze out the excess water by hand, and cut the mushrooms into small pieces.
13. Pour mushrooms, rape and eggs into the basin.
14. Add the fried onion, ginger and garlic.
15. Add salt, pepper, sesame oil, pepper oil, oyster sauce and chicken essence.
16. Finally, mix the stuffing evenly.
How to make steamed stuffed bun juicy;
I. Materials
200g skin jelly, water 120g, 200g flour, Mengniu bottled plain yogurt.
Second, practice.
Add salt to the flour, add a proper amount of water to make a slightly soft dough (the amount of water is adjusted according to the water absorption of the flour), cover it with a wet cloth to wake it up, and use this space as a filling. In the big bowl is diced bean jelly, and in the small bowl is pork and scallion meat stuffing (stir the meat stuffing with Chili water in one direction, then add chopped green onion and stir well). Mix the frozen diced meat with minced meat. When you wake up, cut the noodles into even-sized pills. Roll into a dough with a little thicker in the middle and a little thinner around, and wrap it with jelly stuffing. The wrapped buns are green. Put it in the oil pan. Boil cold water and steam for about 15 minutes.