What's the name of the steamed stuffed bun? It doesn't matter whether it's authentic or not. We can eat smoothly and enjoy the support of our families. What did you say?/Sorry? Hahaha!
Homemade steamed buns are also a versatile food. Cut a knife in the middle, you can put beef, pork, sausage, cheese slices or poached eggs, with lettuce, green pepper and Laoganma douban spicy sauce. Mix and match Chinese or western style. There must be something you like. Ok, let's get back to the point.
Materials:
Fuqiang flour: 300g, clear water180g, yeast: 3g, 6 steamed buns.
Production steps:
1. Add yeast to the flour and mix well with chopsticks.
2. Stir with chopsticks while pouring water, then knead it into smooth dough by hand, cover it with a wet cloth for about 30 minutes, and then knead it into dough by hand.
3. When the hair reaches twice its original volume, fully knead and exhaust.
4. Divide the dough into about 80g, knead it evenly, and cover it with a wet cloth for ten minutes.
5. Take out a pill and roll it into an oval strip with a thickness of about 0.3 mm. ..
6. Fold in half from left to right.
7. Roll it up slowly from top to bottom, roll it to the end, and put the other end of the dough below.
8. Stand up and press it down evenly with your palm into a cake about 2 cm thick. Make all the dough embryos in turn, and then cover them with wet cloth to prevent water loss.
9. Roll out the cake blank with a rolling pin, roll it out from the middle and turn it over while rolling. The diameter of the burrito is about 10 cm.
10, set fire to a non-stick pan and heat it, then put the cake embryo in the pan and fry it on medium and small fire for about 2-3 minutes on each side until the cake color is mature.
1 1. Burn all the cakes in turn and put them on a plate.
12, cut the cake with a knife, not cut it.
13, put the chopped meat in a bowl and pour some braised pork soup.
14. Select coriander and pepper, wash them, dice them and put them in two bowls. (Because my family doesn't eat coriander)
15. It's called Baiji steamed buns or bread. Now you can enjoy the soft and fragrant Chinese hamburger!
16, after eating steamed stuffed bun, have another bowl of mung bean porridge, which is very satisfying.
Here's how the meat in my Chinese hamburger is preserved.
Ingredients: plum blossom meat, clear water
Seasoning: soy sauce, soy sauce, oyster sauce, cooking wine, star anise, pepper, cinnamon, rock sugar, salt, onion and ginger.
The so-called "plum blossom meat" actually refers to the part that the first knife cuts under the pig's neck when killing pigs, and it is also a part of the pig's upper scapula meat. Because pigs often move to this part, the proportion of lean meat is relatively high, plus the most essential part of this meat cross section, pink fresh meat and silky white grease surface. 90% of the cross-section of plum blossom meat is lean meat, and there are several thin fat filaments criss-crossing, which is particularly tender and fragrant and not greasy at all. Its meat is delicious and can't be cooked for a long time.
Production process:
1, pork belly should be used to make braised pork, but my family prefers to eat thinner, so I bought plum blossom meat. Because when buying meat, the salesman cuts it directly into large pieces, which saves the step of cutting meat. After each piece of meat is cleaned, soak it in clear water for one hour, pour out the blood water and change the water twice.
2, put water in the pot, there is no meat, the fire boils, the bubbles disappear, and I forget to take pictures during drowning.
3. Take out the minced meat and wash the foam attached to the minced meat with warm water. Boil water in another iron pot, and put the boiled meat pieces into the water respectively.
4. Put pepper and star anise into a seasoning box; Put the fragrant leaves, shallots, ginger slices and cinnamon into the pot together.
5. Pour seasoning, soy sauce, cooking wine, soy sauce, oyster sauce and rock sugar into the pot respectively. After boiling, turn to low heat and cover the pot.
6, 2 hours or so to open the lid, put the right amount of salt, cook for a while, you can use chopsticks to insert meat, a small amount of soup can be left.
7. Cooked meat can't be cooked immediately. It should be soaked in gravy for a longer time to make it more delicious.
7. The soup of braised pork is served separately, and the meat is placed in a covered basin.
8. When eating meat buns, chop the meat, preferably both fat meat and lean meat.
9. Put the chopped meat into a bowl and pour a few spoonfuls of soup. All the braised pork has been eaten, and the rest is to stuff the meat into the steamed stuffed bun and eat it!
skill
1, don't cook braised pork too soft, it will be chewy. Don't chop the minced meat too finely; Coriander and pepper can be added or not according to personal preference. Don't forget, the cut meat needs some gravy to taste better.
2. The soup can be reserved for repeated stewing in the future to form the old soup with better flavor.
3. The curing time of small fire can be adjusted according to the degree of hardness you like.
4. If you can't finish the braised pork at one time, cover it with a lid and put it in the refrigerator. You can heat it with the original juice when you eat it again, and the taste will not change.