raw material
Main materials:
Wheat flour150g, minced pork100g.
Seasoning:
Appropriate amount of salt, soy sauce, thirteen spices, white pepper, chicken essence, rice wine, bone soup, salad oil and warm water 100CC.
The way of doing things
1、
Solution to stuffing: Add proper amount of salt, soy sauce, thirteen spices, white pepper, chicken essence, rice wine, bone soup and salad oil into chopped pork stuffing, stir well and put it in refrigerator for two hours.
2、
Solve the problem of kneading dough: add a small amount of edible oil to wheat flour and stir evenly, then gradually add warm water to knead dough to synthesize smooth batter for later use.
3、
Making steamed buns: make a small dose of batter, roll a piece to make steamed buns, put the dumpling stuffing in, wrap it, and bake it for 10 minutes.
4、
Solution of wok: steam in boiling water 10 minutes.
Steamed buns stuffing dumplings stuffing
raw material
600g of fried meat, 6g of salt, 6g of sesame oil18g, 6g of chicken essence, 0g of soy sauce18g, 30g of salad oil and 20g of onion120g.
The way of doing things
1.)
Add salt to the meat, stir and roll until it becomes sticky.
2.)
Chop the onion and add it to the meat with the raw materials.
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Steamed buns meat stuffing formula
Radish meat bun
raw material
Dumpling skin:
4 cups of noodles, 1.5 cups of warm water, 1 fried spoon baking powder.
Wonton stuffing:
One catty of dumpling stuffing, carrot 10 (five big carrots are enough), one onion, a few slices of ginger, a little salt, a little spiced powder and a little sesame oil.
The way of doing things
1,
For the dough, add baking powder to warm water, then slowly pour it into the dough, stir while pouring, then knead it into dough, knead it for about 5 minutes, put it in a basin, put it in your hand, put it under a lamp, cover it and let it release alcohol at room temperature.
2,
Peel carrots, cut them into small pieces, mash them in a kitchen knife, then put oil in the pot, add two peppers, stir-fry carrots in the pieces, and add appropriate amount of salt to stir.
three
Add chopped green onion, ginger foam, salt, allspice powder and sesame oil into the meat stuffing and stir well, then pour into the fried carrot and stir well. Generally, it is more delicious to pour some Chili oil into the dumpling stuffing, but the carrots here are out of oil.
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Steamed buns meat stuffing formula
4,
When the dough is fermented to twice its original size, it can be taken out and wrapped. Knead first, then cut into small doses, knead into a ball, then squeeze it flat, and roll it out and wrap it with the technique of "rolling dumpling skin".
5,
After wrapping, after secondary fermentation, put it in a pot and steam it for about 20 minutes. I usually steam for 20 minutes after SAIC, and I don't need to open the lid or lift the steamer in the middle. After the ceasefire, I can take it out and eat it. If there is not enough alcohol or the lid is not well sealed, the steamed bread may shrink, and the shrunk steamed bread will be difficult to swallow, so I also took a bowl and demoulded it from the lid of our house, and the lid was not well sealed.