The most important secret to the delicious meat buns is of course the method of filling them. The meat bun filling has a good flavor, even if the bun wrapper is poorly made, it still won’t stop a foodie’s mouth! Now I will share with you how to make the meat bun filling, I hope you like it.
Method 1 for meat bun stuffing: donkey meat stuffing
Ingredients
500 grams of flour, 50 grams of flour, 350 grams of donkey meat, 100 grams of vegetables, 15 grams of minced coriander, 30 grams of minced green onions, 50 grams of sesame oil, 60 grams of soy sauce, appropriate amounts of refined salt, monosodium glutamate, and alkaline.
How to make donkey meat bun fillings
Chop the donkey meat into puree, put it into a basin, add a little soy sauce to marinate for a while, use chopsticks to stir in one direction, while stirring Add 100 grams of cold water. Stir until the meat filling is thick, then add the chopped green vegetables, green onions, coriander and other seasonings that have been squeezed out of the water and mix well.
How to make donkey meat buns
1. Put the flour fertilizer into a basin, pour 250 grams of warm water, add flour and mix into fermented dough. After it rises, add alkaline water and knead it Remove the sour taste, knead well and set aside.
2. Roll the dough into a long strip, pull it into 50 grams of dough, flatten each piece one by one, roll it into a round skin, add filling, wrap into a round bun, and place it in a drawer. Steam over high heat and boiling water for 12 minutes and serve. Method 2 of meat bun filling: fresh meat bun filling
Ingredients
500 grams of white flour, 200 grams of pork, 50 grams of refined salt, 50 grams of cold water, and some seasoning for steamed bun filling, that is 1 g of dry yeast.
How to make stuffing for fresh meat buns
1. Remove the fascia from the pork, wash away the blood, cut into pieces and mince into minced meat.
2. Add refined salt to the minced meat, stir evenly in one direction, and marinate for a while.
3. Add cold boiled water (clear soup or vegetable juice is better), and stir vigorously in one direction until the meat becomes a thick paste.
4. Add the steamed bun seasoning and mix into the meat filling.
How to make fresh meat buns
1. Pour the white flour into a nest shape on the board, pour in warm water (about 200 grams), add instant dry yeast, mix well, and knead thoroughly Knead it smooth, roll it into strips, cut it into 10 small pieces of dough, with the incision facing up, and flatten each piece into a round shape of 6 to 7 cm in diameter (thick in the middle, thin around the edges).
2. Put the meat filling in the dough, wrap it up and pinch it tightly, wrap it into a round bald bun or fold it into a pleated bun, and pinch it together. (See below for details on how to make meat fillings).
3. Sprinkle dry flour on the board and let the meat buns stand for 30-50 minutes until the dough rises.
4. Put the initiated fresh meat buns into a steamer covered with wet cloth, place it on the steamer, bring to a boil over high heat and steam for 15 minutes. Method 3 of meat bun filling: Home-style meat bun filling
Ingredients
Pork, Chinese cabbage, onion, ginger, cooking wine, sesame oil, monosodium glutamate, refined salt, five-spice powder (according to custom, you can use (optional), a little soy sauce.
Method
1. Wash and chop the meat into puree, add a small amount of salt (or soy sauce), mix well and marinate for 5 minutes.
2. Cut green onions and ginger into small pieces; wash and chop Chinese cabbage into puree, sprinkle with a small amount of salt and pickle, then squeeze out the soup.
3. Add the squeezed vegetable juice into the minced meat in batches, and stir with chopsticks in one direction (do not add too much vegetable juice at one time). If the vegetable juice is not enough, add an appropriate amount of cold boiled water (chicken soup). Stock is best), cooking wine, and soy sauce until the meat filling becomes sticky.
4. Add minced green onions, minced ginger, MSG, sesame oil, five-spice powder, and salt, stir evenly with chopsticks, add cabbage filling, and mix well when wrapping.