What's the best way to make stuffed buns with meat? What should I pay attention to when steaming steamed buns? Meat buns are juicy and delicious, and they are one of many people's favorite pasta. But many people always make their own meat buns, and they always feel that they are not as fragrant and juicy as the breakfast shop outside. In fact, whether the meat buns are delicious or not depends mainly on whether the meat buns are reconciled. Many people make meat buns just for simple seasoning, and the taste is dry and woody. So how to blend meat buns is delicious? Ingredients: 5g of pork belly, 25g of onion Jiang Shui, 1 handful of chives, oyster sauce, soy sauce, white sugar, soy sauce, chicken essence, salt and cooking oil. Remember that the ratio of flour to yeast powder is 1: 1. Pour 5 grams of flour into a basin, 5 grams of yeast powder into a bowl, add a proper amount of warm water and stir, then add a little sugar and stir until it is completely melted.

when the foam appears, pour the yeast water into the flour and stir. If there is still dry flour, add a little water and continue stirring. After the noodles appear, add a spoonful of lard and stir. Put the basin in a warm place for fermentation, such as heating an oven with fermentation function next to it. Without these conditions, you can add water to the steamer and heat it to about 4 degrees, then turn off the fire, then put the pot on the steamer and cover it for fermentation. When the dough is opened and there are holes twice as big and dense, it can be taken out for the next operation. Peel and wash pork belly, chop it into minced meat the size of soybeans with a knife and put it in a bowl; Add salt, stir until hard, then add 25ml onion and Jiang Shui in 3-4 times, and stir continuously in one direction until all the water is absorbed.

add light soy sauce, light soy sauce, oyster sauce, chicken essence and thirteen spices in turn to taste, and keep stirring until it is uniform; Use meat to draw water. The main reason why many people always eat dry wood when making steamed buns is that they don't add water to the meat stuffing, not to save raw materials. Because the protein of the meat stuffing itself is very high, the steamed meat stuffing is easy to shrink, resulting in less water, and the taste is naturally dry wood. However, if you add water to the meat stuffing first, that is, after half a catty of meat has eaten enough water to make it elastic, you can season it once and add a little cooked oil to lock the water. Steamed buns wrapped in this way, because the meat stuffing is high in moisture, it is not easy to steam out quickly, but will only come out slowly. When the steamed stuffed bun is finally cooked and the water is well preserved, the meat steamed stuffed bun naturally has a delicious soup, which is the key to juicy meat steamed stuffed bun.

after the dough is proofed, sprinkle proper amount of dry flour on the chopping board, put the dough on the chopping board, knead and exhaust, cut into large pieces, knead into long strips, and cut into noodles with uniform size with a knife. Flatten them one by one and roll them into round dough with a rolling pin. Pinch the dough with your left hand, then put the stuffing in the middle of the dough, press the stuffing with your left thumb, knead it forward with your right hand, make it into the shape of buns, and put it on the chopping board for 1 minutes. After boiling, change the water to medium heat, steam continuously for 15 minutes, and continue to stew for 5 minutes after turning off the heat. Take out the steamed bread and you can start eating. A soft and delicious meat steamed stuffed bun is ready. Friends who like to eat steamed buns can try them at home when they have time.