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The authentic way to make meat cages, how to make meat cages delicious and the steps to make them

My son’s habit of eating meat cages has been developed since he was in kindergarten. As far as I know, most children like to eat meat cages.

Although I am now in my twenties, I still often ask me to steam meat in a steamer basket, like a child who will never grow up.

I usually steam a pot of meatballs when I plan to go out, so that I can eat it for two days, because my son said that he won’t get tired of it even if he eats it every day, haha.

This time I used refrigerated fermentation to knead the noodles, and the meat cage I made was particularly soft. Even my husband praised it. (Collapse)

Ingredients

Main ingredients

Whole wheat flour

500g

Meat filling

250g

Excipients

Oil

Appropriate amount

Salt

Appropriate amount

Yeast

5g

Cooking wine

Appropriate amount

Green onions

A little

Soy sauce

Appropriate amount

Egg

1

Edible alkali

A little

Steps

1. Add cooking wine and soy sauce to the meat filling

2. Stir thoroughly until strong

3. Add appropriate amount of salt and pepper

4. Finally, beat in an egg to make a thicker filling and set aside

5. Dissolve the yeast powder with warm water

6. Mix it with the flour until it becomes softer Put the dough into a fresh-keeping bag and refrigerate it in the refrigerator for more than 10 hours.

7. Take the fermented dough out of the refrigerator

8. Add a little edible alkali and mix until smooth of dough and let it rise for another 15 minutes.

9. Roll the dough into pieces

10. Spread the meat filling on the dough piece

11. Roll up slowly and let it rest for more than 30 minutes

12. Then put it into the steamer that has been steamed, steam it on high heat for 20 minutes, then turn off the heat

13. Cut it into sections and eat it, it’s so fragrant

Tips

The purpose of adding eggs to the meat filling is to make the filling more tender, thinner and viscous, and taste better;

Refrigerated fermentation is especially suitable for office workers. Since I adopted refrigerated fermentation, I now use this method for all my pasta.

Second proofing is also critical. It must be fermented until the dough doubles in size before steaming. (Collapse)