Usually, when we make stuffed buns with meat, we always ignore the key step of fetching water, so the stuffed buns are relatively dry, and there is no feeling that soup will appear when you bite them. If enough water is injected into the stuffed buns, the stuffed buns will be rich in soup and the meat will be soft and delicious. Let me share with you the stuffing preparation process of stuffed buns with meat!
making process of stuffing
5g of meat stuffing, 2g of clear water, 2g of spiced powder, 1g of refined salt, 5g of onion, 1g of ginger, 5g of soy sauce, 5g of seasoning oil and 1g of sugar.
First, we put the meat stuffing into a pot, add 1 grams of refined salt, 5 grams of soy sauce and 2 grams of clear water, and then use chopsticks to keep stirring in one direction, so that water can be mixed into the meat stuffing as much as possible until it is strong and there is no water overflowing from the meat, and then add the chopped green onion, Jiang Mo, white sugar, allspice powder and seasoning oil, and continue stirring until it is completely mixed.
1. The ratio of meat stuffing to clear water is not fixed. If it is pork, 2 grams of water can be put into 5 grams of pork, and if it is beef, 3 grams of water can be put into 5 grams of beef. Because the fiber of beef is thicker, it absorbs water. We can add more clear water to make the stuffed buns softer.
2. White sugar is added to the meat stuffing for freshness, and the amount of white sugar must be well controlled, so as not to make the meat stuffing sweet.
3. The seasoning oil we add to the meat stuffing is fried with star anise, pepper and onion ginger. Adding seasoning oil can increase the flavor of steamed buns.
4. beat the minced meat with water, stir it evenly, and put it in the refrigerator for refrigeration, so that when making steamed buns, the minced meat is already in a solidified state, so there will be no water overflow, and after we steam the steamed buns, there will be delicious soup in them.
5 grams of meat, the front leg meat is the best.
Accessories: salad oil 1g, ginger 25g, cooking wine 2g, light soy sauce 2g, chopped green onion 1g, two eggs 5g, star anise 5g, cinnamon 5g, fragrant leaves 3g, cardamom 3g, Cinnamomum cassia 3g, Zanthoxylum bungeanum 3g, chicken essence 5g, salt
1, meat is divided into two halves, 25.
2. Put the star anise cinnamon, fragrant leaves, cardamom and cinnamon into the oil pan for frying, remove the spices, and add sesame oil into the raw meat and stir well.
3. Add cooking wine and ginger foam to raw meat and stir. Mix raw and cooked meat with eggs, stir well, and stir in one direction, so that the meat is stiff.
4. Finally, add chopped green onion, chicken essence and salt, and continue stirring.
so this delicious big stuffed bun is ready. The stuffed buns are fat but not greasy, rich in soup, salty and delicious, so try it! !
As the saying goes, stuffed buns are delicious and no longer wrinkled, but the stuffing is very important. But the cortex is also indispensable.
introduce a fresh meat steamed stuffed bun
I, Ingredients:
flour 5g yeast 5g steamed bun improver 5g sugar 25g warm water 3g pig fat lean meat 5g refined salt 5g monosodium glutamate 5g concentrated chicken juice 5g pepper 3g cooking wine 5g sesame oil 15g soy sauce 2g chilled soup 2g refined oil 5g chopped green onion 5g melted lard 15g
Second, the operation process:
1. Put the flour on the chopping board, plan it into a concave shape by hand, add yeast, steamed bun improver, warm water, lard and white sugar, knead it thoroughly, cover it with a wet towel and continue to stand for use.
2. Wash the pork, chop it with a knife according to the ratio of fat 3 to thin 7, put it in a pot, add refined salt, monosodium glutamate, pepper, cooking wine and soy sauce, concentrate the chicken juice, stir it evenly by hand, add a little cold soup, stir until the meat is thick, add sesame oil and chopped green onion, and get the stuffing.
3. Sprinkle a little dry flour on the chopping board, gently rub the awakened dough and put it on the chopping board neatly. Take a noodle, press it into a round skin by hand, put it into the stuffing, knead it into a closed steamed bun by hand, put it into an oiled steamer and let it stand in a warm place for fermentation for more than 3 minutes. (Adjust the time according to the weather change)
4. Boil the water when the fire is strong, steam it for about 15 minutes, and it will be cooked. Dish and serve.
third, the technical essentials
1. The steamed stuffed bun should be fully awakened after molding
2. The cold soup should not be too much, and it needs to be vigorously whipped every time it is added.
3. It is full of steam when steaming
4. Variety characteristics:
The skin is white and tender, and the stuffing is salty, fresh and juicy.
V. Variety changes
Changing cold chicken soup into cold soup is chicken juice package, adding fresh shrimps into the stuffing is called shrimp package, or changing cold soup into jelly is called soup package.
It's not the pleats that make the steamed stuffed bun delicious. Make a delicious stuffed bun with meat, and don't make a mistake in the order of filling.
If you want to bite down and burst the juice, you must use the broth. The thick broth boiled by the whole chicken is delicious in any dish.
chop the pork stuffing into minced meat according to the standard of being thin, 6 fat and 4 fat, add Jiang Mo and broth (without broth), and stir in the same direction. (Add the broth bit by bit)
Add the light soy sauce, oyster sauce, salt, chicken essence, chopped green onion and fried seasoning oil, stir and simmer for 2 minutes.
The meat stuffing prepared by this method is delicious and juicy. With the least additives, the steamed stuffed bun with rich taste is very beautiful.