300 grams of pork (the ratio of fat to thin is about 3: 7).

Accessories:

60g of soy sauce, chopped green onion, a little Jiang Mo, sugar, salt, monosodium glutamate and sesame oil.

Exercise:

1. Wash pork, chop it into stuffing, put it in a basin, add180g of water three times, and stir in one direction until it becomes sticky.

2. Put soy sauce, chopped green onion, Jiang Mo, sugar, salt and monosodium glutamate into the stirred meat in turn, and fully stir to make the meat tasty.

3. Finally, add sesame oil and mix well.

Tips:

1. In the process of making meat stuffing, always stir in the same direction, and avoid stirring without direction, which will cause the meat stuffing to spread out and taste bad.

2. The added water can be increased to 240 grams, but it must be stirred until it is thick, otherwise the water will slowly seep out and affect the taste of the filling.

Yin Dandan

toast

How to make simple steamed bread at home

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Steamed buns Source: Yin Dandan

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Among all kinds of exquisite and delicious China cakes, the most popular one is the fresh meat steamed buns in Huaiyang. In Shanghai, steamed buns are called "steamed buns" and are produced in nanxiang town, Jiading County, Shanghai. According to Jiading County Records, "... there are two kinds of steamed bread: tight fermentation and loose fermentation. Compact fermentation is made of water and flour, with thin skin and many fillings. It's made in South Hunan, copied elsewhere, and the number is Hunan style ... ". Because the dough is made without fermentation and has the characteristics of "thin skin and many fillings", it is very famous in Jiading.

There is an order to eat steamed stuffed buns: first bite the skin into small mouths, suck up the soup inside, then dip it in red vinegar soaked in shredded ginger and put it in your mouth to taste it carefully. Gently bite a thin skin, and the five senses are immediately captured by the delicious soup. If you don't follow this procedure, the essence of steamed stuffed bun will pass you by in an instant after the soup flows in vain.

The process of making steamed bread Source: Yin Dandan

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In traditional steamed stuffed buns, pre-cooked aspic is added to the stuffing. In the process of steaming, aspic melts when heated and becomes delicious soup. But it is troublesome for us to make aspic at home, so today this steamed stuffed bun uses the method of adding water directly to the meat stuffing.

Materials:

Pork stuffing, chopped green onion, Jiang Mo, chicken soup, salt, chicken essence, pepper powder, sesame oil, flour and hot water.

Exercise:

1. Add chopped green onion, Jiang Mo, salt, chicken essence, pepper powder and sesame oil into the pork stuffing and stir well. Then add a spoonful of chicken soup. After adding a spoonful of chicken soup, stir until all the water in the meat is eaten, and then add a second spoon. I used almost 1 small bowl of meat stuffing, and probably added 1 small bowl of chicken soup.

2. Add hot water to the flour, stir it with chopsticks while adding it, then knead it into dough by hand, cover it with plastic wrap and wake it up for a while. Put the awakened dough on the chopping board, and then continue to knead it until it becomes smooth, knead it into strips and cut it into small pieces. Flatten it by hand and roll it into skin, which is probably a little bigger than usual in jiaozi, but roll it as thin as possible.

3. Put a little meat stuffing on the rolled skin, and then wrap it in the shape of a steamed stuffed bun.

4. Put the wrapped buns in a steamer and steam in boiling water for about 6 or 7 minutes.

Tip:

Freeze the stirred stuffing in the refrigerator for 30 minutes until it becomes a little solid, so that it can be wrapped better.