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Steamed buns can be said to be an essential food for breakfast, and steamed buns are the key. How to make steamed buns delicious?
If you want to make jiaozi dumplings tender but not greasy, you must remember the following tips!

When it comes to cakes, there is always the shadow of buns, which is a kind of cakes with a long history. It began to spread in the Three Kingdoms period, and gradually changed into various shapes after continuous improvement in the middle and late period. It's different all over the country and has a unique taste. Steamed buns are divided into many kinds of stuffing, including red bean stuffing, lotus seed stuffing, meat stuffing and meat stuffing. Various fillings taste very different.

Filling is very important to make steamed stuffed buns delicious. As the saying goes, "Steamed buns are delicious without pleating, and jiaozi is delicious without skin." I'm talking about the necessity of dumpling stuffing. The stuffing I want to make is delicious, the meat is tender and smooth, the nutrition is not lacking, and there is still a lot of stress. The core of this is to make a good filling. As long as the stuffing is well mixed, my steamed buns will not be bad.

Food details: Chili, small handle and star anise, two.

160mL boiled pork belly 350g

Onion, Chinese cabbage, 1 ginger slice, 1 slice.

Salt, sugar, soy sauce, oil consumption, rice wine, monosodium glutamate.

The production process is 1. A handful of peppers and two star anise peppers were scalded with 160mL hot water for half an hour, and the temperature gradually increased from the skin to the inside, gradually cultivating the aroma;

2. Two small pieces of pork belly, weighing about 350 grams, must not have too much fat, it is best to have a ratio of fat to thin of 2: 8, cut into small pieces for storage;

3. A section of onion, cut into sections;

4. 1 Chinese cabbage, also cut into cubes, marinated with two spoonfuls of salt 10 minute, the water inside will taste better;

Now, if you come to grind meat, don't bother to chop it yourself;

6. Put the prepared pork sauce into a large bowl, add 1 tablespoon salt to taste, 1 tablespoon sugar to taste, soy sauce, oil consumption, rice wine and a little monosodium glutamate; Hit in one direction, in all seasoning links, as long as you need to hit hard, you need to hit in one direction;

7. Chinese cabbage leaves are pickled with water. It is better to find a piece of emery cloth to wrap your own dry water in the water than to squeeze it dry by hand.

The soaked pepper water is filtered and poured out;

8. Add a piece of ginger, chopped shallots and freshly filtered pepper water into a multifunctional cooking machine and beat into juice;

It should also be filtered here, and the sediment will hurt the taste;

9. Add the filtered juice into the dumpling stuffing several times, add several meals, stir until the soup is completely digested and absorbed, and then add it again until all the soup is completely digested and absorbed. This is a little skill of meat dumplings;

10. Chinese cabbage is also mixed with 20 grams of vegetable oil. The main purpose of adding vegetable oil is to better lock water and avoid water loss. In summer, you can put it in the refrigerator for half an hour to 1 hour before packaging;

Everyone's pork and cabbage stuffing is ready. It's really delicious. This is a prescription I tried myself. It's really delicious. Steamed meat is not only tender and smooth, but also has soup in one bite, just like the breakfast shop outside. The only difference is that it is cleaner and more secure.

Warm heart reminder 1. The best ratio of meat stuffing is 2: 8;

2. put the salt in the cut Chinese cabbage, and the water inside will taste stronger;

3. Mix the meat stuffing in the general direction;

4. The sauce produced by the multifunctional cooking machine must be filtered once, because the sediment will harm the taste;

5. Add the filtered seasoning juice into the dumpling stuffing several times, with a small amount and multiple meals, stir until the soup is completely digested and absorbed, and then add it until it is full. The dumpling stuffing made in this way is delicious and juicy, with a delicate taste;

6. Adding vegetable oil to the prepared meat stuffing can lock the water more quickly and avoid the outflow of water. Now this temperature can be put in the refrigerator for half an hour to 1 hour before packaging.