How to prepare the meat filling for steamed buns?
I am very happy to answer my friend’s question: How to prepare the meat filling for steamed buns?
Steamed buns are an ancient traditional pasta snack. The meat fillings of meat buns are delicious and nutritious. Steamed buns are fluffy and soft and are a favorite delicacy of most people.
In order to make delicious meat stuffed buns, in addition to properly proofing the flour, preparing the meat filling is the key. How to prepare the meat filling, my experience is:
1. The choice of pork is very important. First, you must choose 30% fat meat and 70% lean meat to make the meat filling.
Second, there is not much moisture in pork, so you must add water to the meat filling when preparing the stuffing. Only in this way can the tender and juicy meat filling be prepared.
Third, the key issue must be grasped. The meat filling must be seasoned first, stir well and then add water.
Let me share with my friends a bun I made and how to prepare the meat filling.
After making the buns, mix the meat filling, steam it, and take a bite of it, which is tender and juicy. How to prepare the filling for Xiang
1. Wash the purchased pork and chop it into meat filling. Put the meat filling in a basin, add chopped green onion and ginger, pepper noodles, cooking wine, light soy sauce, and dark soy sauce. , salt, cooked soybean oil
2. Stir evenly with chopsticks in one direction. Let the pork filling be completely integrated with the seasonings (that is, add the flavor to the filling first). After waiting for 20 minutes, add warm water and continue to stir the meat filling (that is, add water). Add four ounces of water to two pounds of meat. (If convenient, make chicken soup, stock is better)
Once the pork filling is mixed, you can make delicious steamed buns. Now that the weather is hot, 1000 grams of white flour can be fermented very well with 6 grams of yeast. The dough needs to be kneaded three times. After the first time, knead it once every 15 minutes, and then knead it again after an hour. After it starts again, you can use the agent to wrap the buns
1. The agent, this time I am going to make small meatball buns, so the agent should be smaller
2 , roll out the skin, the skin should be thinner on the edges and thicker in the middle
3. Fill the stuffing. If there is enough stuffing for one meatball, put less stuffing
4. Wrap the buns,
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5. After the buns are wrapped, they need to be proofed a second time for 20 minutes. The buns have obviously risen a little more. Steamed buns
1. The current temperature is about 30 degrees, and the second proofing of the buns is very good. , I boil water in a pot and put it on the drawer. (The drawer cloth needs to be wet, otherwise the bottom of the buns will stick to the drawer cloth after the buns are cooked)
2. Boil water and steam for 15 minutes. (I originally steamed for 16 minutes.) Turn off the heat and stop. Uncover in one minute. (At this temperature, it doesn't matter if you turn off the heat and open the lid.)
3. When you open the lid, you can see that the mouth of the bun is a little open, and it seems that it has been filled with soup.
It's not bad.
The soup is overflowing (so after the meat filling for buns is seasoned, you need to add water and stir to get the soup)
There are many ratios for preparing meat fillings for buns, the following ratios are only For reference.
Take 500 grams of minced meat as an example:
1 3 grams of front meat
2 7 grams of fat minced pork
3 salt 10 grams
4 10 grams of ground ginger
5 5 grams of pepper
6 5 grams of MSG
7 5 grams of sugar
p>8 5 grams of chicken powder
9 15 grams of oyster sauce
10 sesame oil: 10 grams
11 20 grams of shallots
12. 5 grams of dark soy sauce
13. 2 grams of flavor stabilizer
Operation method
1. Add minced pork or pork belly, minced ginger and salt, add 250 grams of water (water added five times) and stir until stiff.
The filling of steamed buns should be thin, tender, juicy and delicious. Water is the core of making steamed buns.
2. After stirring vigorously, add pepper, MSG and chicken essence, sugar and chicken powder, flavor stabilizer and oyster sauce.
3. Drizzle with sesame oil, then add scallions and 5 grams of dark soy sauce for coloring.
Tips
If making Xiao Long Bao, just add dried shiitake mushrooms and other seasonings are the same as above.
Hello, I am Dan who loves to cook.
How to adjust the meat filling for steamed buns:
Choose pork that is 3 fat and 7 lean. The meat will not be fragrant if it is less fat, and the meat filling will taste burnt. It is recommended to chop it with a knife when making it at home. It is made into meat filling, which has more texture and tastes better than meat filling mixed with a meat grinder. If it is a bun shop, you must use a meat grinder to save time and labor costs.
When preparing meat filling, take 300 grams of meat filling as an example. The seasonings that need to be added are: 100 grams of chopped green onion
50 grams of minced ginger
1 tablespoon of salt< /p>
1/2 tablespoon MSG
1 tablespoon allspice
1/2 tablespoon white pepper
3 tablespoons light soy sauce
1 tablespoon of sesame oil
5 tablespoons of cooked oil
Mix well.
You can also add various vegetables you like, and the seasonings should be increased appropriately.
This is the stuffing I made for steamed buns. Blanch the water celery, chop it into pieces and squeeze out the water. Add cooking wine, light soy sauce, dark soy sauce, allspice, white pepper, salt, and oil to the pork filling. Peel and chop soybean oil, chicken essence, and fresh shrimps, add them to the meat filling, mix evenly, add chopped water celery, let the noodles rise, and prepare to wrap, then mix the stuffing thoroughly, and open the package
The key to making steamed buns delicious lies in how to prepare the fillings. They can be completely vegetarian or mixed with meat and vegetables. But for us carnivores, steamed buns filled with pure meat are our favorite. So how do we prepare them at home? Why are the steamed buns made in Xiangbaozi Shop so tender, juicy and fragrant? Today I will teach you the correct way to prepare dumpling fillings.
Choose pork
Meat is the soul of steamed buns. What kind of pork you choose also has a great impact on the texture and taste of the final steamed buns. Some friends like to use pork belly as the filling. , I think pork belly is too fat and greasy. In my experience, it is best to use fresh pork leg meat, or match pork leg meat with pork belly. Three fat and seven thin will taste fresh and not greasy.
We can prepare 500 grams of pork hind legs, peel them and chop them into meat fillings with a knife, or we can use a food processor to directly beat them into the stuffing, but the food processor In the end, the taste is not as good as hand-chopped. After the meat filling is good, we start to prepare the next more important step. Preparation of Sichuan peppercorn water
Adding Sichuan peppercorn water can not only remove the fishy smell and add flavor to the meat filling, but also increase the moisture content of the meat filling, making the final buns taste tender and juicy.
Prepare a small handful of dried red peppercorns and a few star anise and put them into the water, then turn on the high heat and simmer for 5 minutes, then turn off the heat and cook until the aroma of the spices is released. Soak for half an hour. After completely cooling, remove all the spices and leave the peppercorns and aniseed water for later use. Preparation of scallion oil
Scallion oil has a wide range of uses. It can be used for stir-frying, noodles, and stuffing to add flavor and flavor. The preparation of scallion oil is also very simple.
First prepare a handful of scallions and half an onion, separate the white and green scallions, and then simply cut or smash the white scallions (for the white scallions) Easier to fry thoroughly), chop the onions and set aside. Heat an appropriate amount of rapeseed oil in the pot, first add the white scallions and fry over low heat, then add the green scallions and onions together and fry over low heat until they turn brown, then turn off the heat and remove all the residue. Of. Leave the scallion oil to cool down for later use. Formal filling preparation
List of all ingredients required: 500 grams of meat filling, 200 grams of pepper and aniseed water, 100 grams of scallion oil, 20 grams of sesame oil, 30 grams of minced ginger, 2 grams of pepper powder, and 3 pepper powder grams, 3 grams of chicken essence, 5 grams of sugar, 10 grams of dark soy sauce, 10 grams of oyster sauce, 5 grams of salt
——Operation steps——
1 .Add 30 grams of minced ginger, 2 grams of Sichuan pepper powder, 3 grams of pepper, 3 grams of chicken essence, 5 grams of sugar, 10 grams of dark soy sauce, and 10 grams of oyster sauce to the meat filling. Stir them all in a clockwise direction.
2. Prepare 200 grams of pepper aniseed water and divide it into 3 parts. Pour one part into the meat filling first, then stir all the water in a clockwise direction until it is completely absorbed, and then follow this sequence Fold the remaining 2 portions of pepper water into the meat filling using the same movement, and be sure to stir clockwise each time until it is completely absorbed, then pour in the next portion.
3. Add 5 grams of salt and mix evenly in a clockwise direction. Finally, add 100 grams of fried scallion oil and 20 grams of sesame oil and mix well. If you want to add other side dishes, you can also add them at this time. Just add and mix well. Note that the meat filling may be very thin at this time. If it is difficult to make buns at this time, we can put the prepared filling in the refrigerator for 2 hours.
The steamed buns made with the meat filling selected in this way are tender and juicy. You can try it. It is also good to open a steamed bun shop. Final summary
How to prepare meat filling for steamed buns or dumplings? You need to prepare these steps: First, carefully select the pork. Second, making peppercorns and aniseed water is a good way to remove the fishy smell, add flavor, and make the meat filling fresh and tender. Third, making scallion oil is also very important. It is also a good way to add flavor to the meat filling. You can try it.
There are many kinds of meat fillings for steamed buns. Let’s talk about one, pickled cabbage and oil-soaked steamed buns that we Northeasterners are willing to eat!
500g pork stuffing, 30g chopped green onion, 0.8g pepper, 20g ginger, 3g sugar, 4g chicken powder, 4g salt, 10g MSG, 0.8g pepper, 4g sesame oil, ingredients 20 grams of oil, use chopsticks to stir in a clockwise direction. While stirring, add a small amount of water several times. Be sure to stir vigorously so that the water and fillings are fully absorbed and become thick!
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