Method and formula for making meat steamed stuffed bun

Tools/raw materials

Pork shredded cold

Half a catty of flour

sesame oil

vegetable oil

soybean

yeast

salt

chicken essence

water

Methods/steps

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Making meat stuffing: cut the pork into small pieces and put it in a blender to stir the meat stuffing.

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Making minced meat: Mix minced meat with seasonings (chicken essence, salt, sesame oil, vegetable oil, soy sauce, etc.). ) and add chopped green onion and ginger.

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Flour: slowly add warm water to the flour and knead well. Add yeast and alkali and knead well for later use.

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Rolling steamed buns: Divide the dough into egg sizes, sprinkle a thin layer of flour on the panel, and roll it into a cake with a thick middle and a thin outside.

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Stuffing: put the stuffing on the bun skin, hold the dough with your thumb, and start to fold the skin evenly with your index finger. Please press the button below to get it.

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Put the wrapped steamed buns in an electric steamer, add appropriate amount of water and steam for fifteen minutes.

Meat steamed stuffed bun method

The practice of large packaging of fresh meat: 1. Mix the dry yeast with warm water, add it to the flour (according to the instructions) and knead thoroughly.

2. Making meat stuffing: Add salt, pepper, a little monosodium glutamate and chopped green onion to the pork belly stuffing, add a little water, stir evenly and repeatedly, preferably in one direction, and then put it in the refrigerator for 30 minutes. 3, with good noodles, put the meat stuffing in, wrap it into a big bag, and sober up.

4. Then steam it on water. The practice of meat buns is minced meat; Eggs; Flour; Chopped green onion; Jiang Mo; Salt; Sugar; Old pumping; Chicken essence; The meat stuffing is delicious and nutritious. You can make more and put it in the refrigerator for quick freezing. You can eat it when you heat it in the morning.

Practice and steps 1 minced meat+egg+chopped green onion+Jiang Mo+salt+sugar+soy sauce+chicken essence, stir evenly in one direction; 2. Pour the yeast liquid into the flour and stir it in one direction with chopsticks to form a flocculent shape; 3 Add olive oil to the dough, pour the oil into the unfolded dough, fold the four feet to the center, and knead the dough again; 4 Fermented to 2-3 times the original volume, mashed into small doses, and rolled into minced noodles; 5. Wrap it into steamed bread. After the water is boiled, steam for 15 minutes, and steam for 3 minutes without opening the lid. The method of beef steamed stuffed bun dough: 1, flour, sugar, baking powder, instant baking powder and water; 2. After the above materials are kneaded into smooth dough, cover with wet cloth 15-20 minutes, and you can make steamed buns.

Filling method: 1, ginger slices soaked in water (for later filling); 2. Add proper amount of cooking wine, soy sauce, salt, sugar, chicken essence, water, salad oil, onion and Jiang Shui into the beef stuffing and mix well. Finally, the dough is divided into 50g pieces, wrapped in stuffing, kneaded into steamed bread, and steamed in boiling water 13min. The method of leek meat steamed stuffed bun raw materials minced meat, pork belly, leek, flour, baking powder, salt, soy sauce, sweet noodle sauce, cooking wine, onion, ginger, chicken essence, sesame oil 1. Wash the pork belly and cook it in a pot. 2. Cut the cooked pork belly into small pieces. 3. Add minced onion and ginger to pork belly and stir-fry sweet noodle sauce. 4.

Method for making meat steamed stuffed bun

Of course, steamed buns are raw. 1: First, mix the dough.

(Add some baking powder to the dough, stir well with some warm water, and then stir well. You'd better not stick your hands when mixing noodles. ) You can add a little sugar. Someone added some milk, but I didn't add it this time.

Then I remembered to add sugar, haha. ) 2: The stuffing is made of some fungus (a friend gave it to me, and I picked it myself, which is very good), and the meat is local pork.

It is best to be half fat and half thin, with some salt and oil. 2. It's cold now, and it's difficult to ferment. You can boil some water in the pot and put it at about 30-36 degrees. Just put the mixed dough into the pot and let it ferment slowly.

Sometimes my heart is too anxious, and I often open it to see that it may not be very good. But compared with before, there is still progress, hahaha.

3. The characteristics of good fermentation are: half the size (in fact, I didn't send half the size, just some beehives, and I didn't pinch it so hard (by feeling). 4. Continue to make steamed buns. The method is to take a round dough, knead it flat, add stuffing, and then wrap it. 5. steamed bread: it is best to steam it in a perforated container.

It is necessary to control the steaming time. Personally, it is better to steam for a long time, and the meat must be steamed. This practice was seen in the ten-meter community, where there are many other food practices with pictures to explain them in detail. This is easy to learn. You can go there and have a look! .

A complete collection of stuffed bun stuffing practices

1. Ingredients: 200g pork belly, 0/00g vermicelli, 0/00g Chinese cabbage, 50g onion and ginger. Seasoning: salt, chicken essence, sweet noodle sauce, soy sauce, cooking wine and sugar 3. Practice: (1) Pork belly cut into pieces. (2) Stir-fry the diced meat in a pot until it changes color, then add salt, chicken essence, soy sauce, cooking wine and sugar and stir evenly; (3) Dicing Chinese cabbage, pickling with a little salt for 20 minutes, and then squeezing out excess water; (4) Blanch the vermicelli with boiling water and cut it into small pieces; (5) Stir the diced pork belly, vermicelli and Chinese cabbage evenly.

4. Add the following to the secret recipe meat stuffing, which is tender and juicy: (1) Onion and ginger juice. Usually, when we make meat stuffing, we like to chop the seasonings such as onion, ginger and garlic directly into the meat stuffing. In fact, this kind of meat stuffing is difficult to fully absorb the seasoning.

The best way is to put shallots, ginger slices and minced garlic in cold water, soak them for 1 hour in advance, and then season the minced meat with shallots and ginger juice after the juice has fully penetrated into clear water. In this way, the flavors of onion, ginger and garlic can be better absorbed by the meat, so that the meat stuffing tastes more fragrant, and there is no need to worry about eating seasonings.

(2) Egg liquid usually contains jiaozi and meat stuffing for making steamed buns. After steaming or boiling, the meat will dry and get old. Jiaozi cooked in restaurants always tastes smoother and the meat is more delicate.

It turns out that they put the egg liquid. The protein component in the egg liquid can keep the meat fresh and tender, and can effectively lock the moisture, while the viscous egg liquid can quickly gather and stick the meat together, which is not easy to disperse when wrapping the jiaozi.

(3) Pepper oil Northerners usually like to put a little pepper oil in jiaozi. Don't underestimate the role of this pepper oil. Zanthoxylum bungeanum oil is the key ingredient of delicious northeast jiaozi.

Experienced housewives usually fry pepper oil at home. Prepare fresh green peppers first, then wash them, spread them on the chopping board and control the water.

Then pour an appropriate amount of vegetable oil into the pot, add pepper to boil, cook until the pepper seeds burst and turn black, and then take out the pepper. After the pepper oil is cooled, you can add 2 teaspoons of pepper oil to the meat stuffing.

If you are afraid of spicy food, don't add too much, or the meat will be numb with spicy food. Zanthoxylum bungeanum oil can not only make the meat stuffing more delicious, but also remove the fishy smell and taste, making you memorable.

(4) Freeze the minced meat for a while. When we stir the minced meat, we will add oil and water, and the minced meat will become wet. At this time, if it is immediately used to wrap jiaozi or make pies, the dough will not be easily shaped or compacted. It is suggested that the seasoned meat stuffing should be frozen in the refrigerator for 15 minutes, so that the meat will become firm after cooling and it will be easier to wrap in jiaozi.

Extended data:

Tips for steamed bread: 1, the yeast powder should be melted with warm water, and then the dough should be kneaded for a long time. 2, fermentation is very important, the fermented dough is twice as large as the original volume, and the dough opens in a honeycomb shape.