Delicious meat and steamed buns must complement each other, the meat should be fat but not greasy, fresh and juicy; Steamed buns should be crispy on the outside and soft on the inside, with a fragrant face.
Golden crispy steamed bread is a combination of bright, soft and rotten meat. When you bite it, it smells crisp, and delicious soup jumps on your tongue. Eating once can make people remember for three days. This is the charm of Chinese hamburger.
There are two steps in making meat buns, one is steamed bread, and the other is meat.
Generally, the dough is mixed first, and then the meat is stewed during fermentation. The meat is stewed and the noodles are ready, and then the steamed bread is cut into meat. The skin of steamed buns fresh out of the pot is crisp, and it won't be crisp once it is put.
Method for making Chinese hamburger
Ingredients required: 500g of flour, 3g of yeast, half bowl of ghee and proper amount of warm water.
Production steps:
1. Put the flour into a basin, pour the yeast into the flour and mix well. Slowly pour warm water into the basin, stir the flour with chopsticks while pouring, until it is snowflake-like, and knead it into smooth dough with your hands dipped in water. Cover with plastic wrap or cover and ferment to twice the size.
2. Method of making ghee: Mix half a bowl of jade noodles, 1 tablespoon salt and 1 tablespoon spiced powder evenly, heat them in a 2-tablespoon oil frying pan until the oil smokes, pour them into a bowl, and stir them evenly with chopsticks.
3. Flour is fermented to the original size 1.5 times. Grasp the dough with your hands. It is a big honeycomb, which means it has been fermented. Take out the fermented dough and knead it on the chopping board until it is smooth, and divide it into evenly sized preparations.
4. Take one of them and roll it until it becomes tongue-shaped. The thinner the better, spread the pastry evenly, roll it up from one end and finally flatten it. Cover with plastic wrap and wake for 5- 10 minutes.
5, the electric baking pan is heated up and down, and the awakened agent is slightly rolled up, not too thin and layered. Roll it up and put it in the baking pan. Turn the bottom slightly yellow and bake until both sides are golden.
Method for making Chinese hamburger
Ingredients required: 500g of pork belly, braised pork 1 bag, 3 slices of ginger, half an onion, 4 cloves of star anise 1 piece, 2 peppers, 4 tablespoons of cooking wine, 3 tablespoons of light soy sauce, 2 tablespoons of soy sauce 1 spoon, 4 pieces of rock sugar, 2 tablespoons of salt and Lycium barbarum.
Production steps:
1. Pork belly is washed and cut into small squares of about 5 cm. Put the pot in cold water, add 2 spoonfuls of cooking wine, star anise and ginger and bring to a boil. After floating on it, clean the floating foam with a colander.
2. Turn off the fire after the floating foam is cleaned, remove the meat and rinse it with warm water. Put it in a casserole, add two bowls of water, add all seasonings except salt, and cook it on high fire for 15 minutes, then simmer it on low heat.
3. When stewing meat, gently turn the meat with a shovel to prevent it from sticking to the bottom. After stewing for 40 minutes, add salt, continue stewing for 10 minutes, and then turn off the fire.
Manufacturing method of Chinese hamburger finished product
Take out two or three pieces of braised pork, cut a section of green pepper and chop it, cut the branded shovel in the middle with a knife, put the chopped meat in and pour the broth. According to personal taste, it can be served with lettuce or green pepper, or nothing with meat.
Tips for making hamburgers in China
1. If you want to make a meat sandwich, you must choose fat and thin meat. Pork belly is the best choice. You must choose pork belly with skin. Skin can thicken soup and brighten meat during cooking. Pork belly is the meat on the ribs. Its structure is separated by a layer of lean meat and a layer of fat meat. Fat meat is easy to be heated, and lean meat is not firewood for a long time, which is especially suitable for stewing.
2, the criteria for selecting pork belly are: look at the color to be bright red, there is no congestion on the meat, and the fat and thin layers are distinct; Touch your hands slightly and press them flexibly; It is best not to choose the abdomen, but to choose the pork belly near the pig's back, where the pork belly and fat lean meat are the same thickness.
Summary: When stewing meat, you can put the boiled peeled eggs and tofu skin into it and stew it together. When making meat buns, you can put some in, which is more delicious. The meat can be stewed several times, dried, put in a fresh-keeping box and put in the refrigerator, and then taken out for heating when eating next time to make steamed buns or cook noodles.