I'm glad to answer this question, because I like eating steamed buns and making them. If you want more meat soup, you can make soup packets. Just out of the pot, it's absolutely delicious, and it's really memorable to dip in the dip you like.
the method of filling soup packets:
materials: 1g of flour, 6g of warm water, 7g of pork belly, 3g of skin jelly, 15g of shrimp, 4g of soy sauce, 5g of cooking oil
auxiliary materials: 8g of sesame oil, 5g of sugar, 5g of chopped green onion, 5g of Jiang Mo, 15g of refined salt, pepper and so on.
2. Chop the pork into paste, chop the shrimps, put them in a container, add minced onion and ginger, frozen skin, soy sauce, cooking wine, thirteen spices, salt, sugar, pepper, monosodium glutamate and cooking oil, and mix to make stuffing.
3. Knead the dough into long strips, pull it into a preparation, roll it into a round thin skin, add meat stuffing and wrap it into a pleated bag, and steam it in a steamer for 15 minutes.
home-cooked big meat buns are eaten more, and the soup tastes smooth and delicious, and the mouth is fragrant.
home-cooked buns
This method is simple and you will learn it as soon as you learn it.
method: chop the minced meat, add pepper water, minced onion and ginger, soy sauce, oyster sauce, chicken essence and salt, stir in one direction with chopsticks, and finally add a proper amount of sesame oil to stir. How refreshing the stuffed bun juice made in this way is.
the steamed stuffed bun noodles should be soft and moderate, and must be preserved for more than 2 minutes. Have you learned? Pay attention to Xiao Yijun and learn delicious food from each other.
the stuffed meat buns should be juicy with three ingredients.
1. Chop the meat into small pieces in stock, add cooking wine, pepper, noodles, onion and ginger, soy sauce and mix well first, then add 5g stuffing into stock of about 25g, and beat it while adding, and it will be successful.
2. Add broth for freezing. Boil pork skin and chicken feet with 18 spices for 4 hours. Drain the soup, let it cool and cut it into soybean grains, then add it into the beaten meat and mix well.
3. Finally, add 1g of mixed sesame oil, which is made by boiling 18 chives, ginger, garlic and peanut oil for 4 hours. A little more fragrance, and the juicy meat will be declared successful.
It should be noted that if dough is used, it is best to use high-gluten flour as tender fermented flour to make steamed buns.
The tender and juicy meat steamed stuffed bun refers to the stuffing with water, some like the juicy stuffing with water, and some like the style of fried stuffing with heavier oil and gas. Introduce several fillings that can be made by following the instructions:
1. Fresh meat and water for stuffing
5g of pig fat and lean meat, 1g of ginger, 2g of onion, 3g of water, 8g of salt, 2g of monosodium glutamate, 1g of pepper, 5g of cooking wine and 1g of sesame oil
Production:
1. Pig fat and lean meat are processed into paste; 2. Beat the ginger onion and soak it in water to make ginger onion water; 3. Add seasoning into the minced pork and stir well, then add ginger and onion water several times, and beat it into a paste (pay attention to beating it repeatedly in one direction, so that the boiled stuffing can reach a fresh and juicy taste).
Second, fresh meat stuffing
5g pork, 5g ginger, 2g onion, 5g salt, 1g monosodium glutamate, 1g pepper, 5g cooking wine and 1g
3. paste meat stuffing
pork 5g, sweet noodle sauce 2g, ginger 5g, onion 1g, salt 3g, monosodium glutamate 1g, pepper 1g, cooking wine 5g, sesame oil 5g, soy sauce 1g, fresh soup 25g, starch 15g and salad oil 5g
production: 1. pork is processed into fine powder. 2. add salad oil to the pot and heat it to 12℃, add pork and stir-fry until it is dry, add sweet noodle sauce and Jiang Mo to stir-fry, add seasoning, add soup and bring to a boil, thicken it with water and starch, pour sesame oil on it, sprinkle chopped green onion, and mix well after cooling to make stuffing
(Sauce and meat stuffing are very popular this year, so you can adjust the dosage of soy sauce and sweet noodle sauce according to your personal preference. There is also a soup-filling bag.
The fresh meat bag is filled with bone soup when the stuffing is mixed, and the soup-filling bag is filled with skin jelly when the stuffing is mixed.
The preparation method of the fresh meat bag:
Before selecting pigs, chop the meat into minced meat, add minced onion, ginger, salt, monosodium glutamate, chicken essence, sugar and pepper, then add bone soup while stirring, and add about 2g of bone soup to each catty of minced meat.
The practice of soup-filling bag:
After the pork skin is scraped clean, it is washed with flying water again, then it is cooked with twice the amount of water, and then it is taken out and chopped into the original soup to make it thick, and the basic flavor is adjusted. Then it is poured into a box and frozen in the refrigerator, and then it is poured out and cut into small particles.
put minced pork in front of the pig, add onion and ginger, seasoning, sesame oil and jelly particles and stir them evenly.
first of all, it is not recommended to add cooking wine to meat stuffing, which will turn sour. Chop the minced meat or take it out with a blender. The first step is to add salt. Adding salt can change the protein of the meat, so that the meat can better absorb water and stir up. Second, add broth, onion ginger juice or soaked mushroom water, whatever is convenient, and add it in small quantities for many times. Before each addition, the water added in the previous time should be fully stirred and absorbed before continuing. The water content of pork in each place is different. I add about 2/3 bowls of water to a catty of pork. Third, add powder and sauce, pepper, Chili powder, oil consumption or your favorite sauce and mix well at this stage. The fourth oil is stirred evenly. Finally, oil is added because oil can seal the taste of meat stuffing. The second method is to add skin jelly, chop pigskin jelly, and replace the step of adding broth in the first method.
if the stuffing of meat buns is juicy, you need to work harder. The soup in the stuffed bun is mainly oil and water, so when you buy meat, you should be a little fatter, and when you steam it, the stuffing will be oily and there will be soup. Filling and fetching water is an important step. If it is very big, it will be very greasy, so the other part of the soup will be solved by water.
If ordinary water is used to draw water into the stuffing, the stuffing will be tasteless. Therefore, it is suggested to add homemade bone soup. If it is too difficult to boil the soup, boil some spice water and add it, which will also make the stuffing taste.
when stuffing, you should find a basin, and you can use chopsticks, but I think it is better to use your hands. Pour the soup into it several times. If you get too much at once, you can't get it in. Pour a little and stir it in one direction quickly. When you feel that there is no water, pour it again until the filling is soft, and you can't beat it too thin. You must work hard when stuffing, or you won't get in.
If you are making soup-filling bags, it is absolutely not enough to just pump in the soup. You need to cook the frozen soup with pigskin yourself, then crush the cooked pigskin and soup with a juicer, put it in the refrigerator, and then take it out and chop it into pieces and mix it into the stuffing. If the stuffing we usually make is soft and thin, we can also refrigerate it in the refrigerator for a while, as long as it doesn't freeze into ice. The chilled meat stuffing is better to wrap.
I have been engaged in pastry work for nearly 4 years, and I am a senior pastry technician. When pork stuffing is prepared, the original flavor of the meat stuffing is guaranteed, and no additives are added. There are 5g of pork stuffing, 1g of fresh pork, 15g of water, 15g of ginger and onion, 5g of salt and 1g of pepper oil. Add the meat stuffing into the liquid seasoning for three times and stir in one direction. All the materials are dissolved together. Finally, add oil and stir evenly, and put it in cold storage for later use. Add the prepared dishes according to the requirements and mix well in proportion. Let's try it! Recently, Shouchang Pastry has launched a variety of Chinese and Western pastry practices, which really teaches you to make pasta. Please pay attention!
My experience is that the pork belly stuffing is marinated in soy sauce, spiced powder, cooking wine, chicken essence sesame oil and a little Jiang Mo, and a proper amount of clear water (or egg white) is added to adjust the thickness of the stuffing. Remember to draw water for a few times, and be sure to stir it clockwise. Don't change the direction until the water is completely absorbed. Chop the green onion properly and put it into the meat stuffing, add a tablespoon of cooked peanut oil, mix well and wrap it.
In addition, we know the soup-filling steamed buns, which cut the aspic into small pieces and put them in. When the heat rises, it becomes delicious soup.
Method of aspic:
Wash 1.5 grams of pigskin, boil water in the pot, add ginger slices and cooking wine (more of these two can enhance the fishy smell), and cook pigskin for five minutes.
2. Use a knife to remove the fat (fat) in the skin and the hair on it, carefully clean it, and cut the processed pigskin into filaments.
3. put it in a casserole, add ginger slices, scallion, 15g of cooking wine and 12ml of water, and turn to low heat for 1.5h after the water is boiled.
4. Filter out the pork skin soup and put it in the refrigerator for 2 hours.
steamed stuffed bun, especially meat steamed stuffed bun, is definitely the favorite of many people! This is especially true for my six-year-old child. I recall that when I was a child, the meat I ate was thin and stuffed, and my mouth was full of oil, which really satisfied my appetite.
it's hard to taste the old flavor now. Bun shops are all chained in factories, and the fillings are all transported to each bun shop by the factory. There are also their own whole processing, but the sanitary conditions and the safety of meat stuffing also make many people forget it.
In order for the children to eat delicious and safe meat buns, I make them myself. I have found the taste of my childhood many times, and the effect is getting better and better. The more children eat, the more they love to eat. If they don't, they will clamor for it.
Now share your experience in making steamed buns with your friends. Choose pig's front leg meat (less fascia), fat and thin, not too thin, and let the butcher add onion and ginger to make meat stuffing. When you get home, soak a proper amount of star anise, pepper, cinnamon and fragrant leaves in boiling water for half an hour, add some lard appropriately and stir them clockwise. Don't add a lot of feed water at a time, but add it slowly. The feed water will not only remove the fishy smell and enhance the fragrance of the meat, but also make the meat not firewood and tender. Finally, add soy sauce with soy sauce with soy sauce, and it will be almost the same until the meat is easily stirred. At this time, the meat stuffing can be frozen in the refrigerator for two hours to make buns.
Dear friends, you can try to cook it when you have nothing to do. Don't worry if it's delicious or not. Don't you think it's irritating! Ha ha!
There is a lot of juice in steamed buns, which is a characteristic of China's unique pasta. Especially, the juice is delicious and boiling, which makes people warm in winter. The famous steamed buns with more juice are Kaifeng's "soup-filling buns" and Zhenjiang's are also famous. However, juicy steamed buns are the demand of many customers, so how to make meat steamed buns juicy is also
a business topic.
what I do is to add thick meat stuffing, cook soup with old hen and bonzi bone, add cold broth into the stuffing, freeze it quickly, wrap it in the stuffing and steam it in a pot, steam it in a small cage, and sell it without moving the steamed buns, and serve it while it is hot.