Fried bean paste can also use water instead of oil, but the color and taste are poor. The ratio of sugar to water is 9: 1. Fried bean paste and sugar can't be put at the same time, otherwise it won't be refreshing and greasy. If the bean paste is fried, diced lard, sweet-scented osmanthus or roses need to be added, and then it can be added after cooling.
2. Fresh meat stuffing: There are two kinds of fresh meat stuffing: one is mixed meat, that is, adding aspic to the meat stuffing to increase the marinade, but it tastes greasy; The other is clear water meat, which is mixed with clear water in the meat stuffing, and there is a bag of brine at the entrance. It tastes good, but the cost is high.
The method of mixing meat stuffing with water is as follows: first, boil 150g fresh skin in cold water, scrape off foreign hairs with a knife, wash it, put it in a pot and cook it slightly, then take it out and put it in cold water to make it brittle, then put it back in the pot, cook it with low fire, then take it out, chop it up with a knife, put it back into the original soup, add onion, Jiang Mo and cooking wine, and burn it with strong fire. Then, chop about 1kg of sandwich meat into meat paste and pour it into the jar. Add soy sauce, sugar, salt, monosodium glutamate and cooking wine, stir in one direction until all seasonings are absorbed into the meat, then add 150g water, stir in one direction until all the water is consumed, then add 150g water, stir in one direction and let stand.
3. Three diced stuffing: pork100g is cooked until it is seven-cooked, chicken 250g is cooked until it is nine-cooked, and diced; 250 grams of bamboo shoots are also diced after being cooked. Heat the pot, add chicken soup, then add diced chicken, diced diced pork, diced bamboo shoots, soy sauce and white sugar, cook until cooked, add monosodium glutamate, add water chestnut and fry until brown, then add a little cooked oil, take it out and let it cool.
4. Shrimp stuffing: Chop 250g of shrimp into paste, put it in a bowl, add 2 egg whites, stir it with chopsticks into a paste, and then add raw flour and stir it into shrimp paste. 250g of pork, 0/25g of bamboo shoots/kloc-0, 75g of barbecued pork, diced, shredded, and added with proper amount of salt, sugar, soy sauce, monosodium glutamate, etc. , mixed with shrimp paste.
5. Crab powder stuffing: 150g lard is cooked until 70% cooked, and onion and Jiang Mo are stir-fried until the onion is yellow. Crab meat 100g. First put crab roe in hot oil, cut it with an iron spoon to make the oil orange, then pour crab roe and salt into the pot and mix it with the mixed meat.
6. Vegetable stuffing: 1 kg of vegetables, blanched in boiling water, immediately removed and cooled in cold water (to avoid yellowing), then removed and chopped and put in a cloth bag to squeeze out water. 50 grams of gluten are diced, and 2 pieces of fragrant dried gluten are cut into powder. Then pour the vegetables into the jar and shake them gently. Add sugar, salt, monosodium glutamate, sesame oil, crude oil, diced gluten and dried fragrant powder and mix well.
7. Crystal stuffing: Peel the lard from the outer film, then dice it and mix with soft sugar. When filling, a small amount of water can be added to the filling to make the sugar slightly soluble. After steaming, the diced lard looks crystal white and crystal clear.
8. Scolopendra stuffing: Chop assorted candied fruit into fine powder, and then add soft sugar, diced suet, melon seeds, pine nuts, almonds, walnuts, etc. , and stir well.
Steamed bread is made into dough and wrapped with various fillings to form steamed bread of various colors. Generally, when steaming stuffing, the package mouth is up, and when steaming sweet stuffing, the package mouth is down to show the difference.
Put the wrapped steamed bread in a cage, then steam it in boiling water for about 15 ~ 20 minutes.
Attachment: making stuffed buns with meat:
300g pork, sliced.
300g chicken, sliced.
6 mushrooms, soaked and sliced.
3 tablespoons oil
Ginger 1 piece, chopped.
200 grams of shage, cut into small pieces.
6 hard-boiled eggs, shelled and cut in half.
Marinade:
2 tablespoons soy sauce
2 tablespoons oyster sauce
Chicken essence/monosodium glutamate 1 teaspoon
1 tablespoon rice wine/royal wine
Sesame oil 1/2 tbsp
Pepper 1/4 teaspoon
Sugar 1 teaspoon
Potato powder 1 1/2 teaspoons
Exercise:
1. Mix pork, chicken, mushrooms and marinade and marinate for half an hour. Heat oil, saute shredded ginger, add braised pork slices and shiitake mushrooms, stir fry, add Astragalus membranaceus, stir fry, stew for 5 minutes until soft and tasty, put in refrigerator for 3 hours, and divide into 12 portions.
2. Just make steamed bread directly.
Make buns with donkey meat;
Distribution of raw materials:
Cooked donkey meat, donkey oil, vermicelli, shallot, leek, pepper, aniseed, fragrant leaves, cinnamon, fresh ginger, refined salt, soy sauce, sesame oil, thirteen spices, white flour baking powder and yeast powder.
Production method:
(1) Soak vermicelli in a soft pot, add minced onion and ginger, donkey oil and salt, and stir-fry with soy sauce until it tastes good.
② Pour vermicelli on the chopping board, add chopped donkey meat, sprinkle with pepper, aniseed powder, fragrant leaves, cinnamon powder, leek powder and chopped green onion, and mix well to make stuffing.
③ Mix flour, baking powder and yeast powder evenly. Mix dough with water (hot in winter, warm in spring and autumn, cool in summer). Knead it into long strips and roll out some flour. Roll them into bags one by one and put the stuffing in. Put in a steamer and steam with boiling water for 20 minutes.
Ingredients: flour 500g pork100g mushroom 25g winter bamboo shoots 50g.
Seasoned cooked lard onion soy sauce white sugar chicken essence
1. Fermented flour. After the dough is made, it is dried into a large disk, and a layer of cooked lard is evenly coated from bottom to top, which is called a roll, and then it is made into a small dose and dried into a round skin.
2. Put the onion, ginger and pork in the water pot until it is 80% mature, and then take it out and cut it into pieces.
3. Heat the base oil in the pot, add chopped green onion, diced meat, mushrooms and winter bamboo shoots, add two spoonfuls of soy sauce, two spoonfuls of sugar and appropriate amount of monosodium glutamate, stir-fry evenly into a line, and put it in the pot for cooling.
4. Wrap the stuffing and steam it in a cold water pot for six minutes.