Sauced meat steamed stuffed bun is a delicious snack. The taste is salty and sweet, the method is simple, and it is suitable for all ages. So, how to make the sauce meat package delicious? I'm going to bring you home-cooked steamed stuffed buns with sauced meat. I hope it will help you.
How to make home-cooked steamed stuffed buns with sauced meat 1
foodstuff
Ingredients
Appropriate amount of pork belly and onion
ingredients
A small amount of ginger, two star anise, appropriate amount of sweet noodle sauce, appropriate amount of soy sauce, appropriate amount of soy sauce, and a small amount of cooking wine.
step
1. Wash pork belly, cut into pieces, put it in a pot with cold water, add a few slices of ginger, four tablespoons of cooking wine, two star anises and a little pepper, and cook until it is cut off. At this time, you can make up the noodles and send them out.
2. Peel the pork and cut it into soybean size for later use. Chop ginger and onion. Set aside.
3. Stir-fry a little oil in Jiang Mo fire.
4. Add minced pork and stir-fry for a few minutes on medium heat.
5. Add two and a half spoonfuls of sweet noodle sauce.
6. Add a little soy sauce.
7. Add some soy sauce.
8. Stir-fry for 6 minutes and bring to the pot. Before the dough is ready to be wrapped, add chopped green onion and mix well. If the sauce is not tasty enough, add a little salt and mix well to form a paste.
9. Open the bag.
10. After wrapping, steam for 20 minutes, and then take out the steamed stuffed bun with sauce meat.
Practice of home-cooked steamed stuffed bun with sauced meat II
1, put the oil in the pan, until the oil temperature is 70% hot, add the meat foam and stir-fry, then add the sweet sauce, sugar, a little salt and a little chicken essence and stir-fry for a while, then add the yellow onion and stir-fry it a little, and put it out for use;
2. Take out the fermented dough and exhaust the air (for the detailed production process of dough, see the production of flower rolls), and knead it into strips and divide it into small dough;
3. Roll the dough into dough, wrap it in stuffing, put it in a steamer after closing, put it in a cold water drawer and steam it on high heat until the water boils, then steam it on medium heat 10 minute to get out of the pot.
Practice of home-cooked steamed stuffed bun with sauced meat 3
material
Pork belly (minced meat) 500g
A tablespoon of sweet noodle sauce (meat stuffing)
Ginger slices (meat stuffing) a little.
Onion (minced meat) 200g
Medium gluten flour (steamed stuffed bun skin) 500g
Milk (steamed stuffed bun skin) 250g
Dry yeast (steamed stuffed bun skin) 3g
A little sugar (steamed stuffed bun skin)
The practice of steamed stuffed bun with sauced meat
Pork belly (a little fatter is better to eat) is boiled and cut off, and the water is drained.
After cooling, cut the meat into thick slices.
Add ginger slices to the meat slices and put them in a hot pot to explode oil. (No need to drain oil)
Add the sweet noodle sauce and stir-fry until the juice is colored.
Chop the fried meat slices with a knife, making them slightly coarse and chewy.
Stir in chopped chopped green onion, and refrigerate until the meat oil solidifies to facilitate filling.
Put the flour, milk, yeast and sugar into the bread machine and start the "dough making" program. After the dough is fermented to about twice the size, start the "kneading" program again to exhaust the dough.
Take out the dough, shape it, divide it into 30 equal parts, take one part of the dough, roll it into a dough with a thick middle and a thin periphery, add the prepared stuffed bun and wrap it up.
Put water on the steamer, put steamed buns on it, cover it, and let it stand for 20 minutes (that is, second proofing).
Steam on high fire for 15 minutes, wait for 3 minutes after turning off the fire, and then lift the lid, and the fragrant steamed stuffed bun with sauce will be out of the pot!
Nutritional Value of Sauced Meat Steamed Bun
Among livestock meat, pork has the lowest protein content and the highest fat content. Lean pork has a high content of protein, which can contain up to 29g of protein and 6g of fat per100g. After stewing, the fat content of pork will be reduced. Pork is also rich in vitamin B, which can make the body feel more energetic. Pork can also provide essential fatty acids for human body. Pork is sweet, nourishing yin and moistening dryness, which can provide heme (organic iron) and cysteine to promote iron absorption, and can improve iron deficiency anemia. Pork chop nourishes yin, pork belly supplements deficiency and strengthens spleen and stomach.
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