Problem 2: how can the beef buns mix the filling into not dry The pan with the bottom oil is hot and cooled, add a catty of beef stuffing, minced ginger, soy sauce, salt, chicken, pepper, pepper, pepper, hard clockwise direction, stirring, have been stirring until the beef stuffing viscous on the strength of the onion head two chopped and poured into the filling and stirred can be. If you buy dry beef stuffing then you can add the right amount of water or broth and stir together.
Question 3: how to adjust the filling of beef buns delicious Beef filling with a little water, and then stir in one direction for a while, and then add water and then stir for a while, repeated many times, the total amount of water to reach the meat filling of 20-30%, specifically how much water, you have to experience, so that the stuffing steamed buns meat tender, watery.
Question 4: Beef stuffed buns how to adjust the filling Beef stuffed buns filling practice
1. Prepare the right amount of beef, pork rinds, chicken claws, scallions and ginger (generally speaking, the light pork rinds can be, chicken claws and the like can not be used)
2. Blanch the pork rinds
3. Scrape the back of the fat with a knife
4. Add onion, ginger and cooking wine, water, and then into a pot of steam for 5 hours
5 hours. 5 hours
5. In fact, you can also use boiled Boiled two hours can be boiled, boiled better, due to the longer time, try to choose electrical appliances to burn, such as electric steamer, induction stove, more affordable.
6. steamed with chopsticks, the onion and ginger clip out and then pour the soup into a container, to be naturally cooled and sealed, and placed in the refrigerator overnight, to be solidified and shaped (the home has a meat grinder or blender, it is best to grind the pork rinds and then mixed with the skin jelly juice)
7. and then ready to make the meat stuffing
8. first of all, the beef meat into a container and then added Onion and ginger, cooking wine, soy sauce, sugar, salt, monosodium glutamate, pepper, white sesame seeds (several seasonings need to be added several times, so add a small amount at the beginning)
9. seasoning with a wooden spatula mix well, and then add the appropriate amount of ice water (ice water should also be added several times, a small amount of time)
10. each time you add water, with a blender mixer for a little bit of minced meat. Then add the seasoning flavor, and then use the blender to stir until the meat is elastic, and then add some water, and so on and so forth, until the addition of a large bottle of mineral water
11. and then add a good frozen jelly, blender blending
12. to the end of the stage, add the right amount of sesame oil, stirred with a blender can be, and then put into the refrigerator to set the shape of the packet (after the completion of a good can take a little bit of the meat mixture to be cooked steamed) taste to see a taste, two to determine whether to play well, if eat up loose crumbs, that is not playing well, eat up chewy that is basically okay)
13. into the refrigerator to freeze a night Overall production of small dumplings of meat fillings need to be 2 days, the production of time is not long, the main thing is that the skin jelly is done after the jelly one night to solidify, and meat fillings are done to freeze a night to set the shape of the actual do do it is very fast < /p>
The question is whether to do a good job of the meat fillings to be a good job of the meat fillings to be a good job of the meat fillings to freeze a night to shape the actual do is fast /p>
Question 5: How to adjust the filling of the beef bun stuffing is delicious Suggest that you go to the food Jie this site to see, I am in the above learning, very delicious, the family are quite like!
Directly enter the door nail meat pie, the most popular one
Question 6: How to make the filling of beef buns to taste good, and the filling is very loose Beef buns to taste good, and the filling is very loose, put a little bit of onion can be
Method
Ingredients
Main Ingredients
flour
moderately
Beef
Moderate amount
Accessories
Green onion
Moderate amount
Filial piety powder
Moderate amount
Warm water
Moderate amount
Chicken Powder, Thirteen Spice, Salt, Five Spice Powder, Oil
Moderate amount
Procedure
1. Flour is added to the Filial piety powder, and mixed with lukewarm water to form a smooth dough. smooth dough.
2. Cover with a layer of plastic wrap and prepare to rise. The dough should be double in size and have a lot of honeycomb eyes.
3. Wash and cut the beef into cubes.
4. Grind the meat with a food processor.
5. No cooking machine, use a chopper to chop it.
6. Chop some scallions to add to the meat mixture, it is best to put half a round onion, beef and round onion with the best, I do not have it at home did not put. Then add the appropriate amount of five-spice powder, chicken powder, salt, soy sauce, soy sauce, oil and mix well.
7. hairy surface under the dosage, rolled into a round.
8. Put in the meat filling.
9. Pinch and fold.
10. All wrapped up and wait for the second generation of filial piety, about 20 minutes. Then boil water on the pot to steam for twenty minutes.
Question 7: How to make beef buns? Beef buns practice:
1) yeast sugar dissolved in warm water, let it sit for 5 minutes, bubbles, pour into the flour, kneaded into a smooth dough, covered fermentation 1-2 hours (depending on the room temperature) to double in size.
2) During the fermentation period, mix the filling. Add soy sauce, soy sauce and wine to the beef filling first, and stir well with chopsticks in one direction, the seasoning is completely absorbed.
3) Add the cold white water in stages, one spoon at a time, stirring and absorbing completely before adding the next spoon, until the meat mixture is smooth and there is no excess water. Here, if you use hot water to soak peppercorns into pepper water beforehand, beat the meat into the deodorization effect is better, there is no harm, the back of the peppercorns can also be added
4) add five spice powder, pepper, white pepper, salt, onion and ginger, fully stirred evenly. Finally add a spoonful of vegetable oil, mix well and refrigerate for more than half an hour (longer time is better).
5) Dice the onion and set aside.
6) When the dough is ready, knead it again to form a smooth dough, and then knead it for a while to make the steamed bun skin more smooth and elastic.
7) the onion into the meat mixture, and then add sesame oil and a little monosodium glutamate, mix well. Want to taste the saltiness can take a small spoon with a microwave oven to heat a minute until cooked, light add salt to taste.
8) When rolling out the skin underneath more flour (outside the portion), the finished bun fold will be more clear.
9) cool water into the pot, continue to wake up 10-15 minutes, because the filling soup is more, wake up time is not too long, so as not to steam the buns easy to fall bottom.
10) open high heat steam to steam, turn to medium-high heat and steam for another 14 minutes, turn off the fire, do not rush to uncover the pot, continue to smother for another 2 to 3 minutes, and then uncover the pot to plate.
Question 8: How to add water when mixing beef stuffing Meat 500g
500g green onion
1 piece of ginger
2 teaspoons of refined salt
2 teaspoons of sugar
4 tablespoons of soya sauce
1 teaspoon of black pepper
1 teaspoon of monosodium glutamate (MSG) < />
200 ml of fresh water
2 teaspoons of vegetable oil.
4 tsp vegetable oil
2 tsp sesame oil
The fresh flavor of meat comes from the gravy. When chopped with a knife, the meat receives uneven mechanical pressure, less muscle cells are destroyed, and some of the meat juice is still mixed or scattered in the meat, so the flavor is stronger. And with the machine stranded meat stuffing, due to the cradle in the meat grinder is strong tearing, extrusion, resulting in a large number of muscle cell rupture, contained in the cells of the protein and amino acids with the loss of a large number of blood juice, the flavor is also inferior.
When mixing the meat, add some salt and then stir, can make the meat more and more sticky, and make the water into the filling does not seep out, the filling into a ball not scattered, eat up fluffy and tender. Meat filling with ginger, salt, sugar, soy sauce, monosodium glutamate, water and mix well.
When making the meat filling, slowly add water to the meat filling and stir in one direction. If the filling has a lot of lean meat, put more water, and if it has a lot of fat meat, put less water. Stir until the meat is elastic, then add more water and stir again. Do this about 3-4 times, the meat mixture is sticky and elastic is good. Remember to add less water each time, and add it in several times.
Dice the green onion, add vegetable oil, sesame oil and mix well, then mix well with the meat mixture.
The top chopped vegetables are mixed with vegetable oil before seasoning, the filling is not easy to water. The first thing you need to do is to mix the oil with the chopped vegetables, so that they are wrapped in a film of oil, and the salt is not easy to come out of the water. Out of the soup of the meat filling can be mixed with some dry noodles, or put in the refrigerator, until the oil and grease in the cold condensation, the meat filling is thick.
Question 9: how to modulate the beef filling and tofu filling XiaoLongBun Beef filling and tofu filling modulation is a secret recipe, the bun is actually the main stuffing, friends in the GuanXiangXing snacks to learn the practice of bun flavor is also not bad, guys love to eat, first of all, you will be a small bag bun surface technology production process and points, and then is the rolling technology production process and points, and finally a variety of fillings. The first thing you need to do is to make sure that you have a good idea of what you want to do.