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Steamed buns with fresh meat are a special feature in the south of the Yangtze River. The thin dough is wrapped in a looming filling, which makes people think about it. At this time, a gentle bite is enough to make people fall into a gentle woman's country immediately.

How to make steamed buns

1. Take a large plate of flour, add water with chopsticks and stir until the water is finished. You can also pour the water and flour into the bread machine and stir

2. Knead the dough into a smooth dough by hand. This step is very important. If the dough is hard, you must have patience and strength to knead it for a while, and evenly mix the dough into a smooth dough, which is tough, so that the skin can be rolled very thin when rolling buns, and the bread machine cannot be used instead. Because of the lack of water, the bread machine does not knead into dough

3. After kneading, seal it or cover it with a wet cloth and let it stand for more than half an hour

4. It takes time to make stuffing when waking up. Pork with a fat-thin ratio of 2:8 is chopped into mud or ground by a meat grinder, seasoned with oyster sauce, soy sauce, sugar, pepper and salt, and mixed evenly in one direction

5. A small amount of broth is added several times

6. Roll the dough thin with a rolling pin, and wrap it with stuffing as thin as possible.

9. Put the prepared steamed buns into a steamer covered with anti-sticking cloth, and there should be enough distance between the buns, which will be bigger when steaming.

1. Boil the water and steam for ten minutes, which will be bigger when steaming, but it will be worse when the lid is opened.

as the saying goes, "steamed buns have meat but not pleats", and the selection of stuffing is very important if steamed buns are delicious. Fresh pork leg with both fat and thin meat is most suitable for stuffing, and its taste is tender but not greasy.

In addition, there should be snow pollen. In order to steam steamed buns with paper-thin skin, it is the best choice to use refined snow pollen. The ordinary standard powder or rich powder is slightly rough compared with the exquisite steamed buns.

adding skin jelly to the meat stuffing is the key to the juicy soup of steamed buns. Although it takes a lot of time, you must not save trouble for a while and directly stir in a lot of water in the meat stuffing. This method of "water injection" is not advisable.

after talking about the materials needed for steamed buns, let's talk about the steps. The production steps are very similar all over the country. First, clean the pigskin you bought. The pigskin was very dirty when you just bought it. Clean it up. The cleaned pigskin is put into the pot with cold water and boiled by large fire. This step is to remove excess grease and blood stains from pigskin.

put the blanched pigskin in cold water and continue to clean it. It is very important to remove the fat layer inside the pigskin with a flat knife. If this layer of fat is not removed, the skin will be frozen and oily, and it will be too greasy to eat.

Cut the pigskin with the fat layer removed into small pieces, but not too small. Add onion ginger and yellow wine and cook in cold water. Boil the fire until it boils, and cook it with low fire for an hour to an hour and a half. When it is very sticky, remove the onion ginger and pigskin. We don't need pigskin here. The first pigskin is dirty, with uncleaned hair on it. Removing pigskin can also make the pigskin frozen more Bai Jie.

after the soup is refrigerated, it becomes jelly. Then mix the meat stuffing. The meat stuffing is very important. Add the seasoning and water in stages, and beat it in one direction until the meat is strong. Wrap it up and refrigerate it for about an hour. Salt, monosodium glutamate, sugar, cooking wine, sesame oil, Jiang Mo and chicken soup should all be added once. When the stuffing is mixed, it should be stirred evenly, and the stuffing should be thrown into the basin, during which chicken soup should be added three times.

At the beginning of dough mixing, you can't add too much water at a time. You need to add it slowly to prevent the water from adding too much. Because of the draught of each flour, you can quickly roll it into a suitable dough. Cover with plastic wrap and wake up for about 15 minutes. Only when the face is awake, the ductility is better.

cut the skin jelly into small pieces and mix them into the meat.

Chinese pastry is to make more packages, and practice makes perfect. That is, a small cage of soup packets is made, put into a small cage with pine needles, and steam with boiling water for about 8 minutes.

Tips

To make steamed buns juicy, you should burn them more when making stuffing. If the stuffing is too wet to wrap, you can put it in the refrigerator and freeze it hard before wrapping it. If the skin of steamed buns is thin enough, kneading the dough is the key, so you must rub it hard for a while. I have 2 minutes until I feel that the dough is malleable.

have you learned? If you have anything you want to eat and learn, please leave a message and tell me!

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