3 Liang Bar

Mutton stuffing

Ingredients: 500 grams of pure mutton, 250 grams of chives, 50 grams of minced green onion, 50 grams of Sichuan peppercorns, 5 grams of eggs, 2 refined salt, 5 grams of pepper, 3 grams of cooking wine, 15 grams of soy sauce, 20 grams of sesame oil, 25 grams of peanut oil, 25 grams of peanut oil

Preparation method:

1. Wash the mutton and chop into fine pieces; wash and chop the leeks into fine pieces. ; Soak Sichuan peppercorns in boiling water to make Sichuan peppercorn water.

2. Mix the minced mutton with minced ginger, minced green onions, refined salt, pepper, cooking wine, soy sauce, pepper water, and egg liquid, then add sesame oil and peanut oil, mix well, and finally add minced chives and mix well. .

Note:

1. Mutton has a strong mutton smell, so pepper water must be added to remove the mutton, and the amount of minced ginger should also be increased.

2. Chive powder should be added last. If there is no leek, you can also use celery and coriander instead

Ingredients

Main ingredients: 200 grams of mutton, 350 grams of carrots, 150 grams of onions, 30 grams of black fungus, and 400 grams of flour. , 6 grams of fresh yeast, 190 grams of water

Ingredients: 10 grams of green onions, 5 grams of ginger, 1 teaspoon of very fresh soy sauce, 15 grams of yellow sauce, 1 teaspoon of salt, 1 teaspoon of sugar, 2 teaspoons of cooking wine, chicken essence 1/2 teaspoon, 1/4 teaspoon pepper, 1 teaspoon sesame oil

Steps/Method

1

1. Add fresh yeast to water and stir until dissolved , pour the yeast water into the flour one at a time and stir into snowflakes.

2

2. Knead it into a uniform dough with your hands.

3

3. Cover and let the dough rise until it doubles its original volume and becomes honeycomb-shaped inside.

4

4. Peel the carrots and wash the onions.

5

5. Grate the carrot into shreds.

6

6. Chop green onion and ginger into mince.

7

7. Dice onion and black fungus.

8

8. Chop the mutton into pieces with a knife.

9

9. Add 1/2 teaspoon of salt, 1/2 teaspoon of sugar, 2 teaspoons of cooking wine, soy sauce, sesame oil and MSG into the mutton stuffing.

10

10. Beat vigorously in one direction.

11

11. Heat the oil in the pan, add the yellow sauce and stir-fry until fragrant.

12

12. Add the onions and stir-fry briefly.

13

13. Add shredded carrots.

14

14. Add the fungus grains.

15

15. Add 1/2 teaspoon of salt and 1/2 teaspoon of sugar and stir-fry for 3 minutes.

16

16. Let the fried shredded carrots cool and add the prepared mutton filling.

17

17. Stir evenly to form the bun filling.

18

18. Knead the fermented dough until it is completely deflated, roll into strips and divide into pieces weighing about 25 grams each.

19

19. Flatten the dough.

20

20. Roll out the bun skin into a diameter of about 8 cm.

21

21. Take a bun skin, put the filling in the middle, and compact it.

22

22. Knead and fold the buns with your hands to make a green bun.

23

23. Place the wrapped buns on the curtain, cover with a wrung-out wet cloth and leave to rest for 15 minutes.

24

24. Put the cooked buns into a steamer covered with a wet drawer cloth, cover and bring to a boil over high heat, then reduce to low heat and steam for 15 minutes.

END

Notes

Tips:

1. The key to making steamed buns with thin skin and large fillings is that the dough should be slightly harder. This makes styling easier.

2. The nutrients will be fully absorbed by the body only after the carrots are fried.

3. After steaming the steamed buns, turn off the heat for 3 minutes before opening the lid.