/p>
Stuffing: 500 grams of clean pork, 5 grams of ginger, 125 grams of clean onions, 62.5 grams of sesame oil, 60 grams of sesame oil
Preparation method:
1. The ratio of fat to lean pork is 3:7 match. Remove the cartilage and bone residue from the meat, and use a large-eye grate to mash or chop the meat into dices of varying sizes. During the process of stirring the meat, add an appropriate amount of ginger water and then add soy sauce. The purpose of adding soy sauce is to taste it (to adjust the saltiness), and the amount of soy sauce should be flexibly controlled. When applying the soy sauce, add it a little at a time so that the soy sauce is completely incorporated into the meat. Wait for a while after adding the soy sauce. It is better to put it in the refrigerator for a while. If you have a stuffing mixer to mix the stuffing, you don’t need to stop after applying the soy sauce to the meat, just add the water immediately. The water should also be added a little at a time, otherwise the filling will easily become soupy. Finally add MSG, sesame oil and minced green onions and stir evenly.
2. After making the dough, divide it into 20g pieces.
3. Roll the dough evenly and round, press the rolling pin with both hands and push it flatly, push it to the beginning and pull it to the end, use even force, roll it out into a uniform thickness, appropriate size, with a diameter of 8.5 Centimeter round leather.
4. Hold the skin with your left hand, add 15 grams of filling with your right hand, and pinch 15 to 16 pleats. When pinching the bun, move your thumb forward, and twist the pleats with your thumb and index finger at the same time. When closing the bun, press it tightly without opening or pushing the top. There should be no lumps on the mouth of the bun.
5. Steam the buns in a drawer. It usually takes 4 to 5 minutes to use boiler hard gas; 5 minutes to use bituminous coal to steam the stove; to use household briquette fire, the fire is strong and the water is boiling when the drawer is put on, and it takes 6 minutes to fully steam. If it is over-steamed, it will become full and deflated, and it will leak oil. It looks good but doesn’t taste good; if it’s not heated enough, it will become sticky and cannot be eaten.
This pastry is filled with water and half-risen. Tender and fragrant.