1. To make the meat filling more delicious, not only does it need to be seasoned skillfully, but the most important thing is to stir in the ingredients. This meat filling is stirred into the water soaked with onion, ginger, and pepper, which not only enhances the freshness and removes odor, but also makes the pork filling tender and tender!

2. There is also a skill in stirring the water in. It must be stirred in the same direction. Never stir the meat filling back and forth from the forward and reverse directions. Because the filling is stirred in one direction, the filling will be very "watery". Stirring can rupture some of the cells in the meat and release proteins, which strengthens the gelling effect of the proteins and promotes the meat fillings to clump together.

If it is whipped in two directions, the structure will be difficult to form and the water absorption will be greatly reduced. At the same time, stirring back and forth can easily destroy the newly formed gel protein, weaken the viscosity of the meat filling, weaken the clumping force, and have a rough texture and no chewiness.

Ingredients: green onion, ginger, pepper, hot water

Baozi filling: pork belly filling, water, light soy sauce, salt, white pepper, sugar

< p>Steamed bun skin: 300 grams of flour, 180 grams of warm water, 2 grams of yeast powder

Making the filling: Use hot water to release the aroma of onions, ginger, and peppercorns. After cooling, strain out the onions, ginger, etc. and set aside. Put the pork filling into a basin, add salt, light soy sauce, white pepper and a little sugar, and slowly stir the water into the pork filling one at a time. When stirring, be sure to stir in one direction until the meat filling becomes sticky. The whipped pork filling is sticky and very tender.

I won’t introduce the following steps, they are all commonplace, let’s just talk about the essentials of steaming buns.

After wrapping the buns, let them rest for 15 minutes. Put enough water in the steamer, grease the steamer with oil or put a steaming cloth soaked in water, and insert the buns. Leave enough space to prevent the buns from sticking together after fermentation. Turn on the heat and steam for 10 to 15 minutes depending on the size of the buns. Turn off the heat and simmer for 5 minutes before opening the lid.

Experience sharing:

1. Brew green onion, ginger, and pepper with hot water to quickly bring out the fragrance.

2. During the process of stirring in the ingredients, the water must be stirred in the same direction, constantly stirring, and stirred in in batches, so as to maintain the stickiness and tenderness of the pork filling.

3. If enough water is stirred into the bun filling, the texture will be softer and more tender. However, you should pay attention when wrapping it. It is soft and difficult to wrap. Don’t fill too much stuffing at one time.