The practice and recipe of the fungus meat sandwich bun, the practice and recipe of the meat sandwic

Wouldn't you like to ask them if they want to do it first?

Ingredients: 2 bowls of flour, 700 grams of pork belly, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of milk.

Excipients: 1 star anise, appropriate amount of cinnamon, appropriate amount of rock sugar, 2 bay leaves, appropriate amount of yeast powder.

Specific method: 1. Heat the milk, add yeast powder and mix thoroughly.

2. Add flour to knead into a dough and let it ferment in a warm place.

3. Wash the pork belly and cut it into large pieces.

4. Blanch in a pot and rinse.

5. Prepare green onions, ginger, star anise, cinnamon, bay leaves, and rock sugar.

6. Put the pork belly into the inner tank of the electric pressure cooker, add an appropriate amount of water, seasoning, soy sauce, and choose the appropriate key to cook and exhaust.

7. The dough is ready.

8. Knead the dough well and divide it into small portions.

9. Take a small portion, roll it out in a long row, and smear it with a layer of oil.

10. Roll it up from one side.

11. Press and roll into cakes.

12. Put it in a frying pan over low heat and scorch.

13. Turn over and cook.

14. Wash and chop the green pepper and coriander.

15. After the pork belly is cooked, take it out and chop it, add green pepper and chopped coriander.

16. Cut the cake with a knife, do not cut it.

17. Add the meat and a little soup, and you're done.

18. The finished product is as follows:

Precautions: 1. The sauce meat and baked dough taste a sweet aftertaste.

2. The dough is easier to grasp than to make it with a cake pan, and the taste is also good.

Ingredients: 1000 grams of pork; 1 braised pork seasoning package; 1 small bowl of caramel; 10g of Lee Kum Kee braised sauce or dark soy sauce; 30 grams of green onions; 15 grams of ginger slices; salt to taste; 500 grams of flour; 3 g of dry yeast; 1 2 teaspoons of baking powder; 1 2 teaspoons of edible alkali; Cooking oil (I use corn oil) 30ml of warm water about 250 grams (the water absorption of flour is different, and the amount of water will be different).

The steps are as follows.

Cut the pork into 10cm square pieces, soak it in cold water for more than 2 hours, and change the water twice in the middle, so that the bruises in the meat will be soaked out;

Wash the soaked pork, put it in a pot, add more water, and then bring it to a boil and decant to remove the foam;

Put all the seasonings in a pot and bring to a boil over high heat, then reduce the heat to low and cook for about 2 hours (you can also hand it over to an electric pressure cooker to finish it faster) until the meat is very soft.

4.Put the flour in a basin and add the dry yeast, baking powder, edible alkali and corn oil;

5.Pour in water and stir with chopsticks to form a snowflake-like dough;

6.Knead a smooth dough by hand (the dough should be slightly firmer);

7.Cover the dough with plastic wrap and let it rise in a warm place, not completely thorough, just a little bit of hair, that is, if the dough is cut, you can see that there are small holes in it instead of large holes.

8.Knead the dough and divide it into 8 equal portions (the same size as the one you bought outside).

9.Take one of the parts and rub it into a long piece first, flatten the palm slightly and then roll it into a long strip with a rolling pin;

10.Roll the rolled out strip of dough from the top and roll it into a cylinder; Then place the cylinder vertically on the board and flatten it into a small round cake with your hands;

11.Use a rolling pin to roll out a thick round cake with a diameter of about 10 cm, and make the rest of the pies in the same way;

12.Heat the frying pan without oil, put the rolled cake into the pan and cover the lid, turn one side over low heat and then turn it over or cover the pot over low heat to color, so that the cake is baked. The baked cake will not become hard if you don't cover it for an afternoon, and you can put it in plastic wrap and refrigerate it if you burn it more, and it will become soft again if you take out the microwave and heat it slightly.

13.Put some broth on the braised pork and chop it into minced pieces;

Prepare some fried chili peppers or chili oil (I didn't have time to get this this time, so I replaced it with Lao Gan Ma), put some warm water and sesame oil in the sesame paste and stir it into a thin paste;

Prepare some chopped green onions and chopped coriander;

14.Put the white bun on the cutting board and hold it down with one hand, and hold the knife in the other hand to cut it from the side, as long as the back is left 1cm to connect;

15.Spoon the tahini and spread it onto the cake;

16.Then spread the minced meat;

1. The method and recipe of meat sandwich bun are as follows:

1. Preparation: appropriate amount of pork belly, appropriate amount of green onion and ginger, 50 grams of rock sugar, 160 grams of water, 3 grams of yeast powder, 1 piece of cinnamon, 2 star anise, 3 bay leaves, 250g of flour, 20g of sugar, 3g of yeast, about 100ml of warm water

2. The practice of meat sandwich buns.

1) Flour, sugar, yeast, stir together.

2) Add warm water and stir into a ball. It then ferments, usually for more than an hour.

3) The fermentation process can make braised meat. Wash the pork belly and boil it once in water.

4) Dice.

5) Pour it into the pan and fry it will refine a little oil, then put the spices in, salt, soy sauce, add water and simmer.

6) I added water twice, and the water simmered until dry.

7) After the dough is fermented, knead and exhaust.

8) Divide the size of the agent.

9) Rub into a circle.

10), press flattened.

11) Don't put oil in the hot pan, put the dough cake in.

12) Fry until cooked, and turn over frequently.

13) Cut the fried bun from the middle to complete.

How to make commercial meat sandwich buns:

The first step is to prepare boiled meat seasoning (12 catties of meat), 10g of cold peppercorns, 15g of ingredients, 8g of angelica, 3g of angelica, 5 grass coars, 1g of cloves, 10g of licorice, 10g of cumin, 1 nutmeg, 10g of tangerine peel, 5g of kaempfera, 1g of bay leaves, and a handful of chili peppers. crushed with a small steel mill;

The second step is to blanch the meat into pieces, remember, be sure to put the meat pieces in cold water, and then **, which is different from beef and mutton. Blanch for about five minutes, remove and set aside;

The third step is to cook the meat. Put the crushed seasoning into the seasoning packet, then add a large piece of crushed ginger, a green onion, a few cloves of garlic, and set aside. Add oil to the pan, add a tablespoon of sugar and sauté until golden brown.

Add less than half a bottle of rice wine, add one-third bottle of soybean soy sauce, add boiling water, and put the material packet;

Step 4, continue to cook the meat, add one-third of a tablespoon of dry yellow sauce, add two thick soup treasures, add some MSG, cover and cook for an hour and a half on low heat, until the oil of the fatty meat is boiled out. In the middle, some dried yellow sauce and soy sauce are added to adjust the color, and the color of the pork skin is basically black. Finally, add half a sauté spoon of salt;

The fifth step is to sandwich the buns. Chop the chili pepper and coriander, mix the meat with the vegetables and chop it, put in a little broth, chop it and mix well, and put it in the bun.

The name of "meat sandwich bun" is an abbreviated sentence in ancient Chinese, which means "meat sandwiched in the bun". It is one of the special foods of the Han nationality in Shaanxi Province, China.

If you cook your own food at home, it's not much of a request:

It's that the meat is rotten, the meat is flavorful, and the bun is thin and crispy.

Authentic meat sandwich method and braised meat method sharing.

It's very simple, it's a steamed bun cake with boiled meat and gravy!!

The method of meat sandwich buns, the recipe of the production method of meat sandwich buns.

A home-cooked recipe for meat sandwich buns.

You can also make authentic meat buns at home.

Teach you how to make bacon **.

Ingredients: 300 grams of flour, 160 grams of water, 2 grams of salt, 6 grams of fresh yeast.

Accessories: 500 grams of pork belly, appropriate amount of stewed meat, 1 section of green onion, 2 slices of ginger, 1 red pepper, 1 spoon of sugar, 1 spoon of dark soy sauce, 2 spoons of soy sauce, appropriate amount of salt, 1 sharp pepper, appropriate amount of coriander.

1. Cut the pork belly into small pieces.

2. Prepare stewed meat, green onions, ginger slices, and red peppers.

3. Prepare dark soy sauce, soy sauce, salt and sugar.

4. Put the ingredients in a pot under cold water, bring to a boil over high heat, turn to low heat and simmer for an hour.

5. Put the water, flour, salt, and yeast into the bread bucket.

6. Select the imix program and knead the cloth until smooth.

7. Take out and knead it smoothly, cover with plastic wrap and let it rise for half an hour.

8. Divide into six equal parts.

9. Roll round and roll into an olive shape.

10. Take a dough and roll it out.

11. Roll it up from top to bottom, and press the bottom of the dough at the end.

12. Roll the roll side down, flatten it by hand, roll it into a 10cm round cake, and let it stand for 10 minutes.

13. Do not put oil in the pot, and burn the pattern on both sides over low heat, about 1 minute.

14. Put it in the middle and lower layers of the oven.

15. Bake at 170 degrees for 6-10 minutes, and see that the cake is slightly bulging.

16. Finely chop the peppers and coriander.

17. Chop the boiled meat and add the stewed meat soup to it as you cut it.

18. Mix well chopped with pepper and coriander.

19. Cut the roasted white bun from the middle, sandwich the meat and eat.

20. Finished meat bun drawing.

I believe everyone has eaten meat sandwich buns, and they also know that meat sandwich buns are a famous snack in Xi'an, but do you know how to make meat sandwich buns? Let me introduce you to the detailed method of Xi'an's famous snack meat sandwich bun.

The practice of meat sandwich buns

White Bun: 500g all-purpose flour, 7g yeast, 3g baking powder, 270g warm water, 3g salt.

Minced meat: 1000g pork belly, half a bowl of cooking wine, 1 teaspoon of salt, 10 rock sugars, half a bowl of light soy sauce, 2 teaspoons of dark soy sauce, 3 green onions, 5 slices of ginger, 1 star anise, 1 cinnamon, 3-4 slices of tangerine peel, appropriate amount of water.

Baking: 200 degrees Celsius (395 degrees Fahrenheit) for 10 minutes.

Method

First, the practice of minced meat

1.Put the pork belly in a pot under cold water, bring to a boil to remove the blood, and rinse with cold water.

2.Then put the ingredients down again, bring to a boil over high heat, turn to low heat and simmer for 2 hours until the meat is crispy (this is used to make steamed buns while waiting).

3.Chop the meat while it is hot, top with gravy and chopped shallots.

Second, the practice of Bai Ji Bun

1.Put all the ingredients of the white bread into a mixing basin, stir until smooth, wrap the dough in a warm place with plastic wrap and prevent it from rising for 1 hour to twice the size.

2.Divide the noodles into 50-55g into a small agent, rub it round, and apply oil to relax for 15min

3.After relaxing, roll it into long strips, roll it out with a rolling pin, then fold it in half, roll it up, press it at the bottom to make a cake blank, and then relax it for 15min

4.Roll out the loose dough rolls, then put them in a dry hot pot and burn them on both sides for 2min before serving.

5.Put it in a preheated oven and bake it at 200c for 10min.

6.After letting it cool slightly, you can cut it from the middle, don't cut to the bottom, and stuff it with the minced meat.

Tips

1.Meat filling. The saltiness and sweetness can be adjusted to your favorite taste by adding salt and sugar after chopping into minced meat.

2.When baking buns, it is a dry pan, fried over low heat, and can be removed from the pan after the pattern is baked.

3.Bake in the oven for 10min to achieve the taste of the bun that is crispy on the outside and soft on the inside, or you can directly dry the pan and bake it over low heat until cooked, but it takes longer.

4.If you can't finish the buns, you can put them in the refrigerator and freeze them, and when you eat them, put a little oil in the pan and fry them on both sides to restore the taste.

Meat sandwich bun**

Meat Sandwich Bun is the abbreviation of the ancient Chinese "meat sandwich in bun", one of the special foods of the Han nationality in Shaanxi Province, China.

In January 201x, the meat sandwich bun was included in the 5th batch of intangible cultural heritage list of Shaanxi Province.

In Shaanxi, there are the use of Baiji steamed bun "cured meat sandwich bun", Baoji Xifu's meat sandwich bun (vinegar in the meat), Tongguan meat sandwich bun in Tongguan (different from Baiji bun, its bun appearance is burnt yellow, the stripes are clear, the interior is layered, the cake body is swollen, the skin is crispy and tender, the fire power is at home, the temperature is hot when eating, and the old Tongguan meat sandwich bun is a hot bun and cold meat, the cake is crispy and fragrant, cool but not greasy). Meat sandwich bun is a famous snack in Shaanxi.

The first time outsiders heard of the meat sandwich bun, they all thought it was a sick sentence, which was related to the ancient Chinese, and the meat sandwich bun was actually "meat sandwiched in the bun". The word "meat" is placed in front to play an emphatic role and attract people's mouthwater.

Shanxi Jinnan people not only love to eat steamed buns, but also can make steamed buns, and the white buns made are big and soothing, and the taste is excellent. This food culture is also reflected in other parts of Shanxi, where Shanxi people give steamed buns as gifts when visiting relatives and friends during the New Year's holidays. And the way of eating steamed buns in Jinnan people also has a lot of tricks in the monotony.

Among them, steamed buns are a unique way to eat, and they are very popular. With the continuous improvement of life, the content of steamed buns is constantly changing and enriching. First it is sandwiched with sauce beans, then it is oily and spicy, and then it is sandwiched with pork slices, and this is how the meat sandwich bun comes from, which is also called "cake and meat" in the Jinnan area of Shanxi.

First: to make the steamed bun with meat sandwich to use half noodles, it is best not to use the dough, the steamed bun made by the dough is easy to bulge when heated during the baking process, which will affect the shape of the bun.

Second: If you want to make a steamed bun with a sweet taste, it is best to use "flour fertilizer + alkaline noodles" to make noodles, which is the most classic way for Shanxi people to make steamed buns. If you use yeast to make noodles, you should also use alkaline water to knead the noodles, so that the baked bun has a crispy outer skin, soft inside, and a more fragrant taste.

Third: If you want to make a good taste of steamed bread, kneading dough is an indispensable technical work, and the process of kneading dough is the process of "beating" the dough, which determines whether the taste of the steamed bun is chewy.

Fourth: When making steamed buns, the cake blank should not be rolled into a pancake with the same surface as we usually eat pancakes, but should be rolled into something similar to the "bottom of the bowl." shape".

Fifth: Baking steamed buns is also a technical job, and the cakes of authentic meat sandwich buns are baked with Shanxi's unique cake-making tools "hanging oven" or "tweezers"; Without professional tools, you can't put oil in the pan pan, you must put the cake blank in a hot pan, and slowly cook it over low heat, so as to ensure that the skin is crispy and soft inside.

Sixth: It is best to use pork belly with ribs to make meat sandwich buns, and the meat soup with bones is fragrant.

Seventh: The braised pork for making meat buns should first be fried with rock sugar to color the meat, and the color of the braised meat broth is clear and red.

Eighth: Add spices in the process of making marinade, and add rock sugar to add flavor to the meat.

Ninth: Do not add salt to the marinating process, but season and simmer for a while after the meat is cooked, so that the cooked meat is fresh but not salty.