How to make the meat bun delicious, how to make the meat bun delicious

Ingredients: 600 grams of pork belly and 300 grams of flour.

Excipients: 1 teaspoon salt, 1 2 tablespoons cooking wine, 1 tablespoon dark soy sauce, 2 green onions, appropriate amount of water, 3 grams of yeast powder, 3 grams of baking powder, a little red cabbage.

Method. 1.Rinse the pork belly with clean water, then cut it into 3-4 sections with a knife, and do not cut off the skin.

2.Place the pork belly flat in a pressure cooker with skin side down; Salt, dark soy sauce, cooking wine, green onions, water and other materials are all put into the pressure cooker for about 15 minutes.

3.After the braised pork is ready, start to prepare the cake, put the flour, yeast, baking powder and basin, stir with chopsticks, add water, and when you can't see the dry flour, knead the flour into a smooth dough by hand, cover with plastic wrap and leave for about 15 minutes.

4.Once the dough is ready, divide it into 6 equal portions.

5.Take one of the doughs and roll it out into oval strips.

6.Roll the oval strips from one end to the other, then flatten vertically to form a small round dough.

7.Turn on the electric baking pan and put the rolled dough on top after preheating.

8.Grill golden brown on both sides and remove from the pan.

9.Remove the braised pork and chop it, add a little red cabbage and mix well.

10.The baked bun is cut horizontally from the middle with a knife, not cut, sandwiched into the meat dish, and poured with a little marinated meat juice.

The steamed bun should be moderately soft and hard, and the meat should be made with pork belly, seasoning, and coriander at will, add a little more gravy and serve hot.

Authentic meat sandwich method and braised meat method sharing.

Tutorial on how to make the meat sandwich bun:

1. Cut the front shoulder meat into large pieces and soak in water;

2. Beer, white sugar, green onions, ginger pieces, bunches, rock sugar;

3. Refrigerate the meat with good sauce, skim the oil, and take it as you eat;

4. Mix the dough, roll it out into long strips, and roll it up;

5. Roll up the dough, press it flat, and roll it into a cake;

6. Bowl-shaped seared side, plate-shaped seared side, put into the baking tray;

7. Bake at 190 degrees for 10 minutes, take out and cool to room temperature, put away;

8. Take as much meat as you eat, pour the old soup on it, and heat it in the microwave;

9. Take an appropriate amount of pepper and coriander and chop it;

10. Heat up the steamed bun and sandwich the chopped sauce meat and sharp peppers into the steamed bun. This delicious meat sandwich is ready.

Tips for how to make meat buns:

1. The authentic meat sandwich bun does not add chili peppers and coriander, just meat and soup.

2. The noodles of Bai Ji Bun are half-haired noodles, and they must not be twice as big as the usual steamed steamed buns, so that the cake will bulge when it is baked, and it will not be as crispy on the outside as the half-baked noodles, soft and gluten on the inside;

3. When mixing noodles, edible alkali must be used, and the white Ji bun made has the aroma of alkaline noodles, which is very delicious; When mixing noodles, put some cooking oil, the skin of the bun is crispier, the inside is softer, and it will not be hard when it is cold;

4. It is best to soak the pork in cold water first, which will remove the blood congestion inside, and the cooked meat will not have a peculiar smell;

5. When baking cakes, you must use low heat, and you must cover the pot, so that the baked cakes will be crispy on the outside and soft on the inside;

6. When the bun is opened, it must be sliced a little more, so that more meat will be spread, and the shape of the finished meat sandwich bun is still good-looking;

7. It is best to use warm water for the dough, which will speed up the fermentation, but the temperature is best not to be hot, the water temperature is too high will scald the yeast to death, so that the dough can not ferment; In order to save time, you can put water in the steamer to heat it, turn off the fire, put the steaming curtain, then put the dough in the basin and cover it, put it on the steaming curtain, cover the pot, and the noodles will soon ferment.

The meat sandwich bun is good for the meat, the meat filling is seasoned, and the taste and proportion are so delicious that it is made.

Here's how:Step 1: Prepare the pork belly.

Step 2: Prepare green peppers, spices, rock sugar, and green onions.

Step 3: Add water to the pot, put in the chopped fat and lean pork belly, add cooking wine, green onions, ginger slices, and make a fuzz.

Step 4: Remove the pork belly and rinse repeatedly.

Step 5: Put the pork belly into the rice cooker, add water, add salt, add cooking wine, wash off all the spices, put it in the pot, add light soy sauce and dark soy sauce.

Step 6: Turn on the meat button on the rice cooker and cook for 60 minutes. After the air is down, open the lid and remove the spices with a colander.

Step 7: Prepare the flour.

Step 8: Soak the yeast powder in warm water.

Step 9: It can be used when foam floats on the surface of the yeast solution.

Step 10: Pour the yeast solution into the flour.

Step 11: Knead the dough into a smooth dough and cover it with plastic wrap to leave.

Step 12: Ferment to twice the size.

Step 13、Remove the dough and pat it to vent.

Step 14: Divide into 8 small dough pieces.

Step 15: Take a dough and roll it out into a long oval shape.

Step 16, then fold in half.

Step 17、Then roll into a roll。

Step 18: Roll out the cake and put it in the aluminium pan of the scone.

Step 19: Cook 8 cakes in turn.

Step 20: Remove the marinated pork belly and chop it together with the green pepper and green onion.

Step 21: Pour the marinade.

Meat Sandwich Bun is the abbreviation of the ancient Chinese "meat sandwich in bun", one of the traditional specialties of Shaanxi Province, China. In January 2016, the meat sandwich bun was included in the fifth batch of intangible cultural heritage list of Shaanxi Province.

Authentic meat sandwich method and braised meat method sharing.

The practice of buns in the meat sandwich bun.

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