The practice of pork buns with shallots, how to make pork buns with shallots delicious

The practice of pork buns with shallots, how to make pork buns with shallots delicious

Ingredients. Ingredients.

Pork leg meat. 550g

Flour. 300g

Accessories. Peanut oil. Amount. Salt.

Amount. Soy sauce.

Amount. Oyster sauce.

1 scoop. Rice wine.

A few drops. Dried shallots.

1 handful. Yeast.

Amount. Sugar.

Small amount. Cornstarch.

Amount. Chives.

1 small handful. Steps.

1.All ingredients, shallots should be peeled.

2.Put the flour in a container, add an appropriate amount of yeast and a small amount of sugar (not too much sugar), slowly add water and stir with chopsticks to form a tidbit, then knead it into a smooth dough, cover with a damp cloth and ferment.

3.During the fermentation of the dough, clean the pork leg and slice it, then chop it into minced meat, pat the shallots flat when chopping, put them in the meat and continue to chop them together for a minute or two.

4.Put the minced meat in a container, cut an appropriate amount of chopped green onion, and add an appropriate amount of salt, soy sauce, oyster sauce, peanut oil, corn starch, and rice wine.

5.Mix well and blend clockwise for a few minutes.

6.The dough rises to twice its size.

7.Knead out the bubbles (knead again into a smooth dough).

8.Take an appropriate amount of dough and knead it into round strips, cut it into agents with a knife, and roll out the dough into a round skin.

9.Take a sheet of dough, put in an appropriate amount of prepared meat filling, and knead the folds to form a bun. The finished buns continue to ferment for about 10 minutes.

10.Steam for about 18 minutes, turn off the heat and continue to simmer for a few minutes.

Material. 2 cups plain flour, 1 2 cups cornmeal, 200g pork, 1 2 cabbages, 1 pepper, 5 slices of ginger, 2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 1 tablespoon vegetable oil, a pinch of salt.

Method. 1.Wash the pork, pat it loose with the back of a knife and chop it into minced meat.

2.Mix plain flour with cornmeal and add a pinch of salt.

3.Add warm water to the flour, stir well and knead into a smooth dough.

4.Cover with plastic wrap and let it sit for about half an hour.

5.During the waiting time for the dough, chop the cabbage and squeeze out the water.

6.Rub the pepper and ginger.

7.Add the minced chili pepper and ginger to the minced meat, add the oyster sauce and light soy sauce.

8.Stir well and add the vegetable oil.

9.Stir the filling in one direction.

10.Place the dough on a plate, reknead it into a smooth dough and divide it into 8 equal portions.

11.Take a small portion of dough, knead well and roll out into a round crust.

12.Place a large spoonful of filling on top of the crust and flatten it with a spoon, trying to side it as far as possible.

13.Fold the other side of the round skin and pinch the edge.

14.Starting from one side, pinch the folds along the arc of the round skin.

15.The edges of the whole round skin are all folded, and a box is wrapped.

16.Heat a pan, add a little oil and brush well.

17.Put in the box, cover the pan and fry over low heat.

18.Turn over one side until golden brown and fry the other side until golden brown.

Material. 100g beef, half a fresh pineapple, salt, sugar, chicken essence to taste.

Method. 1. Marinate the beef with starch and peanut oil for 5 minutes;

2. Cut the fresh pineapple into small cubes for later use;

3. Put oil in a hot pan, fry the garlic until fragrant, add the marinated beef and stir-fry for a while; (If the beef is fried for too long, the meat will get old!) ）

4. Put the sugar and salt into the chopped pineapple, cover the pot with a lid and wait for the sugar to taste;

5. Drizzle the water starch adjusted with chicken essence and collect the juice to get out of the pot.

1. Wash the meat, cut it into slices, then cut it into shreds and dice. Peel the chopped green onions, wash, control the water, and set aside.

2. Chop the meat filling first, don't be in a hurry to cut the green onions, and put the green onions last. If you add chopped green onions in advance, the umami of the chopped green onions will be lost. Once the meat is diced, start chopping, first chopping the meat and then adding salt. At this time, the purpose of putting salt is to let the meat filling come out of the water, so that the meat filling will be more tender.

3. After chopping the salted meat for a while, add a little soy sauce to make the meat filling preliminarily colored. Adding soy sauce at this time will also make the meat taste better. At this time, the meat filling is already more delicate.

4. Now start chopping the green onions, cut the green onions into thin strips, and then chop them again. Note that the chopped green onion does not need to be chopped too much, but should be large, so that after mixing it with the meat filling, it will be "flavorful".

5. Spread the chopped green onion directly on the meat filling. Chop it slightly, add the teriyaki soy sauce, and let the meat and green onions fully coated with the teriyaki soy sauce.

6. You will find that after adding braised soy sauce, the meat filling is easy to color. Wait until the chopped green onion, meat and soy sauce are well mixed, then add the chicken essence.

7. Chop well and put into a bowl. Stir out a pit in the meat filling**, add cooked oil (heated, cooled oil), and the amount of oil is determined according to the amount of meat filling. Stir in one direction, either clockwise or counterclockwise.

8. After stirring well, the meat filling is ready. Don't leave the meat filling for a long time, wrap it into a bun as soon as possible, after a long time, the "fresh" taste of the green onion will become a "smoked ugly" taste, which will seriously affect the deliciousness of the bun!

1. Ingredients: 200 grams of green onions, 500 grams of ground pork, 500 grams of wheat flour, 1 2 teaspoons of yeast powder, 1 teaspoon of baking soda, 1 2 teaspoons of salt, 1 piece of ginger, 1 2 tablespoons of light soy sauce, 1 2 tablespoons of dark soy sauce, 1 2 tablespoons of oyster sauce, 1 2 teaspoons of sesame oil, 1 teaspoon of Sichuan pepper powder, appropriate amount of water.

2. After soaking the peppercorns in hot water, let them cool to room temperature, and add pepper water to the meat filling to remove the fishiness and make the filling more tender.

3. Add yeast and a little salt and sugar to the flour, add warm water to make a smooth dough, cover and let it rise.

4. Finely chop the green onion and ginger and set aside.

5. Prepare the filling, pepper water and pork rib soup. Usually stewed pork ribs or stewed chicken, a bowl of broth is served, and the stock is used instead of water to make the filling, and the buns are very delicious.

6. Add the stock and pepper water to the meat filling in batches, beat evenly in one direction, don't add too much at a time, and wait until the meat filling fully absorbs the soup before adding.

7. Add salt, chicken essence and pepper, soy sauce and minced ginger to the meat filling and stir well. At this time, don't put chopped green onions first, it is easy to smell scinched shallots if you put them too early in advance.

8. When you open the dough, you can see the small holes evenly distributed inside, indicating that the dough has been prepared.

9. Knead the dough evenly, discharge the gas inside and roll it into strips, cut it into agents of equal size, and roll it into thin slices around the middle of the middle.

10. Before wrapping, put the green onion into the dumpling filling, pour sesame oil on it, and then stir well with the meat filling.

11. Grease the cage drawer, put the wrapped buns, and let it rise for another 15 minutes.

12. After the water boils, put in the awakened buns and steam them over high heat for 20 minutes.

13. After the water boils, put in the awakened buns and steam them for 20 minutes.

14. Don't be in a hurry to lift the lid of the steamed buns, and simmer for 5 minutes.

1. Ingredients: 2 onions, appropriate amount of ground pork, appropriate amount of minced ginger, appropriate amount of green onion, appropriate amount of flour, appropriate amount of baking powder, appropriate amount of white pepper, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of chicken essence.

2. Buy the pork filling, add minced ginger, light soy sauce, salt, chicken essence, sesame oil, white pepper and stir well, marinate for a while. (The time is set by yourself, dozens of minutes to hours).

3. Finely chop the onion, put it in the marinated meat filling before wrapping the buns, and stir well.

4. Melt the baking powder in warm water, add flour, mix into a hard dough, and put it in a warm place to ferment until it is twice as large! Remove the fermented dough and knead it incessantly to form a smooth dough.

5. Roll the dough into long strips and knead it into a suitable size of dough.

6. Roll out the skin, thick in the middle and thin on the edges.

7. Take a bun wrapper, fill it with the filling, and press it with the back of a spoon.

8. According to the direction of the homeopathic needle, knead one pleat at a time, and close the mouth.

9. Wrap all the buns and put them in a warm place to rise, that is, the second shot!

10. Put water in the steamer, brush oil on the grate or put a steaming cloth.

11. Put the buns in the pot, pay attention to the distance, if the buns are still to ferment, leave enough space.

12. Turn on the high heat, after the gas is out, steam for 20 minutes to turn off the heat, do not open the lid, simmer for 5 minutes, and then open the lid!

How to make green onion wrapped meat:

Ingredients: 400 grams of pork tenderloin, 2 green onions.

Excipients: 1 2 tbsp oyster sauce, 1 tsp pepper, 1 tsp salt, 1 small piece of ginger, 2 green onions.

Steps: 1. Prepare the pork loin and green onions.

2. Cut the green onion into shreds at 45 degrees.

3. Cut and put on a plate.

4. Slice the pork loin thinly and add a spoonful of light soy sauce and starch.

5. Mix well and marinate for 10 minutes.

6. Shred the ginger.

7. Heat the oil in the wok, add the ginger shreds, fry until fragrant, and add pepper.

8. Add one-third of the shredded green onion and stir-fry until fragrant.

9. Then put the meat slices and stir-fry.

10. Stir-fry until the meat slices change color, add about 1 tablespoon of oyster sauce and continue to stir-fry.

11. Put salt.

12. Finally, see the moisture of the meat and fry it dry, fry the oil in the pot, and add the remaining shredded green onions.

13. Stir well.

Material. 500 grams of flour, 5 grams of yeast, 5 grams of baking powder, 5 grams of sugar, 300 grams of water. Bun filling:

250 grams of pork (fat and lean 3:7), 120 grams of green onions, 80 grams of water, 1 tablespoon of soy sauce, 1 teaspoon of five-spice powder, 1 tablespoon of cooking oil, ginger, sesame oil, coarse cooking wine, a little sugar, 3 grams of salt.

Method. 1. Put the baking powder and sugar into the flour and mix well, mix the yeast with warm water, knead it in the flour, and let it rise for 20 minutes. 2. Chop the pork into puree and add cooking wine, soy sauce, five-spice powder, minced ginger, sugar, and salt and stir well, then put in water and whip it in one direction, put it in the refrigerator and refrigerate, and wrap it after the meat filling is solidified.

Before wrapping, put in the chopped green onions, then add cooking oil and sesame oil and mix well.

3. After the flour rises, roll it into a skin and wrap it into the meat filling, and let it rest in the steamer for 50 minutes.

4. Put the gas stove in the steamer, turn on low heat to further proof, and after the water is boiled, steam it over high heat for 10 minutes.

5. Turn off the heat and wait for 5 minutes before turning on the pot and taking out the buns.

1.The yeast is boiled with warm water.

2.Take an appropriate amount of flour and stir it with chopsticks while pouring in yeast water to form a flocculent.

3.Knead the dough by hand and rub a little oil on one side of the dough, with the oily side facing down, so that the cooked dough does not stick to the basin.

4.When the dough is fermented to one or two times the size, it is ready.

5.In the process of making dough, you can mix the filling, put the meat filling into a container, add water and stir in one direction, and make it stronger. Then add soy sauce, dark soy sauce, thirteen spices, oil, and ginger in turn and continue to stir.

6.Once stirred, dice the onion and continue to stir.

7.Then add salt and continue to stir, in the process of stirring found that it is very dry or less oil, then you can continue to add water or oil to it.

8.After the dough is made, knead it well and roll it into a bun skin.

9.Wrap the buns, let them rise for 15 minutes after wrapping, then steam them in the drawer, and 20 minutes after boiling the pot.