How to make the sauce meat trap buns, how to make the stuffing of the sauce meat buns

Sauce meat filling ingredients:

1. Fresh meat foam (you can also cook the lean meat a little and cut it into fine cubes, I like the minced meat to be stirred into a meat puree);

2. Dice the shallots.

3. Sweet sauce 4, appropriate amount of chicken essence, sugar and salt.

Method: 1. Put oil in the pot, wait for the oil temperature to be 70% hot, then fry the meat foam, then add sweet sauce, sugar, a little salt and a little chicken essence and stir-fry for a while, then add the shallots and fry it slightly.

2. Take out the fermented dough and exhaust the air, (see Flower Roll Production for the detailed production process of the dough), knead it into strips and divide it into small doughs;

3. Roll out the dough into a dough and wrap it in the filling, put it in the steamer after closing, turn on the cold water drawer and steam it on high heat until the water boils, then turn to medium heat and steam for 10 minutes.

Eat several in one sitting, how many can you eat?

Ingredients: beans, pork, sweet noodle sauce, five-spice powder, green onion and ginger, flour.

Step 1: Blanch the beans.

Step 2: Cut the pork into small cubes.

Step 3: Blanch the beans and cut them into cubes.

Step 4: Put the diced meat into the pot and stir-fry After the color changes, add the minced meat, shallots, ginger, five-spice powder, and sweet noodle sauce Step 5: Mix the fried diced meat and diced beans.

Step 6: Roll the dough into a suitable size and roll it into a thick crust in the middle and thin around the perimeter.

Step 7: Put on the trap.

Step 8: Wrap into cute little buns.

Step 9: Steam the steamed buns on cold water for 20 minutes.

Step 10: It's out of the pot!!

Hope you enjoy!

You are a ** person, how can you not make meat buns.

Don't just use soybean sauce and sweet noodle sauce for stuffing, use more sauce to make the taste better.

We generally use soybean sauce and sweet noodle sauce to stir-fry the stuffing or raw stuffing, and some only use light soy sauce or soy sauce to replace it, so the taste is not the same, it can't be said that it is not delicious, it is indeed not delicious.

Let's teach you to add an extra sauce today, and it tastes great.

Let's start with the stuffing. We use 500 grams of pork belly, 30 grams of green onion and ginger, 50 grams of soybean oil, 50 grams of sesame oil, 50 grams of soybean paste, 20 grams of sweet noodle sauce, and 20 grams of Zhuhou sauce. There are two ways to do this.

One is to mix the raw stuffing, chop the pork belly into a filling, pour oil into the pot on the fire, add green onion and ginger to fry until fragrant, then put in three kinds of sauce and fry over low heat until fragrant, then pour into the meat filling and mix well, and finally pour in the fragrant and mix well. The second type of stir-fried stuffing. This is my favorite way to make the filling, although it is a little more troublesome, but it tastes much more fragrant than the raw filling.

And there is also a trend of phasing out raw stuffing. Okay, let's go on to stir-fry the stuffing, pour oil into the wok on the fire, add ginger and stir-fry after it is hot, then put in the green onion, stir-fry the pork belly after the white meat is fragrant, and after the white meat is oily, add soybean sauce, sweet noodle sauce, and Zhuhou sauce respectively, and then add a little bone broth, fry the sauce and bone broth moisture, and turn off the heat and let it cool after the sauce and meat are fully integrated. In terms of seasonings, some also add salt, sugar, cooking wine, light soy sauce, dark soy sauce, pepper, etc., in fact, these are not necessary, and the above three sauces can include all flavor types.

So there's no need to do more.

After the stuffing is done, we say the noodles. Generally, yeast fermentation is sufficient. Stir well with 250 grams of warm water and 5 grams of yeast and let it stand for a while, pour in 500 grams of medium-gluten snow powder, mix well and knead into a ball, cover and ferment twice as large, and then pour it into the board and knead evenly, feel the dough from soft to hard to soft, then it should be kneaded.

The sum of the agent rolling out the skin and wrapping the filling, after the whole package is finished, and then let it stand for fifteen or sixteen minutes, it will be proofed for the second time, when there is a significant increase in size and relaxation, you can steam it first, and start to use high heat steam for 5 minutes and then turn to medium heat, at this time, the vent of the pot has not changed, and the gas is also very large. The steaming time is more than 15 minutes after the steam comes out.

The practice of sauce meat bun filling

Ingredients: pork, sweet noodle sauce, chives, ginger, dark soy sauce.

Steps: Step 1:

First of all, prepare some pork, you can bring a little fatty meat, and the taste of a little fatty meat is also fragrant. Wash the pork, then chop the pork into minced meat and set aside. Prepare some ginger and a little chives, wash and chop some for later use.

Prepare some cake flour and a little yeast for later.

Step 2: Add an appropriate amount of cooking oil to the pot, heat the oil a little, then add chopped ginger and shallots and minced ginger to stir-fry until fragrant. Then put the meat prepared before and fry it together, after the meat is fried and changes color, add a little sweet noodle sauce and dark soy sauce and stir-fry evenly, so that the meat can be colored and flavored, and the meat filling will make the sauce more fragrant. After the minced meat is stir-fried, place it in a bowl and cover it for later use.

Step 3: Then you can prepare the dough, about a pound of high-gluten flour, and then add a small spoonful of yeast to it. Then stir the flour and yeast well, add an appropriate amount of water, and if you have a bread maker, you can put it in the bread maker and mix the dough yourself. If you don't have it, just mix the dough by hand, mix the flour into a dough, then take it out and roll it out into long strips, then cut it into small pieces, put it on a plate and cover it with plastic wrap to ferment for a while.

Step 4: Once the dough is ready, it's time to prepare the buns. You only need to flatten the dough and put the meat filling in the middle, the bun can be stretched out a little, and you can wrap more meat filling, which is more fragrant and delicious. Seal the bun with your hand, wrap the bun and put it in the pot to separate the water, don't rush to steam it first.

Put it in the pot to ferment for about an hour, and then steam it for about fifteen minutes. After steaming, don't be in a hurry to lift the lid, turn off the heat and simmer for about 5 minutes, the bun will not be deformed, not dented, and the delicious sauce meat bun will be ready. It tastes better!

Method 1

1. Seasoning ingredients: It is essential to make sauce meat bun yellow sauce, I use Xinhe brand June fragrant bean paste from Shandong, and a little other ingredients: five-spice powder, dark soy sauce, chicken essence, sesame oil, white pepper.

2. 500 grams of pork filling, half of the fat and lean, so that the steamed filling will not be very dry, it is very fragrant to eat, about 800 grams of green onions, chopped and put in the meat filling, and then put the six seasonings on it, the bean paste is about 100 grams, the sauce proportion is larger, and the saltiness is tasted after mixing, if it is not enough, put a little salt.

3. 14 grams of yeast are melted with warm water, 750 grams of flour are mixed with yeast water, put them in a warm place to rise, and after 50 minutes, more honeycombs appear and the volume becomes 1-2 times larger to wrap buns.

4. Coat a layer of oil on the drawer to prevent the buns from sticking to the drawer, roll out the dough and open the meat filling, pinch about 13 folds clockwise and wrap a bun, if you want to let the steamed buns ooze oil, the bun mouth should not be completely pinched, leaving a little gap.

5. After wrapping, turn on the high heat and steam for 20 minutes, do not open the lid immediately after turning off the heat, and then open the lid after 2-3 minutes to prevent the buns from retracting after suddenly being cold.

Practice 2

Ingredients: 1 whole piece of pork belly (about 500g), 2 tsp minced ginger (10g), 1 tsp white pepper powder (5g), 2 tsp soy sauce (10ml), 2 tbsp sweet noodle paste (30ml), 1 tbsp oil (15ml).

1Put the whole pork belly into a cooking pot, without any seasoning, and cook in white water over medium heat for 30 minutes until cooked through. Allow to cool slightly and chop on a cutting board.

2Then heat the oil in the pan over high heat, add the cooked minced pork belly and minced ginger, stir-fry for one minute, and add the soy sauce. Reduce the heat to medium, add white pepper and sugar, and stir-fry for 1 minute. Finally, put the sweet noodle sauce into the wok and stir-fry evenly, quickly remove the sauce and meat filling from the heat, and let it cool.