What is delicious and fresh to put in fresh meat buns?

Chicken powder, fragrant and fresh, unique taste, a small amount can be added.

Summary. Dear, if you want me to say that the pork stuffed buns are delicious, but the others like beef and chicken buns are delicious. Pork buns are one of our common and common eats, when choosing pork, we should choose the meat of the pork belly, that is, pork belly, so that there is both fat and lean meat, and the taste is rich and delicious.

Dear, if you want me to say that the pork stuffed buns are delicious, but the others like beef and chicken buns are delicious. Pork buns are one of our common and common eats, when choosing pork, we should choose the meat of the pork belly, that is, pork belly, so that there is both fat and lean meat, and the taste is rich and delicious.

Kiss, in fact, there are many types of meat buns, basically each of which is very fond of people, such as pork, beef, chicken, etc. are very delicious meat buns, this is the best to look at personal taste, as long as the meat is selected in the right position like pork, it is best to choose pork belly, so that the buns are delicious, and other meats are the same. [than the heart] [than the heart] [than the heart].

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What is the best meat to use to make meat buns.

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The meat stuffed with the bun must be oily and fat, and the pork will be used as the filling to make a large meat bun, and the steamed bun made of the hind leg meat of the pig tastes better, and the meat is fat and lean meat alternately, not too greasy and the lean meat is also strong. You can also choose to make a meat bun by cutting the pork belly into minced meat. Choosing beef for meat buns requires an appropriate amount of time to extend the steaming time.

The pork is delicious. Everyone's taste is different, and it is mainly based on personal taste! 

1. Dough. Mix the old noodles with an appropriate amount of flour and ferment for 3-4 hours.

2. Chop the stuffing. Chop about a pound of fresh pork belly, add salt, minced ginger, Sichuan pepper, star anise powder, and an appropriate amount of oil. Marinate for 30 minutes.

3. Knead the dough. Add an appropriate amount of edible alkaline noodles to the noodles and knead well.

4. Chop the green onions. Chop the washed green onions, chop them into minced pieces and put them into the minced meat filling, then add a little monosodium glutamate, mix well and set aside.

5. Wrap buns. Roll the kneaded dough into long strips, cut it into one or two sizes, and remove the thick wrappers in the middle and thin around the sides. Then put an appropriate amount of minced meat in the middle and pinch the buns.

6. Steamed. Steam for about 15 minutes. The fragrant and delicious fresh meat bun is ready.

Raw, of course. Any steamed dumpling is stuffed with raw meat.

Steamed pork buns should be made with raw meat, such as "pork and green onion stuffed buns". Here's how:

Ingredients: 500 grams of wheat flour (Fuqiang flour, special flour), 400 grams of pork filling, auxiliary ingredients: 3 tablespoons Sichuan pepper oil, 2 tablespoons oyster sauce, 1 tablespoon sesame oil, 1 2 teaspoons refined salt, 2 tablespoons soy sauce, 1 2 teaspoons ginger powder, 5 tablespoons bone broth, 2 teaspoons of sugar, 1 teaspoon yeast powder, 2 green onions.

Method:1Melt the yeast with water, add sugar and stir well.

2.Then add the special powder.

3.Start the bread maker and mix the dough for 15 minutes, then let the dough rise at room temperature for 30 minutes.

4.Use this time to make the filling and mince the green onions.

5.Add oyster sauce, soy sauce and bone broth to the minced pork and stir in one direction until strong.

6.Add the chopped green onions.

7.Pour the pepper oil over the chopped green onions.

8.Then mix the pepper oil and the minced green onions, which is called green onion oil.

9.Then add ginger powder, salt and sesame oil, stir well, and pat the mixed filling flat with a flat spatula to avoid soup.

10.After kneading and exhausting the dough, knead it into 24 small agents and sprinkle with some dry flour to prevent sticking.

11.Roll out each small agent into a bun skin, take a bun skin, and put pork and green onion filling.

12.Pinch into buns.

13.After all wrapped, put it in the steamer and let it run for 15 minutes.

14.Then bring the pot to a boil over high heat, turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 3 minutes, remove from the pot.

Pasta, that is the great love of the people in the north. Especially with filling, you won't get tired of eating it, buns, dumplings, wontons. Just thinking about it makes my mouth water, especially the fresh meat buns, the meat filling soup is delicious, the dough is rosin and soft, and when you take a bite, the juice is full of water, it is even more happy.

How to make a homemade fresh meat bun.

Step 1

Place the flour, yeast and water in a dough bucket in a chef's machine, whip into a smooth dough, and then seal and rise until it doubles in size.

Step 1

Beef and pork are washed and whipped into a meat puree with a meat grinder.

Step 1

Add chopped green onions, ginger powder, soy sauce, oyster sauce and broth to the minced meat, and whip in one direction to strengthen.

Step 1

Peel and wash the onion, chop it, pinch out some of the water, and don't pinch it too dry.

Step 1

Put the chopped onion into the minced meat, add 1 tablespoon of vegetable oil and a pinch of salt, beat again in one direction and our mincing is ready.

Step 1

Take out the fermented dough, knead and exhaust, knead it into a smooth long column, then divide it into uniform small pieces of dough, flatten it, cover it with plastic wrap, and relax for ten minutes. (Each small dose is about 40g, which can be adjusted according to personal preference).

Step 1

Pinch one side of the dough with the left hand, gently press the dough with a rolling pin with the other hand, and then slowly move the dough with the left hand to roll out a round dough sheet with a thick center and thin edges, and put an appropriate amount of meat filling in the center of the dough sheet to wrap it into a bun. (Wrap the bun and relax again for 10-20 minutes).

Step 1

Pour an appropriate amount of water into the steamer, then put the loose buns into the steamer, cover the lid, steam over high heat, and steam for another 15-20 minutes when the water vapor appears.

Picture of the finished product of a home-cooked fresh meat bun.

Cooking tips for homemade fresh meat buns.

Tips:

1.The first kneading of the dough after mixing the dough is to thoroughly knead the dough until smooth, this step will determine whether the structure of the bun skin is fine.

2.When testing the degree of fermentation, you can poke a hole in the dough with a floured finger, and if it does not collapse or shrink, it means that the dough is ready, or it can be slightly retracted.

3.Add an appropriate amount of broth to the minced meat, and when you bite into the bun, you will feel like a burst of pulp.

4.The dough that is not used temporarily during the rolling process should be covered with plastic wrap.

5.Do not remove the lid immediately after steaming, the hot buns are easy to collapse after sudden cold air, and wait a while before opening them after turning off the heat.

6.If you put too much onion, you need to pinch out a part of the water, otherwise the meat filling will be too watery, which will affect the effect of the dough.

[Ingredients].

400 grams of flour, 220 grams of water, 6 grams of yeast.

Excipients: 300g semi-fatty lean meat filling, 2 tablespoons light soy sauce, 1 tablespoon cooking wine, 2 tablespoons oyster sauce, 3 tablespoons of bean paste, appropriate amount of minced green onion, appropriate amount of minced ginger, 1 tablespoon of sesame oil.

1. Add the yeast to an appropriate amount of warm water and stir well.

2. Add yeast water and oil to the flour.

3. Add 220 grams of water in batches and stir with chopsticks while adding.

4. Until there is no dry powder, it is flocculent.

5. Knead into a smooth dough, cover with plastic wrap, and let ferment at room temperature for about 40 minutes.

6. Take out the fermented dough, knead it well, and divide it into small pieces, I made 16 buns with the amount of bun skin.

7. Knead each small piece of dough into a round sheet with thick middle and thin sides.

8. Wrap in the minced meat.

9. The thumb and index finger of the right hand pinch the edge of the dough and fold it until it is closed and sealed.

10. Wrap the buns, put a small piece of oil paper at the bottom, put them in the steamer, let them rise for 15 minutes, pot them on cold water, and steam them for 15 minutes after the water boils. After turning off the heat, let go for 3-5 minutes before opening the lid again.

11. Filling method: Semi-fat and lean meat are minced, and I stir it directly with a blender.

12. Add 100 grams of water to the meat filling in three times.

13. Stir until the minced meat completely absorbs the water.

14. Add light soy sauce, cooking wine and oyster sauce.

15. Stir well.

16. Add the bean paste and stir well.

17. Add minced green onion and ginger and stir well. Finally, add a spoonful of sesame oil and mix well.

Mince the pork, mince the ginger, add about 10 grams of salt, a little five-spice powder, and a spoonful of sesame oil. If you eat it immediately, you can add light soy sauce, it will be even more delicious.

Stir clockwise or counterclockwise with chopsticks in one direction, adding a little water in small amounts and many times, so that the minced meat will be tender and juicy. A small amount of water is to fill it with water in the palm of your hand, add one time to fill it two or three times, stir it, and add another time of water. Stir until the meat filling feels sticky and soft, don't add too much water, it's too thin to wrap.

Pour water into the inner bucket of the bread maker, add the sugar, then add the flour, and finally dig a hole in the flour and add the yeast. In the summer yeast can be reduced grams. The water absorption of each brand of flour is different, do not pour all the water at once, leave 5-10 grams to see the situation.

Stir into a smooth dough. I was lazy and didn't take it out to knead the round, and fermented it directly. When the temperature is high, the bread machine stirs and heats up severely, so use ice water and noodles.

The dough is doubled in size, poke a hole with your finger without retracting, and the dough is honeycomb inside when you open it, and there are many holes, and it's fine. If the sourness is noticeable, it's overblown.

Take out the dough, press it flat with your hands, fold it twice, press and fold it twice, and press and fold it twice to vent the dough. If it's a little sticky, sprinkle some dry powder on the board, and you can also stick some hand powder on your hands.

Roll the dough into long strips.

Then fold the left and right thirds and roll them into long strips. Repeat two to three times. Dry the flour in small quantities at a time, don't sprinkle too much, and finally the dough will not stick to your hands.

Roll the dough into long strips one last time, then divide it into 12 equal parts and knead it round. Divide as many as you like, 8 or 6, it's a matter of the size of the bun.

Take an agent and gently flatten it with the palm of your hand, as does a rolling pin. Circle the edges and pinch them a little thinner with your fingers.

Steps for fresh meat buns.

Take an appropriate amount of meat. Then fold it like a paper fan.

Finally close. When making steamed buns, you can start boiling water.

Put the steamed buns in a steamer and let them rest for 15-30 minutes, and the specific time will be adjusted according to the room temperature. The bun embryo looks obviously bigger, don't wake up, can't be more than twice the size. After the water boils, put it in the steamer basket and steam for 15 minutes, then turn off the heat and simmer for 5 minutes.

Steam the buns for 20 minutes.

Fresh meat buns.

Ingredients: flour, pork filling, green onion, yeast powder, light soy sauce, dark soy sauce, cooking wine, ginger powder, salt, sesame oil, edible oil, warm water.

Steps: Step 1: 500 grams of flour, 4 grams of yeast powder, and 10 grams of sugar.

Step 2: Add 10 grams of sugar, 4 grams of yeast powder to the flour, add warm water to knead into a smooth dough, cover with plastic wrap and put it in a warm place to ferment. (White sugar can increase yeast activity, adding some white sugar is easier to ferment).

Step 3, when fermenting the dough, prepare the filling: 400 grams of meat filling, the meat should not be too lean, the fat-to-lean ratio is 3:7, the taste is better, 1 Shandong green onion (about 180 grams).

Step 4: Add cooking wine, 1 teaspoon dark soy sauce, 2 teaspoons light soy sauce, 1 teaspoon oyster sauce, 1 2 teaspoons ginger powder and salt to the pork filling and stir well.

Step 5: Stir the meat filling evenly and add the stock or water in one direction and beat until strong. (In this way, the whipped meat filling will be full of soup, which is also one of the keys to whether the filling is fragrant and juicy).

Step 6: The whipped meat filling is delicate and viscous, and slightly strong.

Step 7: Finely chop the green onions into minced pieces and set aside.

Step 8: Put the chopped green onion into the whipped meat filling, add cooking oil and sesame oil. (Sesame oil and cooking oil are poured on minced green onions in order to lock in the fragrance of green onions, and after steaming, only the green onions are fragrant, and there is no smell of green onions).

Step 9: Mix well before use.

Step 10: Fermented dough, let it rise to two to three times the size, poke it with your fingers, and don't shrink it.

Step 11: Sprinkle a little dry flour on the panel, take out the dough and continue to knead it to expel the air in the dough. Knead the dough and roll it into a long dose. (The size of the agent is arbitrary, in line with the meat filling is smaller, and the vegetarian filling is larger).

Step 12: Knead the small noodles again for a while, roll them into a bun skin, and wrap them in an appropriate amount of bun filling. (It is not recommended that you cut the dough and roll it directly into the bun skin, after a few kneading, the bun skin is more flexible and the surface of the bun is smoother.) ）

Step 13, close the mouth, all wrapped in turn.

Step 14: Brush a little vegetable oil on the steamer to prevent sticking, put it into the buns, and steam it over medium heat for 12 minutes after steaming, then turn off the heat. (After turning off the heat, do not immediately remove the lid, let the buns continue to simmer in the pot for 3 minutes left, and then open the lid.) If you open the lid immediately after turning off the heat, the white and chubby soft bun skin will immediately collapse and become dead).

Step 15: The classic pork and green onion bun has a noisy and soft skin and a fragrant filling

Ingredients: 300g flour, 200g pork;

Excipients: appropriate amount of yeast, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of shallots, and fresh meat buns.

1. Add yeast to the flour, warm water and dough, knead into a smooth dough and let it rise for two hours.

2. After kneading the dough for the second time, knead the dough and pull out the agent.

3. Roll out into skins.

4Wash the pork, chop it into minced meat, add cooking wine, salt, soy sauce and shallots, mix it into a meat filling, and put it on the skin of the bun.

5 packets into buns.

6. After all is completed, steam in a pot with cold water for 15 minutes, and then boil after steaming for 5 minutes.