The recipe for homemade meat bun filling, the recipe for meat bun and the recipe for bun filling

Weigh 1200g of all-purpose flour, add 15g of yeast and a little sugar to promote yeast fermentation, and mix the noodles with 750g of warm water to dissolve the yeast first.

If you want to steam out the skin of the steamed buns soft, and the water should be enough when mixing the noodles, we use 60% of the water to dip the flour in the flour a little more, stir it into a large dough block, knead the dough with your hands, the dough is still relatively soft after kneading, press it into a basin and cover it with plastic wrap, proofing to twice the size, choose a piece of pork with more lean meat and less fat, slice it first, and then cut it into thick shreds.

Cut the meat into long strips and put it in the meat grinder to grind, if you don't have it, you can take a knife to chop it, and then prepare the filling, add chopped green onions, minced ginger, Sichuan pepper powder, thirteen spices, chicken essence and refined salt, oyster sauce, soy sauce These amounts should be adjusted according to their own taste, stir evenly, stir it, the most critical step is coming, a bowl of green onions, ginger, pepper water, pour a small amount of water many times after stirring, add soaked and chopped vermicelli, continue to stir evenly, and finally add vegetable oil, and mix the oil into the filling again.

In this way, the filling is adjusted, put it in the refrigerator and freeze it for a few minutes, so that it is a good package, the noodles will be sent at this time, take out the good noodles, put them on the noodles and sprinkle some flour to knead them and exhaust them, and then knead them into long strips, and then roll them into a uniform size of the dough, and fold the good dough from the outside to the inside, shape and flatten, roll it into a bun skin, the dough may not be very regular when it is particularly soft to roll, and it should be lightly forced, rolled into a thin side, and a thick bun skin in the middle.

After rolling, the rolled bun skin is filled with filling, starting to wrap the bun from one side, our soft bun may not be very neat, to the end of the two sides of a pinch is still very beautiful, the wrapped bun is covered with a fresh-keeping bag, let it rise twice, let's boil water, the water boils the bun is also proofed, the water is boiled on the steamer.

The ingredients used for the preparation of the filling of fresh meat buns.

Minced pork belly 100 grams of salt 4 grams of white sugar 4 grams of chicken essence grams of white pepper grams of chopped chives Appropriate amount of minced ginger Appropriate amount of soy sauce 3 grams (optional) Diced water chestnuts Appropriate amount (optional, if you put more, the amount of sugar will be slightly reduced) Appropriate amount of diced bamboo shoots (optional) Water 23 grams.

The steps of how to adjust the filling of fresh meat buns.

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Step 1: Beat the pork belly into minced meat, in fact, it is more delicious when chopped with a knife.

Step 2: Puree the green onion and ginger. Or add water to make a juice, but the amount of water added should be counted in the total amount of water.

Step 3: Mix the seasonings, green onion and ginger puree with water. I usually add boiling water to mix the ingredients, so that the seasoning will melt and will not leave the bottom. Mix well and let cool.

Step 4Add the seasoned sauce to the minced meat several times and stir well. The minced meat is finished.

The recipe for home-cooked meat bun filling is relatively simple, the main recipe is lamb, onion, black pepper and salt, which is the most basic recipe for home-cooked meat bun filling.

There are many recipes for homemade meat bun noodles. There is a beef of pork. Vegetarian stuffing.

For pork, you can choose the right amount of meat. Serve with your favorite side dishes. Put the minced meat.

Mix with condiments first. Add a little more oil. Green onions, ginger and garlic.

Ajimoto cooking wine. Seafood soy sauce. Stir until it becomes viscous and it's done.

Recipe for homemade meat bun filling. There are meat bun slices, meat buns with shiitake mushrooms, celery, or tofu, bean sprouts, and winter melon. Well, whatever you want, you can eat whatever you like.

There are many, many kinds of recipes for home-cooked meat bun fillings on the Internet, and you can search for them.

Ingredients: 350 grams of flour, 3 grams of yeast, 250 grams of milk, 3 grams of sugar, 5 grams of oil, 100 grams of fungus, 800 grams of elbow meat, 2 tablespoons of sweet noodle sauce, 2 green onions, 1 tablespoon of soy sauce, 1 tablespoon of soybean paste, appropriate amount of pepper, appropriate amount of cooking wine.

1. 350 grams of flour, 250 grams of milk, 3 grams of yeast, 3 grams of sugar, 5 grams of oil, use these materials and form a dough, make a dough, about 1 hour;

2. Use the cooked pork belly, and after cooling, cut the fat and lean meat into cubes or foam;

3. Finely chop the green onions;

4. The fungus is soaked and washed and chopped;

6. Stir-fry until the oil bursts out and add the lean minced pork to fry, then add the sweet noodle sauce and soybean paste, five-spice powder and soy sauce;

7. Add the fungus and stir-fry, and finally enlarge the green onion;

8. Then stir well;

9. After frying, put it out, refrigerate it and continue to operate;

10. Divide the dough into small dough with a rolling pin, roll it into a thick middle and thin round skin on both sides, take out the meat filling and start to wrap the buns;

11. After wrapping, steam the pot on cold water for 15 minutes, turn off the heat and then simmer for 5 minutes to boil, so that it will not collapse;

12. Finally, put on a plate and serve.

Fresh meat buns are not difficult to make, but first of all, you have to start making noodles. After we pour the flour into the basin, the yeast is dissolved with warm water, at this time, directly put the yeast water into the flour, stir the flour, and turn it into a flocculent, knead the dough with your hands, and wait until it is completely kneaded, we need to cover the surface of the basin with a layer of plastic wrap, and wait until the dough has fermented.

In the process of dough fermentation, we need to prepare the filling, after removing the skin of the pork belly, we need to cut it into slices, chop it into minced pieces and put it directly into the bowl, we need to put some pepper water in the minced meat, and we also need to add pepper, light soy sauce, plus oyster sauce and five-spice powder, all of which are stirred together, stirred evenly in the same direction, at this time, we must stir in the same direction, marinate for about 20 minutes, clean the cabbage, drain the water and directly chop the cabbage into pieces, then put it on a plate, sprinkle some edible salt in it, marinate the water in the cabbage, pour out the water, stir it well with the meat filling, then add chopped green onions, and put a spoonful of sesame oil, add minced ginger and salt, mix and stir completely, and wait until the dough is fermented, we directly roll the dough into long strips, and then cut it into agents of about the same size, and then use a rolling pin, we flatten the agent, and at the same time the middle should be thicker, and the two sides are thinner. Put the filling in it, and knead it into a bun.

Put a damp cloth in the steaming drawer, put the buns directly in the steamer, wait for the proofing, it takes about 20 minutes, the buns are proofed, turn on medium heat to heat, steam for about 20 minutes, don't be in a hurry to open the lid after turning off the fire, continue to simmer for a few minutes.

2. Mix the yeast with water, add it to the flour, mix well and form a smooth dough, and let it rise for 10 minutes;

3. Chop the pork into meat filling, wash the green onions, and chop them finely;

4. Put the green onion and pork in a bowl, add salt, sesame oil and light soy sauce and mix into a bun filling;

5. Divide the dough into small pieces, wrap it in the meat filling, make it into a bun embryo, and let it grow for 15 minutes;

6. The water in the pot is boiled, and the raw embryos of the buns are put into the cage drawer, put into the pot, and steam for 20 minutes until cooked.

Ingredients: minced pork, eggs, flour.

Seasoning: chopped green onion, minced ginger, salt, sugar, dark soy sauce, chicken essence.

Method 1: Pork minced + egg + chopped green onion + minced ginger + salt + sugar + dark soy sauce + chicken essence, stir well in one direction.

2. Pour yeast solution into the flour and stir it into a flocculent shape with chopsticks in one direction.

3. Add oil to the dough, pour oil into the dough, fold the four feet towards the center, and knead the dough again.

4. Ferment to 2 to 3 times of the original volume, knead into small agents, and roll into dough sheets with meat filling.

5. Wrap it into a steamed bun, boil the water and steam it for 15 minutes, don't open the lid of the pot, and steam for 3 minutes.

Ingredients for the filling of meat buns: 200g minced meat, a little green onion, a little ginger, a little fresh and spicy powder, 1 and a half tablespoons of sugar, 3 tablespoons of soy sauce, half a tablespoon of rice wine, 2 tablespoons of cooking oil.

How to make the meat bun stuffing:

Step 1: The soup spoon is the most old-fashioned soup spoon in this way.

Step 2: Slice the green onion and ginger, shred it, put it in a bowl, pour in boiling water, cover and simmer for 5 minutes, let it cool for later use.

Step 3: Add rice wine, sugar, soy sauce, fresh and spicy powder, edible oil to the minced meat, and stir well.

Step 4, add green onion and ginger water to the meat sauce, 3 tablespoons each time, stir evenly and then add green onion and ginger water, add a total of 3 times, stir until evenly starched, the meat filling should be like paste, so that there will be soup. When you put it in the refrigerator, you will make a bun skin, and when you wait for the wrapper, the filling will be a little harder, and it is better to wrap it.

The above content refers to Encyclopedia - Steamed Buns with Fresh Meat Filling.

The filling recipe and preparation of meat buns are as follows:Ingredients: 400g pork, 200g sauerkraut, appropriate amount of salt.

Excipients: appropriate amount of monosodium glutamate, appropriate amount of green onion, appropriate amount of ginger, 4 star anise, appropriate amount of blending oil, appropriate amount of bay leaf, appropriate amount of sesame oil.

1. Chop the pork belly into minced meat and set aside.

2. Chop the sauerkraut and set aside.

3. Fry the green onion, ginger, star anise, and bay leaves, and make spice oil for later use.

4. Add minced meat, thirteen spices, chopped green onion, minced ginger, salt, MSG, dark soy sauce and chicken essence, and stir well in one direction.

5. Pour the prepared sauerkraut into He Lao and stir, and add a few drops of sesame oil.

6. Stir the meat filling evenly.

The recipe and recipe for the big meat stupid bun filling is as follows:

Tools Ingredients: long beans, salt, pork, green onion, ginger, oyster sauce, light soy sauce, sesame oil, water, dough, steamer, pot.

1. Wash the long beans 3-4 times, cut them into small pieces, and finally put 2 tablespoons of salt in them to marinate.

2. It is best to choose three fat and seven lean pork, add green onions, ginger, oyster sauce, light soy sauce, and 2 tablespoons of sesame oil and mix well.

3. Add water to the meat filling and stir clockwise until it is viscous.

4. Mix the marinated beans directly into the beans and mix well, and the filling will be adjusted!

5. Divide the dough into agents, roll out the bun skin with a bit thickness (the bun skin must not be too thin, otherwise the taste will not be good), wrap the filling in, and wrap it into the shape you like.

6. Put the wrapped buns into the steamer and let them rise naturally for 20 minutes to let it produce certain pores inside. After 20 minutes, **boil, timed orange for 25 minutes.

The steps of the big meat bun filling.

1. Ingredients: 500g of all-purpose flour, 800g of skinless pork foreleg meat, appropriate amount of dried shreds, 10g of oil consumption, 8g of salt, 50g of ginger, 400g of green onion, 1g of cooking wine, 15g of sugar, 300g of water, 10g of sesame oil, 15g of light soy sauce, 1g of white pepper, 1g of thirteen spices, 5g of edible alkali, 5g of yeast powder, 50g of clear oil

2. Noodles. Pour the yeast powder, sugar, and edible alkali into the water and stir well, add the mixed yeast water to the flour, knead it into a smooth dough, seal it with plastic wrap, and ferment for 30 minutes.

3. Prepare the filling. After slicing and cutting the pork into strips, chop it into minced meat and put it on a plate for later use; Chop the green onion into minced pieces and set aside, mince the ginger and set aside.

4. Prepare the filling. Then add salt, sugar, thirteen spices, white pepper, cooking wine, light soy sauce, oil consumption, ginger and other seasonings to the meat filling, and then grab the meat filling with seasoning, and then beat it hard, then add sesame oil and dried silk, pour in clear oil, add green onion and mix evenly, and the bun filling is ready.

5. Take out the proofed dough, knead the dough into strips, divide the dough into four equal parts, and then take another part of the dough and knead it into strips and divide it into equal amounts of small agents; The agent is flattened by hand and rolled out into a thick wrapper with a thick middle and thin edges.

6. Take an appropriate amount of filling and put it on the bun skin, one to support the dough, pinch the folds with one hand, and gradually knead the dough from the top until the filling is completely wrapped. Put the wrapped buns in the steamer, cover and steam for 10 minutes, then take them out, and the meat buns are ready.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.