With the continuous improvement of life, our requirements for food are also getting higher and higher. We must not only eat nutritiously, but also eat safely and securely. My cooking is the safest and most reliable. I will introduce to you the whole process of making fresh meat buns. Come and learn it quickly! 1. The weather is a bit cold now, so you need to put the water on the fire and heat it slightly to about 30 degrees. When you put your fingers in it, it should not be hot but warm. 2. Add 30 grams of sugar and stir until completely dissolved 3. Add yeast and stir in one direction until dissolved 4. Cover with plastic wrap and let sit for 5 minutes. After 5 minutes, you will see bubbles on the surface. 5. Mix flour and 15 grams of salt into a vegetarian mixture 6. Knead into a smooth and non-sticky dough, cover with plastic wrap and let ferment for two hours. (I used a dough kneading machine so it was easy, but kneading by hand would take some effort.) 7. Add cooking wine, soy sauce, salt, pepper, green onion and two eggs to the minced meat and stir in one direction. 8. Stir-fry the cabbage in a pan until half cooked, then let it cool down, then add it to the minced meat and mix well. 9. If you poke a hole in the fermented dough and it does not shrink, it has been fermented successfully. 10. Knead the dough gently to remove air bubbles and cut into small pieces. 11. Roll the dough into a thick middle and thin edge dough sheet 12. Spoon the filling in the middle 13. Use your thumb and index finger to pinch the pleats and pull them clockwise to the right. 14. At the end, there will be a small circular depression. Does it look like a vortex? (This is my first time wrapping, and I didn’t expect the effect to be so good, hehe!) Obviously, after reading the introduction to the dish of fresh meat buns, you should have a clear idea of it by now. But practice makes perfect, so I believe you will be taking action soon. When you taste the delicious food you made, you will definitely feel extremely happy and excited. |
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