Tips for making juicy meat buns

If you want to make the meat buns filling juicy, there are some recipes and some skills. First, you need to prepare an appropriate amount of meat filling. The pork should be three-layered, with both fat and lean meat. You should be careful when making the filling. It is best to add an appropriate amount of cooking wine and some other ingredients to let the meat lock in moisture. This is one of the tips for making meat buns filling juicy. Let’s take a look at this aspect.

Tips for making juicy meat buns

Ingredients: Main ingredients: 300g all-purpose flour, 180g warm water, 1g yeast powder

Accessories: pork filling, salt, soy sauce, sesame oil, white pepper, onion, ginger, star anise, sugar

practice:

1. Prepare the necessary materials. (Soak the dried mushrooms in advance)

2. Squeeze out the water from the softened mushrooms, put them into a pot, add chicken broth and simmer over low heat for 15 minutes.

3. Then remove from water and drain.

4. Chop the onion, ginger and garlic into fine pieces.

5.Put vegetable oil in a pot and bring to boil.

6. Pour the hot oil into the bowl of minced garlic.

7. Then mix well and let cool for later use.

8. Beat the eggs with a little salt.

9. Heat oil in a pan, pour in eggs and fry until cooked.

10. Wash the rapeseed and blanch it in boiling water.

11. Then remove from the heat, cool and drain.

12. Chop the rapeseed, squeeze out excess water with your hands, and cut the mushrooms into fine cubes.

13. Pour mushrooms, rapeseed and eggs into a bowl.

14. Add fried onion, ginger and garlic.

15. Add salt, pepper, sesame oil, pepper oil, oyster sauce and chicken essence.

16.Finally, mix the filling evenly.

How to make juicy buns:

1. Materials

200g pork skin jelly, 120g water, 200g flour, Mengniu barreled original yogurt

2. Practice

Add salt to the flour, add appropriate amount of water and knead into a slightly soft dough (the amount of water should be adjusted according to the water absorption degree of the flour). Cover with a wet cloth and let it rise. Use this time to make the filling. The big bowl contains diced pork jelly, and the small bowl contains pork and green onion stuffing (add pepper water to the stuffing and beat in one direction, then add chopped green onion and mix well). Mix the diced jelly and minced meat. Cut the rested dough into even-sized pieces. Roll the dough into a thicker middle and thinner edges, then wrap it with the jelly filling. The raw dough of the wrapped buns. Place in oiled steamer. Steam over high heat with cold water for about 15 minutes.