The best recipe for meat buns

When making meat bun fillings, you should also prepare more other ingredients, so that you can achieve a good effect of enhancing the flavor. When making meat bun fillings, you can put an egg, which will make the filling taste richer. In addition, you need to prepare cooking wine, light soy sauce, dark soy sauce and other ingredients. The pork should be chopped into minced meat and add an appropriate amount of cooking wine to remove the fishy smell of the pork itself. Then you can make delicious meat buns.

The best recipe for meat buns

Ingredients for meat bun filling: 250g pork Ingredients for meat bun filling: 1 egg, appropriate amount of scallion and ginger Seasoning for meat bun filling: cooking wine, salt, chicken essence, light soy sauce, dark soy sauce, sugar Method for meat bun filling: 1. Wash the pork, cut it into small pieces and chop it into minced meat; pour in appropriate amount of cooking wine, mix well and let it stand for 5 minutes; cut the ginger into slices, cut the scallion into sections, add a little water and use a food processor to beat it into scallion and ginger juice, sieve and take the juice for later use; 2. Pour the filtered scallion and ginger juice into the minced meat, add the egg, and beat it evenly in one direction; 3. Add sugar, light soy sauce, chicken essence, a little dark soy sauce and salt, and continue to beat in the same direction; 4. Add the chopped scallion, mix well, and the meat bun filling is ready

How to make meat stuffed buns

step:

1. Soak the noodles in water

2. Add three bowls of flour

3. Add water and knead the dough

4. Knead into smooth dough

5. Cover the dough and place it in a warm place to ferment.

6. The fermented dough is honeycomb-shaped (I ferment the dough on the first day and steam it on the second day) and has a sour smell.

7. Put alkali and baking soda in a small bowl and add a small amount of water to mix well

8. Add alkaline water to the dough little by little to neutralize the sour taste. If there is no sour taste, do not add it.

9. Add some white flour and knead it

10. Knead into smooth dough

11. Cover and set aside while the sugar rises.

12. Mince the pork

13. Chop kohlrabi

14. Put it in a bowl, add a little salt, and squeeze it to drain the water.

15. Put the minced meat into a bowl, add appropriate amount of salt, MSG, pepper powder and soy sauce and mix well.

16. Pour in an appropriate amount of oil and mix well (stir in one direction to make the meat filling more fragrant and easier to absorb)

17. I added a little oyster sauce (optional) to enhance the flavor.

18. Squeeze the kohlrabi dry and put it in the prepared meat filling.

19. Stir again

20. Take a piece of dough and knead it into a long strip

21. Cut the dough into even-sized pieces.

22. Roll into small pancakes (thick in the middle and thin on the sides so that the bottom does not collapse during steaming)

23. Take an appropriate amount of meat filling and put it on the dough

24.Pinch from one end with your other hand

25. This is how the wrapped buns look like

26. I wrapped a lot of them in a short while.

27. Put water in the pot and place the buns in a spaced manner so that the sugar will swell during the steaming process.

28. Cover the pot with a wet cloth to prevent air leakage, steam over high heat for 5 minutes, then turn to medium-low heat for 15 minutes

29. After 20 minutes, the buns are ready and out of the pot