How to make diced meat buns

Many girls complained that the food was not good, so they ate very little. Causes malnutrition and poor physical fitness. In fact, you can learn to cook by yourself. Here I will introduce to you the method of making diced meat buns

1.1 Pour the yeast water into the flour and stir evenly with chopsticks

2.2 Put the yeast in a bowl and stir with warm water. Let it stand for 5 minutes.

3.121 Knead the flour into a smooth dough (it is not easy to knead the dough smooth at the beginning. You can cover the dough and let it stand for 10 minutes after kneading it into shape. After the water and flour are fully blended, knead it again. It will be easy to knead it into a smooth dough. This method is suitable for shaping any dough)

4.212 Sprinkle the edible alkali powder into the flour with yeast water, then pour in the remaining warm water (the amount of water can be adjusted according to the water absorption of the flour, it doesn’t matter if there is more or less water. If the flour is soft, the pasta will be softer, and if there is less water, the pasta will be chewier), stir it with chopsticks to make it into dough; if you use granular edible alkali, it is best to put it in a small bowl and dissolve it with a little warm water before pouring it into the flour, so that it is easier to knead evenly

5.1 While waiting for the dough to rise, you can make the filling: cut the pork into small pieces. Be sure to cut it with a knife instead of chopping it. Do not use the minced meat you bought.

6.2 Place the dough in a warm place and let it ferment 2 to 3 times larger. When the weather is cold, you can put 1/4 pot of water in the steamer, heat it up, turn off the heat, put the steaming curtain on it, put the bowl with the dough on the steaming curtain, and cover the pot. In this way, the dough will ferment in 1 to 2 hours.

7. Heat the pan and add a little oil to lubricate the pan to prevent it from sticking. First put the pork belly in and fry it over medium-low heat to release some of the oil.

8. Then add the lean meat and stir-fry until it changes color

9. Add the sweet noodle sauce and turn off the heat after it is fragrant. You can add some of the sweet noodle sauce first, taste the saltiness of the meat, and then make adjustments

10. After cooling, cut the green onion into chopped green onion and put it in before wrapping.

11. Add sesame oil and pepper powder and mix well

12. Knead the fermented dough for a while to remove more air from it, so that the surface of the steamed buns will be smoother. Then cut it into small pieces and roll it into round skins that are thick in the middle and thin around the edges.

13. Put a spoonful of the diced meat on the dough

14.Pull the edges of the round skin together to seal tightly.

15. Then arrange the seal downwards into a bun shape

16. Put cold water in the steamer (the middle of the steaming curtain and the bottom of the pot is fine), then use a brush or hand to grease the clean, waterless steaming curtain with oil, and place the steamed buns in it, leaving some space between each one, because the steamed buns will grow bigger. I usually put one in after I make one, and usually make two layers.

17. Cover the pot, turn on medium or medium-low heat after the pot boils (steam starts to come out), and steam it for 15 to 20 minutes (depending on the size of your steamed buns. Medium or medium-low heat is determined by the size of your stove. Remember that no matter how many times you use the fermentation method for steamed noodles, you must not use high heat when steaming, otherwise the steamed buns will easily be full of uneven pits. This is very critical

What do you think? The steps for making diced meat buns that I will introduce to you today are simple and easy to follow. If you are interested, come and try it.