\”Fresh and juicy beef buns, everyone loves to eat, but not everyone will do it. How can it make it a meatball, meat, vegetables, no hardness, and soup? Look down. \”
Skip to content
Hot Chilis -A Food Review Blog
A Chinese blogger that love Hot Chilis
The practice of beef bags
ingredient details
Salted fresh flavor
- steaming process
Simple difficulty
The method of beef bag
- [
[
[] [
[][[] 123] 1
Wash the leaves and onions and chop them. Here I used the vegetable cutter and chopped it a few times. Do not throw it away because it contains a lot of water, which can soften the meat filling without having to pour water into the filling. Therefore, when the cabbage is chopped, there is no need to squeeze water outward.
-
2If you have time, you can chop the beef into stuffing yourself, you can chop it yourself. This time The stranded meat filling in the shop, putting salt, raw soy sauce, old soy sauce, thirteen incense, black pepper, stir in one direction.
-
3Ginger rubbing, adding it in the meat filling, some people are accustomed to Jiang Rong soaked in water, and then added to it to join to In the meat filling, the effects are the same, removing the fishy smell of beef.
-
4Pour the cabbage and green onion, the ratio of vegetables and meat is about 1: 1, according to your own taste You can add some salt appropriately.Stir in one direction in one direction. Remember, it must be a direction in one direction, so that the meat filling is easy to form a pill. Don’t put too much vegetables. If there are too many, you will not form meatballs. Friends who make first can put less vegetables and find the taste by themselves.
-
5The meat filling is made, and the most critical step is Edible oil, peanut oil, corn oil, linen seed oil, tea oil, etc. can all be used. It can be poured in an appropriate amount, stir well, and seal the water in the meat filling. -
6In this way, the beef filling is prepared. -
7
You can wrap it up. If you don’t shrink, it is just right. -
8
into a small noodle, the size is determined according to the capacity of your steamer. -
9
Knead the small noodles, press flat, press it into a thin and thin dough in the middle, put the appropriate amount in the middle, put it in an appropriate amount Meat filling. -
10
Pin about 20 folds, a bun will be wrapped, and all the remaining ones are wrapped. -
11
At this time, you need to wake up at this time. With a bun with your hands, there is a sense of lightness, that is, it is better. -
12
boiling water pot, high fire, steaming in about 15-20 minutes.
Tips
1, when buying meat fillings, some stores are good in quality, not water injection, so dry, so that the meat is dry, it needs to be again needed again. In addition, add water to fill the stuffing. Some stores in the store are water injection, so there is no need to add more water, so as not to be pills.
2, the specific steaming time depends on the size of the bun and the amount of the bun in the pot. When you press it with your hands, the skin can bounce, it is good. If it collapses as soon as it is pressed, it is still raw buns. Note, don’t hold your hands.
