\”Pasta, that is the big love of the people in the northern people. Especially with stuffing, it won’t be tired of how to eat it, buns, dumplings, ravioli …, just think about drooling, especially fresh meat buns, meat filling soup The juice is delicious, the noodles are soft and fragrant, bite a bite, and the juice full of juice is very happy. \”
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Hot Chilis -A Food Review Blog
A Chinese blogger that love Hot Chilis
The practice of family Changxian meat bags
The details of the ingredients
Main ingredients
Ordinary difficulty
- The practice of home -often fresh meat bags
1
Put the flour, yeast, and water into the noodle barrel of the chef machine, stir into a smooth piece of smooth piece The dough, then seal and fermented to twice as large.
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2Beef and pork were washed and cleaned with a meat grinder.
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3Add green onion, ginger powder, original brewed soy sauce, oyster sauce, and broth in the meat filling, stir in one direction in one direction Start up. -
4Peel the onion and washed and chopped, pinch some water, do not pinch too dry. -
5Put the onion into the meat filling, and thenAdd a large spoonful of plant oil and a little salt, and beating in one direction again, our meat filling is ready. -
6Take out the fermented dough, rub the exhaust, rub it into a smooth long column, and then divide into uniformly Small noodles, flattened, covering the plastic wrap, and relaxing for ten minutes. (About 40g per small agent, you can adjust it at will according to your personal preferences). -
7Pin the side of the noodles on the left hand, gently hold the dough with the other hand, and then Slowly moved the noodles in the left hand, rolled into a round dough with a thick center and thin edges. Put an appropriate amount of meat in the center of the dough and wrap it into a bun. (The wrapped buns are relaxed for 10-20 minutes again). -
8
Pour the appropriate amount of water in the steamer, then put the relaxed buns in the steamer, and Cover the lid and steam on high heat. After the water vapor appears, it can be steaming for 15-20 minutes. - Tips
1. The first rubbing noodles after the noodles should be completely rubbed to smooth, this step will determine whether the buns are tissue of the bunskin. meticulous. 2. When testing the degree of fermentation, you can use the fingers dipped in flour to poke a hole on the dough. If it does not collapse or shrink, it means that the dough is sent, or there is a slight retraction.
3. Add an appropriate amount of broth to the meat filling.4. During the rolling process, the facial agent is covered with plastic wrap.5. Do not unveil the steamed bun immediately. After the hot buns suddenly encounter the cold air, it is easy to collapse. After turning off the fire, wait a while to open it.
6. If you put on the onion, you need to pinch a part of the water, otherwise the meat is too much water, which will affect the dough effect.
