The practice of meat rolls


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\”Remember that every year when he was a child, his mother would do The meat rolls are very happy and like to eat very much. Now I also learn to do with my mother. I also make a pot when I have time.

ingredient details

Main ingredients


    5 bowl

  • 300 grams
  • Milk

  • 1 bag
  • Onion

  • 1
  • Auxiliary materials


    A moderate amount

  • Soy sauce [123 ] Moderate amount
  • Yeast powder 7 grams
  • onion flavor
  • steaming process A few hours of time consumption

Advanced difficulty

    The method of meat rolls


Add warm water to the pot, add a bag of milk, add yeast powder and stir well.

  • 肉卷子的做法步骤:1


    Pour the yeast water into the flour into a dough, cover it with a kitchen cloth, wrap a layer of film paper , Cover the small quilt to ferment the warm place.

  • 肉卷子的做法步骤:2


    Pork into a small diced, add soy sauce and marinate for a while.

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    The green onion is chopped.

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    Add the green onion to the pork, add oil, soy sauce, salt and mix well.

  • 肉卷子的做法步骤:5


    When the dough is fermented twice as large, knead the dough and divide it into small pieces of the equal amount.

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    Rub every small pieceuniform.

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    Take a small piece and knead it again, press it into an oval shape.

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    Roll it into a pancake.

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    Put the meat filling on the pancake, cover it while leaving 2 centimeters while not to spread the meat.

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    Roll up from the meat filling side.

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    will be closed up and sorted.

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    ready, apply a little cold water at the bottom, you can stick to it, and it will not loosen.

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    Put two jujube decoration.

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    After the second fermentation, steamed it, and then simmer for 2 minutes after opening the pan.Cool.

  • Tips

  • The steamed buns must be steamed after second fermentation, which will be more soft and delicious.When rolling, roll up from the side of the meat filling and set it up facing upwards, otherwise the filling will be leaked.肉卷子的做法步骤:15


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