The practice of sauce beef bag_How to make sauce beef bags


\u0026 nbsp; 3 pictures

\” Make filling in the place, use all -wheat flour, healthy nutrition. \”

ingredients details

  • ] Beef 250g

High tendon flour


    Auxiliary material

  • Ginger 10g
  • 3
  • Coriander

  • 1 tree
  • lard

  • 10g
  • Milk

  • 1 box
  • yeast

3 ~ 5 grams

  • Salted fresh flavor
  • Steamed process
  • A few hours of time

Ordinary difficulty

Step of the way of sauce beef bag

  • 酱牛肉包的做法步骤:1


    After one minute of milk furnace, add yeast powder One spoon (3 grams to 5 grams can be.)

  • 酱牛肉包的做法步骤:2

    Pour the milk that melts the yeast into the large pot into the large pot into the large pot into the large pot into the large pot into the large basin into the large basin into the large pot. Inside, add flour and stir into flocculent, then rub it into a ball, cover it with plastic wake for an hour.

  • 酱牛肉包的做法步骤:3

    Wake up for an hour, which is like this.

  • 酱牛肉包的做法步骤:4

    After the face is on, prepare the stuffing. Cut the beef into a big diced.

  • 酱牛肉包的做法步骤:5

    Cut the ginger, shallots, coriander into a small diced.

  • 酱牛肉包的做法步骤:6

    Put the beef pieces into the wall breaking machine into mud.

  • 酱牛肉包的做法步骤:7

    Add onion ginger coriander to continue to beat, which will be more delicate and even!

  • 酱牛肉包的做法步骤:8

    Land -in microwave oven for 90 seconds. Why add lard? Because I do n’t have broth, and because the beef I use is all thin (my son and I do n’t eat fat), it will be more hard with lean meat, so adding lard water will make the filling more tender.

  • 酱牛肉包的做法步骤:9

    Pour the lard in and stir in one direction. Add salt, thirteen incense, and pepper to continue stirring, and add appropriate water into the beef in three times.

  • 酱牛肉包的做法步骤:10

    This is the stuffed stuffing material, which can be paste. Be sure to be a direction when beat!

  • 酱牛肉包的做法步骤:11

    The dough has been sent to nearly twice as large.

  • 酱牛肉包的做法步骤:12

    Display the dough, cut into small doses, and roll it into the middle thickness in the middle, thin and round outside shape.

  • 酱牛肉包的做法步骤:13

    Pack the beef filling and make a bun shape. Start steaming cold water, steam for 20 minutes, and simmer for 3 minutes. (I am the first time I made a bun by myself, so the shape of the bun is not very good, forgive me.)

  • 酱牛肉包的做法步骤:14

    Except Not very beautiful, the filling is soft, the skin is soft, successful!


1. Add lard. Only lean meat will be harder, so adding lard water will make the stuffing more tender.

2. Add appropriate water into the beef in three times.
3. Be sure to have a direction when beat!


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