Chinese Food
Fresh meat pasta
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Cooking ingredients
Cooking Steps
Step1:Dissolve the yeast in a small amount of warm water (about 30 ℃. The wrist is not hot). Let stand for 3 minutes. Put the flour in a large basin. Pour in the yeast water. Then pour in the remaining warm water. First use chopsticks to stir into flakes of snow. Then use your hands to knead into smooth dough.
Step2:Cover with plastic wrap. Ferment in warm room until about Two point five Double the size.
Step3:Add cooking wine, salt, chicken essence, ginger powder, garlic powder and a small amount of old soy sauce (for color mixing) to the fresh minced meat and mix well. Melt the frozen meat. Pour in the minced meat. Stir the minced meat in one direction until it is strong (if there is no frozen meat, put water).
Step4:The fermented dough is kneaded and exhausted. It is divided into small dosage forms. Take a small dosage. Roll it into a circle with a rolling pin. Put meat stuffing in the middle.
Step5:When it's wrapped like a bun, gently press it with your palm.
Step6:Dip sesame seeds on both sides. Let stand for about 15 minutes.
Step7:In a pan, do not put any oil in it. Put the dough in the pan.
Step8:Cover the pot and burn it with a small fire. Turn it over and then burn it into a light burnt yellow.
Cooking tips:1. The method of frozen meat skin in meat filling - blanch the pork skin first, then cut into small dices. Put a small amount of water in the pot. Add some cooking wine. Put in the diced meat. Cook until the meat is melted (use a pressure cooker if you want to save time). After cooling, it will coagulate into frozen. That is to say, pig skin jelly (rich in colloid and beauty). 2. If there is no frozen meat skin, add water. It's OK. The amount of meat jelly or water is about 1 / 5 of the weight of meat filling. Remember, after adding the liquid, stir the meat filling vigorously in one direction. Let the water completely penetrate into the meat filling. Add water. Don't add it all at once. Add less each time. Work harder and add another time. 3. Because fresh meat filling is raw, it should be covered when it is baked in the pot. Light fire. Remember. There are skills in making delicious dishes.
