Chinese Food
Meat cage of Beijing snacks
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When I was a child, I often ate the meat cages made by my grandma. The main reason is that I didn't have many steamed buns, but I had a clear hierarchy. When I grew up, I didn't have my grandma around me to work in other places. I made one and I succeeded. Share it with you.
Cooking ingredients
Cooking Steps
Step1:1、 Prepare the raw material [dough] and yeast in the proportion of 100-1. Add a small spoon of sugar to speed up the fermentation. Add warm water (3036 ℃) to yeast, and then mix the dough. Wake up for two hours. (it's ok if it's not smooth. It's OK after you wake up) [meat stuffing] 1. The meat stuffing will be delicious if you make it by yourself. Of course, it's ready-made. When you buy it, chop it with a knife. Chop it to make it sticky; 2. Add the meat stuffing with soy sauce (seasoning), soy sauce (color mixing), salt (adding salt because it's different from the sauce oil), pepper and ginger powder. Stir vigorously in one direction. Add a little water and Continue to stir the cooking oil. It can increase the taste and the oil content of the meat stuffing. Stir the meat stuffing well for use. [scallion] dice the scallion or shallot. Marinate it with sesame oil.
Step2:2. Meat wrapping cage 1. The fermented dough is smooth and evenly divided into dosage forms. 2. Mix the marinated green onion with meat stuffing. This will not produce the stink of green onion because it is mixed in advance. The pickled green onion will be more delicious. 3. Roll the dosage into a rectangle, lay the meat filling on it, and roll it up from the bottom. The closing part can be dipped in water to make it stick more firmly. The two sides of the meat roll also need to be pinched to avoid leakage of soup during steaming.
Step3:3. Put the meat roll on the steaming rack as shown in the figure. Continue to wake up for 10 minutes. Wake up, cover and steam. Steam for 18 minutes. Turn off the heat and simmer for two minutes. Prevent the noodles from retracting.
Step4:4. Arrange the steamed meat rolls, cut them into pieces and put them on the plate. Then eat the
Cooking tips:Tips recipes are learned by Kong laoxue, the master of white list. I think the details of the changes really affect the taste to a great extent. 1. Meat filling is better with three fat and seven thin. Water must be added to the meat stuffing several times in a small amount. We call it draught. Draught can make the meat stuffing soup richer. Adding edible oil can make the meat stuffing taste more moist (try to add peanut oil and sunflower seed oil with little smell). When the meat stuffing is in the mixing process, you can put a little more water in it. To judge whether the meat stuffing is strong or not, it's better to use chopsticks to stand upright in the middle of the meat stuffing. To quantify, it's about 100 circles in one direction. 2. Children's shoes that don't like to eat sesame oil should not be put into the meat stuffing after the onions are cut. It will be better to mix them when the package is about to start. There are skills in making delicious dishes.
