Chinese Food
Steamed stuffed bun with horse meat
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It's rarely seen in the horse meat market. It's never soft when it's occasionally encountered. You should buy it even if it's expensive. It's especially suitable for spring. It can nourish the liver and kidney, strengthen the muscles and bones. It's more nutritious than beef and mutton. -
Cooking ingredients
Cooking Steps
Step1:One night in advance. First, dilute the last leavened head with warm water. Add flour and dough. If there is no leavened head, add a box of yogurt to promote fermentation. Cover with plastic film and put it in a warm place for natural fermentation.
Step2:Wash and chop the horse meat. Add some old soup (no water) and stir in one direction to make it thick. Scallion and ginger are peeled, washed and chopped. Chili is washed and chopped. Add salt, pepper, mushroom powder, cooking wine, soy sauce, oyster sauce, scallion and ginger and continue to mix in one direction. Add some soybean oil into the wok. Stir in the peppers and discard. Pour over the meat stuffing. Continue to stir evenly.
Step3:The meat stuffing mixed in this way is relatively wet. It can be frozen in the refrigerator and then wrapped. It is easier to operate. In fact, meat stuffing can also be prepared one night in advance. In the morning, you can steam the steamed buns directly.
Step4:Take out the fermented dough. Dilute the baking soda with a little warm water. Knead it into the dough. Smell no acid. Cut the dough into two halves. Butt joint is not sticky. Cover the dough with plastic wrap for 10 minutes. A good dough can be divided into several small flour preparations. They can be made by rolling out a cake, wrapping it in horsemeat stuffing, and folding it into a bun. It's very simple.
Step5:Dip the wrapped bun into the steaming drawer with a bit of oil, or directly brush the thin oil on the steaming curtain and put it into the bun.
Step6:Boil the fire. Steam the water for 15 minutes. Open the lid of the pot. The big bun looks appetizing.
Step7:It's not very good. It's delicious. Pure lean meat. Fragrant but not greasy.
Cooking tips:1. Mix horse meat stuffing with old soup. The purpose is to make horse meat absorb enough soup. The meat stuffing is more smooth and tender. The bun soup has more juice. 2. Put more shallots in the horsemeat stuffing, especially the northern shallots, which are more fragrant than the green onions. 3. The natural fermented dough needs to use baking soda to synthesize the acidity and alkalinity. Usually the proportion of flour and baking soda is 100-1. If the dough is not weighed when making dough, you must pay attention to look and smell when mixing baking soda. The dough is cut with a knife. The two sides are not connected. It's good to smell no acid. There are skills in making delicious dishes.
