Chinese Food
Steamed buns with soy sauce
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When I was in Chengdu, I used to sell soy sauce and meat buns in the streets and alleys. Especially the one on Chunxi Road. It's delicious. It's thin and thick. The oil oozes out of the skin. Don't mention how fragrant it is. Last night, I thought about swallowing my saliva. I got up early this morning and made some of them myself. Wow. Familiar taste in memory
Cooking ingredients
Cooking Steps
Step1:First, make the meat filling. Wash the meat filling materials. Soak the agaric mushroom for standby.
Step2:Mince the mushroom, fungus, ginger, shallot, scallion and minced pork.
Step3:The secret of delicious food. Column sauce. Sauce specially made for meat. No sweet sauce can be used A kind of Soy sauce instead.
Step4:Start frying meat. Add a little oil to the pot. Add fat diced meat to fry lard and then add lean meat
Step5:Add ginger powder to the lean meat after discoloration. Continue to stir fry the meat until the water dries slightly
Step6:Stir fry and then add the mushrooms. Then add the sauce, soy sauce, soy sauce, salt, sugar and pepper. Mix well and turn off the heat
Step7:When the meat is slightly cool, add shallots and mix well. Mix the meat stuffing well
Step8:Put the meat stuffing in a bowl. Refrigerate for 1 hour. It's convenient for stuffing. Take advantage of the cold meat filling time. Start to prepare the bun skin.
Step9:As shown in the figure, weigh the required materials. Add the yeast to 40 ℃ warm water, mix well and leave for 10 minutes. Put the sugar in the flour.
Step10:Add the yeast water to the flour several times. Stir with chopsticks to form floccules.
Step11:Start kneading. Knead the dough into a smooth surface.
Step12:Cover the basin with plastic wrap and put it into warm water of about 40 degrees. Cover it to wake up. The time is about 50 minutes. The dough will be twice the size of the original dough. After that, the dough will be kneaded twice. The air in the dough will be sent out.
Step13:Put the dough that has been kneaded twice on the panel with a little dry flour. Knead it into long strips. Cut it into small dough equal to each other (the size depends on the size of the bun you want to pack)
Step14:Flatten the dough by hand and roll it thin with a rolling pin (or pinch it by hand). Add the frozen meat stuffing and wrap it.
Step15:Packaging complet
Step16:Put the wrapped bun into the steamer. Put warm water under it to wake up twice. Turn on the fire 20 minutes later. Turn off the fire 15 minutes later and simmer for 5 minutes
Step17:The steamed buns are out. They are delicious, delicious and delicious
Cooking tips:PS-1. When cutting meat, you can also cut meat without separating fat from thin. 2. It is necessary to put the steamed bun into the steamer for secondary hair awakening. Otherwise, the skin of the steamed bun may not be fluffy. 3. You can put or not put mushrooms and agaric according to your taste. I put a little more mushrooms this time. When I eat them, I'm a bit tired of chewing. Hahahaha ~ you can only put agaric. There are skills in making delicious dishes.
