Chinese Food
Marinated meat pastry
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I remember that every time I made a meat bun, I would pour out the meat and chew it. Then my father would arrive in time. As a qualified meat eater, I would eat all the meat. But now I'm outside. I don't want to waste meat when I want to eat the skin of the marinated meat bun. I've tossed the pie. The thick marinated meat is fragrant, but it won't be too greasy.
Cooking ingredients
Cooking Steps
Step1:Add yeast and water to flour, knead into dough, wake up for two hours, until dough is twice as big.
Step2:When you ferment, make the marinated meat. Diced mushrooms. Stir fry with meat stuffing. Add some water, soy sauce, sweet sauce, soy sauce and simmer for 30 minutes until the juice is dry.
Step3:The prepared marinated meat is ready to be dried and then used for cold storage.
Step4:Let the fermented dough out of the air. Dry it into square slices.
Step5:Spread the meat evenly. Leave about 5cm at the top.
Step6:Roll it up and down. Cut it in the middle. Wake up for 15 minutes.
Step7:Fry over medium heat until golden on both sides. Turn to low heat until done.
Cooking tips:I personally like to eat pure lean meat extremely. But if you want something more fragrant, you can use a little fatter meat filling. Don't pass the dough. It's cold here, so it's longer. In summer, it's about 45 minutes. There are skills in making delicious dishes.
