Chinese Food
Steamed bun with fresh meat+
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Steamed bun with fresh meat is a traditional pasta snack. The combination of steamed bun and soy milk or porridge has always been a classic breakfast of Chinese people; the meat stuffing of steamed bun is delicious and nutritious. You can make more and put it in the refrigerator for quick freezing. You can eat it when it's hot in the morning. -
Cooking ingredients
Cooking Steps
Step1:Cut leg meat into small pieces and add onion, ginger and cooking wine. Beat into mince with meat grinder.
Step2:Add salt, raw soy sauce and sugar with chopsticks and stir clockwise. When mixing, add a small amount of water and stir in several times. Stir the meat stuffing and put it into the fridge for cold storage. The steamed bun made of such meat stuffing has soup when it is bited open.
Step3:Put the liquid, salt and sugar diagonally in the bread barrel. Put the flour into a small pit and put it into dry yeast. Then cover it with flour. Start the kneading function of the bread machine and knead it into a smooth dough. Put it in a container and cover it with fresh-keeping film and put it in a warm place for fermentation.
Step4:Ferment to twice the size. The way to judge whether the fermentation is in place - dip the forefinger with a little flour dough and poke a hole in the middle. If it doesn't retract, it means that the fermentation is finished. If it retracts immediately, continue to ferment for a while. If the hole collapses, it means that the fermentation has passed. Next time, reduce the time.
Step5:The fermented dough is divided into 21 even sized dough. My one is about 38g.
Step6:Sprinkle a little flour on the chopping board. Cover the preservative film with the facial preparation and leave it for 15 minutes.
Step7:Take a dose and roll it with a rolling pin to form a round patch with a thin edge and a little thicker in the middle.
Step8:Meat filling in the middle of the dough.
Step9:Start to fold from one end of the dough. Finally, close up and squeeze. Then a bun will be wrapped. The pleat method of baozi can be practiced several times. You can also see the online video as a reference.
Step10:The steaming drawer is padded with oilpaper or gauze. The wrapped buns are placed on the oilpaper. There should be a certain space between the buns. The buns will become larger in the process of steaming.
Step11:Enlarge the water in the pan. Put on the steamer and cover it. Wake up for 15 minutes. Notice that there is no fire at this time.
Step12:Steam for 15 minutes. The water in the hot pot is boiling. When the hot air comes up, turn to medium heat. It's easy to step on the steamed buns during the whole fire. Don't open the lid after turning off the heat. Stew for five minutes and then open the lid.
Step13:It's a lot bigger than it was before steaming, so be sure to leave a space.
Step14:Steamed buns are delicious.
Step15:Bite open the soup and it will flow out.
Step16:My son ate four at a time. He muttered about the delicious food just out of the pot.
Cooking tips:The stuffing of steamed bun can be a little salty. It's not light to eat with the steamed bread outside. The stuffing inside can use the food that you like. You can add some vegetables, such as shepherd's purse, leek, mushroom, meat and vegetables. When kneading, reserve a small amount of liquid to see how the dough is. It's normal to stick your hands a little bit when shaping and rolling. It's OK to dip a little hand powder. There are skills in making delicious dishes.
