There is a trick to make fresh meat bags. Remember this "3 points". The fresh meat bag has a thin skin filling, and the meat is tender and juicy.

There is a bun shop outside the community. The taste is good. There are many people buying buns every morning. Sometimes they have 10 minutes in line. They often eat it for a while. One day I bought two meat buns and bite one of them to see a long nylon rope, and I had no appetite for an instant. Since then, I never went to buy buns outside, but did it at home. Steam the two cages at a time, close to 20 buns, and can eat two meals.

So how do you make fresh meat bags at home? There is a trick to make fresh meat buns. As long as you remember this "3 points", the buns made are large and thin, tender and juicy, which is better than selling outside. Get up and see the practice.

Fresh meat bag

[Ingredients] 500 grams of front leg meat, 5 shallots, half of the onion, 1 piece of ginger, 500 grams of flour, 5 grams of yeast, 7 grams of sugar

[Seasoning] Affordable amount of salt, 3 spoons of soy sauce, 1 spoon of old soy sauce, 1 spoon of oyster sauce, appropriate amount of thirteen incense

[Method] 1. Cool oil in the hot pot. Add the onion segments and onion with a small heat to fry the fragrance, make the net ingredients to make onion oil, put it for cooling, and the fresh meat bag should be delicious. This step cannot be less. One of the tender tricks is this.

2. Use ginger and shallots to add water to shallot and ginger water for later use. A pound of meat must be prepared for 150 grams of green onion ginger water. This is the two tips for tender meat.

3. Chop the three fertilizer and seven thin front legs. Put an appropriate amount of salt, 3 spoons of soy sauce, 1 spoon of old soy sauce, 1 spoonful of oyster sauce, 2 grams of sugar, half a spoonful of thirteen incense, 3 spoons of green onion and ginger water in one direction.

4. Put 3 spoons of green onion ginger water and stir. Stir with 1 catties of meat into 150 grams of green onion ginger water and stir until you stick to your hands.

5. Finally, mix with green onions and 3 spoons of green onion oil and mix well in advance.

6, pickled for about half an hour, the filling of the fresh meat bag is ready. At this step, the scent of saliva flows out.

7. Next, start with noodles, this time still uses a method of fermentation to prepare an appropriate amount of warm water and mix in yeast.

8. Put the flour for 5 grams of sugar, pour the yeast water into the flour, and stir it into flocculent. The flour must be selected in order to make a white bun. Fulinmen wheat core wheat flour, natural color, strong incense, strong taste, elasticity, can be used as steamed buns, buns, pancakes and other types of pasta.

9. Knead into a simple dough and loose the wet cloth for 10 minutes.

10. Wait a full fusion of flour and yeast water, and then knead into a smooth and delicate dough.

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11. Divide into a small dose of about 40 grams. Kneel and cover the plastic wrap and relax for 10 minutes.

12. Then roll it into a thin skin in the middle and wrap it in 40 grams of meat.

13, pinch the fold, do not have too much filling, otherwise the mouth will crack, and the soup will be leaked when steaming.

14. Put it in a steamer, 1 cattic flour can just make 18 buns, and there are not many meat fillings, just right. Boil some warm water in the steamer, and you can put it in the steamer. Put it in a steamer. It is fermented for about 30 minutes in summer, and it needs to be extended in winter. To determine whether the buns are fermented well, one is to observe the buns to become full, and the other is to pick up one and a lighter. The bun becomes lighter, and the third is to press it with a finger to quickly rebound. With these three points, the buns are fermented.

15. After the buns are fermented, turn on fire. After the water is boiled, turn to medium heat for 15 minutes. Do not rush to open the lid. Continue to simmer for 5 minutes before opening the cover.

16. Tear up and take a look, full of soup, take a bite while hot, the meat is tender, the juice is full, and it is delicious. The buns that can't be eaten are frozen in the refrigerator, and the cold water is under the water. The heat is boiled and steaming for 10 minutes. The buns are just as good as they have just made.

17. Come on a few buns for breakfast, cook another pot of millet porridge, and fried eggs. This kind of breakfast is much stronger than the outside. After eating all day, I feel beautiful.

Summary of cornfish after rice:

1. The shallots must not be less, drizzle with a few spoons, and the flavor of the meat is stronger.

2. The green onion ginger water must not be small, and the onion ginger water is made in the meat, and the meat is tender and juicy.

3. The fermentation time should be controlled. If the short buns are too short, the fermentation is too long, and the buns will shrink.

4. Do not open the lid first after steaming. Swing it for 5 minutes, the buns will not shrink back.

I am corn love home and love food, a super foodie who is particularly suspected of dogs. If you think this article is helpful to you, please follow, like or collect it. Corn will also update the simple production of home food from time to time. Thank you very much for your reading!

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