I have done this with a pork-boiled bag, and the taste is infinitely close to the pork-baked bag of Guangzhou morning tea. The bun bun fluffy meat is well-defined, sweet and sweet, simple and fast, suitable for home operation. The pork roast is thick and soft, and the meat is sweet and soft. This time, 500 grams of flour is cut into 17 doses. I have a recipe for the barbecued pork sauce. This barbecued pork is also made with a barbecued pork sauce. Interested friends can check my recipe: pork sauce
Prepare the onion and ginger. No onions can be replaced with garlic, and the taste is the same. Give pork a fresh shun.
Prepare the fork sauce bowl: 2 tablespoons of pork sauce, 1.5 tablespoons of honey (without honey with the same amount of white sugar), 0.5 tablespoon of oyster sauce, and 1 tablespoon of soy sauce. I have written a recipe for the barbecued pork sauce. Interested friends check my recipe: pork sauce.
Prepare starch water. Half a bowl of water, 1 tsp of starch, my 1 tsp is the above amount.
Cut the pork into small pieces or small pieces on my fingers. The meat in the barbecued pork is a grain of grain, which is too smashed and has a bad taste. Hand-made granules are of course delicious.
Put a small amount of oil in the pan and pour the onion and ginger.
Stir-fried ginger and green onion and pour in pork. Start to stir fry pork. Pour 1 tablespoon of white wine (can be replaced with cooking wine) and stir fry the meat.
The firepower is turned into a medium-sized fire, and the pork granules are smashed to force the fat of the meat until the meat is oily and white.
Pour into the bowl of pork sauce and stir fry the meat.
The meat grains basically absorb the sauce of the barbecue sauce as shown above.
Pour hot water over the meat. Use hot water better, shorten the time of boiling water, and make the meat more tender.
The amount of water is as shown above.
Cook for 15 minutes in medium and small heat. The meat of the pork-boiled bag is clear and not very tender and sweet. The above steps, please do not fry the meat, this is also the basic steps to test the cooking, the size should be mastered, I also can not describe how to fry meat and not fire.
The process of licking the meat opens the lid and mixes the meat, and the amount of water is not much. The time is almost cooked for 15 minutes, and the starch water is adjusted. If the amount of water in the middle is not enough, please add an appropriate amount of hot water.
The picture above is to shut down the fire and prepare the meat. This meat is already ready.
The meat stuffing is as shown above. The meat is cold and chilled for at least 1 hour. Because there is lard inside, it will freeze after being refrigerated.
Flour is added to white sugar and yeast, and water is added in times. Start behind. The amount of water is not enough. To make up a little bit of water, if you hand rub it, touch the dough and add some water. For hand-made noodles, start with the noodles, and knead the dough for at least 15 minutes. We are a one-time fermented steamed buns, and it is very important to rub the noodles for 15 minutes. The dough is very good.
I use the equipment inside. The entire journey is 15 minutes.
Start cutting the scorpion bun. Temporarily do not use the agent to cover with a semi-dry cloth to prevent drying. Novices who don't want to wrap the skin, please see my other recipe: pork buns, which have a video of the creases on the suede. The steamed buns of the barbecued pork can't be too thin, the thick skin is soft and the stuffing is sweet and tender, and it tastes great!
Pinch the pleats to start the buns (see the video). These videos are used by other buns and are for your reference.
The bun is closed (see video).
The kneaded buns are fermented in a cold water pot. It is winter, fire to cold water to warm water, the pot is a little fever, turn off the fire, ferment for 25 minutes. I feel that the buns are a little bit bigger, and the raw embryos are lighter. If the fermentation is completed, you can steam the steamed buns. The summer temperature is high, the temperature above 30 degrees, the cold water fermentation can be steamed for about 18 minutes.
Get angry on the fire and steam for 15 minutes. Turn off the heat and slam the lid quickly for 3 minutes.
Steamed barbecued pork, beautiful!
The bun is fluffy, the meat is grainy, sweet and delicious, delicious!
Tear off the two half of the barbecued pork, want to eat!
Stir-fried minced meat should be able to go fresh and stir-fry.