Recipe: Leek stuffed meat

Home Cooking Recipe: Leek stuffed meat

Ingredients:

Steps:

  1. Home Cooking Recipe: Put flour, sugar, salt in the container

    Put flour, sugar, salt in the container

  2. Home Cooking Recipe: Stir well and add water

    Stir well and add water

  3. Home Cooking Recipe: 揉成团

    揉成团

  4. Home Cooking Recipe: Let it ferment twice as big, winter is colder, can be placed in a warm place, and now the room temperature is about 10 degrees, the fermentation time is one and a half hours. It is good to judge the dough fermenting by rubbing the dough with your fingers, if the dough is not The rebound means that it has been fermented.

    Let it ferment twice as big, winter is colder, can be placed in a warm place, and now the room temperature is about 10 degrees, the fermentation time is one and a half hours. It is good to judge the dough fermenting by rubbing the dough with your fingers, if the dough is not The rebound means that it has been fermented.

  5. Home Cooking Recipe: Knead the dough again and drain the gas until the dough is very smooth.

    Knead the dough again and drain the gas until the dough is very smooth.

  6. Home Cooking Recipe: Knead the dough into small pieces, each of which is about 30 grams, a total of 16 pieces, covered with plastic wrap and let it wake up for about 15 minutes.

    Knead the dough into small pieces, each of which is about 30 grams, a total of 16 pieces, covered with plastic wrap and let it wake up for about 15 minutes.

  7. Home Cooking Recipe: This time you can clean the leek

    This time you can clean the leek

  8. Home Cooking Recipe: Cut the pork with fat into small pieces and knead it into meat.

    Cut the pork with fat into small pieces and knead it into meat.

  9. Home Cooking Recipe: Leek, water, rinse, cold water, chopped, chopped

    Leek, water, rinse, cold water, chopped, chopped

  10. Home Cooking Recipe: Add to the meat and continue to evenly

    Add to the meat and continue to evenly

  11. Home Cooking Recipe: Put the stuffing in the bowl and add soy sauce, soy sauce, cooking wine, salt and a little sugar to taste.

    Put the stuffing in the bowl and add soy sauce, soy sauce, cooking wine, salt and a little sugar to taste.

  12. Home Cooking Recipe: Slowly add a small bowl of water

    Slowly add a small bowl of water

  13. Home Cooking Recipe: Stir the meat in one direction, not too much. If the meat is too thin, you can't pack it. If you find that the water is added, you can only choose to refrigerate the meat to make it condense. At that time, the meat was not frozen, but not so thin.

    Stir the meat in one direction, not too much. If the meat is too thin, you can't pack it. If you find that the water is added, you can only choose to refrigerate the meat to make it condense. At that time, the meat was not frozen, but not so thin.

  14. Home Cooking Recipe: Round up the small dose

    Round up the small dose

  15. Home Cooking Recipe: 摁 flat, use a rolling pin to knead it into a dough, and ask for a thin outer circumference, so that you can do more stuffing

    摁 flat, use a rolling pin to knead it into a dough, and ask for a thin outer circumference, so that you can do more stuffing

  16. Home Cooking Recipe: Add meat

    Add meat

  17. Home Cooking Recipe: Wrap it up, close it, you can put all your hands tight, or you can leave a small hole

    Wrap it up, close it, you can put all your hands tight, or you can leave a small hole

  18. Home Cooking Recipe: Put some oil on the steaming rack and put the steamed buns on it. The steamer usually has two layers, put eight on the top and bottom, start the second fermentation, put the cold water in the steamer for 2 minutes to turn off the fire, feel it by hand. Water, if it is too hot, add some cold water, it will burn the yeast, put the steaming rack on the steamer, cover the lid, start the second fermentation, the time is usually about 45 minutes

    Put some oil on the steaming rack and put the steamed buns on it. The steamer usually has two layers, put eight on the top and bottom, start the second fermentation, put the cold water in the steamer for 2 minutes to turn off the fire, feel it by hand. Water, if it is too hot, add some cold water, it will burn the yeast, put the steaming rack on the steamer, cover the lid, start the second fermentation, the time is usually about 45 minutes

  19. After 45 minutes, open the fire, steam for 15 minutes, turn off the heat, open the lid after 2 minutes, the buns can be served

Tips:

Usually you can do more. After it is cool, put it in a fresh-keeping bag and put it in the refrigerator. When you get up in the morning, put the steamed buns on the plate. Remember to sprinkle a few drops of water on the surface of the bun and spread it with a small spoon. Too much, put it in the microwave for 1 minute, just like the one just released!


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