I have been in the kitchen for a year. First of all, I would like to thank everyone for their love. I have been praised by many friends this year. I will continue to cook some recipes for Chinese dim sum. I will come to the kitchen for the first recipe. This is the meat buns. This recipe is also my most popular recipe, but it may be just a little bit of mixing in the recipe. Some new friends will always ask me how to mix the meat. I am here to discuss with you. The mixing method of the meat stuffing, I hope everyone likes it.
The recipe for the buns is under my link. You can also check it out, https://www.xiachufang.com/recipe/100526621/
First of all, we have to prepare meat. I usually use sandwich meat. The fatness of this meat is between the 28th and the 37th. If you are doing pure meat, this fat and thin proportion can be used, but if you are going to take it If you mix it with glutinous rice, you can use the four-four-quarter proportion of pork belly. Because the proportion of fat meat is not much in the stuffing stuffing of the vegetarian meal, the stuffing of the steamed buns will be very dry, very firewood, seriously affecting the taste, while the pork belly is made of pure steamed buns. It is ok, it is a little fat. So what kind of meat is used according to what you do with the stuffed buns.
Then we have to prepare onion ginger water, which is very important for meat stuffing. I used shredded green onion and ginger to be crushed with water and shredded. Without a crusher, you can use cold water or cold water. Oh, cut the onion, slice the ginger, soak it in the water, and squeeze the juice from the hand. You can't use hot water.
Many of my friends here have been asking me if I want to add eggs when I am filling the meat. Come on? What about alcohol? I will talk about it one by one.
Some friends like to add an egg when making meat stuffing, which will increase the consistency and umami taste. Let's talk about it. Everyone knows that the characteristics of eggs will swell and will swell a lot, then you add When the meat is stuffed, the egg will swell when it is hot. The problem of the steamed buns is not big, but the dumplings have a lot of possible skin breaks because of the thin skin, and you can’t put 5 eggs in a pound of meat. Right? At most one, the savory taste of this egg does not cover the taste of the seasoning. This is why the dim sum in the Chinese dim sum is fried in the dish. In the end, the first may lead to a bad situation, the second did not spread the role, everyone considered it. (Not absolutely can't be put, everyone thinks about it)
When it comes to refueling, many friends will add a spoonful of salad oil to the meat. It is not necessary. We will end up with sesame oil. If you add salad oil, it will lead to too greasy. Relative fat meat, in refueling, a bite is a pack of watery oil, too fat, refueling in the selection of vegetarian dishes as the main material, meat as an auxiliary material, you can increase the point.
In terms of wine, many friends add a spoonful of cooking wine in order to go there. Here we have to understand the characteristics of the wine. Everyone knows that the wine is acidic, but do you know that pork is a medium-acid ingredient? In Chinese cooking, rice wine is generally used in the cooking, because the rice wine touches the hot pot, the alcohol will volatilize, leaving the aroma of the food, the dish must be very fragrant. However, in our white case, the meat stuffing is cold. If the rice wine is added, it will not evaporate. If it is hot, it will be wrapped tightly in the leather, which will produce some bad smell.
It seems that the three articles I wrote above, we all know a little bit about it. When we stir the meat, we just need to add onion and ginger water to go and lick it. Jiang is also known as plant MSG. If you don’t like to eat ginger, you will use water to adjust. filling. A pound of meat can eat about 150 water, and everyone should not be forced to add more, 100 grams or so,
Put the salt and sugar into the meat first. Here, I want to say that the first addition of salt is a bottom taste. In the north, there is a kind of stuffing called water stuffing. He must first put salt and salt has osmotic pressure. In the case of salt first, the draught will eat more, the water in the north is stuffed, and the proportion of meat and water reaches a terrible 1 to 1...·················································· of.
Pour a small amount of onion ginger water, whipped the meat stuffing must not pour the water once, add in batches, add all the water at a time, the meat will not eat water, and finally have a spit.
See the shape of my hand? The five-finger bend formed a strong eagle claw gong gesture, which is in the role of mimicking the mixer, so that the fingers can touch the surface of the meat and stir it faster. There are also things to be aware of, to be whipped in one direction, the purpose is to make the meat on the strength, glue, Chinese noodles are whipped according to the different products, buns, dumplings, small cages need meat If you are strong, you have to whist in one direction, and some cakes, such as wheat cakes, because the skin is thin, the meat needs to be left, and the right one is whipped. This is to avoid the meat. Once the meat is strong, it is wrapped in the crust. After that, the skin is easy to break when you are squatting.
After whipping for a while, everyone saw that the water was basically dried up and the state of the meat was different. The popular words were a bit sticky and white.
At this time, add other seasonings and a portion of the water to continue the whipping. After the water is sucked again, the meat feels sticky, and the whipping is very tired. Continue to add water and repeat the above action until the water is added. After adding the water, everyone will pick up the meat and beat it vigorously in the basin several times to make the meat full.
The last piece of meat is in this form, it is not loose at all, it is very sticky, the color is different, the meat is finished, and it can be packaged in the refrigerator for a while, then you can make your favorite snack.
There are a lot of things that can be put in the preparation of meat. You can try more, it is not difficult, but it is very hard. For the sister, mix the meat once, maybe the hands will be sour, just be a fitness. There is a blender or a chef machine at home. You don't have to use your hands to mix the stuffing. There is also a student who is very serious about @溏心蛋, reminding me that this buns taste is more suitable for our Jiangnan area. Northern friends reduce the proportion of sugar, otherwise It may be sweeter. I am now a Chinese secondary pastry chef. The micro signal is dacaifei1234. I welcome more friends and colleagues who like Chinese snacks to study and discuss. My photo is not beautiful, I am sorry for my friend who is not beautiful enough.