I have done buns before, and I have made vegetarian dishes, radish and beans. A few days ago, Dad came deep, and the meal hoped to have meat, but I didn't want much. After all, the age is not forgiving, and the food is not digested. As long as the cat food is so little, the right is a fragrant mouth. Therefore, today's buns are considered to be meat stuffing, with vegetarian dishes. Last year, I made the dried plums and meat, and my dad liked it. So I made one of the stuffings, as well as Sichuan winter vegetables, and Agaricus blazei and dried mushrooms were used as fillings. It takes a little effort to do the three flavors separately. It is best to separate them. The first day is stuffing, the refrigerator is refrigerated for one day, and the next day, the noodles, bags, steaming. It’s so calm and not too stressful to do well. I have done two days, so the meat and the food are more. The general ratio is: meat: dish = 1:2, like a little bit of oil, so more fat, like light, more vegetarian dishes. More lean meat, mix and see the taste of the individual.
2 pounds of pork belly, washed, cut into small pieces, stirred into a mud. It is best to stir it directly in the butcher shop. The meat is divided into three portions. The ginger slices are chopped and chopped with scallion. Prepare other seasonings.
Wash the dried plums and soak for half a day. It is best to soak them on the first day, so that they are fully stretched out, squeezed out of water, and chopped with a knife. Dry Agaricus blazei and dried shiitake mushrooms, the same practice, shredded. The winter vegetables are soaked for 10 minutes, washed, drained, and chopped.
Make plum dried meat stuffing: wok, hot pot cold oil (more oil, because the plum dried vegetables are very powerful!) After the oil temperature goes up, gently put a piece of meat, sprinkle a little salt, ginger, pour yellow wine, stir-fry until meat The granules are scattered, shrunk, discolored, put into dried plums, stir-fried, add rock sugar, soy sauce, scallion, sautéed plum dried vegetables, and smeared the vegetables. After the fire is boiled, simmer the juice in the middle heat, shovel the bowl and set aside.
Make winter meat stuffing: Wash in wok, hot oil in cold pot, oil temperature up, i put a piece of meat stuffing, stir fry until the meat is scattered, add ginger, white wine, wait for meat to change color, shrink, pour into winter vegetables, Onion white, a little salt, (winter salt, salt should be appropriate, pay attention to salty!!!) Stir well, add water, 焖 at least juice water to dry, shovel the bowl, set aside.
Miscellaneous meat stuffing: Wash in wok, hot oil in cold pot, oil temperature up, i put a piece of meat, fry until the meat is scattered, add ginger, scallion, rum or rice wine, wait for the meat to change color , shrink, pour into the mushroom, dry mushrooms, stir-fry, stir-fry evenly, put oyster sauce, rock sugar, salt, soy sauce, a little fish sauce, add water to soak the fungus, after the fire is boiled, the fire is brought to the water Dry, shovel the bowl and set aside.
Three kinds of stuffed buns are prepared. After cooling, place them in the refrigerator for one day to make the oil frost. The meat stuffed in this way is very oily, but it is easier to wrap, and it will not make the oil flow out, making it more beautiful!
Prepare the flour every other day and make the bun skin! Flour yeast weighing. Yeast is dried with an appropriate amount of warm water. Sprinkle a small amount of salt on the flour, a small amount of sugar, mix well, add a small amount of water, yeast water, finger circle, stir the flour, to the snow flakes, then test the back of the hand force! ! ! ! Squeeze the dough gently, (hand light, pot light, dough light), then knead the dough for more than 20 minutes, try to mix the dough as much as possible, in order to make the dough elastic and chew the mouthfeel. Ok, cover the wet towel and prepare to ferment for one hour (about 25 degrees) until the dough is twice as large (about one and a half hours).
Remove the dough, knead it, and then grow the strips and cut even 25 small doses. The rolling pin is smashed into small round pieces (later in the middle, the edges are thin) wrapped in meat, the folds are more beautiful, and the buns are small, the filling is more delicious, and the best two or three mouthfuls are the best!
After wrapping, brush the oil at the bottom of the plate, put the buns on the top, wake up for about 15 minutes, boil in the water pot, steam for about 20 minutes or more! !
This is winter stuffing!
This is the dried plum sauce!
The buns are delicious, one is the skin, but the stuffing! The size of the steamed buns I made this time is about the size of the soup bag. The best ones are three or two. The skin is thin and the meat is oily. When I bite it, the juice will flow out, which is very relieved!