Fresh meat buns
2024-04-10 16:12:07 645
![Fresh meat buns](https://i3.meishichina.com/attachment/recipe/2023/08/06/2023080616913029908111.jpg?x-oss-process=style/c640ms)
Details of ingredients
Technique
Steps to make Fresh meat buns
- 1. Wash an appropriate amount of ginger and scallions and set aside.
- 2. Add an appropriate amount of water to scallions and ginger, and put them into a juicer to squeeze out the onion and ginger juice.
- 3. Filter the squeezed onion and ginger juice for later use.
- 4. Wash and grind the front leg meat into foam.
- 5. Wash and cut scallions into small pieces for later use.
- 6. Add an appropriate amount of oyster sauce, salt, light soy sauce, dark soy sauce, and chicken essence.
- 7. Add onion and ginger juice.
- 8. Use a chef's machine to mix the onion and ginger juice with the minced meat.
- 9. Add scallions to the well mixed meat filling and stir well.
- 10. Put the fresh meat filling in the refrigerator and refrigerate.
- 11. Pour the flour into a bowl.
- 12. Add fermentation powder and white sugar.
- 13. Add clean water.
- 14. Stir with chopsticks to form dough.
- 15. The chef machine kneads the noodles for about five minutes.
- 16. Wrap the kneaded dough in a cling bag and let it ferment for about 40 minutes.
- 17. Take out the fermented dough, knead it, and exhaust the air.
- 18. Knead the dough into long strips.
- 19. Cut into evenly distributed small noodles.
- 20. Roll out the dough thinly.
- 21. Spoon in the meat filling.
- 22. Pinch the bun tightly and tighten the opening.
- 23. Wake up for 20 minutes after wrapping the buns.
- 24. Heat water in the pot and add the steamed buns. Steam over high heat for 15 minutes, then turn off the heat and simmer for 5 minutes.
- 25. Finished products.
- 26. A bite of juicy fresh meat bun.
- 27. Finished products.