Delicious meat dumplings(mei wei xian rou xiao long bao )

Delicious meat dumplings

Introduction:

"I haven't thought about it for a long time. Recently, I bought a Jiuyang juicer, which is similar to the multi-functional cooking hand in Korea. It can not only extract juice, but also grind meat and vegetables to make noodles. I don't buy it for juicing, nor for mincing meat, nor for making noodles. I just want to use it to mince chili sauce once a year. When I bought the machine, I quickly made this year's chili sauce and put it on the table for the time being. Every day I looked at it from the left to the right. I felt that it was a pity that it was idle. In addition, my internet friends asked me to make a test report for their reference, so I decided to use the machine to give full play to its function of "one-time charge, lifelong service, as you go, never complain". With this motive, xiaolongbao is ready to come out. The meat is ground by this machine. I minced the fat and lean meat together. During the mincing process, I found that because of the low power of the machine and the relationship between the meat holes, the meat with tendons will easily block the meat holes, and the machine must be removed before it can work normally. Therefore, it is suggested to remove the tendons in advance to ensure the normal operation of the machine. This time, the noodles are semi hairy, and the meat stuffing is mixed with small cages. For the first time, wanjiaxiang's super soy sauce is used. It tastes surprisingly good, especially fragrant and mellow. It's very worth recommending to friends. "

Production steps:

Step 1: turn the yeast in warm water. Sift the flour, add a little sugar, mix with baking powder. Pour the yeast water into the flour a little bit, and use chopsticks to make the flour flocculent.

Step 2: gather the flour by hand, knead it into a dough and let it stand for 10 minutes, then continue to knead the dough evenly, thoroughly and smoothly. Because this time the small cage bag uses half hair dough, so the kneaded dough can be used after a while (15-20 minutes).

Step 3: This is the internal structure of the dough, which has some bubbles.

Step 4: remove the tendons from the lean and fat meat.

Step 5: Jiuyang juicer, use minced meat function. Minced meat.

Step 6: ground meat. It's delicate.

Step 7: chop the scallion and ginger, or use the cooking machine to add a little water to make mud. Put salt, chicken essence, onion, ginger, pepper powder and wanjiaxiang soy sauce into the mashed meat. Beat well with your hands or chopsticks in one direction. While beating, add a little water or broth, about one tablespoon. Finally, add a spoonful of cooked peanut oil and a spoonful of starch. Continue to stir until the meat is strong. If you have time, you can make the meat stuffing ahead of time, put it in the refrigerator, and then use it again, which is better.

Step 8: cut a piece of dough, rub it into long strips, cut it into the same size, flatten it and roll it out.

Step 9: pack in the right amount of stuffing.

Step 10: pinch out more than 18 folds to close the mouth.

Step 11: put it into the bamboo steamer and wake up.

Step 12: add cold water to the pot, bring to a boil over high heat, turn to medium heat and steam for 12 minutes, turn off the heat and steam for 35 minutes.

Step 13: close up.

Step 14: inside the bun.

Materials required:

Pork: 250g

Shallot: a small root

Ginger: a little

Pepper powder: a little

Flour: 500g

Sugar: a little

Yeast: 3-5g

Baking powder: a little

Peanut oil: a little

Salt: right amount

Wanjiaxiang special soy sauce: two spoons

Chicken essence: a little

Note: meat production: 1) hand stir, more juicy and delicious filling; 2) beat egg white meat more smooth and tender

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mei Wei Xian Rou Xiao Long Bao