Corn bun with fresh meat(xian rou yu mi bao )

Corn bun with fresh meat

Introduction:

"The stuffing is fresh meat with corn kernels and cabbage. The steamed buns are delicious!"

Production steps:

Step 1: material drawing

Step 2: yeast the dough in warm water

Step 3: knead smooth on the cutting board and put it in the basin, room temperature or refrigerated fermentation.

Step 4: I use cold storage, make up the night before, and get up the next morning to make good noodles.

Step 5: prepare the filling. Chop the lean meat and fat meat separately, chop the lean meat into mud, and cut the fat meat into fine grains.

Step 6: prepare a small bowl of onion and ginger water.

Step 7: add onion and ginger to the meat filling twice, and stir while adding.

Step 8: inhale all water into the meat. Later I added seasoning, I added soy sauce, salt

Step 9: stir and cover with oil.

Step 10: prepare chopped cabbage and corn.

Step 11: divide the hair into small pieces after plastic surgery.

Step 12: mix in the vegetables before wrapping the bun.

Step 13: roll the dough into pieces.

Step 14: put in the filling.

Step 15: make your own way.

Step 16: pack the buns one by one.

Step 17: bring the steamer to a boil, spread vegetable leaves on the cage or oil it.

Step 18: put on the steamed stuffed bun to produce embryo.

Step 19: fire for 15 minutes, turn off the fire and steam for 2 to 3 minutes, then boil.

Materials required:

Flour: 300g

Water: 165G

Fresh meat: 200g

Corn kernels: right amount

Cabbage: right amount

Scallion: right amount

Ginger: right amount

Soy sauce: moderate

Cooking wine: moderate

Salt: right amount

Note: 1, steamed bun with low powder more soft. 2. Steamed stuffed bun noodles can be a little softer. 3. The fat part of the meat filling is best cut into fine grains, which will have a good taste. 4. The stuffing with vegetables should be mixed well before packing.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xian Rou Yu Mi Bao