Steamed buns with pork and scallion(zhu rou da cong bao zi )

Steamed buns with pork and scallion

Introduction:

"Thin skin, juicy and delicious meat"

Production steps:

First step: cut the green onion and cut the pork into slices. Add a few drops of Baijiu, white sugar and salt for 5 minutes, add salt, soy sauce, oyster sauce and chicken essence for 10 minutes.

Step 2: put a small amount of oil in the frying pan and heat it to 80%. Pour in the salted diced meat and stir fry until the oil in the fat comes out. Stir fry the shredded green onion until fragrant. Pour in half a bowl of water. Add the soy sauce to mix. Then take it up and put it in the refrigerator until set

Step 3: 300 grams of self-made powder, 1 gram of yeast (according to the weather conditions, yeast should be added in winter, not in summer). Add appropriate amount of sugar and salt, if not. Sugar is generally within 20 grams, salt is within 3 grams.

Step 4: 300 grams of self-made powder, 1 gram of yeast (according to the weather conditions, yeast should be added in winter, not in summer). Add appropriate amount of sugar and salt, if not. Sugar is generally within 20 grams, salt is within 3 grams. (quantity of 10)

Step 5: flour, water, yeast, sugar, salt knead into a ball, put it into a large bowl, cover it with preservative film and send it to twice the size, then take it out and knead it until the surface is smooth, and divide it into 10 equal parts. Sprinkle some powder on the panel, which is easy to produce lines, roll it into a round piece, wrap it into stuffing, put it into the steamer, brush a layer of oil on the steamer to prevent staining, or put oil paper on it

Step 6: add cold water to the steamer and boil it to about 30 degrees without hot hands. Turn off the fire. Put the steamed buns on the steamer and wake up again to double the size. Open the fire, boil the water and steam for 10 minutes on medium heat. Put the steamed buns on for 2 minutes and then open the lid. Otherwise, they will collapse easily

Materials required:

Autogenous powder: 300g

Yeast: 1g

Sugar: 10 g

Salt: 1g

Oil: right amount

Soy sauce: moderate

Old style: moderate

Oyster sauce: right amount

Baijiu: moderate amount

Pork: 400g

Scallion: 2

Caution: 1. this method is suitable for winter. No yeast is added in summer, and it is not necessary to serve second times at room temperature. In summer, cold water is evaporated and.2. stuffing is added to a small amount of water to make stuffed buns more fragrant. After filling, the sauce is added to taste. Adding Baijiu is to remove fishy or not. Add the fried stuffing into the fridge to make some.3 better. So as not to affect the taste. 4, those who don't like fat meat like to choose lean meat more, but it's not so fragrant, and the gravy is also less. When pickling, you should add sugar first and then salt, otherwise the sugar can't go in and the taste can't come out

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhu Rou Da Cong Bao Zi