Minced pork with bean paste(dou sha rou song xian )

Minced pork with bean paste

Introduction:

"From Taobao, I bought a meat floss cake with hot sales. It's golden, delicious, thin skin and lots of stuffing. Eating while looking at the ingredients list, while playing my skeptical spirit, such a weight, so much stuffing, so much meat floss, so cheap... What's in it?? As a result, he decided to make his own meat muffins according to the ingredients list. Of course, the first step is to start with meat floss stuffing -... It takes time and effort to make meat floss stuffing. I feel that there are not many meat floss stuffing, but the cost is greatly increased. How do sellers make money?? Confused... The rest of the bean skin is easy to live noodles, wrapped with stuffing to make bean paste meat muffin. Although it doesn't look good, it tastes good. The meat filling tastes good, delicious and nutritious, and there is no waste

Production steps:

Step 1: after the mung beans are washed and boiled, put them into a sieve and crush them with a spoon, while filtering them in the soup, filtering out the bean paste bit by bit.

Step 2: the filtered bean paste is very delicate.

Step 3: pour into the gauze and squeeze out the water with your hands.

Step 4: squeeze the watery bean paste, very fine.

Step 5: pour into the pot, add lard and stir fry together. Don't add lard all at once, you can stir fry while adding.

Step 6: add sugar and stir fry until the water evaporates.

Step 7: add the meat floss and stir fry it together. I don't know why it's black.

Step 8: the fried bean paste and meat floss stuffing looks very comfortable, but the meat floss looks so little ~ put it aside first.

Step 9: in the process of stir frying, the moisture evaporates a lot, and the final fried stuffing is less than the just filtered one.

Step 10: the rest of the bean skin, there is a lot of meat, can not be wasted.

Step 11: make pulp with cooking machine. The rest was cooked with rice and mung bean porridge.

Step 12: add the right amount of flour, dry yeast, knead into a smooth dough, wake up.

Step 13: roll into pieces and wrap in bean paste and meat floss stuffing. When packing, the meat floss stuffing is broken up first, so it looks fluffy.

Step 14: after wrapping, flatten it, put it into a pan and cook it over low heat.

Step 15: baked mung bean cake.

Materials required:

Mung bean: 500g

Lard: 200g

Meat floss: 180g

Flour: right amount

Sugar: 80g

Dry yeast: right amount

Note: the first time to make bean paste, everything is their own thinking, so the amount of sand is very low. But bean skin and noodles can be made into a variety of pasta, or add millet to boil millet porridge.

Production difficulty: ordinary

Technology: stir fry

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Dou Sha Rou Song Xian