Beef bun(niu rou bao zi )

Beef bun

Introduction:

Production steps:

Step 1: chop up the beef

Step 2: chop the pork, too

Step 3: chop the onion

Step 4: cut the onion and ginger into small pieces

Step 5: bring star anise, Chinese prickly ash and fennel to a boil with water, put the water in a small bowl and let cool

Step 6: add soy sauce, oil consumption, salt, sugar, cooking wine, sesame oil, ginger and green onion into the beef stuffing and Wuhua meat stuffing, and stir them in one direction to make them tasty. Then add the boiling water in several times, stir well, finally add chopped onion and mix well

Step 7: Boil the baking powder with warm water, mix it with flour, stir it into pieces, knead it into a dough by hand until the dough is smooth and smooth; cover it with wet cloth and let it grow for 1 hour until the volume is doubled.

Step 8: knead the dough into long strips and cut into evenly sized tablets.

Step 9: take a small dose, press it flat, roll it into a disc with thick middle and thin edge, and wrap it in beef stuffing.

Step 10: start to pack in the beef stuffing, and knead the dough folds layer by layer along the edge by hand to form a uniform circle

Step 11: make the bun and let it go for 20-30 minutes.

Step 12: put on the pot with cold water, put on the steamed stuffed buns; steam the water for 15 minutes, turn off the heat, wait for 3 minutes, and then remove the lid.

Materials required:

Beef: moderate

Flour: right amount

Streaky pork: moderate

Onion: right amount

Scallion: right amount

Ginger: right amount

Salt: right amount

MSG: right amount

White granulated sugar: right amount

Baking powder: appropriate amount

Soy sauce: right amount

Fuel consumption: moderate

Sesame oil: appropriate amount

Note: Tips: 1. The meat filling with water will be tender and juicy. When the water is not completely absorbed by the meat, do not continue to add water. 2. Onion has a pungent flavor, because it is rich in sugar, so it has the characteristics of the more cooked, the sweeter. It is filled with tender beef to make it tender, sweet and spicy. In addition, it can be made by replacing the onion with celery or sauerkraut. 3. The dough must be opened, and the green bun must be well packed, so that the steamed bun can be full and bulky. 4. Remember that you can't uncover the cover halfway, and you can't rush to uncover the cover after turning off the fire. Once the cover is uncovered, the skin of the steamed bun will collapse.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Niu Rou Bao Zi