Question 2: How to make the stuffing of beef buns into a dry pot? Add base oil and heat it, then cool it. Add a catty of beef stuffing, Jiang Mo, soy sauce, salt, chicken essence, pepper powder and pepper, and stir vigorously clockwise until the beef stuffing is thick and firm. Chop two onion heads, pour them into the stuffing and mix well. If you buy beef jerky stuffing, you can add some water or broth and stir it together.
Question 3: How to add a little water to the stuffing of beef buns, then stir in one direction for a while, then add water to stir for a while, repeatedly, the total amount of water added reaches 20-30% of the meat stuffing, and you should know how much water to add. The stuffed buns are tender and watery.
Question 4: How to adjust the stuffing of beef buns?
1. Prepare appropriate amount of beef, pigskin, chicken feet and onion ginger (generally speaking, pigskin is enough, chicken feet and the like are not needed).
Bleached pigskin
Scrape the grease off the back with a knife.
4. Add onion ginger and cooking wine water and steam for 5 hours.
In fact, you can cook for two hours, and the cooking effect is better. Because it takes a long time, try to choose electrical appliances to burn, such as electric steamer and induction cooker, which is more economical and practical.
6. After steaming, take out the onion and ginger with chopsticks, then pour the soup into the container, seal it after natural cooling, and put it in the refrigerator for one night to solidify and shape (if there is a meat grinder or blender at home, it is best to mince the pigskin and mix it into the jelly juice).
7. Then prepare to make meat stuffing.
8. First put the beef into the container, then add the minced onion and ginger, cooking wine, soy sauce, sugar, salt, monosodium glutamate, pepper and white sesame (several seasonings need to be added several times, so just add a small amount at first).
9. Stir the seasoning evenly with a wooden shovel, and then add an appropriate amount of ice water (ice water should also be added several times, and a small amount should be added several times)
10. After adding water every time, stir the minced meat with a blender. Then add seasoning essence, stir with a blender until the meat stuffing is elastic, add some water, and so on until a large bottle of mineral water is added.
1 1. Then add frozen jelly and stir with a blender.
12. In the final stage, add an appropriate amount of sesame oil, stir it evenly with a blender, and then put it in the refrigerator for freezing and shaping before packaging (after it is done, you can take a little meat stuffing and steam it to taste it, and then determine whether it is cooked. If it tastes loose, it's not cooked well, and it tastes chewy, so it's basically ok)
13. Freeze in the refrigerator for one night. Generally speaking, it takes two days to make stuffed buns. The production time is not long, mainly because the skin needs to be frozen for one night after freezing, and the meat needs to be frozen for one night to finalize the design, so the actual production is very fast.
Question 5: How to make the stuffing of beef buns delicious? I suggest you go to the website of Gourmet Jay. I've studied it and it tastes good. My family loves it!
Straight into the doornail patties, the most popular kind.
Question 6: How to make the stuffing of beef buns delicious and loose? The stuffing of beef buns should be delicious, and the stuffing is loose. Just add a little onion.
working methods
condiments
flour
Proper amount
beef
Proper amount
condiments
Welsh onion
Proper amount
Filial piety powder
Proper amount
hot water
Proper amount
Chicken powder, thirteen spices, salt, five spices powder, oil.
Proper amount
step
1. Add filial piety powder to flour and mix with warm water to make smooth dough.
2. Cover with plastic wrap and prepare for mourning. Show filial piety to twice the size, and there will be many honeycomb eyes.
3. Wash the beef and cut it into pieces.
4. Grind into meat stuffing with a cooking machine.
If there is no cooking machine, chop it with a kitchen knife.
6. Cut some green onions and add them to the meat stuffing. Better put half an onion. Beef and onions are the best match. If I don't have it at home, I won't put it there. Then add a proper amount of spiced powder, chicken powder, salt, soy sauce, soy sauce and oil and stir well.
7. Roll the prepared dough into a circle.
8. add meat.
9. Pinch and fold.
10. Wait until all the bags are wrapped before the second mourning, about 20 minutes. Then boil water and steam for 20 minutes.
Question 7: How to make beef buns? Beef buns practice:
1) Dissolve yeast sugar in warm water, let it stand for 5 minutes, pour it into flour after foaming, knead it into smooth dough, cover it and ferment for 1-2 hours (see room temperature) to double its volume.
2) Filling in the process of dough making. Beef stuffing is first mixed with soy sauce and cooking wine, and beaten evenly in one direction with chopsticks, and the seasoning is completely absorbed.
3) Add cold boiled water one spoonful at a time, and then add the next spoonful after it is completely absorbed until the meat is smooth and there is no excess water. Here, if you use hot water to make pepper water in advance, it will be better to add meat to remove the smell, and it will be fine without pepper powder.
4) Add spiced powder, pepper powder, white pepper powder, salt and minced onion and ginger, and mix well. Finally, add a spoonful of vegetable oil, mix well and refrigerate for more than half an hour (the longer the better).
5) Dice the onion for later use.
6) Knead the dough into smooth dough after the dough is made, and the steamed bread skin will be smoother and more elastic after kneading for a while.
7) Pour the onion into the meat stuffing, then add sesame oil and a little monosodium glutamate and mix well. If you want to taste salty, you can take a teaspoon and heat it in the microwave for one minute until it is cooked. When it is light, add salt to taste.
8) Sprinkle more flour (except the weight) on the bottom when rolling the skin, and the finished steamed stuffed bun pleats will be clearer.
9) Put cold water into the pot and continue stirring for 10- 15 minutes. Because there are many stuffing soups, the stirring time should not be too long to avoid the steamed stuffed bun falling off easily.
10) Steam over high fire to SAIC, turn to medium fire for 0/4 minutes, turn off the fire, don't boil the pot in a hurry, continue to be stuffy for 2 ~ 3 minutes, then open the lid and put it on the plate.
Question 8: How to add 500 grams of water to beef stuffing?
500 grams of onion
Ginger 1 piece
2 teaspoons of refined salt
2 teaspoons of sugar
4 tablespoons soy sauce
Black pepper 1 teaspoon
Monosodium glutamate 1 teaspoon
Clear water (2) 200ml
4 tbsp vegetable oil
2 tablespoons sesame oil
The umami flavor of meat comes from gravy. When chopping meat with a knife, the mechanical extrusion of the meat pieces is uneven, the muscle cells are less damaged, and some gravy is still mixed or scattered in the gravy, so the taste is strong. The minced meat ground by the machine was torn and squeezed in the meat grinder, which led to the rupture of a large number of muscle cells, and the protein and amino acids contained in the cells were lost with the blood juice, which made the taste worse.
When mixing meat stuffing, add some salt first and then stir, which can make the meat stuffing more and more sticky, and also can keep the water inside the stuffing from seeping out, so that the stuffing will stick together and taste soft and tender. Add Jiang Mo, salt, sugar, soy sauce, monosodium glutamate and water into the meat stuffing and stir well.
When preparing the meat stuffing, slowly add water to the meat stuffing and stir it in one direction. There is a lot of lean meat in the stuffing, so you can put more water, and if there is more fat, you should put less water. Stir until the meat is elastic, then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water each time and more times.
Dice green onions, add vegetable oil and sesame oil and mix well, then mix well with the mixed meat.
The vegetables cut above are mixed with vegetable oil before seasoning, so the filling is not easy to pan. The cut vegetables are first mixed with oil and covered with an oil film, so that the salt is not easy to get wet. The meat stuffing from the soup can be mixed with some dry noodles or refrigerated in the refrigerator. When the oil condenses when it is cold, the meat will thicken.
Question 9: How to make steamed buns stuffed with beef and tofu? There are secret recipes for making beef stuffed buns and tofu stuffed buns. Steamed buns are actually mainly stuffing. Guan Xiangxing's snack friend's practice of learning steamed buns tastes good, and everyone loves to eat them. First of all, we should know the making process and key points of steamed buns, then the making process and key points of rolling noodles, and finally the making process and key points of various fillings.