Which part of steamed pork tastes better 1, fat and thin are the best, and the taste is thin but not greasy. The fat in fat meat will make the taste more fragrant.
If you just like to eat lean meat and don't like fat meat at all, you must put enough water in the meat stuffing to make it softer and smoother, which will be introduced in detail later.
2, the front slot meat is most suitable for meat stuffing. Thousands of grass meat is the shoulder meat of pigs, the most tender, fat and thin intertwined. The fat distribution of lean meat is direct, fresh and not greasy, very fragrant, and it is most suitable for making meat stuffing.
In addition, the front leg meat and pork belly are also good. The meat is tender and fat, suitable for making meat stuffing.
Simple method of making pork buns Materials:
1. blank: flour 500g, yeast 6g, baking powder 3g, sugar 10g.
2. Stuffing: 500g pork, 5g Tricholoma100g salt, 2g monosodium glutamate, 2g sugar, 50g cooking wine15g lard and 0g sesame oil15g.
3. Detailed description of the preparation method:
(1) Filling: Chop pork, add salt, monosodium glutamate, pepper noodles, sesame oil and cooking wine and mix well, then add chopped Tricholoma and mix well.
(2) Preparation of dough: Put the flour on the chopping board, plan it into a concave shape by hand, add yeast, sugar, baking powder and water to knead it into dough, and knead it thoroughly.
(3) Filling molding: Knead the kneaded dough into long strips, pull it into flour, put it neatly on the chopping board, and sprinkle a little dry flour. Take the flour dough, press it by hand or roll it with a rolling pin into a round skin with a diameter of 6 cm, put it into the stuffing, knead it into a finely pleated steamed bread by hand, and put it into an oiled steamer.
(4) Cooking: After the steamed bread is matured (with honeycomb eyes at the bottom), put the steamer on the cooking pot and boil the water, and it will be cooked in about 15 minutes.
The filling method of pork buns is 1, pure pork stuffing 200g, chicken powder 1g, sugar 2g, pepper powder (thirteen spices, five spices and aniseed powder) 0.3g, Jiang Mo 2g (ginger powder and ginger juice), soy sauce 10g and oyster sauce 3g.
Add 80g of water (bone soup or chicken soup is also acceptable) while stirring, and stir in one direction.
Finally, add 10 ~ 20g chopped green onion, 15g salad oil and 5g sesame oil, and mix well to make meat buns.
If you like, you can add some chicken juice to make it fresh. Add 5 grams of chicken juice to 200 grams of meat stuffing and reduce the salt to 3 grams.
Note: bone soup or chicken soup can replace water and taste more delicious.
After the meat stuffing is done, put it in the refrigerator 1 hour or more, which is more delicious.
Add any dish to the meat stuffing to make a meat dish bag.
2, pork cabbage stuffing cabbage washed and controlled water, cut into small particles, without salt, directly pump out the water, this filling is relatively brittle.
The ratio of meat to vegetables is 1: 1, so 200g of Chinese cabbage stuffing,10g of oil and10g of sweet noodle sauce should be added to 200g of meat stuffing.
Sweet noodle sauce is delicious in the stuffing of Chinese cabbage. Other dishes are without sauce and with salt. 1 00g vegetable stuffing, about1g salt.
Increase or decrease soy sauce and salt according to taste.