Sauce meat buns
Production/Wang Zhaoguo
Restaurant/ Taian Bao Shanda Chinese Restaurant
This is a combination of north and south sauce meat buns, the outer skin with the northern hair noodles, the filling is based on raw meat, put in the pork skin jelly, mixed into salty and sweet, steamed bun skin soft and delicate, the filling is like a meatball, slightly Q bomb, the juice is rich, the taste is rich, making people unforgettable.
Batch prefabrication:
1. Pour 8000 grams of medium gluten flour into the dough machine, add 4500 grams of purified water, 40 grams of yeast powder, 40 grams of old noodles and form a uniform and smooth dough, put into the dough press repeatedly 3 times; the green onion and ginger slices are mixed according to the ratio of 1:1, and put into the blender to squeeze the juice for later.
2. Mixing filling: 15 kg of pork belly with fat three skinny seven, washed, cut into "meat rice" na basins, mix in 1000 grams of soybean sauce, 1000 grams of sweet noodle sauce, 300 grams of onion and ginger juice, 300 grams of Donggu Yipin fresh soy sauce, 200 grams of Jinzhen raw soy sauce, 180 grams of Lee Kum Kee Old Zhuang oyster sauce, 150 grams of chicken essence, 150 grams of monosodium glutamate, 100 grams of sugar, 80 grams of allspice powder, 25 grams of chicken rice soy sauce, stir in the same direction until the filling is sticky, pour in 3500 grams of cooked peanut oil, 4500 grams of jelly continue to stir well in the same direction, put into the crisper box and refrigerate for later.
Cooking process:
Before the meal, put the reconciled noodles into slices in the dough press, repeat the removal twice, take out each agent weighing about 40 grams, roll out into a slightly thicker edge of the dough skin in the middle, fill in the mixed filling 45 grams, wrap up the wrapped meat wrapped into a sauce meat bun, 30 minutes, put into the cage drawer, send it to the steam box to heat for 15 minutes, keep warm and set aside, and the kitchen can be served after receiving the order.
1. Mix the filling
2. Roll out the agent into a dough with a slightly thin edge and a slightly thicker middle
3. Fill with filling and press slightly
4. Wrap up and wrap up the raw meat in the sauce
Cucumber fritters wrapped in bread
Production/Ye Dinglong
A single cake is coated with a layer of sauce, wrapped in ghee strips and cucumber segments to make a staple food, fresh and not greasy, simple and homely and creative, with a gross profit of up to 75%.
Production Process:
1. 20 cm diameter "dead noodles" single cake, everything is four; cucumber washed and steedded, and chives are changed to 10 cm long segments for later.
2. Re-fry the fritters in 60% hot oil until crispy, drain them, change the knife to a 10 cm long segment, and divide into two strips longitudinally for later.
3. Take a dime of a single cake and spread it on the board, pour 5 grams of sauce and spread well, add ghee strips, chives and cucumber strips and roll them tightly.
4. After the guest places an order, take 10 cucumber fritters wrapped in cakes and plate them, and slightly decorate them to go to the dish.
Sauce:
Pour 1 bottle of Lee Kum Kee seafood sauce, 1 bottle of Zhuhou sauce, 30 grams of sugar, 5 grams of chicken essence, 5 grams of monosodium glutamate, add 600 grams of water, simmer over low heat until thick, turn off the heat and let cool.
1. Mix the sauce
<h1 class="pgc-h-arrow-right" >2. Spread the sauce on a single cake, add ghee strips, cucumbers, etc. to roll up</h1>
Source: Chef Micro Reading