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Introduction: Meat stuffed small dumplings do this, soft and delicious, teeth and teeth left fragrant, when breakfast, when the staple food can be
Human beings are inseparable from staple food when they live, and the reason why there is a staple food is because the human body needs this substance. In our daily life, there are a variety of staple foods, most of us often eat some steamed buns, rice, flapjacks, dumplings. I don't know dear you usually like to eat which staple food, should eat more steamed rice, because the production is more convenient, and do a time can eat a lot of meals, hahaha, more suitable for office workers Oh.
Here, Xiaobian to introduce to you a kind of food that can be used as a staple food and can be eaten as breakfast Oh, Nanjing small steamed buns, do not know how many people like to eat this small steamed buns, go out to play last weekend, and then to the meal point, bought two mentions of this Nanjing small dumplings, and wanted a bowl of egg soup, these two kinds of collocation is simply a perfect match, I almost ate two mentions, of course, a mention is very little, on 8 small buns, the price is expensive, I studied it, I did it at home once, although it is not as good as the outside sale, But it is not difficult to eat, the family is very face-saving, all eaten up, it is a successful experiment, hahaha. Today I will share with you the delicious method of this Nanjing dumpling Oh, I am making pure meat stuffing drops.
<h1 class="pgc-h-arrow-right" > a soft and delicious homely recipe for stuffed meat dumplings</h1>
Step 1: Before making the meat stuffing dumplings, we need to prepare some fresh ingredients and some ingredients in advance: a large piece of fresh pork, fat and lean or pure and lean; flour, green onion and ginger, edible salt, soy sauce, chicken essence, allspice powder, cooking oil, yeast powder each appropriate amount.
Step 2: Whether the bun is delicious or not, the most important thing is to see the softness of the bun skin, so the blended dough can not be too soft nor too hard, which is a very test of cooking. The noodles I made this time are a little hard, but they don't affect the taste much. Take the right amount of flour, add the right amount of cold water and baking powder, stir and form a dough, ferment, if it is cold, put it in a warm place to ferment, so that it will soon wake up, and the skin of the bun will be very soft and delicious.
Step 3: Start making the bun meat filling, freshness, saltiness, softness and hardness must be mastered. : Take a piece of fresh pork, wash it, cut into very fine meat foam and set aside, the finer the better. Add the appropriate amount of green onion and ginger, edible salt, soy sauce, chicken essence, allspice powder, cooking oil and continue to stir well.
Step 4: Take out the fermented dough and add the appropriate amount of flour to knead well, knead well and then knead into long strips,
Cut into individual pieces, roll out the dough with a rolling pin, add the mixed meat filling, wrap into buns, and wake up for a while.
Step 5: Add an appropriate amount of cold water to the steamer, put the wrapped bun on the cage drawer in the pot, and steam for about 20 minutes on medium heat. Delicious meat stuffed dumplings are ready, and the taste of Nanjing dumplings is similar, hahaha.
The above is what Xiaobian wants to share today, in fact, usually if you want to make the meat stuffing small dumpling soft and delicious, it is very simple, the dough must wake up well, the meat filling must be evenly blended, and taste salty.
Well friends, today we share the content of the specific method of meat stuffing small dumplings soft and delicious here, interested friends can try this delicious and simple pasta Oh, really simple and nutritious it. This pasta dish is not difficult to make, just pay attention to the above points. This pasta can be eaten as a staple food or as breakfast, and can be eaten for several days at a time. If you feel that Xiaobian's article is helpful to you, please like and collect it, thank you for your support of Xiaobian. Friends, we will see you in the next issue!