Tianfang steamed stuffed buns join the tasty secret here, "secret recipe" and detailed practices to teach you, eat a bite of love, fast collection!
Steamed bun is one of our country's traditional classic delicacies, not only filling a variety of ways, but also very diverse. Among them, dumpling steamed buns is a very unique one. There are many dumplings outside, which have good appearance and bad filling. Here we teach you a beef soup filling method, filling fragrant soup fresh, especially delicious. Next, I will teach you the formula proportion, mixing skills and detailed practices. You can do it at home and fall in love with it after a bite.
Niujin soup: 500 grams of beef tendon, 1 root of scallion, 1 small piece of ginger, 3 fragrant leaves, 1 gram of pepper, 1 gram of fennel, 1 large ingredient and 6 grams of salt.
Practice: Fresh tendons are cleaned, cut into small pieces, and boiled in cold water for 3 minutes. Remove and place in a pressure cooker, heat water, and put in the top ingredients (except salt). After steaming, simmer for 1.5 hours, then add 6 grams of salt, stirring evenly. After cooling, scoop out 500 grams of soup and put it in the refrigerator for refrigeration. (This should be done one night in advance, refrigerated overnight, and best for the next day)
Mixed noodles: 400 grams of medium gluten flour, add 250 grams of hot water of 70 degrees, stir with chopsticks and disperse, knead into dough after cooling, and make dough for 20 minutes. Then knead the dough for 3-5 minutes and continue to make dough for 1 hour. This is the key to determine the toughness and appearance of the steamed bun skin. (In the process of steamed bread, let's take other steps to make good use of time.)
Condiment water: 250 g clear water, 1 g pepper, 1 g fennel, 1 g anise. Bring to a boil, turn to a low heat and cook for 5 minutes, then cool down.
Shallot: 200 grams white shallot, cut into pieces, put in 6 grams of salt, stir well, marinate for a while.
Meat filling: 500 grams of beef with fat, crushed into pieces, put in 1 gram of pepper powder, 0.5 grams of white pepper powder, 1 egg white. Pour in the seasoning water prepared on it and stir in one direction until there is a feeling of drawing and sticking together. Then add the prepared shallots and stir well.
Take out the refrigerated beef tendon soup, cut it into small pieces quickly, put it in the top beef filling, stir evenly, and continue to put it in the refrigerator for refrigeration, you need to wrap it up before you take it out.
Note: When steaming, boiling water before steaming, then steaming for about 10 minutes, a pot of delicious beef tube soup pouring bag, and so on, with a bowl of dipped sauce, delicious taste!
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