吃猪肉包子，如果一嘴咬下去干干巴巴，肉馅发柴发硬，就证明肉包子做的很失败。要想把猪肉馅调的水嫩嫩，不柴不硬，天方包子加盟人员认为就需要注意以下几点：

When you eat pork buns, if you bite it dry and the meat is stiff, it will prove that the meat buns are a failure. If you want to make the pork filling tender and not hard, the Tianfang steamed stuffed bun franchisees think that you need to pay attention to the following points:

肉馅柴主要两种原因：一是水分不足，二是油脂偏少。调馅的时候这样做，肉馅香鲜不柴，汁水黏稠。

There are two main reasons for meat and firewood: one is insufficient water, and the other is less fat. Do this when mixing the meat filling. The meat filling tastes delicious and the juice is thick.

一、剁馅调味

1、 Chopping stuffing for seasoning

将鲜肉清洗后水份控捏干净，放在案板上剁成肉糜，加入葱花和多一点的姜末，放入深盘中加入料酒，胡椒粉，十三香，适量食盐、鸡精，蚝油少许，生抽和老抽两勺。

After washing the fresh meat, knead the water, put it on the chopping board, chop it into minced meat, add scallions and a little more ginger, put it into a deep plate, add cooking wine, pepper, thirteen spices, a proper amount of salt, chicken essence, a little oyster sauce, and two teaspoons of light soy sauce and light soy sauce.

二、去除腥味，添加水分

2、 Remove fishy smell and add water

另外准备一小把花椒粒加入温水浸泡半小时，做成花椒水，边搅拌肉馅边一点点分多次到入，加花椒水可以去除肉馅腥味，增加牛肉馅的水分，口感更细腻。（花椒水需充分放凉，这样才不会影响肉馅的原鲜味）

In addition, prepare a small handful of Chinese prickly ash and soak it in warm water for half an hour to make Chinese prickly ash water. Stir the meat filling and pour it in a few times. Adding Chinese prickly ash water can remove the fishy smell of the meat filling, increase the water content of the beef filling, and make the taste more delicate. (Pepper water needs to be fully cooled, so as not to affect the original taste of meat fillings)

三、搅拌上劲，补充油分

3、 Stir vigorously and replenish oil

肉馅用筷子顺着一个方向搅上劲，锅里烧少许热油，起烟后泼在肉馅上，搅拌均匀。馅到这里就做好了，做出来的包子馅油份适中，肉汁稠润，咬一口香而不柴，特别适口。

Stir the meat filling with chopsticks in one direction, burn a little hot oil in the pot, pour it on the meat filling after smoking, and stir evenly. The filling is ready here. The steamed stuffed bun filling is moderately oily, and the meat juice is thick and moist. It tastes delicious without firewood. It is especially palatable.

此外猪肉选择肥瘦相间的。用来做肉包子的猪肉，好选择肋板肉、后臀肉、前腿肉等等，这些肥瘦相间的部分。而不宜选择里脊和外脊肉等这些单纯的瘦肉。建议是三分肥，七分瘦，这样比例的肉馅做出来的肉包子，既香浓又不油腻，而且掺加了肥肉在里面，肉馅会很软糯，不柴不硬。单纯的猪瘦肉做出来的肉馅就容易发柴。

In addition, choose lean and fat pork. The pork used to make meat buns is good choice of rib meat, rear hip meat, front leg meat, etc. These lean and fat parts. It is not suitable to choose such simple lean meat as sirloin and sirloin. It is suggested that the meat bun made of three parts fat and seven parts thin. The meat bun made of this proportion of meat stuffing is not only fragrant but not greasy, and it is mixed with fat meat. The meat stuffing will be very soft and sticky, neither wood nor hard. The meat stuffing made from pure lean pork is easy to generate firewood.

剁好或者绞好的肉馅，在添加进调料之前，一定要往里面搅打进水分。再和馅的时候，要一边和馅，一边加水，保证肉馅水分充足。还有什么好的做法，您可以随时来与我们https://www.jnsjtf.com对接联系！

Chopped or ground meat fillings must be mixed with water before adding seasoning. When mixing the filling again, add water while mixing the filling to ensure that the meat filling is full of water. If there are any other good practices, you can contact us at any time https://www.jnsjtf.com Connect!