To make meat-stuffed buns, don’t just "fetch water", learn the 4 key points, and buns are delicious and juicy

has liked to eat big steamed buns from my mom since I was a child. All kinds of stuffed buns are delicious, delicious and soft, but my mom can’t make meat buns. In my memory, my mom doesn’t make meat buns very often, we want to eat them. So, just go out and buy it directly. Otherwise, if your mother makes it, you will definitely make a hard and dry steamed bun. For such a taste, it would be better to have a vegetarian filling. My mother always said that I don’t know how the steamed stuffed buns are made. Why is it so delicious, but I can’t make them myself?

Now that I have fallen in love with cooking, I gradually realized that making meat stuffed buns is not as simple as making meat stuffed buns. There are many skills that need to be mastered, otherwise it will be difficult to make fresh and juicy Big meat buns.

So what should I do? I found that someone around me knows some tricks, such as fetching water for the meat. Yes, this step is really useful and indispensable, but it’s not enough just to know that it’s not enough. Maybe you find that you have already fetched water for the meat. But still can't make tender and juicy meat buns.

Therefore, when making meat-stuffed buns, don't just "fetch water", learn the 4 key points, and buns are delicious and juicy!

First understand why minced meat needs water?

Some friends adjust the meat filling, only seasoning, and don’t know how to water the meat filling. If this step is omitted, the meat filling will be dry, and the water in the meat filling will allow the meat filling to absorb water and become water. After being made into buns, the meat filling will be tender and even runny.

When seasoning is added to the meat filling, the meat filling will be slowly dehydrated, then the dehydrated meat filling will definitely be dry, firewood, and less scented, and after adding sufficient moisture to the meat filling, the meat filling can be avoided A lot of water loss, so water needs to be drawn in the meat.

Let's take a look at the 4 key points besides knowing how to draw water?

First: Understand the correct order, remember to season the meat first and then fetch the water.

When someone adjusts the meat filling, they always fizz first and then season the meat. This is wrong, although no matter which one comes first, it seems to put the meat in The filling is in, but the effect is completely different, because the freshly chopped meat filling has poor water absorption ability. If you go to draw water at this time, it can only absorb a part of the water, and can not make the meat filling reach the full extent. Seasoning can increase the water absorption capacity of the meat filling. At this time, the effect is even better if you use water. To put it simply, seasoning first and then water, one catty of minced meat can be mixed with half a catty of water, if one catty of minced meat can not be mixed with half a catty of water, so if you make a mistake, the bun will not be enough. Soft and juicy.

Second: You can't wrap the meat directly after filling it with water, and add oil.

The meat will lose water after seasoning. So in order to slow the speed of the meat loss, you need to add a proper amount of oil to the meat, the oil can lock the moisture , The water will not leak out so quickly, so it is necessary to add oil immediately after the minced meat is beaten with water, it is very important, don’t ignore it.

The third point: After the meat filling is adjusted, it needs to be wrapped and steamed as soon as possible.

Just said that the meat filling is easy to lose water, and adding oil will only slow down the speed of water loss, so the meat filling is adjusted. After the buns are wrapped, they need to be wrapped as soon as possible and steamed in the pot. Otherwise, after the buns are wrapped, the meat will lose water inside the buns, causing the buns to deform, and the finished buns will have a poor taste. Therefore, for buns, you need to make the dough well in advance. When the dough is almost ready, season and marinate the meat immediately, add water and oil, and then steam the buns. This series of actions must be in order. Don't mess around. If the meat filling has been adjusted and the dough has not been well developed, you can temporarily put it in the refrigerator to keep the dehydration slower.

The fourth point: Use green onion and ginger water to fetch water, and use pepper spice oil for refueling.

If you only use ordinary water to fetch the meat, it can only play a soft and juicy effect, but it is made. The minced meat is not fragrant, so how can we make the buns taste delicious? Then use green onion and ginger water, which has the effect of removing fishy smell and enhancing fragrance. Cut ginger and green onions and soak in warm water, cool down and soak for a while before use. There are many people who like to use sesame oil. In fact, the effect is not good. It smells scent and can be added to meat. The effect of sesame oil is not obvious. It is recommended to use pepper spice oil, with pepper, onion, coriander, star anise and fragrant. Put the leaves in a frying pan over low heat and fry them slowly. After frying, remove the coke and let the oil cool down before use. It is good to remove fishy smell and increase fragrance.

do you understand? To make meat-stuffed buns, don’t just "fetch water", but also learn 4 key points to make bunsIt's delicious and juicy, so try it.