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How to make steamed buns with pork oil dregs

The dough material is ready: medium gluten flour, dry yeast, white sugar, room temperature water. The filling material is ready: half a radish, spring onions, lard dregs, lard. Flour, sugar and dry yeast are mixed evenly, add water and stir with chopsticks to form flocs; the water absorption of flour is different, and water can be added one by one under uncertain circumstances.

Step: soak the noodles in warm water, soak them and chop them into finely chopped pieces. The dried carrots are also chopped up after soaking, ready to make stuffing. Chopped lard dregs with a knife, the more chopped, the better the taste of the final steamed buns; then put the three chopped ingredients together in a basin and set aside.

Prepare materials such as flour, pig oil residue and sauerkraut. Mix flour with 200 grams of water. Knead it into dough and wake up. Chop separately and season with oyster sauce, light soy sauce, pepper and salt. Stir well and set aside. Roll into dough. The dough is kneaded into long strips and divided into small preparations. Wrap it into steamed buns.

First of all, pork must choose pork with a little fat, lean meat will make steamed buns too dry without chewiness. In addition, when cutting meat, you must use the back of the knife or hammer to loosen the meat, which can increase the viscosity of the meat and make the taste more delicious.

Oil dregs big steamed buns ingredients: flour, fried, cabbage, spring onion and ginger, soy sauce, light soy sauce, salt, edible oil, pepper, white pepper. Production method: first prepare 200 grams of flour, add 2 grams of salt and 2 grams of yeast, 120 ml of warm water to stir into batter, add a spoonful of lard to knead into a smooth dough, seal and wake up to 2 times the size.

Wash the spring onions and cut them into fines. Put the pig oil dregs and chopped onions into a small bowl, pour in salt and sugar, and oil. The amount of salt and sugar is about 1:1. I like to eat more sweet ones and less salty ones. Then stir and set aside.

What can the rest of the meat dregs of French Beef Consommé do?

The rest of the meat dregs of French Beef Consommé can be used for steamed buns, and the meat dregs can be mixed with celery stuffing, which is a very delicious buns.

Practice: wash beef and cut into large pieces, mix well with 3 tablespoons oil, add star anise and proper amount of water (about 5 bowls), simmer over medium heat for about 1 hour, until 3 cups of juice remains (reserved). Remove the stalks and cut the corners of the tomatoes and the green peppers into large pieces.

The first step of the clear soup beef soup pot is to deal with the ingredients, first deal with the main ingredients, cut the beef into pieces, and then put it into clear water to soak and wash the blood in the beef. Be sure to clean it or the taste cannot be maintained. Change the water a few more times to avoid not cleaning it up.

Remove the blanched beef with a leaky spoon, rinse it with warm water and rinse off the foam left on the beef. (6) Don't throw away the rest of the soup, filter it with a tight leaky net, throw away the dregs, and the rest is clear soup.

Practice 1. Boil the beef in boiling water for 10 minutes. If you save this step, a large amount of floc will come out of the saucepan. Pour everything into a saucepan and add water to a full pot of 2-3 inches. Start the stew and change it to 'LOW' before you go to bed at night. I'll be fine the next day. There is a layer of oil on the pan. Discard it with a big spoon.

How to make dumplings with minced cabbage

Chinese cabbage minced meat stuffing dumplings cabbage chopped, boiled in a boiling water pan for two minutes, soften and cease fire, find a bowl to put the drawer cloth in the cage, then put the cabbage to dry and set aside. Before this has been refined meat dregs, meat dregs in the small heat do not paste out the color into golden oil can be forced out.

Prepare ingredients for dumpling stuffing. Wash and chop the cabbage, add a little salt to the sieve and mix well, leave it for a while until it comes out of the water, then rinse off some of the salt with clean water and squeeze out the water thoroughly.

Chop pork into pork stuffing, add an egg, more than half a tablespoon of pepper powder, half a tablespoon of spice powder (or a spoonful of seasoning powder for dumplings), half a tablespoon of monosodium glutamate, three tablespoons of oyster sauce, two tablespoons of light soy sauce, 6g-12g salt.

Step diagram of carrot meat dregs dumplings, how to make delicious

Prepare pork, carrots and chives. Space Click to see a larger picture. Please click on the input picture to describe how to beat the meat into mashed meat, dice carrots and cut some chives. Space Click to view the larger picture, please click to enter the picture description to add salt and thirteen fragrances to mix well.

The right amount of carrot dregs recipe: mixed noodles, with so much juice to add flour, soft enough not to touch the hand, the more awake will be softer. If you are too hard, you will be tired. Wake up for more than 10 minutes. Remember to close the lid or the skin will dry and crack, as shown in the picture below, and then make the stuffing. If you open the lid and continue to soften it, it will be smooth and smooth.

Mix the wheat flour into a dough and simmer for 15 minutes. Stir the pork stuffing with salt, soy sauce, monosodium glutamate, spring onions and ginger in one direction. Wash the carrots and smash them. Put the carrots into the meat stuffing and stir well with sesame oil, salt and monosodium glutamate to make dumplings.

To squeeze carrots, knead the juiced carrot meat, onions and ginger with Fresh Carrot Juice and noodle dough, then stir well and add the juiced carrots, thirteen spices, soy sauce and sesame oil. Mix well and beat in the eggs. Stir well so that the egg is evenly dispersed. The mixed noodles are turned into dumpling skins.

The practice of mutton carrot dumplings step mutton leg meat soaked in water, repeated several times, after removing the blood, chopped into mashed meat. Soak 2 grams of pepper in boiling water for 20 minutes and set aside. Wipe the carrots and chop them up slightly. Put a tablespoon of oil in the frying pan and stir-fry the carrots.

How to eat pork stuffing

Method 1: put 500 grams of pork stuffing into a pan with basic meat dregs, heat it over medium heat and stir-fry until the meat stuffing changes color. Add 2 tablespoons soy sauce, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 tablespoon salt and 1 tablespoon five-spice powder. Stir well.

Lard dregs 50g eggs 7 excipients ginger 10g salt step green vegetables blanch water, remove and drain after discoloration. The pork was bought and asked to be shaken up by the butcher. Chop the ginger and set aside. After the oil is boiled, let it cool and break it directly with a spoon. Fried chicken eggs in a wok.

The method of making dumplings with leeks with lard residue begins with the preparation of materials: yeast powder, leek, pork stuffing, salad oil, sesame oil, eggs, flour. Dissolve the yeast powder in water, pour it into the flour and form a smooth dough and begin to ferment.