Fresh meat steamed bun seasoning secret recipe

Choose fresh front leg meat, because the front leg meat is fat and thin, thin and fat, which basically meets the standard of fat three and thin seven. If you want to be full of oil, you can also choose flower meat, which can be decided according to your own taste.

Wash the meat with warm water and chop it into minced meat. When chopping, put some soy sauce on the knife edge, which can effectively avoid the meat paste from touching the knife.

Either onion or onion is ok, and the ratio of meat to onion is basically set at 1: 1.

The specific proportion depends on the actual situation. You don't need much meat to eat alone. People nowadays are not short of meat, only a little lard and pork. If it is for sale, it can be determined according to the market price.

Crush onion, add sesame oil or onion oil, add a little salt and mix well for later use.

Add salt, chicken powder or monosodium glutamate to the meat stuffing. Thirteen kinds of spices should be considered according to regional problems. Take a proper amount of soy sauce, less oyster sauce and sugar, and less pepper noodles to improve the taste. Add warm water and stir in one direction until the meat is sticky. Add warm water and stir again until it becomes hard and sticky.

Put minced meat, onion and Jiang Mo in a large bowl and mix well. During the mixing process, you can smell the fragrance. If there is no fragrance, there is basically not enough salt. Sesame oil, thirteen incense and salt are put away and come out.

Pay attention to the fact that the meat stuffing should not be too dry, so that the dough is the dough and the meat bumps are the meat bumps. No oil, no soup, and not soft enough.

As long as the meat is fresh, you don't need to put too much seasoning, just mix a few basic seasonings, but too much is not appropriate.