The Best Recipe for Soy Sauce Pork Bun Filling

The most crucial thing about the soy sauce meat bun filling is that it is made from raw pork, for the soy sauce meat bun filling put into the tone, that is also due to the addition of soy sauce. Soy sauce elbow bun filling is very simple to do, and the general practice of meat buns is basically no difference.

Style one

1, seasoning seasoning: do sauce meat buns dry yellow sauce is indispensable, my is produced in Shandong Province, Xinhe brand June incense Pixian bean paste, other raw materials in small quantities each: five spice powder, soy sauce, monosodium glutamate, sesame oil, black pepper.

2, 500 grams of meat, fat and thin half, so that the steam out of the filling is not easy to be very dry, eat very fragrant, 800 grams of small onions up and down, chopped into the dumpling filling, and then put the above six kinds of seasonings, Pixi County soybean paste about 100 grams of soy sauce accounted for a large proportion of the mixing and taste the salinity, if insufficient and then put a small amount of salt.

3, 14 grams of yeast with warm water off, wheat flour 750 grams of yeast water and all, put in a warm area to wake up, 50 minutes after the emergence of more honeycomb volume increased by 1-2 times you can do the buns.

4, the drawer coated with a layer of oil, to avoid small dumplings sticky drawer, the dough rolled outward open on the dumpling filling, clockwise about 13 folds pinch a small dumplings on the package, want to steam out of the small dumplings outside the seepage of oil to come to the word, the mouth of the dumplings do not have to be completely pinched to leave a little gap.

5, all wrapped up after the fire steam 20 minutes, after the fire can not immediately open the lid, after 2-3 minutes to open the lid, to avoid the small dumplings suddenly cold shrinkage

Style two

Raw materials: pork 1 whole piece (about 500 grams), ginger 2 tablespoons of froth (10 grams), 1 tablespoon (5 grams) of ground black pepper, 2 tablespoons (10ML) of light soy sauce, soybean paste 2 tablespoons of soy sauce, 1 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce. 2 tablespoons (30ML) soybean paste, 1 tablespoon (15ML) oil.

1Place the pork in a cooking pot and cook without seasoning for 30 minutes on low heat in water until cooked through. Let cool slightly and chop on a cutting board.

2Subsequently, heat the oil in the wok, add the cooked minced pork and ginger foam, sauté for a minute and add the soy sauce. Reduce the heat to low, add black pepper and sugar, saute for 1 minute. Finally, put the soybean sauce into the stir-fry pan and stir-fry well, quickly put the sauce dumpling filling Genghis Khan fire, serve and let cool.

According to the two different kinds of sauce elbow dumpling filling practice details, I firmly believe that everyone for the whole set of sauce elbow dumpling filling practice also have a certain mastery. Understanding the operation steps of the sauce elbow bun filling practice, then, we can do it ourselves in the case of love to eat eat, and do the sauce meat buns, eat not only taste good, and also than the outside fresh.