How to make the meat filling tender and juicy?

First, to make the meat stuffing taste better, not only do you need clever seasoning, but the most important thing is to stir it in water. This kind of meat stuffing is mixed with water soaked in onion, ginger and pepper, which can not only improve the umami taste and remove the peculiar smell, but also be a magic weapon for the soft taste of pork stuffing!

Second, stirring water is also skillful. It must be stirred in the same direction. Never stir the meat back and forth in both directions. Because it is one-way mixing, the filling will be very "draught". Stirring can cause some cells in the minced meat to rupture, release protein, strengthen the gel effect of protein, and thus promote the meat to hold together.

If it is stirred in two directions, its structure will be difficult to form and its water absorption will be greatly reduced. At the same time, stirring back and forth is easy to destroy the newly formed gel protein, weaken the viscosity of the meat stuffing, weaken the cohesion, and have a rough taste and no chewiness.

Material water: onion, ginger, pepper, hot water.

Stuffing: pork belly stuffing, seasoning water, soy sauce, salt, white pepper and sugar.

Steamed bread skin: 300g flour, 180g warm water, 2g yeast powder.

Stuffing: stir-fry onion, ginger and pepper in hot water, cool and filter out for later use. Put the pork stuffing into the pot, add salt, soy sauce, white pepper and a little sugar, and slowly stir the water into the pork stuffing. When stirring, be sure to stir in one direction until the meat is sticky. Chopped pork is sticky and soft.

The following steps will not be introduced. It's all a cliche. Let's just talk about the essentials of steaming steamed buns.

Let the steamed stuffed bun stand for 15 minutes. Put enough water in the steamer, steam oil or steam cloth soaked in water, and put the steamed bread in. Leave enough space to prevent fermented steamed bread from sticking together. Fire, according to the size of steamed bread, after steaming by SAIC 10 ~ 15 minutes, turn off the fire, stew for 5 minutes, and open the lid.

Experience sharing:

1, onion, ginger and pepper are brewed with hot water, which can quickly bubble out the fragrance.

2. In the process of stirring feed water, keep stirring in the same direction for several times to keep the viscosity and tenderness of pork stuffing.

If enough water is mixed in the steamed stuffed bun, the taste will be softer. However, when wrapping, you should pay attention to the fact that it is soft and difficult to wrap, and don't fill too much stuffing at a time.