How to Make Lu Rou Bao
Dumplings are a dish that many people make, and different methods yield various flavors.Shuicainet Cooking Network shares the recipe for braised meat buns, simple yet delicious and suitable for meals. Following this method, the braised meat buns will have five tastes: sweet, savory, fresh, spicy, and umami.
Braised Meat Buns Ingredients Introduction
Lean Pork(300 grams) Braised Meat (300 grams)White flour(500 grams) Salt (1 tablespoon)Monosodium glutamate(Half a teaspoon) Doubanjiang (1 tablespoon) Yellow bean sauce (1 tablespoon) Soy sauce (1 tablespoon) Rice wine (1 tablespoon)Tofu Fermented tofu juice (1 tablespoon) Yeast (5 grams) Water (280 milliliters)
Braised Meat Buns' Preparation Steps:
1. Pure Lean meat Cut into pieces and place in a food processor.
2. Mix the meat into minced meat.
3. Chop scallions,ginger finely.
4. Prepare doubanjiang (fermented broad bean paste).
5. Heat some oil and add the minced meat.
6. Stir fry until the meat is scattered, then add chopped scallion and ginger to stir-fry.
7. Add one tablespoon of doubanjiang after stir-frying.
8. Add another tablespoon of yellow bean sauce.
9. One tablespoon of soy sauce and a tablespoon of rice wine.
10.10. Stir evenly until well combined. 11. Remove from heat, then add chopped scallions again.
12. Cut the braised meat into small pieces.
13. Add the sauced meat pieces to the cooked minced meat and mix in one tablespoon of fermented tofu juice.
14. Season with salt, mixing well until the filling is ready.
15. Combine 500 grams of flour, 5 grams of yeast, and 5 grams of sugar, mixing thoroughly.
16. Knead into a dough and let it ferment.
17. Fermented dough
18. Shape the dough into small balls.
19. Rolled-out dough skins
20. Place the skin in your hand, add the filling.
21. Fold along one side.
22. Shaped dumplings
23. Steam for thirty minutes after a second fermentation.
24. Steamed buns
25. Steam over cold water until boiling, then cook for 18 minutes before removing.26. Finished product image
25. Let the buns undergo secondary fermentation for thirty minutes.
26. Steam the buns in a cold water pot until it comes to a boil, then cook for 18 minutes before removing from the steamer.
27. Final product image.
