Health benefits
Mutton: Replenishing Qi
Ingredients
Mutton (1 catty) | Four ( appropriate amount ) |
Light soy sauce ( appropriate amount ) | Dark soy sauce ( 1 spoon ) |
Sesame oil ( 2 spoons ) | Pepper powder (appropriate amount) |
Warm water ( appropriate amount ) | Onion and ginger ( appropriate amount ) |
Salt ( appropriate amount ) | Angel dry yeast ( One-third bag ) |
How to make mutton buns
1. Add warm water to dry yeast to stir it, add flour to stir it into cotton wool, and knead it into dough.
2. Cover the dough with plastic wrap and ferment for two hours.
3. Prepare the filling when making the dough.Add all the auxiliary ingredients to the mutton filling except the baking powder, stir To stir, add warm boiled water little by little, and stir after each addition.
4.The meat filling should be thoroughly beaten.If the mutton is dry, add warm water to make the meat filling soft and delicious.
5. There are small eyes on the dough that has risen.
6. After the dough is ready, knead it evenly, roll it into long strips, and pinch it into equal-sized balls.open.
7. When making buns, there is meat in the buns but not in the pleats.Let the bun lovers play their part.
8.Put cold water into the pot, steam for eight minutes after boiling, don't overheat, turn off the heat and simmer for a few minutes , to prevent retraction.
9. Let’s eat, it’s so delicious, I can’t stop.
Tips
When you take a bite of the steamed buns, the soup will overflow, so be careful when scalding them.
Sichuan peppercorn powder is the key to improving aroma and must be added.
Chop the onion and ginger into small pieces, otherwise biting into the minced ginger will affect the taste.If you really don’t like onion and ginger, you can add the onion and ginger to boiling water and cook for a few minutes, let it cool and then add the meat filling instead of warm water.
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