Barbecued Pork Bun
1.
Put a little edible oil in the pan, cut the meat into small diced meat and put it in the pan. The side grows out and the surface is browned and the oil is produced. During the process, stir continuously over medium and low heat until the oil is stir-fried. The oil can carry the oil, so put it in advance Edible oil. After the meat is out of oil, you don't need to change the pot, just put the ginger slices and the garlic cloves, and continue to stir fry to get the fragrance.
2.
Add rice wine, (it doesn’t matter if there is more rice wine, because in the process of stewing, the alcohol will be volatilized slowly, and the added rice wine will not be left. It is also convenient for the sauce to penetrate into the meat quickly during the stewing process. In the medium, the meat has a stronger sauce, a more pure flavor, and a better taste). Stir fry for a while and let the alcohol slowly evaporate during the frying process. Then add the char siu sauce, soy sauce, oyster sauce, and honey in order to taste. Because the char siu sauce and soy sauce consume salt, there is no need to add additional salt.
3.
The quality of the hot water is better than the meat. Cover the lid. Usually there is a small hole in the lid of the wok, so there is no need to leave a separate gap. If you are using a cast iron pot, there are no small holes in the lid, so you need to leave a small gap. Because the stewing time is relatively long, simmer on a low fire for an hour until the gravy is soft and rotten until the gum is gloomy (the meat will be glued when the meat is stewed for a long time, and the glued meat is very delicious). If there is a casserole, in this case, you can pour the water and meat into the casserole together, and simmer in the casserole for an hour on low heat. Before starting the pot, pour the starch water over the high heat to collect the juice. While stirring, pour the starch water. Be careful not to collect too dry, which will affect the taste. After serving, let it cool, cover with plastic wrap, and put it in the refrigerator for one hour to completely solidify together for easy filling.
4.
After proofing the noodles, take out an appropriate amount of soft pressure to exhaust, and then cut into small doses of equal weight. Roll the dough into a pie shape for filling. There is a place where you can fold it and rotate it bit by bit... (see the picture) When closing the mouth, squeeze it inward with the mouth of the tiger, and tighten it while rotating.
5.
The steamed buns are placed on the cage for a second proofing for 15 minutes, and the surface of the steamed buns is fluffy. When putting it, the space should be kept larger to avoid adhesion during the evaporation process.
6.
The steamed buns that have been conditioned for the second time are steamed for 15 minutes on high heat. When they can be uncovered and taken out for three minutes, they should be heated and eaten when they are hot and cool. The steamed buns taste very good when eaten hot.
7.
perfect. The noodles must be loose and waking up in place to be fluffy and soft. Many of the noodles in the recipe are only recommended to wake up once. In fact, there is not enough time. The noodles taste worse when you eat them. In addition, the buns are very hard after they are cold.
Tips:
Zhongyu multi-purpose wheat core powder adopts advanced technology and equipment. In the production process, the wheat core essence is extracted through precise ratio matching and scientific moisture adjustment, which has the original natural yellowish color of wheat. The protein content is high and the gluten quality is good, so it is especially suitable for home cooking, so that the color, aroma and taste of the pasta are perfectly presented.
