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[Encyclopedia of Dongpo Meat Buns]_How to do_How to do

[Encyclopedia of Dongpo Meat Buns]_How to do_How to do

In life, people have to eat early, and generally like to go to nearby shops to eat something like fried dough sticks.

When passing by, the bosses will sip, big and fragrant buns, don’t miss it.

Speaking of buns, I have to mention the most famous Dongpo buns, which are famous for their deliciousness.

Many people come here to eat authentic Dongpo buns.

Today I have brought you a complete list of Dongpo meat buns.

Dongpo’s meat was a misunderstood misunderstanding. When Su Dongpo took office in Hangzhou Zhizhou that year, he successfully transferred the local people to fight the flood. In order to thank Su Dongpo, the locals sent pork and fine wine.

Su Dongpo could not quit, and asked his family to put pork into red meat and give it back to the people with wine, but the family misunderstood what he meant and cooked the meat and wine together. What was unexpected was that the taste was very fragrant.People who have been there have praised its deliciousness, so the well-known Dongpo meat was born.

Do n’t confuse Dongpo pork with braised pork. The biggest feature of Dongpo pork is to use yellow wine to stew the meat without adding a drop of water. The meat is really mellow, soft, glutinous, and not greasy.The appearance is bright and red, and you will be salivated at first glance at Bao Jun. It’s really “beautiful!”

Dongpo meat material: 500 grams of pork belly, 2 chives, some ginger, moderate amount of rock sugar, 4 spoons of raw soy sauce, 1 spoon of old soy sauce, 100 ml of rice wine Practice: 1, add skinned pork belly and add boiling water to fry, remove and drainDiced.

2, prepare the casserole, brush a thin layer of oil on the bottom of the pot, and then put ginger slices and spring onions.

3, put the pieces of meat neatly down into the pot.

4. Pour the old soy, raw soy and rice wine in order, add an appropriate amount of water, and then add rock sugar.

5. After the high heat is boiled, turn to low heat and simmer for 30 minutes. Turn the meat upside down and continue to simmer for another half an hour.

After the meat has been simmered, it can be cooked out. If you want to eat fatty but not greasy, crisp and not rotten pork, the last step is very important: put the meat out of the plate, drizzle the gravy, and wrap it freshFilm, put it on a steamer and steam for 1 hour on high heat, then the steamed Dongpo meat is really tender and crispy?
If you don’t believe it, come and taste it!

Dongpo Roubao method material medium flour 600 g yeast 6 g water 310 g sugar 20 g salad oil 15 g ground meat 300 g cabbage 400 g ginger puree 1 tbsp salt 2 tsp pepper 1 tsp soy sauce 1.

5 tablespoons of sesame oil, 1 tablespoon of sugar, 2 teaspoons of water, 2 tablespoons of practice, cut small pieces of cabbage, add 1 teaspoon of salt to kill the water.

Grind the minced meat until thickened and add it to the basin. Add the ginger puree and other seasonings, and put it in the refrigerator to refrigerate. When it is packed, pour the drained cabbage and mix well.

2 Add flour, yeast, water, sugar, and salad oil to the basin. Stir and pour onto the table to knead into a smooth dough. Relax 3?
5 minutes.

3 Cut into small pieces and roll into dough.

4 into the mash, add the steamer for the second fermentation.

5After the water is boiled, steam over medium heat for 12 minutes.