Here's how to make the beef and shallot bun filling: Ingredients:- Beef: 300 grams, finely chopped into dices- Shallots: 2 shallots, finely chopped- Minced ginger and garlic: to taste- Soy sauce: 2 tablespoons- Light soy sauce: 1 tablespoon- Cooking wine: 1 tablespoon- Salt: to taste- Pepper: to taste- Cooking oil: to tasteSteps: 1Put the chopped beef in a bowl, add the minced ginger and garlic, soy sauce, light soy sauce, cooking wine, salt and pepper, stir well and marinate for about 15 minutes to allow the beef to absorb the flavor of the seasoning. 2.Add an appropriate amount of cooking oil to a hot pan and sauté the marinated beef in the pan until it changes color. 3.Add the chopped shallots and continue to stir-fry for a few minutes so that the beef and shallots are well combined. 4.Depending on personal taste, the amount of salt and pepper can be adjusted again. 5.Finally, pour the beef and shallots filling into a bowl and let it cool before using it as a filling for the bun. Now, you can use this beef shallot filling to make delicious buns.
Preparation of beef and shallot bun filling
First, the detailed introduction.
Beef and Shallot Bun Stuffing is a delicious and nutritious traditional Chinese dim sum filling. Its delicious taste and tender flesh are paired with the crisp texture of shallots, making it perfect as a snack for breakfast or afternoon tea. Let's take a closer look at how to make beef and shallot bun filling.
Ingredients: minced beef: 500 grams.
Shallot: 1 pc.
Ginger: to taste.
Soy sauce, cooking wine, salt, sugar, ground black pepper: to taste.
Flour: to taste.
Yeast powder: to taste.
Steps: Prepare the ingredients: Add an appropriate amount of soy sauce, cooking wine, salt, sugar and black pepper to the minced beef, stir well and marinate for 10 minutes. Cut the shallots into small cubes and mince the ginger and set aside.
To make the beef filling: Put the marinated beef minced beef into a bowl, add an appropriate amount of diced shallots and minced ginger, stir well, and make a beef shallot filling.
To make the dough: Mix the flour and yeast powder in a certain proportion, add an appropriate amount of warm water, and knead it into a smooth dough. Place the dough in a warm place to rise until it is twice as large.
Steamed buns: Knead the fermented dough and exhaust it, divide it into small pieces, and roll it out into a thin crust. Place an appropriate amount of beef and shallot filling in the middle of the dough, close the mouth and pinch it tightly to make a bun. Repeat this step until all materials are used up.
Steaming: Put the wrapped buns in the steamer and steam them in the pot. The steaming time depends on the size and quantity of the buns, and it is generally enough to steam for 15-20 minutes.
2. Precautions.
Use fresh ingredients: When making beef and shallots, use fresh minced beef and shallots to ensure the taste and quality of the filling. At the same time, you should also pay attention to the freshness of the ingredients and avoid using expired and spoiled ingredients.
Control the amount of condiments: The amount of condiments should be moderate, not too much or too little. Too much condiment will mask the flavor of the ingredients, and too little will lead to a monotonous taste. The amount of condiments can be adjusted in the right amount according to personal taste.
Dough fermentation is key: how well the dough is fermented directly affects the taste and quality of the buns. It is necessary to choose the right flour and yeast powder, and master the temperature and time of fermentation to ensure that the dough is fully fermented.
Pay attention to the shape of the bun: the shape of the bun should be full and neat, and the closure should be tightened to avoid leaking the filling during the steaming process. At the same time, it is important to pay attention to the size and thickness of the buns to be moderate so that they are easy to steam and eat.
The steaming time should be mastered: the steaming time should be determined according to the size and quantity of the buns, not too long or too short. Steaming for too long will cause the buns to collapse and deform, and too short for the buns to be undercooked. Therefore, mastering the steaming time is the key to ensuring the taste and quality of the buns.