Three fresh meat cages

Three fresh meat cages

Introduction:

"Meat basket" is a classic family pasta, which mainly involves meat stuffing in the dough. The main difference between meat basket and meat roll lies in the sequence of "cutting and steaming". Practice has proved that the way of steaming first and then cutting can better maintain the freshness and appearance of meat stuffing. Today, I added two kinds of other ingredients to the meat stuffing to transform the ordinary meat cage into "delicious three fresh meat cage"

Production steps:

Step 1: wash the shrimps, remove the shrimp thread and chop them into minced shrimps, and chop the pork into mud.

Step 2: clean the leeks, cut them into small pieces, and cut the onion and ginger into small pieces.

Step 3: marinate the minced pork first. Pour in the raw soy sauce, old soy sauce and cooking wine and stir well.

Step 4: mix noodles. Heat the milk, dissolve, open the yeast and leave for a while.

Step 5: pour the flour into a clean basin, add 20g sugar, and pour the melted yeast milk into the flour.

Step 6: slowly and evenly, knead into dough, and stir for about a quarter of an hour.

Step 7: add leek, shrimp, onion and ginger into the marinated pork stuffing, add appropriate amount of peanut oil, salt, pepper and chicken essence to taste, and stir well. That is three fresh meat.

Step 8: place the dough on the chopping board, knead it slightly, roll it into a rectangular pancake, and evenly spread the prepared three fresh meats.

Step 9: roll it into a long strip, pinch the cake skin at both ends to prevent the leakage of meat stuffing, and place it for a while. Pour enough water into the steamer. When the water boils, put the meat basket into the steamer and steam for about 15 minutes. Turn off the heat and simmer for 3 minutes.

Step 10: when the meat cage is not hot, you can cut it and eat it. You must eat it while it is hot to taste delicious!

Materials required:

Pork: 300g

Shrimp: 120g

Leek: 100g

Flour: 350g

Milk: 170g

Yeast: 3G

Onion and ginger: right amount

Sugar: right amount

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Peanut oil: right amount

Salt: right amount

Pepper: right amount

Chicken essence: appropriate amount

Note: there are several suggestions for friends who like meat cages and want to make them: 1. Use milk instead of noodles to make noodles more mellow. 2. Hot water on the pot can make the steamed meat cage is not loose, dough and stuffing more compact oh. 3. If you can't finish eating meat cages, put them in the refrigerator and freeze them. When you want to eat, heat them up. It's very convenient.

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: salty and fresh