MeatBun/RollThere are many kinds, some more, some less, and everyone has probably eaten one or two, but there's one called XiangheXianghe Meat BunDoes anyone know about it? It has a long history, evolving from the Turkic bun, and has been improved by our minority ethnic brothers to become its predecessor.

How to make Xianghe Meat Bun

IngredientsPreparation

BeefFilling,Flourand green onionsGinger，Soy sauceSalt, thirteen spices,Chicken powderand fragrant oilStar aniseWater.

Steps

1. Pour oil into warm water around 40 degrees, then mix 150g of warm water with 250g of flour and knead into a smooth dough;

2. Add star anise water, soy sauce, salt, thirteen spices, chopped green onions and ginger, chicken powder, fragrant oil, and green onions to the beef filling;

3. Divide the dough into two parts, take one part, and roll it into a trapezoidal dough;

4. Then spread the meat filling on the dough, leaving the narrow side about a quarter without meat;

5. Then fold and roll it up, sealing the edges;

6. Heat oil in a pot, and cook the bun until both sides are golden brown over low heat.

How to make Xianghe Meat Bun

Ingredients Preparation

PorkFilling, half a pound of flour, two measures of green onions, a certain amount of secret sauce, a little cooking oil.

Steps

1. Knead the flour with water and let it rest for about 10 minutes;

2. Mix the pork filling with the secret sauce and stir until well combined;

3. Take an appropriate amount of dough and roll it into a largethin bunand spread onmeat fillingand then spread a layer of dough on top, press and seal;

4. Put it in a pot, and cook over low heat until both sides are golden brown, and the meat filling is cooked through.

Tips

The secret sauce has different recipes in different families, and the resulting taste will also be different. A general recipe is to dissolve, add green onions, ginger, garlic, salt, and various spices.

Production tips

1. The authentic method requires wrapping the meat filling indumplingshape, then roll it into a bun shape, this method is difficult, and most families don't recommend trying it;

2. When making, only need the meat filling, no vegetables are needed. The Han Chinese later often use pork filling, while the Hui people usually use beef filling.