Steammeatbunswhat secret is there

In the past, experienced food experts would hire chefs by testing them on three dishes: egg drop soup, stir-fried beef, and steamed meat buns.beefsteamedmeat buns.

These dishes are ordinary home-cooked mealsbut also the most reliant on the chef's knife skills and ingredient selection.I heard of someone whose fragrant scallion rice and sugar porridge was very delicious, with people unable to forget after tasting it.

But I never got a chance to try it as that person died.Alas, what a regret!All along I wanted to make it myself but never did due to laziness.The most ordinary taste is the best and also the hardest to do well.Home-steamed meat buns usually use half fatty pork, with one-third fat and two-thirds lean.Other ingredients include mashed yam.There are also winter vegetable meat buns,fermented black bean meat buns,

fish meat buns...

I have had steamed meat buns a few times outside, such as egg and head cabbage steamed meat buns.Steamed meat buns often have a layer of oil on top, affecting their appearance and texture.How can one make steamed meat buns that are fragrant and smooth?Upon reading about the secrets of making steamed meat buns in The Classic of Food, I finally understood.In fact, most people mix fat and lean meat together to make a meat paste, where the fat turns into oil when steamed.The correct method is to separate the handling of fat and lean meat.Lean meat should be minced, while fat should be cut into small pieces.Lightly mix the small fat pieces with cornstarch and sesame oil before combining them with the lean meat paste along with other ingredients for steaming.This way, the meat buns have a mixture of fat and lean textures, making them fragrant and smooth to eat.You should try it yourself.

Even in restaurants, they might not follow this method. Look at this egg steamed meat bun; it still has some oiliness, indicating they didn't master the secret of steaming meat buns.EggSteamed Meat Pies, Head Cabbage Steamed Meat Pies.The steamed meat pies would float with a layer of oil on top, affecting the appearance and texture.

How can we steam meat pies that are fragrant and smooth?

Seeing the in The Book of Food revealed the secret to steaming meat pies.

It turns out, people usually mix lean and fatty meat into minced meat, where the fat turns into oil when cooked.

The correct method for steamed meat pies is to process the lean and fatty meat separately.Cut the lean meat into mince, while the fat meat should be cut into small pieces. Slightly mix these small pieces of fat with cornstarch and sesame oil before combining them with the lean meat mince and adding seasonings for steaming.

This method results in a well-combined texture of fatty and lean parts, making it fragrant and delicious.

You should try it out yourself.

Even at hotels or restaurants, this method may not be used. Notice that the Egg Steamed Meat Pie here is still somewhat greasy; they likely haven't mastered the secret to steaming meat pies.