How to make mutton buns? They have no fishy smell and rich soup, which children especially like to eat. That's a staple food like mutton and jiaozi. However, this snack is rarely eaten in daily life, mainly because mutton is more expensive and the average family can't afford it. It's okay to eat once or twice occasionally. If you eat regularly, the work pressure in economic development will be obvious.

Steamed buns, like to eat this kind of stuffing, no matter how expensive, need to buy, nourish the body and nourish the stomach. It is really enjoyable to eat with juice. Compared with beef and mutton, mutton tastes tender and easy to digest. It is high in protein, low in calories and contains a lot of unsaturated fatty acids. Spicy and greasy, warm but not noisy. Today, it is very important to make mutton buns for your family. The important thing is to actually increase the meat stuffing. Mutton with onions and shallots can make good mutton buns.

Mutton steamed stuffed bun food: 600g wheat flour, diced mutton, 2 shallots, 2 shallots, ginger 1 slice, white pepper 1 spoon, pepper noodles 1 spoon, 2 tablespoons soy sauce, and salt 1 spoon. Exercise:

Step one, prepare diced mutton, onion, onion and ginger. Add 5g of yeast to 600g of wheat flour, and mix 1 tablespoon of white sugar evenly. Slowly pour in warm water, stir it into a flocculent shape while pouring, then rub it into a smooth batter, cover it and wait for it to be mellow.

The second step is to make steamed buns after waking up. Wash the onions and cut them into dices. Cut the onions into onion segments and cut the ginger into ginger foam. Put chopped green onion, chopped green onion and ginger foam into a mutton pot, and add 1 tbsp white pepper, 1 tbsp pepper noodles, 2 tbsp soy sauce and 1 tbsp salt to taste. Evenly mixing, weighing, standing for 20 minutes,

Step 3, stir the stuffing evenly and let it stand for 20min minutes to make it taste. When the flour is fermented, it is good that the flour is fermented to 2-2.5 times as much as before. Take off the exhaust pipe of the batter, knead it flat, knead it into strips, divide it into small buns, roll it into thick buns in the middle, and wrap it with appropriate stuffing.

Step 4: Knead the pleats with your left hand and wrap them into steamed bread. Put a little cold water into the stainless steel steamer, put the raw steamed bread on the drawer and relax 15min. After filming SAIC motor, turn to medium heat and steam for 20 minutes, then simmer for 5 minutes before opening the lid. Thin-skinned juice doesn't smell like mutton. You can mix some juice and fill it with juice. It's delicious.