How to Make Delicious and Not Fishy/Smelly Lamb Steamed Buns - A Simple Method
Before Spring Festival, a friend brought a whole lamb from Yinchuan to my home, and I watched 'sheep' sigh, it's like a tiger eating the sky with nowhere to start. Finally, we cut the lamb into pieces with one knife and one knife. We stewed some lamb ribs and a lot of meat, and today we're doing a stocktake and making lamb paozi. I remember when I was a child, my mother made lamb paozi, which was delicious and not smelly. After my mother's phone guidance, I finally made delicious and juicy lamb paozi. Today I'm sharing this method with everyone, I hope you can use it when making lamb paozi.
I. Ingredients required: 700g medium-strength flour, 3g baking powder, 3g white sugar, 500g lamb, 300g carrots, 200g onions, green onions, ginger, peppercorns, salt, 5g light soy sauce, 10g, pepper, 10g vegetable oil
II. Production steps
1. First, wash and rinse the peppercorns, put them in a bowl, add 100ml of boiling water and cover with a lid, steam for 15 minutes.
2. Make dough, put a large basin, put in flour, baking powder, white sugar and stir until uniform (white sugar can promote the full fermentation of the flour). Use 30 degree warm water to gradually add to the flour, stirring until a large dough mass is formed, then knead into a slightly soft dough, cover with a lid, and place in a warm place to ferment.
3. Wash the lamb prepared and cut into strips and soak in cold water, this step is to remove the blood of the lamb and reduce the smell of the lamb. After soaking the lamb strips, drain the water, use the knife back to cut several times from head to tail, the lamb's tendons and fibers are quickly cut, and the meat is easier to chop. Then chop the lamb into evenly sized meat chunks.
4. After the lamb is chopped, put it into a basin, gradually add a little water with flower water, then add the appropriate amount of pepper powder, salt and soy sauce, and continue to stir until it becomes sticky, and put it aside to let the meat marinate for a while, so that the paozi will be extremely fragrant.
5. Prepare vegetables, wash the carrots and grate them into shreds, cut a few knife marks, don't chop too finely. Onion cut into onion particles, green onion cut into green onion flowers, ginger cut into ginger grains, prepare.
6. First add ginger grains, green onion flowers, carrots, onions to the meat filling, mix well, then add vegetable oil and mix again to lock in moisture.
7. Take out the fermented dough, knead it on the countertop to remove air, roll it into a long strip, and divide it into evenly sized pieces.
8. Roll out the dough into baozi skins, fill them with lamb filling, after making all the baozi, spread on oil, put them on the tray, and after the water is on the fire, they are heated to a small fire, steam for 20 minutes, and then leave for 5 minutes to take out the paozi.
Small tips:
1. After the lamb is cut into strips, it must be soaked in cold water for a while, which greatly reduces the smell of the lamb.
2. When mixing the lamb filling, you must gradually add flower water to stir, not only to remove the smell, but also to make the flavor of the lamb more mellow, unlike directly adding pepper powder which is so intense.
3. After the lamb filling is mixed, don't add vegetables first, let the meat marinate for a while, so that the meat filling can completely absorb all the fragrance of all the seasonings, and the flavor is better.
I'm beautiful and retired, I like this delicious food made with lamb, please collect and follow if you like it! Welcome to share your suggestions for this food in the comment area.
