Chive-flavored meat scraps

Published Nov 14, 2023 at 02:45am ET

Minced meat rolls are the most delicious pastries in the dining hall of the military compound in memory. Its hard to sell. Its hard to meet once in half a year. The impression is quite profound. Its even more happy to eat.

Food Material List

1 Plain flour 500g
2 Dry yeast 5g
3 Granulated sugar 1 tablespoon
4 Chopped green onion 1 small bowl
5 Meat stuffing 1 small bowl
6 salt
7 Salad oil
8 seed powder of Chinese prickly ash
9 Pepper

Operational steps

1 Mix dry yeast and sugar into flour evenly, then add warm water little by little, and form a softer dough. Generally, it takes more than one hour to put it in a warmer place, and 1.5-2 hours in winter. When the volume of dough is twice as large as that of the original dough, add dry dough and knead it smoothly, then continue to ferment twice.
2 Waiting for the dough fermentation process, the pot is filled with salad oil, oil temperature, add scallions, salt and Pepper Fried fragrance, then put out. If you make minced meat rolls, add salt and soy sauce to the minced meat and fry it until fragrant. The dough is rolled into a large piece with a thickness of 0.5 cm. Because fried onions or minced meat are oily and salty, no other seasoning is needed.
3 Roll the patch into a long strip. If the face is larger, it can be cut in the middle for easy shaping. If it is rolled into a long strip and steamed like this, it is called "lazy dragon" pull! Seeing the name of a thing one thinks of its function...
4 Cut the rolls evenly into several equal parts, each two falling together. Its easier to twist with chopsticks in the middle or at the narrow point.
5 Cook the rolls well and steam them in cold water in the steaming cage. Steam the pot for 10 minutes after boiling. Because it has been fermented twice, the lid of the pot will not retract immediately after boiling.

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