吃豬肉包子，如果一嘴咬下去干干巴巴，肉餡發(fā)柴發(fā)硬，就證明肉包子做的很失敗。要想把豬肉餡調(diào)的水嫩嫩，不柴不硬，天方包子加盟人員認(rèn)為就需要注意以下幾點(diǎn)：

When you eat pork buns, if you bite it dry and the meat is stiff, it will prove that the meat buns are a failure. If you want to make the pork filling tender and not hard, the Tianfang steamed stuffed bun franchisees think that you need to pay attention to the following points:

肉餡柴主要兩種原因：一是水分不足，二是油脂偏少。調(diào)餡的時(shí)候這樣做，肉餡香鮮不柴，汁水黏稠。

There are two main reasons for meat and firewood: one is insufficient water, and the other is less fat. Do this when mixing the meat filling. The meat filling tastes delicious and the juice is thick.

一、剁餡調(diào)味

1、 Chopping stuffing for seasoning

將鮮肉清洗后水份控捏干凈，放在案板上剁成肉糜，加入蔥花和多一點(diǎn)的姜末，放入深盤(pán)中加入料酒，胡椒粉，十三香，適量食鹽、雞精，蠔油少許，生抽和老抽兩勺。

After washing the fresh meat, knead the water, put it on the chopping board, chop it into minced meat, add scallions and a little more ginger, put it into a deep plate, add cooking wine, pepper, thirteen spices, a proper amount of salt, chicken essence, a little oyster sauce, and two teaspoons of light soy sauce and light soy sauce.

二、去除腥味，添加水分

2、 Remove fishy smell and add water

另外準(zhǔn)備一小把花椒粒加入溫水浸泡半小時(shí)，做成花椒水，邊攪拌肉餡邊一點(diǎn)點(diǎn)分多次到入，加花椒水可以去除肉餡腥味，增加牛肉餡的水分，口感更細(xì)膩。（花椒水需充分放涼，這樣才不會(huì)影響肉餡的原鮮味）

In addition, prepare a small handful of Chinese prickly ash and soak it in warm water for half an hour to make Chinese prickly ash water. Stir the meat filling and pour it in a few times. Adding Chinese prickly ash water can remove the fishy smell of the meat filling, increase the water content of the beef filling, and make the taste more delicate. (Pepper water needs to be fully cooled, so as not to affect the original taste of meat fillings)

三、攪拌上勁，補(bǔ)充油分

3、 Stir vigorously and replenish oil

肉餡用筷子順著一個(gè)方向攪上勁，鍋里燒少許熱油，起煙后潑在肉餡上，攪拌均勻。餡到這里就做好了，做出來(lái)的包子餡油份適中，肉汁稠潤(rùn)，咬一口香而不柴，特別適口。

Stir the meat filling with chopsticks in one direction, burn a little hot oil in the pot, pour it on the meat filling after smoking, and stir evenly. The filling is ready here. The steamed stuffed bun filling is moderately oily, and the meat juice is thick and moist. It tastes delicious without firewood. It is especially palatable.

此外豬肉選擇肥瘦相間的。用來(lái)做肉包子的豬肉，好選擇肋板肉、后臀肉、前腿肉等等，這些肥瘦相間的部分。而不宜選擇里脊和外脊肉等這些單純的瘦肉。建議是三分肥，七分瘦，這樣比例的肉餡做出來(lái)的肉包子，既香濃又不油膩，而且摻加了肥肉在里面，肉餡會(huì)很軟糯，不柴不硬。單純的豬瘦肉做出來(lái)的肉餡就容易發(fā)柴。

In addition, choose lean and fat pork. The pork used to make meat buns is good choice of rib meat, rear hip meat, front leg meat, etc. These lean and fat parts. It is not suitable to choose such simple lean meat as sirloin and sirloin. It is suggested that the meat bun made of three parts fat and seven parts thin. The meat bun made of this proportion of meat stuffing is not only fragrant but not greasy, and it is mixed with fat meat. The meat stuffing will be very soft and sticky, neither wood nor hard. The meat stuffing made from pure lean pork is easy to generate firewood.

剁好或者絞好的肉餡，在添加進(jìn)調(diào)料之前，一定要往里面攪打進(jìn)水分。再和餡的時(shí)候，要一邊和餡，一邊加水，保證肉餡水分充足。還有什么好的做法，您可以隨時(shí)來(lái)與我們http://www.hbjjs.com對(duì)接聯(lián)系！

Chopped or ground meat fillings must be mixed with water before adding seasoning. When mixing the filling again, add water while mixing the filling to ensure that the meat filling is full of water. If there are any other good practices, you can contact us at any time http://www.hbjjs.com Connect!