Lean meat package for weight loss

Chinese people love to eat noodles. Among all pasta, steamed buns are a staple food that many people love to eat. However, although some of the buns sold on the market look very appetizing and taste particularly delicious, at the same time, people can't help but worry that the meat in the filling is too fat and tastes too greasy. Why not make a steamer of delicious lean meat buns at home yourself? You don’t have to worry about gaining weight, and it’s more hygienic than buying it in many places.

1. Ingredients

300 grams of flour, 150 grams of water, 3 grams of yeast, 150 grams of lean pork, 120 grams of onion and ginger water, 5 grams of salt, 5 grams of sugar, a little pepper, and 5 grams of dark soy sauce.

2. Practice

1.Put the minced meat into a container.

2. Add the scallion, ginger and water into the meat filling several times (chop 10 grams of scallion and 5 grams of ginger, add 105 grams of water and mix evenly with a blender).

3. Add other seasonings and 5 grams of chopped green onion. Mix well (keep the mixed minced meat in the refrigerator.

4. Knead the flour, water and yeast (white sugar) into dough and let it ferment until it is twice as large. Then divide into as many portions as you want.

5. Flatten the small dough (thicker in the middle and thinner on the edges) and wrap it with pork filling.

6. Place it on an oiled steamer (or put silicone oil paper underneath) at 30 degrees and ferment for about 30 minutes. Put the pot in cold water and steam for about 18 minutes. Open the lid three minutes after turning off the heat.

3. Nutritional value

1. Pork is mild in nature and sweet in taste. It has the effects of moistening the intestines and stomach, producing body fluids, replenishing kidney qi, relieving heat and toxins, replenishing the body, nourishing yin and moisturizing dryness, and enriching the muscles and skin. It can be used as a nutritional tonic for those who are weak after illness, anemic after childbirth, and thin with pale face. Lean pork is rich in protein, fat, carbohydrates, calcium, phosphorus, iron and other ingredients. Compared with beef and mutton, the nutritional advantage of lean pork is that it is rich in B vitamins, which can regulate metabolism, maintain the health of skin and muscles, enhance the function of the immune and nervous systems, promote cell growth and division, and prevent anemia. Moreover, the hemoglobin in lean pork is better absorbed than that in plants.

4. Tips

1. The dough for buns can be made softer. It will be softer when steamed.

2. After adding water to the pork, refrigerate it and it will be easier to wrap.

3. Don’t buy pure lean meat with thin skin and bright red color, in case you encounter meat with added clenbuterol. The scientific name of "ractopamine" is clenbuterol. This drug is neither a veterinary drug nor a feed additive, but an adrenal stimulant. After pigs consume it, it promotes protein synthesis during the metabolism process, accelerates the conversion and decomposition of fat, and increases the lean meat rate of pork, so it is called "clenbuterol." However, the dosage must be more than 10 times the human dosage in order to achieve the effect of increasing the lean meat rate. Due to the large dosage, long usage time and slow metabolism, the residual amount of "clenbuterol" in the pig's body is very large until it is slaughtered and put on the market. It enters the human body through food, causing chronic poisoning and posing a great threat to consumers' health.