Chinese Food
Steamed bun with pork and onion
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Nowadays, few young people are willing to make pasta by themselves. They always think it's cheap and convenient to go out and buy it. But there are always some uneasiness. There are few meat fillings at ease. If you want to have a healthy and delicious big bun, you can do it yourself. A friend saw that my bag had no pleats. It was not good-looking, but my husband said it was so beautiful. I also made great efforts to make pleats with jacquard. But if I like the soft taste, it will be softer. If the face is softer, even if I put forward the pleats in the second time, they will become smooth. So the pleats of baozi can only be ignored by me mercilessly.
Cooking ingredients
Cooking Steps
Step1:Mix the yeast and baking powder into the flour. Then mix the flour with chopsticks and pour in water. Then, knead the dough smooth. Then cover the basin with a wet towel to ferment. About an hour. Stick some dry powder with your fingers and poke it on the dough. If the hole doesn't retract, the dough will be read
Step2:In the process of waiting for the dough, pour the pork stuffing into a suitable container. Pour water in several times. Stir the meat stuffing in the same direction until all the water in the meat stuffing bar is absorbed. Pour in the cooking wine. Mix the raw sauce and bean paste. Chopped green onion. Stir in minced ginger and minced meat. Pour in sesame oil and mix.
Step3:Sprinkle some flour on the operation table. Take the dough out of the basin and let it out of the air. Rub it into strips and divide it into flour preparations of the size of table tennis. Use a rolling pin to roll the dough into a slightly thick and thin skin around.
Step4:Hold the bun skin in one hand and put the stuffing in the center in the other hand. Use the thumb of your right hand, the index finger and the middle finger to make pleats. Turn the bun skin in your left hand and press the upper end of the mask with your right hand. After all the steamed buns are wrapped, the noodles will be cooked again for about half an hour. After boiling, spread the wet cage cloth on the cage drawer, put the buns in, and steam for about 20 minutes.
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