Chinese Food
Shepherd's purse, pork, corn flour and BUN
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The shepherd's purse in the North has come down. It's very fresh. The stuffing is also very fresh. This time, a little rainbow is added, that is, the scallop. It's delicious.
Cooking ingredients
Cooking Steps
Step1:Corn flour. The proportion of white flour is 1 / 3. If you like coarse food, you can add 1 / 1. But the taste is not as good as mine.
Step2:Add yeast and mix well.
Step3:Add warm water and mix into dough. Lid fermented to twice the size. Fermentation at 25 ℃ for 1 hour.
Step4:Shepherd's purse wash. Remove the old leaves. Blanch with hot water. Change color. Take it out.
Step5:Cool water. Squeeze dry water for standby.
Step6:Well chopped meat.
Step7:Add all ingredients and mix well.
Step8:Add some scallion and ginger water. Ginger water is the water made of ginger. I don't like the taste of ginger very much, but I also like the taste of ginger. I can only add ginger water. Cut the ginger and soak it in water for 10 minutes.
Step9:Add shredded shepherd's purse and rainbow. My fresh rainbow. When it's cooked, take out the meat. Just chop it.
Step10:Add vegetable oil and mix well. I mix a lot of stuffing. I also make dumplings. The ratio of basic noodles and stuffing is 1 / 1.
Step11:The noodles are ready. This kind of honeycomb is good.
Step12:I made 14.
Step13:A good steamed bun. 20 points in the steamer.
Step14:Steam for 20 minutes. It's out of the pot.
Cooking tips:1. Haihong, I just had a lot of soup. I added it. I didn't expect it was delicious. There's nothing you can do without. 2. I don't like to drink more water in the bun. If you like, you can add water to make the filling tender. 3. I use peanut oil and rapeseed oil. The filling is very fragrant. You can put other vegetable oil. There are skills in making delicious dishes.
