Chinese Food
Diced Pork Bun with purple rice and green pepper
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It's the first time to use persimmon peppers as stuffing for steamed buns. It's really good with streaky pork. The taste is unexpected and delicious. Continue with the coarse grain route.
Cooking ingredients
Cooking Steps
Step1:First, soak the yeast in water for a while. Put in flour and purple rice flour. Then make dough with moderate hardness. Ferment at room temperature for about 2 hours. Pull out the dough and have a look. Big honeycomb appear
Step2:Wash the green peppers. Dice them
Step3:Add a little vegetable oil to the green peppers, sprinkle some salt and mix wel
Step4:Wash the pork and dice it
Step5:Put ginger powder, cooking wine, soy sauce, monosodium glutamate and vegetable oil into the diced meat. Mix well
Step6:Put the mixture aside for use
Step7:Well knead the dough. Rub the dough into long strips. Cut it into the right size
Step8:Press flat to roll the skin
Step9:Put green pepper on the bun skin first (pour out the water from the pickled green pepper)
Step10:Put the Diced Pork with five flowers on it
Step11:Wrapped bun. Any shape is OK; cover with plastic wrap and wake up for about 1520 minutes
Step12:Put the steamed buns into the pot after waking up. Put them on cold water. Start over medium and low heat. Turn to medium high heat after boiling. 15 minutes; stop for 30 seconds and open the lid
Step13:For the first time, I used persimmon peppers as stuffing for steamed buns. I thought the green peppers would steam into mud. Take a bite and have a look. The green peppers are like boiled water. With diced minced pork, I got one in three times, five times and two buns
Step14:
Cooking tips:The persimmon peppers will come out of the water after salt is used. Before filling, pour out the water. Don't mix the persimmon peppers with the meat filling. The steamed persimmon peppers will become mud. There are skills in making delicious dishes.
