Chinese Food
Steamed bun with pork and scallion
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I don't think you will be unfamiliar with steamed buns. Nowadays, there are many steamed buns selling everywhere. You can buy any time you want to eat steamed buns. There are more and more stuffing for steamed buns. The most common ones are leek stuffed bun and cabbage stuffed bun. But what I like most from childhood is the pork and onion stuffed bun made by my mother. Especially the pork stuffed by my mother is tender, juicy and fishy. I eat six at a time. Pork and scallion buns because they love to eat. So I learned from my mother how to make pork and scallion buns. If I want to make a delicious bun, it's very important to mix the stuffing. As long as I mix the stuffing well, the buns I make are absolutely delicious. Since I learned that, my family will make a pot every three to five times. My husband can eat nine at a meal. Next, I'll share this way of making pork and scallion buns with you. My mother taught me how to make pork and scallion buns. The way is simple, delicious and delicious. My husband can eat nine out of the pot. My friends who love eating steamed buns come to learn.
Cooking ingredients
Cooking Steps
Step1:Mix the alkali and flour evenly. Put them into the kneading bucket of the chef with warm water and yeast. Knead them into a smooth dough and ferment them to twice the size.
Step2:The time of fermentation is to make meat stuffing. The pork is washed and cut into strips. The onion and ginger are cut into pieces. The front leg meat of the pig is fresh and tender. It's best to have three fat and seven thin.
Step3:Then put the onion and ginger into the meat grinder.
Step4:Stir for 1 minute to make meat.
Step5:Put the meat stuffing into the bowl and put pepper, soy sauce, soy sauce, salt, chicken essence, sesame oil and oyster sauce into it.
Step6:If the dough is fermented, stick the flour with your fingers and poke a hole without obvious shrinkage, it will be fermented.
Step7:Or pull the dough up and make it honeycomb, which means it's fermented.
Step8:Put the fermented dough on the kneading pad. Sprinkle proper amount of dry powder. Knead evenly and let stand for 10 minutes.
Step9:The dough is rubbed into long strips and divided into small dosage forms of uniform size.
Step10:Roll the dough into a middle thick, thin edge, palm sized dough.
Step11:Put the meat in the bag, and knead the pleats to form a bun embryo.
Step12:Put the wrapped bun on the oiled steamer. Put the steamer in cold water, put it into the pot, steam it up, turn the heat on, continue steaming for 15 minutes, turn off the heat, simmer for 5 minutes, and lift the lid.
Step13:Finished product.
Step14:It's very delicious.
Cooking tips:1. Alkali is used to neutralize the sour taste produced by dough during fermentation. 2. Steamed bun is beautiful. The best ratio is 2-1. Flour 2. Water 1. 3. Zhongyu wheat flour is mainly made of high-quality wheat planted in the high-quality wheat planting area of the Yellow River Delta, with imported high-quality wheat such as Jiamai and aomai. It is processed by advanced technology and equipment according to reasonable technology. The flour is fine and uniform in particle size. It has the original wheat flavor and natural yellowish color. It is suitable for all kinds of high-grade steamed bread, flower rolls, steamed buns, dumplings and hand-made noodles The finished product has strong wheat flavor, natural yellow and bright color, which makes the complexion perfect. There are skills in making delicious dishes.
