Pork bun with dried vegetables

dried dried dried plum:300g pork filling:600g flour:600g kneading water:320G yeast:6G golden dragon fish grandma coriander seed oil:80g little onion:80g ginger:one salt:a few oyster sauce:moderate amount https://cp1.douguo.com/upload/caiku/6/8/4/yuan_684cd6d7494907f9273015f481e5ff64.jpg

Pork bun with dried vegetables

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Pork bun with dried vegetables

If you want to make the pork bun with dried vegetables delicious, you can't have less oil. The pork should be fat and thin. Only in this way can the dried vegetables be more oily. In addition, the dried vegetables should be sifted out with a sieve and washed twice with water. Then soak in water for about an hour. Steam for about 30 minutes. After airing, chop. Mix with the fried meat. You can add some sugar or oyster sauce to increase the freshness. If you like spicy food, you can add some red pepper. -

Cooking Steps

  1. Step1:After sifting and removing the dust, soak in water for 30 minutes, steam in steamer for 30 minutes, cool and chop slightl

  2. Step2:Dough with yeast and wate

  3. Step3:Knead into a ball. Then cover with wet cloth and lid. Ferment in the warm place

  4. Step4:Pork filling thaws in advance. It's better to use fresh meat fillin

  5. Step5:Pour the caraway seed oil from the golden dragon fish grandma into the pot. Put the chopped onion and ginger into the pot at the same tim

  6. Step6:Stir fry the minced onion and ginger to make them yellow and dry. Put the meat in the pot and continue to stir fry

  7. Step7:After the meat changes color, continue to stir fry for one or two minutes. Stir fry the moisture in it

  8. Step8:Pour the meat stuffing and fat into the prune po

  9. Step9:Add some salt and oyster sauce according to the taste. Stir well

  10. Step10:When the dough is 22.5 times the original size, there is a bang on the clap

  11. Step11:Or lift up the dough. The tissue is elongated. The pores are even. The fermentation is successful

  12. Step12:Take out the dough and put it on the chopping board. After exhausting the air, knead it into a round shape. Knead it into thin strips. Then cut it into small preparations of equal size. Roll it into a round skin with a slightly thick middle and a slightly thin edge

  13. Step13:Put some stuffing in the middle of the skin. How much stuffing depends on your skill

  14. Step14:Pack into buns according to your own wa

  15. Step15:The wrapped bun is put in the steamer or covered with curtain for secondary fermentatio

  16. Step16:When the steamed bun is a little bigger and mellow than the original one, it can be ignited and steamed. Turn off the fire about 20 minutes after steaming. Stew it for 5 minutes and then uncover it. The steamed bun is round and fat (the steamed bun looks yellow, because the lampblack is incandescent)

  17. Step17:Round bu

  18. Step18:Pi very Xua

  19. Step19:The stuffing is also very mois

Cooking tips:The amount of flour and stuffing is for reference only. It is adjusted according to the situation of your own home; dried plum must be soaked in advance. Steaming in the pot is more conducive to water absorption and softening; more pork stuffing is fatter, the stuffing is more moist; the time of steaming depends on the size of the bun. There are skills in making delicious dishes.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Pork bun with dried vegetables

Chinese food recipes

Pork bun with dried vegetables recipes

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