Chinese Food
Pork bun with dried vegetables
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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 ingredients
Cooking Steps
Step1:After sifting and removing the dust, soak in water for 30 minutes, steam in steamer for 30 minutes, cool and chop slightl
Step2:Dough with yeast and wate
Step3:Knead into a ball. Then cover with wet cloth and lid. Ferment in the warm place
Step4:Pork filling thaws in advance. It's better to use fresh meat fillin
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
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
Step7:After the meat changes color, continue to stir fry for one or two minutes. Stir fry the moisture in it
Step8:Pour the meat stuffing and fat into the prune po
Step9:Add some salt and oyster sauce according to the taste. Stir well
Step10:When the dough is 22.5 times the original size, there is a bang on the clap
Step11:Or lift up the dough. The tissue is elongated. The pores are even. The fermentation is successful
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
Step13:Put some stuffing in the middle of the skin. How much stuffing depends on your skill
Step14:Pack into buns according to your own wa
Step15:The wrapped bun is put in the steamer or covered with curtain for secondary fermentatio
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)
Step17:Round bu
Step18:Pi very Xua
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.
