Chinese Food
Pork and cowpea bun
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It's the time when cowpeas are on the market in large quantities. Every time I go to the market to buy vegetables, I can see that the tallyman puts the big bags of tender cowpeas on the counter. The price has also dropped a lot. The original two or three yuan and one jin can be bought at more than 40 yuan. So I bought one every time. It's delicious to fry it and eat it in cold sauce. But today I'm sharing baozi. My father and I both like to eat pasta with stuffing. We also like to eat steamed buns at home. What kind of stuffing we want to put, how big we want to put. They are clean and safe to eat. Many dads seldom eat steamed buns outside. They just don't worry about the stuffing outside. It has been exposed in various news. There are all kinds of stuffing. After reading it, they dare not eat it. It's better to make it at home. At least it's real pork and vegetables. Since I began to learn how to cook at home and tried all kinds of pasta, now the steamed bun is more and more beautiful (boast). Outside Lord
Cooking ingredients
Cooking Steps
Step1:Put 310G of water and 5g of yeast powder into a small basin first, and stir them with chopsticks. (because my family often makes bread, there are more high sugar resistant yeast powder. Usually, high sugar resistant yeast will be used for making noodle food. It can be replaced by ordinary yeast powder.
Step2:Put a tablespoon of white sugar, about 10g, and mix it evenly; (it's not allowed to put white sugar. I heard that putting some white sugar would make flour ferment better. So I tried it. But it's no different from my usual way of not putting white sugar
Step3:Put in flour
Step4:First, stir with chopsticks. Let the flour and water mix. In this way, it can be judged whether the proportion of flour quantity and water quantity is appropriate, and it will not stick to hands; (because the water absorption of flour is all different, the water quantity can be adjusted appropriately according to the situation.
Step5:Put it on the panel and knead it into a smooth and soft dough
Step6:Put it back in a small basin and cover it. Ferment it to twice the size (about 1 hour. The fermentation time depends on the temperature in the room at that time. If the temperature is high, the fermentation will be faster. If the temperature is low, the fermentation will be slower)
Step7:Prepare meat fillings; the meat bought in the market is a little less fat and a little more thin. Let the butcher help me with the minced meat fillings
Step8:Pick and wash the fresh cowpeas
Step9:Boil the water in the pot. Put it in the pot for two minutes. The cowpea will change color
Step10:Take out the cold water and drain the water
Step11:Chopped
Step12:Put it together with pork stuffing. Add raw soy sauce, compound seasoning, salt and white sugar. Stir clockwise with chopsticks. The stuffing will feel dry during the mixing process. Add some cold boiled water properly. Continue to stir clockwise. Add a little bit of cold boiled water. Don't add too much at a time. The stuffing is too wet if you have high soup. It's more delicious if you use high soup; (pay attention to raw soy sauce and soy sauce) There is salt in the body. So you can't put too much salt in it. The compound seasoning is similar to thirteen spices. It's in the supermarket's seasoning container.
Step13:The noodles are ready. You can see the honeycomb when you pull them out
Step14:Put it on the panel. After air exhausting and kneading, divide it into several small dough. Knead it round and press it flat. Sprinkle dry powder to prevent sticking
Step15:Roll out a small dough, thicker in the middle, thinner in four circles, and cover with stuffing
Step16:Fold it out and make it into the shape of a bun
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Step19:
Cooking tips:When rolling out the skin, it must be rolled out to be thick in the middle and thin in the four sides. In this way, it won't be too thick when pinching the bun fold; you can apply oil on the steamer drawer first, so that the bun skin won't stick on the cage drawer; you have skills in making delicious dishes.
