Pork and cowpea steamed buns

By MckaylaRunte

Pork and cowpea steamed buns
Ingredients: salt,cowpea,Pork in front of pork,Jiang,flour,octagonal,soy sauce,green onions,pepper,peanut oil,Angel yeast,Fresh soy sauce

Recipe Recommendations

  • flour appropriate amount
  • Angel yeast appropriate amount
  • cowpea appropriate amount
  • Pork in front of pork appropriate amount
  • green onions 2 trees
  • Jiang 100g
  • octagonal appropriate amount
  • pepper appropriate amount
  • salt appropriate amount
  • soy sauce appropriate amount
  • Fresh soy sauce appropriate amount
  • peanut oil appropriate amount

Steps for Pork and cowpea steamed buns

  • Make step 0
    1
    Wash two green onions and chop them into pieces.
  • Make step 1
    2
    Wash 100g of ginger and chop it into pieces for later use.
  • Make step 2
    3
    Clean up the cowpeas, wash them, and blanch them with hot water.
  • Make step 3
    4
    After controlling the moisture, chop the cowpea horns for later use.
  • Make step 4
    5
    Pinch the meat before the bought pig with hot water and clean it, chop the meat filling for later use.
  • Make step 5
    6
    Pour the yeast into warm water, pour into the flour and dough, cover with plastic wrap and ferment.
  • Make step 6
    7
    Put a little more peanut oil in the pan, add star anise and pepper, fry until fragrant, and remove.
  • Make step 7
    8
    Pour the hot oil on the chopped meat, add appropriate amount of soy sauce, umami soy sauce, and salt to taste.
  • Make step 8
    9
    Pour in the chopped green onions and ginger, stir well with the meat filling, and marinate for a while.
  • Make step 9
    10
    Add the chopped beans and stir well. If you feel that the taste is not enough, add salt to taste before making the steamed buns.
  • Make step 10
    11
    When the bread is twice its original size, you can prepare to make steamed buns. Take out the dough and knead it for a while. After kneading it, cut it into small evenly distributed doses.
  • Make step 11
    12
    Roll the dough flat one by one (like dumpling skins, preferably thick in the middle and thin on the four sides).
  • Make step 12
    13
    . Wrap in the stuffing and twist it into a round bun.
  • Make step 13
    14
    Let the wrapped buns soak for another 15 minutes.
  • Make step 14
    15
    Put cold water in the pot and place the steamed buns evenly in the steamer (leave a certain space to prevent adhesion). Bring to a boil over high heat and turn to medium heat for 15 minutes. After turning off the heat, let the steamed buns steam for 5 minutes before being discharged from the pan.
  • Make step 15
    16
    The steaming buns are out of the pot, ready to eat.

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