I soaked a jar of cowpeas before the Spring Festival. Cowpeas were very expensive at that time, reaching 7 yuan per catty. I bought a lot of vegetables at home. I was afraid that they would rot away if I left them for a long time, so I made a jar of kimchi and left it to eat slowly.
Because the various delicacies at home are very rich during the festival, this jar is "soaked in sour horns"
Since then. My cousin also bought a piece of Tianfu sauce meat before the festival, but no one liked it, so I quick-frozen it.
Today, I used these two ingredients to make stuffing and used it to steam a pot of steamed buns. Although the steamed buns are rough and the craftsmanship of the buns is a little poor, they taste very good. The disposal of leftover goods after the festival is more popular among the family than the delicious delicacies during the festival, hehe! The specific practices are as follows;
Sauce pork and kimchi bun
Recipe Recommendations
- flour 400 grams
- dry yeast 3 grams
- baking powder 2 grams
- qingshui 240ml
- diced green onion 20 grams
- ginger 15 grams
- white sugar 15 grams
- yellow wine 15 grams
- soy sauce 15 grams
- salt 2 grams
- chicken essence 3 grams
- spiced powder 0.5 grams
- yellow sauce 25 grams
- sesame oil 5 grams
- cooking oil 25 grams
- salty and fresh
- steamed
- three-quarters of an hour
- simple
Steps for Sauce pork and kimchi bun
1
Main raw materials: flour, sugar, dry yeast, baking powder, water, minced meat in sauce, minced sour corn, minced winter bamboo shoots, minced onions, minced ginger, rice wine, soy sauce, salt, chicken essence, five-spice powder, yellow sauce, sesame oil, cooking oil.
2
Add dry yeast, baking powder and white sugar to the flour and mix well, and mix with warm water to form a dough.
3
Mix the dough and ferment.
4
Heat the frying spoon on fire, add appropriate amount of cooking oil, add the oil, add the minced meat in the sauce and stir-fry, stir-fry the minced meat out of the oil, add the minced winter bamboo shoots and stir-fry evenly.
5
Add shredded green onion, shredded ginger and five-spice powder and stir-fry.
6
Stir fry until the aroma is fragrant, add in the sour corn powder and stir-fry.
7
Stir the sour horns until they are dry, add rice wine and stir well.
8
Pour in a little soy sauce and stir well.
9
Stir well, add 25 grams of yellow sauce and continue to stir-fry.
10
Stir fry until the sauce aroma comes out, and when the sour horns are relatively dry, sprinkle with salt and chicken essence for the final seasoning.
11
Add a few drops of sesame oil before taking out of the pan.
12
Allow the fried stuffing to cool and set aside.
13
Remove the fermented dough and knead it evenly, cover with plastic wrap and relax for another 15 minutes, then rub the dough into strips.
14
Roll the dough into strips and squeeze it into dough, and start rolling out the filling.
15
Put the wrapped buns into the cage.
16
Steam over high heat for 7-8 minutes.
17
After steaming, take out the tray and serve.Sauce pork and kimchi bun Make Tips
Characteristics of steamed buns: snow-white outer skin, oily filling, soft taste and strong flavor. Warm tips: 1. When soaking sour corn, it is best to use a kimchi jar, which is more hygienic. When soaking, use clear water, salt, pepper, star anise, ginger, and dried peppers to boil over heat and cool to make kimchi soup, and then pour in 30 grams of white wine. The cowpeas should be washed, dried and then placed in a pickle jar, then poured in the cooling seasoning water. The water should not pass through the cowpeas. It can be eaten after processing at room temperature for a week. For information on how to make kimchi, you can click on the link to my blog article on simply making "Old Sichuan Kimchi" at home; http://home.meishichina.com/space-96059-do-blog-id-137449.html for reference. 2. The stir-fried fillings are more fragrant than the raw fillings, especially if you put some yellow sauce, it will be more fragrant. If you use raw fillings, it can also be used, but the taste is not as delicious as the stir-fried fillings. If you don't use pickled pork, you can also stir-fry it with semi-fat and lean pork fillings, but the taste of the pickled pork will be more fragrant. 3. Before cutting the sour corn, it is best to soak it in water for half an hour. It is better to wash it with sour taste. If you like to bring some sour taste, you can not soak it in water. Just wash it directly and chop it according to your own taste. Decide.