This is also my first time making steamed buns. Maybe it was because I had successfully made the dough, so I wanted to try different pasta dishes.
There are many advantages in putting meat. The pickled cabbage is ready-made from the supermarket, 2 bags.
Maybe he was so stressed that the folds of the steamed buns were gone. haha.
Pickled pork steamed buns
Recipe Recommendations
- flour 3 large bowls
- sauerkraut 500 grams
- yeast powder 1 scoop
- alkali noodles 1/4
- ginger appropriate amount
- salt 2 tablespoons
- green onion appropriate amount
- soy sauce 1 scoop
- spiced powder half a teaspoon
- sour and salty
- steamed
- an hour
- simple
Steps for Pickled pork steamed buns
1
Soak yeast powder in warm water, add alkali flour, knead into dough, and place it next to the heater for about 1 hour to wake up. When the dough becomes bigger, it is 1-2 times as large as before, and there are holes in the dough, you will wake up when it is soft.
2
Dig a hole in the middle of the awakened dough, wrap it in circles, break it when the thickness is about the same, and twist it into a dose of moderate size. Dry it slightly with a rolling pin, just a little bigger than your palm. This size is also arbitrary.
3
Mix well the meat filling with pepper water, soy sauce, and minced garlic, marinate for about 15 minutes, add chopped pickled cabbage, minced garlic, five-spice powder, salt, and mix well. If the filling is very dry, add some vegetable oil or peanut oil. If the filling has a lot of fat meat, you don't need to add it. Just pepper water.
4
I learned to make steamed buns from my grandma, but I never tried it either. Because the dough is very soft and turns into folds when you pull it, I don't feel it is difficult. I don't know how to describe it.
5
The folds of the wrapped steamed buns are quite obvious, and there is no damage in the middle. I feel proud ~O(④_④)O~
6
After wrapping, place it in a pan and steam for 15-20 minutes. The first pot was okay, and it was safely discharged. When the second pot was halfway through steaming, the gas was out, and the induction cooker was replaced, and the steamed buns produced were three times as many as before... It scared me.
7
When making steamed buns, I cooked some mung bean porridge. When the steamed buns were cooked, the porridge was ready. Very fragrant ~