Pork tofu buns
By VicentaLakin
The buns made today follow the principle of coarse blending with white noodles, whole wheat flour and pumpkins, while the pies use pork, carrots and tofu, which is just fine and feels good。
Recipe Recommendations
- white flour 250g
- whole wheat flour 50g
- pumpkin puree 200g
- yeast 3g
- pork 250g
- tofu 400g
- carrots appropriate amount
- onion appropriate amount
- meat jelly appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- sesame oil appropriate amount
- chicken essence appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pork tofu buns
1
Pumpkin's going to fertilize the pot。
2
Put a spoon in the mud while it's hot。
3
White noodles, whole wheat flour and yeast are evenly mixed, added to the pumpkin mud, and smoothed to the noodles, and fermented in warmth。
4
Flour fermentation is prepared, and materials are washed。
5
Tofu, carrots, cherdin, onions, pork cut to death。
6
The lids are cut to the ground (I'm in the fridge, and there's no lids that can be replaced with water) and the salt, the wine, the raw, the platinum, the chicken, the perfume is evenly mixed。
7
It smells good。
8
fermented noodles。
9
Take it out on the board and press pressure for full exhaust。
10
it's sort of like 30 g or so。
11
Take a little potion, tweak it in the middle thick and thin around it。
12
Put the pie on。
13
It's wrapped in buns
14
Make good buns。
15
In the steam pan, cold water in the pot, the fire boils and then turns into fire steam for 15 minutes, while the fire evaporates for 5 minutes。
16
Steam buns. They're very attractive colors
17
Eat while it's hot, tastes better, smells stronger。