Braised egg meat bun
A few days ago when I was making steamed buns, I suddenly thought of the stewed egg and meat buns in the canteen when I was a child. I went to the canteen to buy steamed buns in the morning. When the grandma in the canteen was on duty, in addition to the steamed buns I bought, she would almost secretly give me stewed egg and meat buns. Now I almost forget the taste of that steamed bun, but every time I think about it, it feels so warm, so I decided to make my own stewed egg and meat buns.
Recipe Recommendations
- flour 500g
- pork 250g
- duck eggs of 4
- starch two spoonfuls
- water appropriate amount
- soy sauce a spoonful
- soy sauce a spoonful
- salt a spoonful
- baking soda a small spoon
- yeast two teaspoons
- chicken essence a little
- spiced powder a little
Steps for Braised egg meat bun
1
Wash the duck eggs first and cook them, then peel the shells and put them in a pan with water to drown the duck eggs. Add a spoonful of soy sauce, a spoonful of soy sauce, a little five-spice powder and a little salt. I also added the juice from making the pork ribs jelly before to enhance the aroma. Cook until the duck eggs are fragrant.
2
Wash the pork, cut it into small pieces and chop it into thin pieces. Add a little salt and chicken essence in the middle. Add a spoonful of marinade of marinated egg while chopping to enhance the aroma. Then add an egg white and two spoonfuls of starch, and chop it until the muscles are tender. Cut the stewed eggs into four pieces. I made 8 meat buns and only used two stewed eggs.
3
Put warm water in a bowl and stir up two teaspoons of yeast powder. Add a small spoon of soda powder and a small spoon of salt to the flour. Then use yeast water to mix into the flour. Slowly add water to mix the flour into a cotton wool shape, and then knead it into dough. Put it aside to ferment. It was very hot here, so we all turned on the air conditioner fan and simmered for almost two minutes.
4
The fermented dough becomes bigger and has small holes in it, and then knead it out with air and it can be wrapped.
5
Pull the dough into small pieces, knead it into strips, and cut the dough one by one.
6
Press the small solution flat, then twist it into a small bowl, and place it under a small piece of stewed egg.
7
Fill in the minced meat.
8
Then pinch and seal the mouth, turn it over and place it in the pan to ferment for a second time.
9
Stir for ten minutes for the second time, steam in cold water for 15 minutes, and open the lid after five minutes ^_^.