My mother told me last night that we were bored, let's make steamed buns tomorrow...! So…Decisively did it.
My steamed buns are always made of leeks and pork.
I told my mother that there are many fillings in the steamed buns, such as fungus vermicelli, carrot and pork. She insisted,"Your father and I want to eat leeks." Okay, leeks are leeks. Today, we also added shrimp skins and mushrooms to them. They are extremely delicious. By the way, I attach my family's dough making method. It is simple and practical, haha
Fresh meat bun with leek and shrimp skin
Recipe Recommendations
- pork appropriate amount
- leek appropriate amount
- shrimp skin appropriate amount
- mushrooms appropriate amount
- flour appropriate amount
- yeast appropriate amount
- sugar appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- starch appropriate amount
- pepper appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Fresh meat bun with leek and shrimp skin
1
Add seasonings to marinate the chopped pork minced.
2
Soak mushrooms and shrimp skins, chop them and mix them in the meat paste.
3
Wash and chop leeks.
4
Mix the leeks into the filling and stir well.
5
Pour in half the flour and mix in the yeast and sugar.
6
Pour in hot water, stir well with chopsticks until it becomes a slurry, and let sit and ferment.
7
The finished noodles are a little thin and mushy at this time.
8
Slowly add the remaining flour, knead into dough, and ferment for a second time.
9
The fermented dough is very big.:)
10
Exhaust air and knead.
11
Cut into small doses.
12
Roll out the skin and make steamed buns.
13
Wake on an oiled steamer for 15 minutes.
14
Pour cold water into the pan and serve for 8 minutes after boiling.Fresh meat bun with leek and shrimp skin Make Tips
Tips for making dough: 1. There are many masters in the world of delicious food. I just want to introduce the method for making dough that my mother taught me (don't pat me). I have tried this method at home and the method of kneading it into dough before the first fermentation, but the second method is more difficult to operate (for me) because the dough will be accidentally mixed up very hard and fermentation is very difficult, especially when it is cold. This method in our family can definitely be successfully fermented for the first time. After fermentation, slowly add flour yourself and knead it to a suitable softness, which is easier to grasp. 2. Because the same amount of flour as at the beginning is added after the first fermentation, and dry powder is sprinkled on the chopping board when making steamed buns, the flour must be less than half at the beginning, otherwise there will be not enough flour later. 3. White sugar can aid fermentation.