Cheese and pork buns
By VicentaLakin
The eggplant is so nutritious that it is now the high-market season for eggplants, and today it is worth a try with eggplant pork, a soft, unhard skin, a soft, juicy, fragrance sauce。
Recipe Recommendations
- medium-gluten flour 800 grams
- yeast 8 grams
- warm water 400 grams
- minced pork 600 grams
- eggplant of 2
- soybean paste 2 tablespoons
- Jiang 1 small piece
- vegetable oil 30 grams
- salt Half a teaspoon
- shisanxiang 1 teaspoon
- sugar Half a teaspoon
- soy sauce 2 tsp
- cornflour 2 tsp
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Cheese and pork buns
1
The eggplant goes to the bottom, washes, cuttin, and is replaced with meat, soy sauce, ginger, vegetable oil, salt, 13 fragrances, sugar, raw smoke, powder, all of which is mixed in one direction into a meat pate, with a spare。
2
Flour is mixed with yeast, slowly pouring into warm water, while it is mixed with chopsticks。
3
Sprinkled to the surface, covered with lids or shampoo, and fermented to twice as large as warm。
4
The index finger is covered with powder, a hole is inserted in the middle, the hole does not collapse, and it is fermented when it can be seen in the middle of the face。
5
The fermented pasta is smoothed to the surface, and the growth strips are split into sizeable facial agents。
6
Put the small agent in a bun and wrap it in a meat pie。
7
Packed bags are placed in a varnished cage with a space between them, as they become larger. Two wakes up to double。
8
The fire opened up the water, it shut down for about 15 minutes, and then the pan was lifted after five minutes。
9
Fat, fat, big buns。
10
The skin caps are soft, soft and unhard, the material is tender and juicy, and the sauce is sour。Cheese and pork buns Make Tips
Five minutes after steam, the lid is lifted and when the lid is opened, care is taken not to drop the water on the lid。