Pork Huaihua Big Steamed Bun
By AlBailey
This pork and sophora flower steamed stuffed bun is really delicious. The aroma of the meat and the faint sweetness in the sophora flower are really good. Moreover, it is still a dough made of old flour and flour, and the steamed buns made taste much better than those made with yeast. Moreover, the remaining steamed buns can be refrigerated or frozen in the refrigerator. After taking them out and heating them in the microwave, they will still taste the same as the freshly steamed buns.
Recipe Recommendations
- flour 700 grams
- flour fertilizer 120 grams
- pork 350 grams
- Flos sophorae 500 grams
- onion 15 grams
- Jiang 10 grams
- cooking wine 15 grams
- soy sauce 5 grams
- soy sauce 10 grams
- sweet sauce 30 grams
- salt 5 grams
- peanut oil 30 grams
- pepper 2 grams
- MSG 2 grams
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Pork Huaihua Big Steamed Bun
1
Wash the pork first.
2
Cut into diced slices, add cooking wine, soy sauce, light soy sauce, and sweet flour sauce and mix well.
3
Remove the sophora flowers from the refrigerator and defrost them.
4
Squeeze out the water.
5
Mix the sophora flowers and meat stuffing well.
6
Cut the onions and ginger into shredded pieces and place them in the meat filling.
7
Add peanut oil, salt, pepper, and monosodium glutamate and mix well.
8
Mix the flour and flour fertilizer with water to form a dough, and simmer for about 3 hours until twice the size. Add alkali flour and knead well.
9
Rub into long strips, cut into evenly sized doses, and press flat.
10
Roll it into a slightly thicker skin in the middle.
11
Put the meat paste in the middle of the dough.
12
Pinch it into even pleats and wrap it tightly.
13
Put the steamed buns into the steamer and add cold water to the pan.
14
Bring to a boil over high heat and steam for 25 minutes. Simmer for 3 minutes and remove.
15
Allow it to dry and place it on a plate and you can eat it.