Big steamed bun with cilantro meat filling
By RoySchumm
Our family particularly loves eating coriander, and my relatives are also very fond of eating coriander because of our influence. Putting coriander in our house is equivalent to all-matching. I love to put everything in it: hot pot, soup, steamed fish, stir-fried, sometimes braised vegetables will also put a few trees in it, of course, to make buns, wrap wontons, etc. This coriander meat filling is naturally the first choice for filling ~~
Recipe Recommendations
- flour 500 grams
- yeast 5 grams
- pork belly appropriate amount
- coriander appropriate amount
- water appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Big steamed bun with cilantro meat filling
1
A piece of pork belly.
2
Shred and then dice.
3
Cut into minced meat, add cooking wine, salt, a little soy sauce, etc. to taste.
4
Wash the coriander.
5
Cut into small pieces and chop.
6
Stir the minced coriander and meat filling together to form the minced coriander meat filling. Set aside.
7
Stir the flour into the yeast, add water as appropriate, knead it into a smooth dough, and place it in a warm place for fermentation.
8
Spread to about twice the size of the original dough.
9
After taking out and venting, knead into long strips and cut into small dough. Take a small dough and roll it out with a rolling pin.
10
Wrap in appropriate amount of coriander meat filling.
11
Pick up the edges of the dough sheet, knead the folds, and wrap the steamed buns.
12
Brush oil on the steaming rack, line up the wrapped buns, and wake up for about half an hour.
13
After SAIC, turn to medium heat and steam for about 20 minutes, turn off the heat and simmer for about three to five minutes. The fragrant buns are coming out of the pot ~~