Mixed vegetables and pork steamed buns
By WillYost
Ingredients: salt,tofu,rape,Hymie,pork,vegetable oil,MSG,flour,Weijixian soy sauce,soy sauce,yeast,white pepper,pepper powder,spaghetti sauce,moss
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Mixed vegetables and pork steamed buns
1
Cut the meat into small pieces, and use a little salt, very delicious soy sauce, soy sauce (with color), pepper powder, pepper powder, and chicken essence MSG to taste. It is best to do it half a day in advance.
2
Haimi soak hair in warm water.
3
Pick vegetables and wash them. Release the water in the pan, blanch all the vegetables, soak in cold water, then chop them up, and squeeze the water with your hands.
4
Cut the tofu into small dices, put it in an oil pan and fry it slightly until the surface is a little golden brown
5
Leave about 100 grams of oil in the pan, turn to low heat, put the flour paste into the pan, fry it to create a fragrance, and be careful not to fry it.
6
Cool the fried sauce and oil, pour it into a vegetable bowl, stir well, then add fried tofu and mix well, add appropriate amount of salt and MSG (chicken essence can also be used).
7
Pour the delicious diced pork and soaked sea rice into the vegetables, stir vigorously until used.
8
Make the noodles ready in advance according to the weather conditions. Use warm water to melt the yeast, pour it into the flour little by little, knead it into a ball for ten minutes, and then continue to knead it into a smooth dough. Return the container to cover and ferment until twice as large.
9
Remove the dough, knead it evenly and exhaust it, and divide it evenly into equal sized ingredients.
10
Round the dough, press it flat, and dry it with a rolling pin into round slices with a slightly thicker middle and thinner sides.
11
Take appropriate amount of filling and place in the middle of the round slices.
12
Use both hands to close it with a little force, and then use your thumb and index finger to squeeze it into a willow leaf shape and close it.
13
Wrap steamed buns.
14
Carry out secondary fermentation to 1.5 times the size.
15
After boiling the SAIC over high heat, turn to medium heat and steam for 15 minutes. Put out the fire, cover for 5 minutes and then remove the cover.
16
Steamed buns.
17
Inside the steamed bun.