Pan-fried pork buns with mountain clover and haw
By VicentaLakin
Recipe Recommendations
- flour 750 grams
- pork 250 grams
- Muzha japonica 500 grams
- leek 100 grams
- Hymie 50 grams
- Jiang 15 grams
- yeast powder 3-5 grams
- spaghetti sauce 15 grams
- salt appropriate amount
- soy sauce 10 grams
- chicken essence a little
- peanut oil 50 grams
- white pepper 3 grams
Steps for Pan-fried pork buns with mountain clover and haw
1
Pick and wash the alfalfa.
2
Blanch it with water.
3
Soak in cold water for half a day to a day, changing the water 2-3 times halfway.
4
Haimi soak in water for hair
5
Cut the pork into small pieces and the ginger into fine pieces. Stir the soaked sea rice, minced ginger, salt, chicken essence, monosodium glutamate, and soy sauce white pepper into the diced pork for a long time.
6
Pick, wash and chop leeks.
7
Dissolve the yeast with warm water, let stand for one minute, add it little by little to the flour, add it, and stir with chopsticks until there is no dry powder on the bottom of the pot.
8
Knead into a smooth dough and ferment until twice in size.
9
Remove the alfalfa thorns from the water, squeeze the water slightly, and chop them up.
10
Put about 50 grams of peanut oil in the pan, heat it over low heat, then add the flour paste and stir-fry until fragrant, and then cool for later use. Note that it is low heat and cannot fry the sauce.
11
Pour the flour paste and oil into the alfalfa stubble, mix well, and then add appropriate amount of salt, monosodium glutamate, and chicken essence. Pour the well-flavored diced pork and leeks into the alfalfa stubble and mix well in the direction.
12
Divide the dough into evenly sized ingredients, roll it into a dough sheet with a thick middle and thin periphery, wrap in a suitable amount of filling, and pinch out willow leaves to close. Wake up for ten minutes.
13
Take a sip of the pan, dry it, pour a little peanut oil into the pan, put the wrapped buns in neatly, add a small rice bowl of water, cover, and over medium heat.
14
Heat the water in the pan to dryness, and when the golden brown rice crust is formed at the bottom of the steamed buns, turn over and fry the top slightly, color it and serve it out of the pan.
15
Finished steamed buns.