Pickled pork steamed buns
By VicentaLakin
Recipe Recommendations
- northeast Chinese sauerkraut a pack
- pork stuffing appropriate amount
- flour appropriate amount
- yeast appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- sesame oil appropriate amount
- white granulated sugar appropriate amount
- salt appropriate amount
- sour and salty
- skills
- an hour
- ordinary
Steps for Pickled pork steamed buns
1
Melt yeast (flour: yeast approximately 10:1) with warm water
2
Add a little white sugar and a pinch of salt to the flour, add melted yeast to the flour, add appropriate amount of water, and stir until a snowflake shape
3
Knead into a smooth dough, cover or cover with wet gauze, and place in a warm place to soak
4
Take out the dough that has been brewed (the dough is about twice as big at this time), dip your fingers with flour, and insert it from the middle of the dough. The inserted pit will not retract and it will ferment
5
Knead evenly and divide into small doses
6
Cover and place in a warm place for secondary fermentation
7
Add sesame oil to the pork filling (add more, pickled cabbage is very oily), cooking wine, soy sauce, shredded ginger (I don't eat ginger at home, so I squeezed some ginger juice and added it), pepper
8
Use chopsticks to beat hard in one direction. If you like to eat soup with more soup, you can add appropriate amounts of the stock in batches during the beating process
9
Packaged Northeast Chinese pickled cabbage bought in the supermarket
10
Cut the pickled cabbage into shredded silk first, then soak in water for a while, take it out and squeeze out the water
11
Chop the pickled cabbage with squeezed water, and chop the green onions
12
Add shredded cabbage and shredded green onion to the beaten meat filling and stir well (if you don't feel moist enough, you can add more oil)
13
Roll the secondary-fermented small dose into a dough with a thick middle and thin edges
14
Add appropriate amount of stuffing, fold and close
15
Lay gauze on the steamer, bring the water in the steamer to a boil, place the steamed buns in the steamer, and steam for 10 minutes
16
Turn off the heat and simmer for 5 minutes before boiling