Haimi is seafood. White shrimp, red shrimp, and green shrimp are blanched in salt water, dried in the sun, put into bags, beat and knead, wind blowing and sifting, peeled and removed impurities. It is made by cooking with salt, drying, drying, shelling and other processes. Soak the sea rice with water before eating. The meat is soft and tender, and the taste is fresh and mellow. It is suitable for frying, frying, steaming and boiling. It tastes delicious and is one of the "three delicacies".
Haima is rich in nutrients and is rich in calcium, phosphorus and other trace elements beneficial to the human body. It is a good source of calcium for the human body.
During the two-day holiday, we might as well steam a pot of sea rice buns with calcium supplements. Coupled with a bowl of millet porridge is also a good choice for a family banquet.
Haimi and leek meat bun
Recipe Recommendations
- meat appropriate amount
- Hymie appropriate amount
- leek appropriate amount
- flour appropriate amount
- yeast appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- peanut oil appropriate amount
- eggs appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Haimi and leek meat bun
1
Soak the sea rice in advance.
2
Wash leeks to control moisture.
3
Add all the ingredients to the meat filling and stir well.
4
Add chopped sea rice.
5
Add chopped leeks.
6
Stir well and set aside.
7
Add the yeast dissolved in warm water to the flour. Knead into dough.
8
Cover with plastic wrap and place in a warm place to ferment.
9
After the fermented dough is exhausted, let stand for 10 minutes.
10
Knead the settled dough into strips.
11
Divide into equal portions.
12
Take a small portion and press it flat.
13
Roll it into a skin with thin edges and thick middle.
14
Place the filling in the middle of the skin.
15
Wrap it gently and pinch it tightly to prevent exposure.
16
Wrap it all up and wake it up for 10 minutes.
17
Add water to the pan and bring to a boil. After turning off the heat, place the steamed buns on the drawer cloth.
18
Steam over high heat for 15 minutes, counting from the steam in the pot.Haimi and leek meat bun Make Tips
Turn off the heat when the time is up. Do not rush to open the lid; let it sit covered for 3 minutes before opening.