Steamed pork bun with cowpea(jiang dou rou bao )

Steamed pork bun with cowpea

Introduction:

"My son likes to eat meat buns all the time, and I have no confidence to do it well. Looking at my son's expectant eyes, I finally made up my mind to have a try and live up to my son's expectations. Finally, the experiment was successful. I'd like to thank all the gourmets in the food world. Because of your guidance, I'm more confident and sincerely say" thank you ". I'm willing to have my own future I want to be with you and communicate with you. "

Production steps:

Step 1: prepare the right amount of minced meat

Step 2: add salt, sweet sauce, chicken essence and five spice powder, mix well

Step 3: put the Chinese prickly ash into a small bowl, add boiling water and soak for 10 minutes (I directly put the Chinese prickly ash mixed with water in the microwave oven for 3 minutes)

Step 4: add a small amount of Zanthoxylum water to the minced meat for many times, stir it in the same direction, and wait for the meat filling to be strong. When it is wet, add an appropriate amount of zanthoxylum oil, mix well, and then refrigerate it in the refrigerator for one night, which can make it taste better

Step 5: weigh 200 grams of common flour, add 2 grams of Angel yeast powder, mix well and set aside

Step 6: add an appropriate amount of 100 ml water (the water temperature should be about 30-35 ℃) to mix well, and then keep kneading to form a dough (required to achieve three light: face light, basin light, hand light). You can knead patiently, and you can do it

Step 7: open the middle of the dough and set aside

Step 8: cover the dough with a wet towel (not too wet, just a little moisture), put it in a warm place (I put it directly in the solar radiation place) and wake up

Step 9: prepare a proper amount of fresh cowpea, wash it, blanch it in salt water for about 3 minutes, and cool it in cold water

Step 10: cut the cooled cowpeas into small pieces and set aside,

Step 11: pour cowpea into minced meat, mix well, add seasoning according to the salty degree, and mix well

Step 12: the dough should be twice the size, with a little sour taste

Step 13: re exhaust the first dough and knead it to the size before it wakes up (in the middle kneading, a little dry flour can be added to prevent hand sticking, but the amount should not be too much, which will affect the later dough effect)

Step 14: cover the wet towel again, put it in a warm place, and keep waking up to twice the size

Step 15: knead the dough again and then pull it into a preparation

Step 16: roll the preparation into a round skin for standby (the first operation, the rolling is not satisfactory, you can directly ignore it)

Step 17: put the meat stuffing into the dough and wrap it into steamed bread. Dip a little dry flour on the bottom and put it on the chopping board. Wake up for 10 minutes and set aside

Step 18: put the steamed bread on the steaming rack in the pot, bring it to a boil over a high fire, steam it over a low fire for 8-10 minutes, then turn off the fire, don't open the lid in a hurry, open it after 3 minutes, and take out the steamed bread

Step 19: steamed bread on the table, with a bowl of millet porridge, and a salted duck egg, happiness

Step 20: at my son's request, I must show him half of the steamed bread, so I sent half of the steamed bread.

Materials required:

Minced meat: moderate

Cowpea: right amount

Salt: right amount

Sweet flour sauce: right amount

Pepper water: right amount

Zanthoxylum oil: right amount

Chicken essence: appropriate amount

Five spice powder: appropriate amount

Pepper powder: right amount

Note: 1, minced meat filling must put five spice powder, can go fishy and fresh 2, minced meat prepared, refrigerated overnight can make the meat more tasty 3, cowpeas need to be blanched before using 4, flour and yeast powder and water ratio is about 100:1:50 (unit is gram) 5, water temperature should be controlled, not too cold, not more than 40 degrees, too cold not to wake up, too hot will be bad Burn the yeast powder to death 6. The dough needs to wake up twice, and the steamed bread needs to wake up again before steaming 7. After steaming the steamed bread, be sure to turn off the fire and wait for 3 minutes before boiling, so as to make the steamed bread better shaped

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jiang Dou Rou Bao