Steamed pork with mushrooms and willow leaves(xiang gu zhu rou liu ye bao )

Steamed pork with mushrooms and willow leaves

Introduction:

"I've studied this LiuYe bun for a long time (I've been thinking about how to make a symmetrical fold since I first ate dumplings from Shaxian County a few years ago, but I haven't learned how to make a bun at that time). Until recently, I saw a post sent by someone else. According to the description, and based on the experience of making dumplings and pinching dumplings, I tried it several times before I made these kind of LiuYe buns. It's been ten years for others to sharpen their swords, but it took me three years to make this bun. It's not easy. "

Production steps:

Step 1: Chop pork into minced meat, add salt, soy sauce, raw powder and pepper, mix well, soak mushrooms and cut them into small pieces together with carrot, pour in minced pork and stir well.

Step 2: put half a teaspoon of sugar into a bowl, pour in a bowl of boiling water, bring the saccharification to a boil, wait for the water to cool to about 35 degrees, put the yeast into the water and bring it to a boil.

Step 3: take a large bowl, pour in the flour, pour yeast water on the flour, and then stir well with chopsticks.

Step 4: knead the mixed flour to a smooth, non stick dough.

Step 5: then put it in a basin, cover it with a lid or plastic film, and let it stand for 1 hour to complete the fermentation.

Step 6: sprinkle a little dry flour on the dough, knead it into a non stick dough again, and divide it into several portions.

Step 7: take one part of it and rub it into stick shape, then cut it into small pieces. After each piece is rubbed round, press it flat, and roll it into a thin round dough with thick edge in the middle.

Step 8: take a piece of dough and put meat stuffing in the middle. After the dough is folded in half, pinch the rightmost end tightly. First push the outer dough to the right and pinch it into the first fold, then push the inner dough to the right and pinch it into the second fold. In this way, the outer and inner dough will pinch the fold well and make it into a water drop shape after closing. (one can't take a picture of the process of a bag. Let's make do with it.)

Step 9: one can't take a picture of a bag. Let's make do with it.

Step 10: put wet gauze or corn leaves on the steaming grid, put the steamed bun on it, and pay attention to leave some space. Wake up for 10-15 minutes before steaming.

Step 11: bring the water to a boil, steam the steamed buns for 13-15 minutes, do not open the lid immediately after steaming, simmer for 5 minutes and then open the lid. In this way, the bun will not shrink.

Step 12: come out.

Materials required:

Flour: 2 bowls

Pork: 150g

Carrot: a small cut

Mushroom: two

Yeast: a spoonful

Note: see this article for detailed package process diagram http://home.meishichina.com/space-23642-do-blog-id-114162.html

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Xiang Gu Zhu Rou Liu Ye Bao