Steamed pork bun with sea rice and leek(hai mi jiu cai rou bao )

Steamed pork bun with sea rice and leek

Introduction:

"Haimi is seafood, white shrimp, red shrimp and green shrimp are blanched with salt water and dried in the sun. They are put into the bag, and then they are whipped and rubbed, shaken by wind, peeled and mixed. That is to say, they are made by salting, steaming, drying, drying, shelling and other processes. Before eating, the sea rice is soaked with water. The meat is soft and tender, and tastes fresh and mellow. It is suitable for frying, frying, steaming and boiling, and tastes delicious. It is one of the "three delicacies". Haimi is rich in nutrition, rich in calcium, phosphorus and other trace elements beneficial to human body, which is a good source of calcium for human body. We may as well steam a pot of steamed sea rice buns with calcium supplement in the double festival holiday, and a bowl of millet porridge is also a good choice for family dinner. "

Production steps:

Step 1: soak the rice in advance.

Step 2: wash the leeks and control the moisture.

Step 3: add all the accessories to the meat stuffing and stir well.

Step 4: add chopped sea rice.

Step 5: add chopped leeks.

Step 6: mix well and set aside.

Step 7: add the yeast dissolved in warm water to the flour. Knead into dough.

Step 8: cover with plastic wrap and ferment in a warm place.

Step 9: ferment the dough and let it stand for 10 minutes.

Step 10: knead the dough into strips.

Step 11: divide into equal parts.

Step 12: take a small portion and press flat.

Step 13: roll it into thin skin with thin edge and thick middle.

Step 14: put the filling in the middle of the skin.

Step 15: wrap gently and pinch tightly to prevent the stuffing from exposing.

Step 16: wake up for 10 minutes after all the bags are wrapped.

Step 17: add water to boil in the pot, turn off the heat and stack the steamed buns on the drawer cloth.

Step 18: steam over high heat for 15 minutes.

Materials required:

Meat stuffing: right amount

Haimi: right amount

Leeks: moderate

Flour: right amount

Yeast: right amount

Soy sauce: right amount

Salt: right amount

Five spice powder: appropriate amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Peanut oil: right amount

Chopped scallion: right amount

Shredded ginger: right amount

Eggs: right amount

Note: time to turn off the fire, do not rush to open the lid, empty steam for 3 minutes and then open the lid.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hai Mi Jiu Cai Rou Bao