Home style pasta "pickled pork bag"(jia chang mian shi jiang rou pao cai bao )

Home style pasta "pickled pork bag"

Introduction:

"I soaked a jar of cowpeas before the Spring Festival. At that time, cowpeas were very expensive, which had risen to seven yuan per kilogram. I bought a lot of vegetables at home, and I was afraid that they would rot if I put them for a long time, so I made a jar of pickles to eat slowly. During the festival, all kinds of delicious food at home are very rich, so this jar of "pickled sour horn" has been ignored. My cousin also bought a piece of Tianfu soy sauce meat before the festival. No one likes it, so I quickly frozen it. Today, I used these two materials to make stuffing and steamed a pot of steamed buns. Although the steamed buns are rough and poor in craftsmanship, they taste very good. The disposal of leftovers after the festival is more popular with the family than the delicious food during the festival, ha ha! The specific measures are as follows; "

Production steps:

Step 1: main raw materials: flour, sugar, dry yeast, baking powder, water, minced soy sauce, sour corns, winter bamboo shoots, onion, ginger, rice wine, soy sauce, salt, chicken essence, five flavor powder, soy sauce, sesame oil and cooking oil.

Step 2: put dry yeast, baking powder and sugar into the flour, mix well, mix with warm water to form a dough.

Step 3: the dough is combined and fermented.

Step 4: heat up the frying spoon, add proper amount of cooking oil, stir fry the soy sauce meat, stir fry the soy sauce meat out of oil, then stir fry the winter bamboo shoots.

Step 5: stir fry with onion, ginger and spiced powder.

Step 6: stir fry the flavor, pour in the sour corns and stir fry.

Step 7: stir fry the sour corns until they are dry. Add yellow rice wine and stir well.

Step 8: add a little soy sauce and stir well.

Step 9: stir fry well and add 25 grams of soy sauce to continue to stir fry.

Step 10: stir fry until the flavor of soy sauce comes out. When the tamarind is dry, sprinkle salt and chicken essence to make the final seasoning.

Step 11: drop a few drops of sesame oil before leaving the pot.

Step 12: cool the fried stuffing.

Step 13: take out the fermented dough and knead well, cover it with plastic film and relax for 15 minutes, then knead the dough into strips.

Step 14: knead the dough into strips, pull the dough into dough, and start rolling the stuffing.

Step 15: put the wrapped buns into the cage.

Step 16: steam over high heat for 7-8 minutes.

Step 17: after steaming, take out the code plate and eat it.

Materials required:

Flour: 400g

Dry yeast: 3 G

Baking powder: 2G

Water: 240ml

Minced pork with soy sauce: 250g

Tamarind: 350g

Winter bamboo shoots: 250g

Minced green onion: 20g

Ginger powder: 15g

Sugar: 15g

Yellow rice wine: 15g

Soy sauce: 15g

Salt: 2G

Chicken essence: 3 G

Five spice powder: 0.5g

Soy sauce: 25g

Sesame oil: 5g

Cooking oil: 25g

Note: steamed stuffed bun features: snow white skin, oily filling, soft taste, strong flavor. Warm tips: 1, pickle jar is the best way to soak sour corns, which is more hygienic. Soak in pickled cabbage, salt, pepper, star anise, ginger and chili pepper. Let's cook the soup and make 30 grams of Baijiu. The cowpea should be washed and dried, and then put into the pickle jar, and then pour in the seasoning water. The water should not exceed the cowpea, and it can be cooked at room temperature for a week. About how to make pickles, you can click on one of my logs to simply make "old Sichuan pickles" at home; http://home.meishichina.com/space-96059-do-blog-id-137449.html For reference. 2. Fried stuffing is more fragrant than raw stuffing, especially some yellow sauce. It's OK to use raw stuffing, but the taste is not as good as fried stuffing. If you don't use soy sauce meat, you can stir fry it with half fat and thin pork stuffing, but the flavor of soy sauce meat will be more fragrant. 3. Before cutting, it's better to soak it in clean water for half an hour. It's better to wash it with sour taste. If you like to bring some sour taste, you don't need to soak it in clean water. Just wash it and cut it. You can decide according to your own taste.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jia Chang Mian Shi Jiang Rou Pao Cai Bao