Steamed bun with Capsella and pork(qi cai zhu rou xiao long bao )

Steamed bun with Capsella and pork

Introduction:

"Spring health food"

Production steps:

Step 1: chop the pork into mince with a knife.

Step 2: cut onion and ginger into powder.

Step 3: put them into the container together, add the remaining seasoning, and stir them evenly.

Step 4: wash shepherd's purse and control the moisture.

Step 5: chop the shepherd's purse.

Step 6: put it into the meat stuffing and stir well.

Step 7: put the flour into the bowl.

Step 8: melt the yeast in warm water.

Step 9: pour in the flour and make a dough.

Step 10: put on the wet cloth cover and let it wake up naturally in the sun.

Step 11: wake up to twice the size of the original dough.

Step 12: take out the dough and knead it.

Step 13: add the preparation and roll it into a bun.

Step 14: make Baozi and embryo.

Step 15: cover with towel for 20 minutes.

Step 16: put it into the steamer, steam it with cold water and high heat for 20 minutes, then turn off the heat and steam for 5 minutes.

Materials required:

Pork: 500g

Shepherd's purse: 500g

Flour: 800g

Yeast powder: 10g

Warm water: 500ml

Peanut oil: 25g

Scallion: 10g

Ginger: 10g

Soy sauce: 10g

Salt: 4 g

Vedami: 5g

Five spice powder: 5g

Notice: don't remove the lid immediately after steamed bun. Steam for 5 minutes before opening the lid.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Qi Cai Zhu Rou Xiao Long Bao