Zucchini Sauce Pork Bun
Introduction:
Production steps:
Step 1: mix the flour, sugar, salt and dry yeast in a bowl, slowly pour in water, knead them into a smooth dough by hand, cover with wet cloth and ferment for about 30 minutes.
Step 2: wash the zucchini and cut it into shreds. Put it into a large bowl with the right amount of shredded carrot. Add the right amount of salt and mix well. Squeeze the water out a little. At this time, prepare the ginger and onion.
Step 3: Chop half fat pork into minced meat, add ingredients, mix well.
Step 4: add zucchini and stir well to make the stuffing.
Step 5: after the dough fermentation, take out the exhaust gas and rub into long strips, and then pull into 9 equal parts of small dough.
Step 6: take an equal portion of small dough, roll it into a piece of dough with a rolling pin, which is thick in the middle and thin around, and wrap it in the stuffing.
Step 7: put the stuffed bun embryo on the oiled steamer mat and let it stand for 20 minutes.
Step 8: after waking up, boil the water in the steamer, steam the steamed bun embryo over high heat for 15 minutes, turn to low heat for 2-3 minutes, turn off the steam and let it stand for 5 minutes before leaving the steamer.
Materials required:
Medium gluten flour: 250g
Pork: moderate
Water: 125g
Dry yeast: dry yeast
Zucchini: moderate
Pepper powder: right amount
Shredded carrot: right amount
Ginger powder: appropriate amount
Onion powder: appropriate amount
Fine granulated sugar: 3 teaspoons
Salt: 1 teaspoon
Soy sauce: moderate
Sesame oil: appropriate amount
Cooking wine: moderate
Bean paste: right amount
Note: 1. When kneading, knead more for a while, so that the steamed bun skin tastes more flexible and delicious; 2. When the steamed bun embryo wakes up, put it in a sealed place or cover it with plastic film to prevent the skin from drying.
Production difficulty: ordinary
Process: steaming
Production time: one hour
Taste: Maotai flavor
Chinese PinYin : Xi Hu Lu Jiang Rou Bao
Zucchini Sauce Pork Bun
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