Steamed pork bun with leek and shrimp skin(jiu cai xia pi xian rou bao fa mian wu ya li )

Steamed pork bun with leek and shrimp skin

Introduction:

"My mother told me last night that she was bored. Let's make steamed buns tomorrow." so.. I did it decisively. Our steamed buns are always made of leek and pork. I told my mother that there are many fillings in steamed stuffed bun, such as agaric, vermicelli, carrot and pork. She insisted, "your father and I just want to eat leeks." well, leeks are leeks. Today, we also add shrimp skin and mushrooms to them. They are very fresh. By the way, we have my way of making noodles. It's simple and practical, ha ha. "

Production steps:

Step 1: chop the minced pork and marinate with seasoning.

Step 2: soak mushrooms and dried shrimps, chop and mix with minced meat.

Step 3: wash and chop leeks.

Step 4: mix leeks into the stuffing and stir well.

Step 5: pour in half of the flour, yeast and sugar.

Step 6: pour in hot water, stir well with chopsticks, make mud, and let stand for fermentation.

Step 7: hair good face, at this time is a little thin paste.

Step 8: slowly add the remaining flour, knead into a dough, and ferment for the second time.

Step 9: fermented dough, big. ：）

Step 10: exhaust and knead.

Step 11: cut down the dosage.

Step 12: roll the skin and make the bun.

Step 13: wake up on the oiled steamer for 15 minutes.

Step 14: add cold water to the pan and boil for 8 minutes.

Materials required:

Pork: moderate

Leeks: moderate

Dried shrimps: right amount

Lentinus edodes: right amount

Flour: right amount

Yeast: right amount

Sugar: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: right amount

Starch: right amount

Pepper: right amount

Note: there are many experts in the world of delicious food. I just want to introduce my mother's method of making dough (don't pat me). I've tried this method in my family and the method of kneading dough before the first fermentation, but the second one is more difficult to operate (for me), because it's very hard to make dough by mistake, and it's very difficult to ferment, especially It's cold. The first fermentation in our family is absolutely successful. After fermentation, slowly add flour and knead it into a suitable softness, which is easy to grasp. 2. Because after the first fermentation, we need to put the same amount of flour as at the beginning, and sprinkle dry powder on the chopping board when making steamed buns, so the flour must be less than half at the beginning, otherwise there will not be enough flour behind. 3. Sugar can help fermentation.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Jiu Cai Xia Pi Xian Rou Bao Fa Mian Wu Ya Li