Pickled Pork Bun(zha cai xian rou bao )

Pickled Pork Bun

Introduction:

"In the past, when you squeeze soybean milk at home, you would drink it with the dregs. This time, you'd change the way of eating it. You can separate soybean milk from soybean dregs. Soybean milk is used as a drink. Soybean dregs are used to make steamed stuffed buns. This time, it's a little different. It's black soybean dregs and small black spots in the noodles. Although the noodles don't look so white, it's still acceptable, at least from the beginning From the perspective of nutrition, this practice is excellent. The stuffing of steamed stuffed bun is always used as fresh meat stuffing, with fresh and refreshing mustard tuber. It not only improves freshness, but also increases the taste level. It's very delicious and home-made, which everyone loves

Production steps:

Step 1: mix the black bean dregs, flour and yeast together, add water to form a smooth dough with moderate hardness, and then ferment in a warm place.

Step 2: take advantage of the fermented dough, prepare the stuffing (minced pork, pickled shrimps, chopped scallions, chopped ginger, chopped mustard)

Step 3: add water to the minced pork bit by bit, add a little water, stir well, then add a little water, stir well, until the meat is strong and the water is finished. (it should be noted that the amount of water is determined by yourself. You can add more if you are good at Kung Fu, and less if you are not good at Kung Fu. You can't add too much water each time. It's better to add water to the meat next time.)

Step 4: then put the shrimps, mustard mustard, ginger and scallion into the minced meat, and add appropriate amount of salt, sugar, soy sauce, oyster sauce, sesame oil and cooking wine to mix well. (it should be noted that pickled mustard has salty taste, so you should be careful when adding salty seasoning.)

Step 5: mix well and set aside.

Step 6: ferment the dough to twice the size, poke the hole with fingers, do not retract or rebound, which means that the fermentation is successful.

Step 7: take out the small dosage after kneading and exhausting, divide it into equal parts, and then roll it into dough.

Step 8: put on the meat and knead it into a bun.

Step 9: put the steamed bun into the steamer for secondary fermentation. When the steamed bun is twice as big as the original, open fire and steam it for 20-30 minutes. (it should be noted here that after turning off the heat, don't rush to uncover the cover. First, simmer for 5 minutes before opening. This is to prevent the steamed buns from shrinking due to the sudden drop in temperature.)

Materials required:

Flour: 500g

Black bean dregs: 100g

Pork: 350g

Pickled mustard: 140g

Shallot: 30g

Ginger rice: 10g

Shrimp: 50g

Sesame oil: 1 tbsp

Salt: 1 teaspoon

Sugar: 1 teaspoon

Raw soy sauce: 1 tbsp

Oyster sauce: 1 tsp

Cooking wine: 1 teaspoon

Yeast: 5g

Note: 1. Don't cut the mustard mustard too broken, slightly granular, taste better. 2. Attention should be paid to the seasoning of fillings. Pickled mustard has salty taste, so we must pay more attention to other salty seasonings. 3. When the steamed buns are mature, don't rush to remove the cover when turning off the fire. Simmer for 3-5 minutes before opening the cover. The purpose is that the steamed buns won't shrink because of the sudden cold air.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zha Cai Xian Rou Bao