Minced pork with three delicacies(rou mo san xian bao )

Minced pork with three delicacies

Introduction:

"Ignore the appearance of steamed buns first! It's really ugly. When I was a child, my grandmother always encouraged me to say: the delicious steamed stuffed bun is not on the fold. So my buns are always ugly. When I was a child, I killed the pig at the end of the year. After cooking the lard, my grandmother would add several kinds of vegetables and vermicelli tofu eggs with the oil residue to mix the stuffing, and steam several pots of steamed buns with the oil residue. This is my favorite stuffing of steamed buns, not one of them. Now it's hard for us to get the oil residue. I used some plum meat chopped and fried to replace the oil residue. It's also delicious! My grandmother is 81 years old, and she is still strong. Sometimes she cooks porridge or noodles for herself. She doesn't steam steamed buns for a long time! Kneading noodles and stuffing can't be done any more. Last November, I went home. Before I went back to Beijing, I steamed about 100 steamed buns for her at home and put them all in the refrigerator to freeze before I left. About 100 steamed buns were prepared for the old lady so that she didn't bother to cook. As a result, more than 50 of them were eaten that day. However, there are many relatives in my family. Most of them live on the same street, and they smell and come

Production steps:

Step 1: prepare leeks, carrots, tofu and eggs.

Step 2: cut tofu into large pieces and fry in a little oil until golden on both sides.

Step 3: beat 3 eggs, fry and set aside.

Step 4: Chop 400g plum meat into minced meat, add 1 tbsp salt, 1 tbsp soy sauce, a little five spice powder, black pepper and ginger to fry. You can also use pork with moderate fat and thin.

Step 5: soak 300g vermicelli and chop it.

Step 6: chop the fried tofu and eggs. Or shredded radish, chopped, leeks clean, drain water, cut into small sections.

Step 7: mix all ingredients, then add 2 tbsp salt, 5 spice powder and pepper, stir well.

Step 8: take 500g self-made flour as an example, add about 320G warm water and flour. The water temperature should be controlled at about 35-38 degrees without hot hands. Cold water can't turn off the yeast, so warm water is necessary. However, when the water temperature exceeds 40 ℃, the yeast will be scalded to death, resulting in the face not opening. Autogenous flour is a kind of flour which is prepared with flour and yeast according to the most appropriate proportion. It is generally sold in supermarkets. Steamed bun dough is too hard. It's not soft. If the dough is too soft, it will collapse. 500 grams of noodles and 320 grams of warm water are just right.

Step 9: knead the dough for 10 minutes until the dough is smooth. Cover the basin and put it beside the heater. It will be ready in about an hour. If the room temperature is low, the dough will open for a long time. When the dough is twice as big, it can be kneaded again.

Step 10: stick an appropriate amount of dry flour on your hand to prevent sticking, then take the dough out of the basin, knead it again for a few minutes, and knead out the bubbles in the dough.

Step 11: take half of the whole dough and rub it into strips.

Step 12: cut the dough into uniform size.

Step 13: knead the dough and roll it into a bun skin.

Step 14: pack in the right amount of stuffing. The steamed bun embryo should be put in a warm place for 20 minutes for secondary fermentation.

Step 15: brush a little vegetable oil on the grate of the steamer to prevent sticking, put clean water into the bottom of the steamer, and yard the steamed buns. After the big fire starts, continue to fire for 8-10 minutes, and then change to small fire for 15 minutes. Turn off the fire 3 minutes after opening the lid, be sure not to turn off the fire immediately after opening the lid, if you turn off the fire immediately, probably the lid will cause all the skin of the bun to collapse. Let the hot gas simmer in the pot for 3 minutes, and then open the lid to make the bun skin smoother and whiter.

Materials required:

Leek: 300g

Native eggs: 3

Tofu: 300g

Vermicelli: 300g

Carrot: 1

Plum meat: 400g

Autogenous powder: 500g

Warm water: 320G

Salt: 3 teaspoons

Five spice powder: a little

Old style: 1 spoonful

Pepper: a little

Ginger powder: 20g

Note: I'm a post-85 super food girl who loves beauty very much. I like food and food photography. Thank you for your attention. I'll share with you my beautiful secret of eating while being thin! I love to eat, weight only maintained between 80-90 Jin, height 160 I was also a 120 Jin fat girl oh! So as long as you eat in the right way and at the right time, you will enjoy the delicious food and enjoy the slim!

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: spiced

Chinese PinYin : Rou Mo San Xian Bao