Steamed pork bun with dried vegetables(mei gan cai rou bao )

Steamed pork bun with dried vegetables

Introduction:

"The most popular steamed buns in the shop can be made by themselves. A bag of dried plum vegetables was finally destroyed by me. I used to only make meat with dried plum vegetables. To be honest, dried plum vegetables are delicious and nutritious. But it's not good to eat more than once. "

Production steps:

Step 1: soak the dried plum vegetables for a long time, it will be softer.

Step 2: wash and squeeze out water. Be sure to wash it several times.

Step 3: dissolve dry yeast in warm water, pour into flour, stir, pour warm water and flour while stirring, mix until dough is smooth, then ferment at room temperature.

Step 4: cut green onion and ginger.

Step 5: add a small amount of oil into the pot, add onion and ginger and saute until fragrant

Step 6: add the meat and stir fry.

Step 7: stir fry the water, add the right amount of cooking wine

Step 8: stir fry for a minute or two, then add the dried vegetables.

Step 9: add seasoning, soy sauce, oyster sauce, sugar, color is not enough, you can add a little soy sauce, stir fry for a while.

Step 10: add a bowl of water. Bring it to a boil on a high fire and bring it to a low fire.

Step 11: heat to water, harvest juice and season with salt.

Step 12: make a good dough.

Step 13: knead for a few minutes. Afraid of sour, you can put a little bit of alkaline water into the dough, but must knead evenly, otherwise the bag out of the pot will be yellow.

Step 14: cut into several equal parts.

Step 15: roll into dough.

Step 16: pack in the filling.

Step 17: hold one hand well and start to pinch the edge with the other hand. The hand you hold can turn the dough while pinching the edge, so as to pinch the edge.

Step 18: after all the steamed buns are wrapped, put them on the steamer with cold water, so that the steamed buns can be fermented slowly during the time of boiling water. Of course, you can also let them stand for more than 10 minutes, or put them on the steamer with warm water for 10 minutes without firing. Boil the water and steam for 15 minutes. Remember to put the drawer cloth on the curtain.

Materials required:

Flour: 500g

Dried vegetables: 100g

Pork stuffing: 200g

Scallion: right amount

Ginger powder: appropriate amount

Soy sauce: moderate

Old style: moderate

Water: moderate

Salt: right amount

Cooking wine: moderate

Oyster sauce: right amount

Sugar: right amount

Yeast: 5g

Precautions: 1. Fried meat stuffing with dried vegetables should feel like sauce, so add oyster sauce and sugar. Dried plum vegetables eat more oil, so put a little more when frying, otherwise steamed bags are dry.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Mei Gan Cai Rou Bao