Steamed buns stuffed with pork and vegetables(mei cai zhu rou xian bao zi )

Steamed buns stuffed with pork and vegetables

Introduction:

"Meicai is a very popular dish in my family. It usually comes out in the form of Meicai and minced pork. When it rains on weekends, I'm bored at home. I want to make some steamed stuffed buns with Meicai and pork stuffing. They'll be frozen and hot when I eat them. It's clean and hygienic!"

Production steps:

Step 1: dissolve the right amount of yeast powder with warm water, pour it into the flour while stirring, then add the right amount of warm water, knead the dough smooth and stand still, poke a small hole with your finger in the middle, and cover it with a warm cloth for fermentation

Step 2: soak the plum vegetables in warm water and cut them into small pieces

Step 3: add peanut oil in the pot and stir fry the mustard until fragrant

Step 4: minced meat is made in the market. After the minced meat is cooled naturally, mix it with minced meat, salt, soy sauce and chicken powder

Step 5: knead the dough into long strips, cut it into potions, roll it into dough bag, put it on the stuffing, put it on the cage in cold water for about 20 minutes, and steam it over low heat

Materials required:

Flour: right amount

Salt: right amount

Soy sauce: moderate

Yeast powder: right amount

Peanut oil: right amount

Chicken powder: right amount

Dried plum vegetables: right amount

Note: cold water cage, small fire slow steamed bun is also very soft, because small fire slow heat can make the bun fermentation again

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Mei Cai Zhu Rou Xian Bao Zi