Shrimp, pork and spinach bun
Introduction:
"Hairy shrimp is the largest shrimp resource in China's marine products. The shrimp skin processed by hairy shrimp is one of the important marine products to earn foreign exchange through export. The shrimp skin is rich in nutrition, known as" the warehouse of calcium ", and it is a good calcium supplement with good quality and low price. According to the literature, shrimp skin also has the effect of appetizing and resolving phlegm. Shrimp is of high nutritional value, good quality and low price. Family members like to eat the food made of shrimp. The soup and stuffing are delicious. Shrimp skin is rich in magnesium. Magnesium plays an important role in regulating heart activity, protecting cardiovascular system, reducing cholesterol content in blood, and preventing arteriosclerosis, hypertension and myocardial infarction. The elderly and children should eat more. I remember when I was pregnant, I found calcium deficiency and anemia. The old man suggested a tonic diet and ate some shrimp skin and pig blood. As a result, in less than a month, I found that the indicators were normal. "
Production steps:
Step 1: blanch the spinach and add cool water to it. Squeeze out the water and set aside.
Step 2: cut the pork into small pieces.
Step 3: heat the pan, add peanut oil and pepper, and fry the pepper oil.
Step 4: add pork and stir fry until discolored.
Step 5: add the shrimps and fry them.
Step 6: stir well and turn off the heat.
Step 7: add proper amount of soy sauce and bring to a boil. Mix well and turn off the heat.
Step 8: add ginger powder.
Step 9: add chopped green onion
Step 10: cut spinach and add in.
Step 11: mix well.
Step 12: flour and yeast fermentation
Step 13: ferment to twice the original size, open it and look through it. There are big holes in it.
Step 14: let it stand for 15 minutes after exhausting.
Step 15: cut a piece, knead it into long strips, and use a knife to cut out the same size dough.
Step 16: roll the dough into a circle.
Step 17: add the right amount of filling.
Step 18: close your hands in the middle.
Step 19: pinch with your thumb and index finger.
Step 20: wake up on the curtain.
Step 21: add the drawer cloth into the pot, pick up the steamed buns and continue to ferment.
Step 22: after 20 minutes of fermentation, steam over high heat for about 15 minutes.
Step 23: finished product drawing
Materials required:
Dried shrimps: 300g
Pork: 1000g
Spinach: 1000g
Dough: 1500g
Oil: right amount
Salt: right amount
Soy sauce: moderate
Cooking wine: moderate
Scallion: right amount
Zanthoxylum bungeanum: right amount
Ginger: right amount
Note: 1. Warm water yeast, water temperature about 40 degrees. 2. Add flour, slowly add flour, adjust the hardness of dough. 3. The stuffing is easy to cool in winter, so it can be heated properly when packing, and then it can be heated until the stuffing is warm.
Production difficulty: Advanced
Process: steaming
Production time: several hours
Taste: onion
Chinese PinYin : Xia Pi Zhu Rou Bo Cai Bao
Shrimp, pork and spinach bun
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