Steamed buns with pork and scallion(zhu rou da cong bao zi )

Steamed buns with pork and scallion

Introduction:

"Family members love to eat steamed stuffed buns. Although it's troublesome, people who love to eat always enjoy changing all kinds of delicious food in the kitchen. As a southerner, I like pasta, but I'm not good at it. Today, this steamed bun is quite beautiful. The baby gave a praise, saying that he thought it was bought, and the pinch was good; the husband also gave a praise, saying that it tasted good, and he hoped to do more in the future. Pork and scallion steamed buns are popular in families. Most people like them very much. They are really delicious. If you like, do it too... "

Production steps:

Step 1: add yeast to warm water and let stand for 5 minutes

Step 2: add a little yeast water into the flour and stir with chopsticks

Step 3: knead into a smooth dough

Step 4: ferment to twice the original size

Step 5: in the process of fermentation, prepare the stuffing of steamed stuffed buns and chop the pork into small pieces

Step 6: chop the scallion

Step 7: Chop ginger and garlic

Step 8: put the chopped green onion, ginger and garlic into the minced meat, beat in an egg, add an appropriate amount of salt, sesame oil, soy sauce and peanut oil, stir, then add a little soup, stir along one direction, finally add sesame oil, stir along one direction, wrap the stuffing with fresh-keeping film, and put it in the refrigerator

Step 9: take out the fermented dough, knead it well, and then cut it into proper size

Step 10: rolling into a wafer

Step 11: pack in the filling

Step 12: turn hands to pinch the fold and wrap the bun

Step 13: put it into the steaming box with a layer of oil, wake up for an hour, then steam it with cold water, steam it for 25 minutes after boiling, turn off the heat and simmer for 5 minutes before boiling

Step 14: the steamed bun is out of the pot

Materials required:

Flour: 500g

Pork: 350g

Yeast: 5g

Scallion: 150g

Egg: one

Soup: right amount

Warm water: 250g

Ginger: one piece

Garlic cloves: three cloves

Salt: right amount

Soy sauce: moderate

Sesame oil: appropriate amount

Peanut oil: right amount

Note: 1. Knead the noodles for a while. I knead the noodles with a bread maker and knead the noodles quickly for 20 minutes. 2. Add a little soup into the stuffing and stir it in circles, so that the stuffing can fully absorb water. The stuffing with soup, sesame oil and vegetable oil won't dry and taste better. 3. For better steamed buns, it's better to refrigerate the stuffing for one or two hours, because At this time, the package will not produce soup; four: the steamed bun must wake up enough time to steam, about an hour in winter, about 20 minutes in summer; five: if the fermented dough has sour taste, add a little alkaline water, don't add too much, dip a little with your hands, and knead it evenly, and then smell it until there is no sour taste.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhu Rou Da Cong Bao Zi