Pork bun with sprouts(ya cai zhu rou bao )

Pork bun with sprouts

Introduction:

"Sichuan pickle is one of the four specialties of Sichuan. Sprouts look very humble, but taste good, crisp and fragrant, very delicious. The fat man makes the stuffing of sprouts and pork tenderloin into a small cage bun. When he eats it, he puts on a bowl of porridge. It's absolutely delicious. "

Production steps:

Step 1: dice the pork.

Step 2: wash the scallion and ginger and cut them.

Step 3: put the meat into a bowl together with minced meat, add meijixian and peanut oil and mix well.

Step 4: chop the sprouts.

Step 5: put it into the meat stuffing and mix well.

Step 6: mix the flour with yeast and some water to make a dough.

Step 7: cover with wet cloth and put it in a warm place to wake up naturally.

Step 8: wake up and have a good dough.

Step 9: knead the dough.

Step 10: add the preparation and roll it into skin.

Step 11: make a green bun.

Step 12: cover the towel and wake up for 20 minutes.

Step 13: put the steamed stuffed buns into the steamer, steam them in cold water for 15 minutes, then steam them for 5 minutes.

Materials required:

Sprouts: 100g

Rib: 200g

Flour: 500g

Yeast powder: 5g

Water: moderate

Scallion: 20g

Ginger: 10g

Meijixian: 10ml

Peanut oil: 30ml

Five spice powder: 2G

Note: the sprout itself is very salty, so don't add salt to the filling.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ya Cai Zhu Rou Bao