Pork and leek three fresh buns(zhu rou jiu cai san xian bao )

Pork and leek three fresh buns

Introduction:

"In the past, I didn't pay much attention to the shape of the steamed buns. Since I joined the gourmet world, I found that the appearance of the steamed buns I made is not very good. I always can't make the folds of the steamed buns well. Fortunately, the experts here are like clouds. If they have a chance, they must ask the experts for advice. Although they look ugly, they taste delicious."

Production steps:

Step 1: add baking powder and sugar to the flour.

Step 2: add about 30 degrees of warm water and knead into a smooth dough.

Step 3: cover with plastic wrap and let it warm.

Step 4: while the dough is fermenting, prepare the stuffing, water the shrimps and soak them in warm water.

Step 5: clean the leeks and keep the water dry.

Step 6: prepare the pork stuffing, stir out the water in the pork with hot oil, and remove it for reserve after changing color. (raw meat stuffing is OK, because I bought too much water in the meat stuffing, so I cooked it, mainly to stir out water).

Step 7: first, spread 3 eggs in the oil pan and stir them up.

Step 8: marinate the shrimps and cut them into small pieces.

Step 9: mix the above six materials.

Step 10: add pepper, sugar, salt, monosodium glutamate, chicken essence and sesame oil to the filling, then knock in a raw egg and mix well.

Step 11: wake up the dough, knead by hand to exhaust the air, sprinkle a little baking soda on the chopping board, knead into the dough, knead evenly, cover with plastic film, relax for 10 minutes.

Step 12: divide the dough into equal dough squeezers.

Step 13: roll into a wafer with a rolling pin.

Step 14: pack the stuffing into the bun and cover it with plastic film to make it twice as big.

Step 15: Boil the steamed stuffed buns in the pot, put them in the drawer (brush a layer of oil on the drawer to avoid conglutination when they are ripe). After steaming, put them in the middle of the fire for 15 minutes, turn off the fire, wait for 5 minutes, and then uncover the pot. This is the cooked fragrant three fresh buns. Open and eat them.

Materials required:

Leek: 150g

Medium flour: 500g

150g pork stuffing

Steamed shrimp: 50g

Eggs: 4

Yeast: 3 G

Ginger powder: appropriate amount

Salt: right amount

Sugar: right amount

Sesame oil: appropriate amount

MSG: right amount

Chicken essence: appropriate amount

Pepper: right amount

Baking soda: moderate

Note: 1. The pork stuffing can also be cooked without stir frying, and the raw meat stuffing can be directly mixed in (because the meat stuffing I bought in the supermarket has a lot of water, so I stir fry the meat stuffing to avoid the soup is not good when the stuffing is cooked). 2. After the stuffing is mixed, it's better to wrap it immediately, so as not to leave the soup for a long time. 3 Soup.

Production difficulty: simple

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Zhu Rou Jiu Cai San Xian Bao