Steamed bun with pork and cowpea(zhu rou jiang dou zheng bao zi wu xing ji fan dian chu shi zuo fa )

Steamed bun with pork and cowpea

Introduction:

"What I learned from" a little bit of happy life "is that it's cooked according to the cook's practice. It's delicious and quite successful. There are four differences between this steamed bun and what I usually do: 1. Cowpeas are not boiled; 2. Raw steamed bun; 2. Enlarge the minced garlic in the stuffing; 3. Add meat sauce or noodles with mixed sauce; 4. Pour sesame oil on the scallion

Production steps:

Step 1: add egg paste, oil, wine, salt, monosodium glutamate, Chinese prickly ash, large noodle (ground by yourself) and chopped green onion and ginger (chopped green onion should be put for a while)

Step 2: add a little water to mix the meat in one direction

Step 3: washed cowpeas

Step 4: cut into powder

Step 5: pour cowpeas into the meat, then add minced onion and garlic, corn oil and sesame oil, sesame oil must be poured on the onion

Step 6: mixed stuffing

Step 7: mix the flour with yeast powder, warm water and good flour

Step 8: make a good face

Step 9: take a piece of flour and rub it into long strips

Step 10: Squeeze

Step 11: thin skin rolling

Step 12: wake up the steamed buns for 20 minutes, steam them in the pan, boil the water and steam for 15 minutes

Step 13: out of the pot

Materials required:

Cowpea: 500g

Minced meat: 500g

Soy sauce: right amount

Chinese prickly ash powder: right amount

Egg: one

Minced green onion: a big head of garlic

Sesame oil: appropriate amount

Corn oil: 1 teaspoon

Meat sauce: 2 teaspoons

Salt: right amount

MSG: right amount

Ginger powder: appropriate amount

Minced garlic: right amount

Note: pour the sesame oil on the scallion to make the meat more fragrant

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zhu Rou Jiang Dou Zheng Bao Zi Wu Xing Ji Fan Dian Chu Shi Zuo Fa