Steamed buns with buckwheat meat and corn(qiao mai xian rou yu mi bao zi )

Steamed buns with buckwheat meat and corn

Introduction:

"Some days I didn't send vegetables. First, I took the annual leave. I was just catching up with something at home. I felt that I hadn't sent vegetables for a long time. I went to the hospital to have a physical examination two days ago. I found that I had mild fatty liver and sweating. It seems that I really need to pay attention to it. If I don't pay attention to minor diseases, it may cause serious diseases. In today's society, we ordinary people's salaried people are really worried If you can't afford to get sick, you can earn money even if you don't get sick. You agree with me. Then make a steamed bun of buckwheat flour and corn. Autumn is the harvest season. When a large number of corn comes to maturity, the fresh and tender corn is added to the stuffing. It's delicious and nutritious. Moreover, eating some coarse grain properly will help the gastrointestinal peristalsis, which is very good for our health. "

Production steps:

Step 1: mix buckwheat flour, medium gluten flour, baking powder, 5g sugar and 1g salt.

Step 2: make a smooth dough with warm water and let it warm.

Step 3: soak dried Lentinus edodes and Auricularia auricula in warm water, remove the roots, clean and set aside.

Step 4: add cooking wine, soy sauce, onion powder, ginger powder, white pepper, sugar, salt, monosodium glutamate, chicken essence and sesame oil to the pork stuffing, stir well and simmer for a while.

Step 5: cut corn kernels with a knife.

Step 6: soak the mushrooms, chop the fungus into coarse grains, and cut the fresh corn into coarse grains.

Step 7: add three fillings to the simmered meat.

Step 8: mix all the fillings, then add the right amount of salt and stir well.

Step 9: after the filling is finished, the dough will be twice as big as the original.

Step 10: divide the dough into equal amount of small dough, roll it round, press it flat, and roll it into small round dough with thick middle and thin sides.

Step 11: take one of the small pieces and put the filling on it.

Step 12: fold the dough and wrap the filling in it.

Step 13: wrap the steamed buns one by one, put them in the cold water pot (without firing), cover them and wake up for the second time. Now it's a bit cold, I used 30 minutes (15 minutes is enough for warm weather in summer).

Step 14: when the engine is ready, open fire with cold water and bring the fire to a boil. After the water boils, turn off the fire in 15 minutes and open the lid in three minutes.

Materials required:

Buckwheat flour: 50g

Medium gluten flour: 500g

Dried mushrooms: 10

Auricularia polytricha: 100g

Pork stuffing: 200g

Fresh corn: 1

Onion powder: appropriate amount

Ginger powder: right amount

Cooking wine: moderate

Sugar: right amount

Salt: right amount

Soy sauce: moderate

White pepper: right amount

MSG: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Fermented powder: 3G

Note: 1. It is suggested to use tender corn for fresh corn, too old corn is not easy to ripen. 2. When the weather is cold, I suggest that the time of second haircut should be extended for another 10 minutes or 15 minutes. I used it for 30 minutes, but I feel that the time is still short, and the bun is not enough. 3. After turning off the fire, be sure to wait for 3-5 minutes before uncovering the cover, otherwise the steamed stuffed bun will suddenly get cold. The steamed buns will retract.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Qiao Mai Xian Rou Yu Mi Bao Zi