Pork bun with Scallion(cong xiang zhu rou bao )

Pork bun with Scallion

Introduction:

"Onions and pork are also a perfect match. Take a bite, and you'll be fragrant. "

Production steps:

Step 1: add half a teaspoon sugar and a small amount of salt to the flour, mix well, turn the yeast into boiling water, pour into the flour, mix with warm water to form a smooth dough

Step 2: cover the dough and put it in a warm place to make it twice as big (sprinkle some flour on the flour and insert it with your fingers. Feel the dough is soft and even, and the pit will not shrink, so it will ferment well)

Step 3: clean the scallion, remove the roots and leaves, and cut into pieces

Step 4: take all the scallion white and half of the scallion leaves to make scallion oil: heat the pot and pour in the right amount of oil (about twice as much as usual)

Step 5: when the oil is hot and smoky, quickly pour it on the scallion and its leaves

Step 6: cool the scallion oil and pour it into the pork stuffing

Step 7: add two spoonfuls of cooking wine

Step 8: two spoonfuls of soy sauce

Step 9: half a spoonful of sugar

Step 10: two spoonfuls of beef powder, stir well

Step 11: add appropriate amount of water in three times, and beat the meat in one direction

Step 12: when the bun is about to be wrapped, add the remaining scallion leaves and stir well

Step 13: sprinkle some flour around the fermented dough, take it out carefully, divide it into small dosage forms, roll the small dosage forms into the middle thick and thin edge dough (the dough should not be too thin, otherwise the steamed bun is not good-looking, although the thin skin and big stuffing), and put some stuffing in the dough. 6. After the steamer water is boiled, put the steamed bun on the steamer drawer (the spacing should be left out), steam for 20min, turn off the heat and simmer for 2min

Step 14: knead the pleats to close the mouth, wrap them, and then hair for 20 minutes

Step 15: after boiling the water in the steamer, put the steamed stuffed buns on the steamer drawer (the space should be left out), steam for 20 minutes, turn off the heat and simmer for 2 minutes

Step 16: ready to eat

Materials required:

Pork stuffing: 200g

Scallion: right amount

Flour: 400g

Yeast: 4G

Oil: right amount

Sugar: right amount

Salt: a handful

Cooking wine: 2 teaspoons

Old style: 2 teaspoons

Beef powder: 2 teaspoons

Note: 1. When you insert your fingers, you can feel that the dough is even and soft. 2. The edge of steamed bun should be at least 0.5cm thick, otherwise the steamed bun is not good-looking. 3. The second time should be enough

Production difficulty: ordinary

Craft: Skills

Production time: several hours

Taste: onion

Chinese PinYin : Cong Xiang Zhu Rou Bao