Fried pork bun with spinach and bedin(bo cai bei ding xian rou sheng jian bao )

Fried pork bun with spinach and bedin

Introduction:

"With fresh Beiding, add spinach, fresh meat to make three fresh stuffing Fried Bun, fresh fragrance, add a little leek, more enhance its aroma, taste very good."

Production steps:

Step 1: prepare blanched spinach, minced meat, leek and bedin.

Step 2: chop the spinach and cut the leeks into thin sections.

Step 3: put the vegetables into the pot and add the meat.

Step 4: add oil, salt, a little soy sauce, chicken essence and ginger powder.

Step 5: divide the fermented dough into small ingredients and roll it out.

Step 6: pack in the spinach stuffing, and then put in two diced scallops.

Step 7: wrap it in a circle.

Step 8: put a little oil in the pot and put the steamed buns in the pot.

Step 9: blanch over medium heat until yellow shell appears on the bottom.

Step 10: add about one third of the water to the bun.

Step 11: cover and heat until the water is dry.

Step 12: turn off the heat and let it simmer for a minute.

Materials required:

Fermented dough: right amount

Spinach: moderate

Meat stuffing: right amount

Bedin: right amount

Leeks: moderate

Ginger: right amount

Salt: right amount

Chicken essence: appropriate amount

Soy sauce: right amount

Note: because it is fermented dough, it should be slightly stuffy after turning off the heat and then open the lid to avoid retraction.

Production difficulty: simple

Technology: decocting

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Bo Cai Bei Ding Xian Rou Sheng Jian Bao