Steamed pork with Hulusi(fu lu shuang quan de hu lu si zhu rou zheng bao )

Steamed pork with Hulusi

Introduction:

"The Chinese people pay attention to the colorful head for the Spring Festival family banquet. The gourd is homonymous with Fulu. In many Chinese paintings, there are gourd figures, representing Fulu. This steamed pork bun with shredded gourd is very suitable. Dried gourd with the moisture of pork tastes fragrant and tough, and there is no smell of dried radish, so it feels good. If you can't find dried gourd shreds, you can replace them with dried radish, dried beans, dried eggplant, dried plum vegetables and dried cabbage. The flavor is similar. In the market to buy Dry purslane, see gourd dry sell, or the first time to see. According to the vendors, when the gourd is still tender, peel it off, rotate it, cut it into long strips, and then dry it in the sun. The gourd used is the big gourd used to make ladles in the countryside in the past. This kind of steamed stuffed bun has a big stuffing. It tastes fragrant but not greasy. The dried gourd silk is slightly tough and tastes very good. There is no special smell. The steamed stuffed buns are delicious to share with parents and neighbors. "

Production steps:

Step 1: 1. Soak the fresh yeast in water for 3 minutes and stir until it dissolves. Add the yeast into the flour in several times and stir evenly. Then knead it into a smooth dough. Cover it with hair until it is twice the size of the original dough.

Step 2: 2. Dry clean gourd silk and soak it with water.

Step 3: 3. Dry Lentinus edodes are soaked in water.

Step 4: 4. Cut the pork into pieces and put it into the dish in several times.

Step 5: 5.

Step 6: 6. Cut the foamed shredded gourd into sections and put it into the cooking machine to make it into powder.

Step 7: 7. Cut mushrooms into small pieces with a knife.

Step 8: 8. Cut green onion, ginger and garlic.

Step 9: 9. Add pepper, cooking wine, 1 / 2 teaspoon salt, 10g chopped green onion, ginger and soy sauce into the minced meat and beat until strong.

Step 10: 10, from the oil pan, oil temperature rose to 50% heat, put in the remaining onion, garlic, soy sauce, stir fry out the flavor.

Step 11: 11. Add shredded gourd and mushrooms, add the remaining salt, sugar and monosodium glutamate, and mix well.

Step 12: 12, then put in the prepared meat, stir evenly to become the bun filling.

Step 13: 13. Knead the fermented dough until the air is completely exhausted.

Step 14: 14, the dough into strips, divided into 24 equal parts.

Step 15: 15. Flatten the dough and roll it into a thick bun skin with a thin edge.

Step 16: 16. Cover the temporarily unused dosage with a wet cloth.

Step 17: 17. Place the bun skin in the palm of your hand, put the stuffing in the middle and press it tightly, with your fingers slightly bent.

Step 18: 18. Fold the bun with the other hand and close the mouth tightly.

Step 19: 19. Place the wrapped bun on the curtain and cover it with wet cloth for 20 minutes.

Step 20: 20. Put the fermented steamed bun green body into the steamer with wet drawer cloth. Bring it to a boil over high heat and steam over low heat for 12 minutes.

Materials required:

Flour: 600g

Water: 300g

Fresh yeast: 10g

Dried gourd shreds: 170g

Pork: 400g

Dried mushrooms: 2

Soy sauce: 1 tbsp

Scallion: 20g

Garlic: 5g

Ginger: 5g

Salt: 1 teaspoon

Sugar: 1 teaspoon

MSG: 1 / 4 teaspoon

Cooking wine: 2 teaspoons

Soy sauce: 2 teas

Pepper: 1 / 4 tsp

Note: key: 1, dried gourd and dried mushrooms should be soaked with water in advance. 2. Steamed bun or not too big, turn to small heat to steam after SAIC, the product will be more perfect. 3. Yellow sauce tastes salty, so don't put too much salt in it.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Fu Lu Shuang Quan De Hu Lu Si Zhu Rou Zheng Bao