Steamed pork bun with dried vegetables(mei gan cai rou bao )

Steamed pork bun with dried vegetables

Introduction:

"My daughter asked me to make meigancai meat bag for a long time. After learning online, I finally made it. It's really delicious. I'll finish two or three meals. "

Production steps:

Step 1: mix the flour and yeast evenly, slowly add warm water to make a soft dough, cover it with wet cloth or plastic film and put it in a warm place for fermentation.

Step 2: soak the dried vegetables in advance, pick out the old roots and impurities, clean them (be sure to wash them several times), squeeze out the water, and then chop them slightly.

Step 3: heat the oil in the pan, add the shallot and stir fry until fragrant.

Step 4: pour in the meat stuffing (the meat stuffing is better to be a little fatter) and stir fry, then pour in the cooking wine.

Step 5: add soy sauce and stir fry.

Step 6: pour in the washed and chopped dried vegetables, stir well, and mix in the five spice powder.

Step 7: pour proper amount of boiling water into the stir fried pork stuffing, the amount of water should be about 2cm less than the ingredients, add proper amount of rock sugar, cover and cook the meat stuffing.

Step 8: stir in the process of frying meat stuffing, until the moisture is dry. You can push the meat to the side to see if there is any soup running down.

Step 9: season with salt.

Step 10: knead the fermented dough to produce bubbles, take appropriate amount of dough, knead it long, cut the dosage, and roll it into thick middle and thin edge.

Step 11: wet the drawer cloth, pack in the right amount of meat stuffing, put in the green bun at intervals, and then wake up for about 20 minutes. Add cold water to the pan, bring to a boil over medium heat, steam for about 20 minutes.

Materials required:

Pork stuffing: 500g

Dried vegetables: 500g

Flour: right amount

Warm water: moderate

Yeast: right amount

Shallot pastry: moderate amount

Salt: right amount

Soy sauce: right amount

Sugar: right amount

Five spice powder: appropriate amount

Cooking wine: moderate

Note: Mei dried vegetables must be more water, more cleaning several times.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Mei Gan Cai Rou Bao