Steamed bun with preserved vegetables and soy sauce(mei gan cai jiang rou bao huai nian de wei dao )

Steamed bun with preserved vegetables and soy sauce

Introduction:

"I remember when I was in the south, I especially liked steamed buns filled with dried plum vegetables. My family is in Shandong Province. A few days ago, a friend from Nantong, Jiangsu Province sent me a box of dried plum vegetables, which made me happy. The dried plum vegetables he sent were not pure dried plum vegetables, but dried bamboo shoots. What I want to do most is steamed bun. "

Production steps:

Step 1: turn the yeast in warm water, add it to the flour, and mix it to form a dough. Knead to the surface of light basin is also light, there is no surface on the hand is good. Cover and ferment. The picture shows the appearance of a harmonious face. I didn't weigh it in detail, because I always put it in my life, and I always know how to do it. Ferment twice as large

Step 2: when the dough is empty, you can process the raw materials to make the stuffing, soak the dried vegetables in advance, wash them, and dry them. I soak all night, cut pork into small pieces, separate fat and thin. Cut the scallion into pieces.

Step 3: 1. Put the cooking oil in the pot, stir fry the scallions first, then add the sesame oil, mix well and set aside. 2. Don't brush the pot, add some cooking oil and lard, then put the diced fat meat in, fry out the oil, and then put the lean meat in. Add barbecue sauce, soy sauce and chicken juice after color changing. Stir fry for a while and set aside. 3. Stir fry the dried vegetables in oil and serve them

Step 4: then add thirteen spices, mix well, and serve as dried vegetable and meat stuffing

Step 5: after the dough is ready, knead well, rub long strips, and cut into appropriate size

Step 6: put the dough that is not wrapped first into the bowl and cover it to save the skin.

Step 7: take as you please, take a dough and roll it into skin

Step 8: put in the stuffing and make a bun. I'm not good at packing. Maybe it's ugly

Step 9: cover and ferment for 20 minutes before steaming

Step 10: I use an electric steamer, two layers up and down, steaming for 20 minutes.

Step 11: look, it's OK. The steamed buns are soft and fragrant

Step 12: another front view

Step 13: take a bite. Next to it in red is kimchi. When I eat steamed stuffed bun, I like to eat some pickles and so on

Materials required:

Streaky pork: moderate

Dried plum vegetables: right amount

Flour: right amount

Yeast powder: right amount

Warm water: moderate

Scallion: right amount

Corn oil: right amount

Lard: a little

Sesame oil: appropriate amount

Daxida barbecue sauce: right amount

Soy sauce: right amount

Chicken juice: right amount

Thirteen spices: appropriate amount

Notes: 1. The dough must be well blended with Haofa. 2. Stir fry the scallion separately, and the sesame oil will be more fragrant when added to the scallion. 3. Stir fry the fat and lean separately, and the fat is not greasy, and the lean is not Chai. 4. Add some lard to make the dough more fragrant. 5. Soak and wash the dried vegetables.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Mei Gan Cai Jiang Rou Bao Huai Nian De Wei Dao