Cowpea meat bun-You Are Foodie

By Sigrid
60

Cowpea meat bun

My son likes to eat meat bags. I am not confident that I can do it well. Looking at my son's expectation, I finally made up my mind to have a try. I lived up to my son's expectation. Finally, the experiment was successful. I thank all the gourmets in the food world. With your guidance, I am more confident. I sincerely say "thank you" and would like to have you accompany me and communicate with you in the future.

Main Ingredients

cowpea A moderate amount of
meat paste appropriate amount

Auxiliary Ingredients

seed powder of Chinese prickly ash appropriate amount
five-spice powder appropriate amount
Chicken essence appropriate amount
zanthoxylum oil appropriate amount
Pepper water appropriate amount
a sweet sauce made of fermented flour appropriate amount
salt A moderate amount of

1. When minced meat is mixed with stuffing, five spices must be added to remove the fishiness and freshen it2. After the meat stuffing is prepared, it can be put into the refrigerator for one night to make the meat stuffing more delicious3. Cowpeas should be boiled before use4. The ratio of flour to yeast powder and water is about 100:1:50 (in grams)5. The temperature of the water should be controlled well. It should not be too cold or over 40 degrees. It is too cold to wake up. Too hot will burn the yeast powder to death6. The dough needs to wake up twice, and the steamed bread needs to wake up again before steaming7. After the steamed bun is steamed, you must turn off the fire and wait for 3 minutes before boiling, so that the steamed bun can be better shaped

Step 1 . Prepare a proper amount of minced meat

Step 2 . Add salt, sweet sauce, chicken essence and five spice powder. Mix well

Step 3 . Put Chinese prickly ash into a small bowl, add boiling water and soak for 10 minutes (I directly put Chinese prickly ash with water into the microwave oven for 3 minutes)

Step 4 . Add a small amount of pepper water to the minced meat several times, stir in the same direction, and when the meat filling is strong and wet, add an appropriate amount of pepper oil, mix well, and then put it into the refrigerator for refrigeration overnight, which can better taste

Step 5 . Weigh 200g ordinary flour, add 2G Angel yeast powder, mix well and set aside

Step 6 . Add an appropriate amount of 100ml of clean water (the water temperature should be around 30-35 ℃) and mix well, and then knead the dough continuously (it is required to achieve three lights: surface light, basin light and hand light). We can do it with patience

Step 7 . Open the middle of the kneaded dough and set aside

Step 8 . Cover the dough with a wet towel (don't be too wet, just a little water), put it in a warm place (I put it directly in the place where the sun shines) and wake up

Step 9 . Prepare a proper amount of fresh cowpea, wash it, put it into salt water, blanch it for about 3 minutes, and put it into cold water to cool it for standby

Step 10 . Cut the supercooled cowpeas into small pieces for standby,

Step 11 . Pour cowpeas into minced meat, mix well, add seasonings according to the degree of saltiness, and then mix well

Step 12 . When the dough is twice the size, it can be retrieved with a little sour taste

Step 13 . Re exhaust the dough that has been awakened for the first time, and knead it to the size before awakening (during the middle kneading, a little dry flour can be added to prevent sticky hands, but the amount should not be too much, which will affect the effect of the dough in the future)

Step 14 . Put the wet towel on again, put it in a warm place, continue to wake up to twice the size, and then use it for standby

Step 15 . Knead the dough again, then pull it into a dosage form and set it aside

Step 16 . Roll the medicine into a round shape and use it for standby (the first operation, the rolling is not satisfactory, you can directly ignore it)

Step 17 . Put meat stuffing into the dough and wrap it into a steamed bun. Dip a little dry flour on the bottom and put it on the chopping board. Wake up for 10 minutes and set aside

Step 18 . Put the steamed bread on the steaming rack in the pot, bring it to a boil, steam it over low heat for 8-10 minutes, and then turn off the fire. Do not open the lid of the pot in a hurry, open it after 3 minutes, and take out the steamed bread

Step 19 . Steamed steamed bread is served, a bowl of millet porridge is served, and a salted duck egg is pickled. Happy

Step 20 . At the request of his son, xiuyixiu had to show half of the steamed bread he had eaten, so he sent half of the steamed bread.

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