Steamed buns with Shandong vegetables-You Are Foodie

By Carmine
76

Steamed buns with Shandong vegetables

Grandma's hard-working mountain vegetables have not been eaten and put them in the refrigerator. It's easy to pack a mountain cabbage bun this time. Steamed stuffed bun with Chinese chives and diced fat must be added to taste good, and sesame oil must be added to make it fragrant, so these can not be omitted

Main Ingredients

streaky pork A moderate amount of
Potherb 1000g
flour five hundred

Auxiliary Ingredients

Jiang Mo appropriate amount
salt A moderate amount of
Peanut oil appropriate amount
Fragrant oil appropriate amount
The soy sauce A moderate amount of
Leek A little
scallion A moderate amount of
water appropriate amount
yeast appropriate amount

1. there must be less salt in things with leeks, especially when the meat is salted in advance, so the salt must be well controlled2. oil, leeks and fat meat are essential. It's not delicious without them, so those who are afraid of being fat can only eat less

Step 1 . Clean the mountain vegetables, wash them and squeeze them

Step 2 . Dice streaky pork and add more fat. Marinate with ginger and soy sauce for half an hour

Step 3 . In the process of curing meat, cut the mountain vegetables into pieces. You must cut them carefully to taste good. Add leeks and stir well

Step 4 . Add the cured meat, salt, soy sauce, sesame oil and peanut oil. This oil is very fragrant. Stir well

Step 5 . When the dough is twice as big, knead it hard, exhaust it, and roll it into dough

Step 6 . Let the steamed stuffed bun stand for 20 minutes for the second fermentation

Step 7 . Steam for 20 minutes, turn off the heat and then open the lid three minutes later

Step 8 . Now you can eat delicious steamed buns with mountain vegetables

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