Steamed stuffed buns with Sophora japonica-You Are Foodie

By Cynthia
60

Steamed stuffed buns with Sophora japonica

Sophora japonica, the unique fragrance of spring! Eating Huaihua buns is like tasting the taste of spring!

Main Ingredients

Big meat appropriate amount
flour appropriate amount
Sophora japonica A moderate amount of

Auxiliary Ingredients

Cooking wine appropriate amount
salt A moderate amount of
ginger appropriate amount
green Chinese onion appropriate amount
yeast appropriate amount
Sichuan Pepper appropriate amount

Step 1 . The yeast is boiled with warm water, mixed with flour, and left standing. It can be used for different time at different room temperature, and the face hair can be 1.5-2 times the size. Make stuffing when making noodles. Remember to add a little alkali flour after the dough is ready and knead it well.

Step 2 . Chopped ginger

Step 3 . Chopped scallion

Step 4 . Minced pork stuffing

Step 5 . Add ginger powder, soy sauce, salt and pepper to the meat. You can use disposable gloves to stir it. It's labor-saving!

Step 6 . Add chopped green onion and boiled Sophora japonica to the mixed meat stuffing. Remember to squeeze the excess water after the Sophora japonica is boiled. Add salt for the second time. If the filling salt is a little heavier, it will taste fresher! Mix well.

Step 7 . Roll the dough, place it for 3-5 minutes after wrapping, and steam it for 15 minutes. The first time you wrap a steamed bun, it looks a little ugly.

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