Stewed pork bun with soap-You Are Foodie

By Amanda
8

Stewed pork bun with soap

Originally, I thought that romance and snow are the scenery. Later, I found that daily necessities are all poetry. Good morning, good night, four seasons peace [love] have a happy weekend \horse tooth Jian pork bun

Main Ingredients

sugar 5g
yeast 3 G
warm water 130 g
flour 260 G
starch appropriate amount
ginger appropriate amount
Scallion appropriate amount
Purslane appropriate amount
streaky pork A moderate amount

Auxiliary Ingredients

dietary alkali appropriate amount

Seasonings

Old smoke appropriate amount
Raw appropriate amount
Thirteen incense appropriate amount
Oyster sauce appropriate amount
Chicken essence appropriate amount
salt appropriate amount
oil appropriate amount

Step 1 . Prepare the flour.

Step 2 . 130 grams of warm water +3 grams of yeast +5 grams of sugar, stir well, stand still for 10 minutes until the yeast melts, pour the yeast water into the flour, and stir to form flour flocs.

Step 3 . Knead into smooth dough.

Step 4 . Put it into a big bowl and ferment it in a warm place until it is twice as big (it's hot now, about an hour to an hour and a half).

Step 5 . While the dough is fermenting, let's prepare the stuffing and chop the streaky pork into powder.

Step 6 . Add salt, chicken essence, oyster sauce, thirteen spices, raw soy sauce, soy sauce and stir well.

Step 7 . Add a little starch and stir well.

Step 8 . Divide it into three times, add a small amount of onion and ginger water, add it for the second time after the first water absorption, and stir it vigorously in one direction (boil a bowl of onion and ginger water in advance, and let it cool).

Step 9 . Prepare soap and clean it.

Step 10 . Boil water, add a little edible alkali after the water boils (one is that purslane will not change color, and two are that edible alkali can neutralize the sour taste of purslane).

Step 11 . Add purslane and blanch for one minute.

Step 12 . Cool water.

Step 13 . Drain the water.

Step 14 . Chop.

Step 15 . Mix the water and scallions into the meat stuffing and stir well.

Step 16 . Sprinkle with hot oil and stir again.

Step 17 . The stuffing of steamed stuffed bun is good.

Step 18 . Fermented dough.

Step 19 . The fermented dough, exhaust, knead smooth again, and knead into long strips.

Step 20 . Cut into 50 grams of small dosage.

Step 21 . Get together separately, take a flour preparation, roll it into a round piece with thick middle and thin edge, and wrap it with purslane pork stuffing.

Step 22 . Pinch it into the shape of a bun.

Step 23 . Finish it all in turn, put it into the steamer, leave a gap in the middle, cover the lid, wake up again 20 minutes later, put it on the pot with cold water, open fire, bring it to a boil with high fire, turn it to low heat for 15 minutes after venting, and then steam it for 3 minutes after turning off the fire.

Step 24 . okay.

Step 25 . Finished product drawing.

Step 26 . Fresh and juicy, delicious.

Step 27 . Finished product drawing.

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!