Steamed Buns with Preserved Vegetables and Soy Sauce
The steamed stuffed buns with preserved pork and dried plum vegetables are puffy and soft, and the soy sauce smell is strong. You can't stop biting.It can also be made of raw meat. I think the meat and dried plum vegetables smell more rich and delicious.
Step 1 . I made my own leavened dough.
Step 2 . Soak dried vegetables in cold water for 2 hours.
Step 3 . Clean the streaky pork and grind it into granules with a meat grinder. Clean the dried plum vegetables several times and squeeze out the water with your hands.
Step 4 . Wash the scallions and ginger.
Step 5 . Cut the scallions into scallions, and chop the ginger.
Step 6 . Pour more oil into the pan, put the meat in, and add raw soy sauce, soy sauce, yellow rice wine, oyster sauce, and sweet sauce.
Step 7 . Stir fry to change color.
Step 8 . Stir in chopped green onion and ginger and stir well.
Step 9 . Put dried vegetables in.
Step 10 . Add salt, pepper, Chinese prickly ash, five spice white sugar and chicken essence.
Step 11 . Pour half a bowl of boiled water over the ingredients and bring to a boil.
Step 12 . Stir fry until the soup is thick. Add sesame oil and stir well. Turn off the fire and let cool.
Step 13 . The noodles are also good, full of honeycombs.
Step 14 . The dough is kneaded, exhausted, twisted into long strips, cut into small pieces, and rolled into thin pieces.
Step 15 . Put the prepared pork stuffing with dried plum on it.
Step 16 . Knead into willow leaf buns.
Step 17 . After everything is done, put it in the sun for a second time to wake up, steam it for 20 minutes and let it cool for 5 minutes.
Step 18 . It is fluffy and soft.
Step 19 . They all look like fat babies.
Step 20 . It is fluffy and soft, with strong soy sauce flavor.
Step 21 . latest photo.
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