Health benefits
Cowpea: tonify the kidneys and replenish essence
Ingredients
High-gluten flour ( 500g ) | Meat filling ( 400 grams ) |
Cowpea ( 300 grams ) | Onion and ginger ( appropriate amount ) | Minced red pepper ( 4 pcs ) | 1 Meat filling::: Salt (appropriate amount) |
13 fragrant ( appropriate amount ) | Steamed Fish Soy Sauce ( Appropriate amount ) |
Appropriate amount of sesame oil ( Appropriate amount ) | Oyster sauce ( appropriate amount ) |
Sugar (appropriate amount) | Chicken essence ( appropriate amount ) |
Cooking wine ( appropriate amount ) | Onion and ginger ( appropriate amount ) |
White pepper ( appropriate amount ) | 2 dough ingredients:::: Flour ( 500 grams ) |
Salt ( 1 spoon ) | Sugar ( 10 grams ) |
Yeast ( 10g ) | Salad oil ( 20g ) |
Baking soda ( 10 grams ) | Warm water ( appropriate amount ) |
How to make minced pork and cowpea buns
1.Add dough ingredients to the dough
2. Knead the dough, make a hole in the middle, wrap it with plastic wrap and ferment until it doubles in size
3.Take out the fermented dough into a honeycomb shape
4.Exhaust Divide into 2 equal parts and cover with plastic wrap and ferment for 20 minutes
5. During the fermentation process , cut the cowpea into pieces and set aside
6. Wash and mince the meat, add the meat fillings and mix well
7. Add minced cowpea and small red pepper to the mixed meat filling, mix well again and set aside
8.The noodles that have been proofed twice are divided into mesons of different sizes
9.Use a rolling pin to roll into thin slices
10.Wrap it in the style you like
11.I made two kinds of buns, one round and one with leaves.After wrapping the buns, I put them in the pot and let them rise again for 20 minutes (I forgot to take a picture of the ones in the pot)
12.Steam over high heat for 12 minutes, simmer for 5 minutes and serve
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