Zucchini meat buns

2024-06-21 18:31:11  Views 2 Comments 0

Health benefits

Zucchini: low in protein
Ginger: lowering qi and stopping vomiting, resolving phlegm and cough, dispersing cold and relieving symptoms
Cooking wine: low Protein

Food ingredients

Flour ( 400g )
Dry yeast ( 3 grams )
Zucchini ( 1 )
Pork Chopped ( 300g )
onion ( 20 Grams )
Ginger ( 5 ​​grams )
Thirteen Incense ( 3 grams )
White pepper ( 2 grams )
Oyster sauce ( 8 grams )
Edible oil ( 2 tablespoons )
Cooking wine ( 5g )
Salt ( appropriate amount )
Chicken powder ( a little )
Light soy sauce ( a little )
How to make zucchini meat buns
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    1.Mix flour and dry yeast evenly.

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    2.Add appropriate amount of warm water in batches and stir with chopsticks into cotton wool.

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    3. Knead into a smooth dough and cover with plastic wrap (or a clean dry cloth) ) in a warm place to ferment until doubled in size.

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    4. Prepare the zucchini and minced pork.

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    5. Chop the green onions and mince the ginger.

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    6. Add chopped green onion and ginger to the minced pork, and then add oyster sauce cooking wine Shisan Fragrant white pepper salt cooking oil and chicken powder.

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    7.Mix the meat filling in one direction evenly.

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    8.Wash the zucchini and grate finely.

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    9.Add a spoonful of salt (the salt is added to remove the moisture from the zucchini) and stir evenly.

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    10. Pinch out the excess water from the zucchini.

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    11. Then put the zucchini into the meat filling and stir evenly.

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    12.The fermented dough has obviously expanded a lot, and the internal structure is honeycomb-shaped.

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    13. Take out the dough, knead it evenly, roll it into a long strip, and cut it into evenly sized pieces.Dosage.

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    14.Use a rolling pin to roll out the bun skin into a thick middle and thin edge.(Thicker than dumpling skin)

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    15.Take a rolled out bun wrapper and put it in Just the right amount of zucchini and pork stuffing.

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    16.Pinch out the shape of the bun.

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    17. Do it all.Pour an appropriate amount of hot water into the steamer, brush the steamer with a thin layer of oil, put the steamed bun embryos in, cover the lid, don't turn on the fire yet, and let it ferment for 20 minutes.After waking up, turn on high heat and steam for fifteen minutes, then turn off heat and steam for three minutes.

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    18.Thin-skinned and generously stuffed zucchini meat buns are on the table!

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    19. Finished product picture.

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