Health benefits
Zucchini: clear away heat
Pork: nourish yin
Green onions: detoxify
Ingredients
Flour ( 250g ) | Yeast ( 3 grams ) |
Warm water ( Appropriate amount ) | Zucchini ( 350g ) |
Pork ( 220g ) | Green onions (appropriate amount) |
| Light soy sauce ( 10g ) | Cooking wine ( 10g ) |
Edible oil ( 30g ) | Panthoxylum bungeanum (appropriate amount ) |
Salt (appropriate amount) | Chicken essence ( appropriate amount ) |
How to make zucchini buns
1.Peel the zucchini and grate it into thin strips and put it in a container.
2. Add appropriate amount of edible salt, mix well and set aside to drain out the water.
3.Put the flour into the basin.
4. Dig a small hole in the middle and put in the yeast.
5. Pour an appropriate amount of warm water into the place where the yeast is placed, and stir with chopsticks to dissolve the yeast.
6. Pour in warm water in circles and use chopsticks to mix the flour into cotton wool.
7.Knead into a smooth dough, cover with plastic wrap and set aside to ferment.
8. Use the fermentation time of the dough to prepare the filling: wash the pork and chop it into mince.
9.Chop green onions and ginger into fine pieces.
10.Put the pork, onions and ginger into the container, add light soy sauce, cooking wine, and edible oil, pepper powder, a little salt and chicken essence.
11. Use chopsticks to beat the meat filling clockwise.
12. Pinch the zucchini shreds dry and chop into small pieces.
13.Put into the meat filling and mix well.
14. When the dough has fermented to twice its original size, poke it in the middle with your index finger.Retraction means facial hair is healed.
15. Knead the dough evenly and divide it into appropriate sized dough pieces.
16.Press the dough flat with the palm of your hand.
17. Roll out into a dumpling skin shape.
18.Take a piece of dough and add appropriate amount of filling.
19. Hold the bottom with your left hand, and start to pinch the pleat shape with the thumb and index finger of your right hand.
20.Pinch out a circle of pleats and close it.
21. Wrap all the buns.
22. Add appropriate amount of water to the steamer, put the buns into the pot and cover the pot first.Turn on the fire and let it rise for twenty minutes.
23. After waking up, turn on high heat and steam for fifteen minutes, then turn off the heat and steam for another three minutes.
24. Finished product picture.
Tips
Because the zucchini shreds are dehydrated with salt in advance, you should pay attention to the amount of salt when mixing the meat filling, and don't make it too salty.
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