Health benefits
Pork: nourishes yin
Ingredients
Potherb mustard ( ) | Pork ( ) |
Flour ( ) | Onions ( ) |
| Ginger ( ) | Doenjang ( ) |
Five-spice powder ( ) | Beef powder ( ) |
Yeast powder ( ) |
1. Prepare the flour and yeast powder, melt the yeast powder with warm water, and start kneading the dough.After the dough is mixed, fermentation begins.
2. Cut the meat into cubes, blanch the mustard mustard in boiling water in advance and mince it, and mince the onion and ginger.
Put oil in the pot.When the oil temperature rises, put the diced meat in and stir-fry.Add the minced green onion, ginger and five-spice powder.Continue to stir-fry.Add the bean paste and stir-fry until fragrant.Turn off the heat.Add the chopped mustard seeds, mix well, add beef powder and continue to mix well.spare.
3.When the dough has risen, start dividing it into portions and roll out the dough, not too thin.
4. To wrap the buns, take two skins and roll them into the same size.One skin, Use a small bottle cap to make a hole in the middle.
5. Remove the pressed ruts, overlap the two skins, and pinch the edges of the skins tight.
6. Turn the skin over, start adding stuffing, and start shaping into round buns.
7.Turn the collar up.
8.Put in the fillings and start closing.
9.This is the bun with the mouth closed.
10.Everyone knows the rest of the bun-making methods, so I won’t go into details.Don’t be mistaken.Time for everyone.
11. Let the wrapped buns rest for 15 minutes, steam them in boiling water for 10 minutes, and the fillings will be cooked of.
12.Same
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