Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Four ( One and a half pounds ) | Pork belly stuffing ( A bowl ) |
Egg ( One ) | Light soy sauce ( one spoonful ) |
Grated ginger ( appropriate amount ) | Pepper powder (one spoon) |
Thirteen spices ( a spoonful ) | Scallions ( a handful ) |
Salt ( appropriate amount ) | Yeast ( 3 grams ) |
Warm water ( appropriate amount ) |
1.Prepare one pound of pork belly stuffing.
2.Add an egg, a spoonful of oil and stir evenly.
3. Chop a piece of ginger into powder, add it, add pepper powder, thirteen spices, and salt and stir Evenly.
4.Add shallots.Stir evenly in one direction.
5.The meat filling is ready.
6.After mixing the noodles, let them rise in a warm place until doubled in size.
7.Take a piece of dough, knead it to deflate, then knead it into a long strip, and cut into pieces of the same size., press flat and roll into bun skin.
8.Put in a spoonful of meat filling.Pinch each corner.Put it together again.
9. Then press it back inward one left and one right like this.
10.This is the pinched graphic.
11. After everything is wrapped, put it in the steamer for secondary fermentation and steam for 25 minutes.Steam for five minutes and remove from the pot.
12. Pair it with hot and sour sauce and have a bowl of spinach porridge.Breakfast is good.
Tips
1.Use yeast to make dough, the process is very critical.After the steamed buns are made, they must be fermented a second time, otherwise the steamed buns will be stiff and not soft.
2.Steaming for five minutes is to prevent the buns from collapsing.This step is also critical.
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