How to make pickled vegetables and spring bamboo shoots buns

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  1.Add a little salt to the self-raising steamed bun powder.

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  2. Pour in water and use chopsticks to stir until it becomes flocculent.

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  3. Knead it into a smooth dough with your hands, cover it with a damp cloth and let it ferment in a warm place.This process takes about forty or fifty minutes, depending on the temperature at the time.

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  4. Prepare the stuffing during the dough rising time.Wash the spring bamboo shoots, pickles, and pork and chop them into small pieces.Add oil to a hot pan and fry the pork until it changes color.Add the bamboo shoots and pickles and fry for a while, then sprinkle with chicken essence and serve.The pickles themselves are salty, so add salt as appropriate.

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  5. Just use your fingers to insert the risen dough without shrinking.

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  6.The bottom is like a honeycomb.

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  7.Knead the dough to exhaust air.

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  8.Take a portion of the dough and roll it into strips.

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  9.Cut into small portions of even size.

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  10.Make a round shape.

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  11. Flatten it with the palm of your hand and use a rolling dough to roll it into a slightly thicker middle and thinner edge..

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  12.Use a spoon to scoop out the filling and pour it into the center.

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  13.Pinch along the edges to form pleats and complete.

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  14. Finish all the buns.

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  15. Apply some oil to the steaming grid to prevent it from sticking, and place it at appropriate intervals.Steam in a pot of cold water over high heat for about 12 minutes, then turn off the heat and simmer for three to four minutes.

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  16. The hot buns are ready to eat!

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  17. Self-rising steamed bun powder, comes with baking powder, so no yeast is added, cold water Or warm water and noodles will do.