Health benefits
Pork: Nourishes yin
Doubanjiang: Replenishes blood, protects teeth, and protects bones
Ingredients
Pickles ( 400g ) | Pork ( 200g ) |
Four ( 500g ) | Baking powder ( 5g ) |
Oil ( appropriate amount ) | Salt ( appropriate amount ) |
Light soy sauce ( Moderate amount ) | Dark soy sauce ( appropriate amount ) |
Doubanjiang ( appropriate amount span> ) | Onions ( appropriate amount ) |
Ginger (appropriate amount) | Thirteen Incense (appropriate amount ) |
How to make pickled vegetable buns
1.Wash the pork and mince it into minced meat, add the onion and ginger, salt, light soy sauce, bean paste, thirteen spices and oil and stir clockwise to stir well
2.Put the flour into a basin, sprinkle the yeast in the middle, slowly add the warm water and mix the yeast well
3.Continue to add water to form flocculation, and knead it into a dough of moderate softness and hardness, cover it with a damp cloth and set it aside to rise
5.Before the dough is fermented, beat the filling evenly
6. After the dough is deflated, knead it into long strips and cut into small pieces
7.Sprinkle dry powder and roll into a round shape with a slightly thick center
8.Wrap all the buns one by one and put them in the steamer to rise for 20 minutes
9.Bring it to a boil over high heat and steam for 15 minutes, then turn off the heat and simmer for 5 minutes, then it’s done
4. Wash and soak the pickled vegetables until there is no salty smell, squeeze out the water, chop some into pieces and put them in a basin
Tips
Add enough salt to the meat filling at one time.Turn off the heat and simmer the steamed buns for a while to avoid shrinkage and unsightly
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