Health effects
Pork: nourish yin
Chives: disperse blood stasis
Ingredients
Four ( 165g ) | Yeast ( 2g ) |
Water ( 70g ) | Pork ( 100g ) | Chives ( 5 roots ) | Green onion ( four ) |
Garlic ( one ) | Light soy sauce ( appropriate amount )div> |
Salt ( appropriate amount ) |
How to make steamed buns stuffed with chives and pork
1.Ingredients: 165g flour, 2g yeast.70g water.
2. Set aside 30g of flour for rolling out the dough.Take 135g of flour, add water and yeast and knead into a smooth dough, cover with plastic wrap and ferment.It will be ready when it is doubled in size.
3.Meat filling can be made during fermentation.Chop pork belly, garlic, green onions and leeks.
4. Add oil to the pot, stir-fry the minced meat until fragrant, add salt, light soy sauce and vegetables fresh.Fry until cooked and serve.
5.Add the chopped chives and shallots to the plate and mix well.
6.Let cool.
7. After the dough is risen, knead it into strips, cut it into small pieces, roll out the dough, and place it in the middle Thick with thin edges.
8.Make buns.You can wrap it according to your favorite shape.Wrap and let wake up for about 10 minutes.
9. Steam in cold water for about 13-15 minutes.
10. Steamed buns out of the oven.
11.Take a bite, delicious!
Tips
The meat filling will cook quickly when fried and steamed first.Don't over ferment the dough as it will become sour.Dip your fingers in flour and press the dough.If the dough does not collapse or shrink, it means it has risen well.
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