Health benefits
Peanut oil: brain-boosting, anti-cancer and anti-cancer
White sugar: low protein
Ingredients
Wild boar pork belly ( 1000g ) | All-purpose dry flour ( 1500g ) |
Angel Baking Powder ( 5g ) | Green onions ( 2 plants ) |
Ginger ( appropriate amount ) | Five-spice powder ( appropriate amount ) |
Peanut oil (appropriate amount) | Sesame oil ( A little ) |
Light soy sauce ( 50g ) | Cooking wine ( 20g ) |
Refined salt ( Adequate amount ) | White sugar ( 10g ) |
Chicken essence ( Appropriate amount ) | Pea vermicelli ( Appropriate amount ) |
How to make wild boar stuffed buns
1. First mix the flour and baking powder evenly, then Use warm water of about 35℃ to form a dough of moderate hardness and softness, and place it in a fermentation box to ferment for about 60 minutes
2. Cut wild boar into cubes, add light soy sauce, mix well, and let stand for 15 minutes.Soak the pea vermicelli in boiling water and cut into 1 cm pieces
3. Chop green onions into small pieces.Similar to the diced meat just now, cut the ginger into foam.
4. First combine the chopped green onions, ginger, vermicelli, five-spice powder, cooking wine, and chicken essence Add to the sauced wild boar meat and mix well.Then add peanut oil and sesame oil and stir evenly.Finally, add salt and sugar and stir evenly.
5.Knead the risen dough, make it into a bun skin, and wrap it into buns.Let it rest for 15 minutes, then turn on the high heat and steam for 25 to 30 minutes, then take it out of the pot.
Tips
Wrapped hair can be used to calm your hair in the winter, but not used in the summer.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
