Health benefits
Pork: Nourishing yin
Soy sauce: Enriching blood, protecting teeth, protecting bones
Ingredients
Pork ( half a catty ) | |
Four ( 2 bowls ) | Bean dregs ( appropriate amount ) |
Oil ( appropriate amount ) | Yeast powder ( appropriate amount ) |
| Salt ( appropriate amount ) | Soy sauce ( appropriate amount ) |
Ginger ( 1 small piece ) | Onions ( 2 ) |
How to make seaweed and pork stuffed buns
2.After we washed all the ingredients, pork, onions, sea vegetables, ginger, and onions were all Cut into pieces, add appropriate amount of oil, thirteen spices, salt and soy sauce, mix well and set aside.
3.The dough will be ready in about two hours, which is longer than the original dough.1 to 2 times larger.
4. Divide the risen dough several times, knead it and make it.Roll the dough into bun skin.
5. Add appropriate amount of filling to the bun skin.
6. Now you can make the bun shape you like.
7. Pour cold water into the steamer, cover it, wait for the second fermentation for about 20 minutes, and turn on the high heat After boiling the water, steam the buns for 20 minutes before they are cooked.Turn off the heat and simmer for a minute before opening the lid.
8.Put the buns on the plate and serve.
1. Find a suitable basin, add an appropriate amount of water and an appropriate amount of yeast powder, mix well, then add two bowls of flour.Take a bowl of bean dregs and turn the noodles into dough.
Tips
The second fermentation of the bread is very important.Close the lid and seal it.After about 20 minutes, the second fermentation will be completed.
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