Health benefits
Cowpea: Strengthens the spleen
Ginger: Reduces phlegm and relieves vomiting, resolves phlegm and relieves cough, dissipates cold and relieves symptoms
Ingredients
Braised Pork ( A big piece ) | Cowpea ( 300g ) |
Onions ( a little ) | Ginger ( a little ) |
Sugar ( One tablespoon ) | Salt ( a small spoon ) |
Chicken essence ( a small spoon ) | Thirteen Incense ( a small spoon ) |
Oil consumption ( One tablespoon ) | Salad oil ( Appropriate amount span> ) |
Noodles ( 500 grams ) | Yeast ( A bag ) |
How to make braised pork buns
1. Dissolve the yeast in warm water
2.Add flour and mix into flocculent form
3.Knead the dough into a natural texture Send
4. While waiting for the dough to rise, make the stuffing.This is the braised pork that I don’t have at home.For ready-made braised pork buns, please refer to the previous braised pork recipe
5.Cut into dices the size of soybeans and put them in a basin里
6.My mother was afraid of getting tired of blanching the cowpeas, so she added some vegetables and didn’t need to add them p>
7.Cut into pieces the same size as the braised pork and put them in a basin
8.Add green onion and ginger
9.It is very important to put the seasoning sugar, you must not add less oil, a little salt, chicken essence and thirteen spices for seasoning, and finally add salad oil
10.Just stir evenly without exerting force
11. Ferment the noodles until doubled in size
12.Grab the agent The skin of the rolled-out buns should not be too thin
13.Hand into a pocket shape and place the top skin on it Add appropriate amount of stuffing
14. Wrap the bun and remove the excess dough from the top and place it on the next bun里(~˘▾˘)~
15. Wrap everything and put it in the steamer to steam.Steam for at least ten minutes, then steam over high heat and start timing for five or six minutes
16.The cowpeas are still green The braised pork is so delicious and it’s great to eat it hot (~˘▾˘)~
17.Such a quiet cover and such a domineering interior don’t match at all (￢_￢)ノ
Tips
Our braised pork is fat and lean separately, so I chop the fat meat into smaller pieces and make the lean meat into larger chunks to avoid getting greasy.You can cut them into larger pieces for more enjoyment
Because they are all cooked stuffing, so just boil the pot for five or six minutes.Of course, you don’t need to put the vegetables at all
The braised pork contains salt, so add less salt
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