Health benefits
Pork: nourishing yin
Cooking wine: low protein
Ingredients
Four ( 400 grams ) | Yeast ( 3 grams ) |
Water ( ) | Pork ( 300g ) |
Pepper ( a little ) | Cooking wine ( a little ) |
Pasta sauce ( a little ) | Dark soy sauce ( appropriate amount ) |
Light soy sauce ( a little ) | Very fresh ( a little ) |
Salt, chicken essence ( appropriate amount ) | Sesame oil ( appropriate amount ) |
green onion, minced ginger ( appropriate amount ) |
How to make diced pork steamed buns
1. Add yeast to flour, slowly pour in water, and Form into a smooth dough and ferment in a warm place for 2.5 times in size
2. Cut the pork into 1 cm square pieces Grains
3. Chop the green onion and ginger into small pieces and set aside
4.Put the meat cubes into the container, add pepper, cooking wine, and pasta sauce and stir evenly
5.Pour in dark soy sauce, light soy sauce, which tastes very fresh, and continue stirring oyster sauce
6.Pour in sesame oil
7. Add the minced onion and ginger
8. Add salt, chicken essence, season and mix evenly, and the filling is ready
9.After the facial hair is done, there is a lot of stringiness
10.Take out the exhaust and knead it smooth
11.Shape into long strips
12.Divide into equal-sized noodles
13.Take a round shape and flatten it into a thick middle and thin edge
14.Put in meat fillings
15.Wrap it like a bun, with the seam facing down and arrange it
16.After everything is done, put it into the oiled steamer
17.Put it into the steamer for secondary fermentation and make it bigger.Steam for 15 minutes, then turn off the heat and simmer for 3 minutes.
18. Remove from pan and place on plate
Tips
The dough should be rolled out thicker, and don’t put too much filling, otherwise it will easily collapse and shrink! After secondary fermentation, steam for 15 minutes, turn off the heat and simmer for 3 minutes before returning to the pot!
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