Buckwheat Corn Buns with Fresh Meat

Name: Buckwheat Corn Buns with Fresh Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 50g Soba noodles; 500g All-purpose flour; 10 Dried shiitake mushrooms; 100g Water hair fungus; 200g Pork filling; 1 piece Fresh corn; Some Chopped green onions; Some Ginger powder; Some Cooking Wine; Some Sugar; Some salt; Some Soy sauce; Some White pepper; Some MSG; Some Chicken Essence; Some sesame oil; 3g Baking powder

by Danini

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

Some days no food was served. One was on annual leave. I was catching up with something at home. I felt that I hadn’t served food for a long time. What kind of food to make. Two days ago, the unit organized to go to the hospital for a physical examination. I actually found that there was a mild condition. Fatty liver and sweat, it seems that we really need to pay attention to it. Minor illnesses may cause serious illness if they are not taken seriously. In today's society, ordinary wage earners are really sick. If you don’t get sick, you can make money. Agree with me There are some opinions.
Then make a soba and corn buns made with coarse grain mats. Autumn is the harvest season. A large amount of corn has reached the maturity period. The fresh and tender corn is added to the filling. It is really delicious and nutritious, and eat some coarse grains appropriately. It is helpful for gastrointestinal peristalsis, which is of great benefit to our health. "

Buckwheat Corn Buns with Fresh Meat

1. Mix buckwheat flour, all-purpose flour, baking powder, 5 grams of sugar, and 1 gram of salt.

Buckwheat Corn Buns with Fresh Meat recipe

2. Use warm water to form a smooth dough and let it rise in a warm place.

3. Soak dried shiitake mushrooms and fungus in warm water, remove the roots, wash them and set aside.

4. Add cooking wine, light soy sauce, chopped green onion, ginger powder, white pepper, sugar, salt, monosodium glutamate, chicken essence, sesame oil to the pork filling, stir well, and simmer for a while.

5. Cut the corn kernels with a knife.

6. After soaking the mushrooms, the fungus is chopped into coarse grains, and the cut fresh corn kernels are also cut into coarse corn kernels.

7. Three kinds of fillings are added to the simmered meat filling.

8. Mix all the fillings, then add an appropriate amount of salt and mix well.

9. After the filling is made, the dough has doubled its original size.

10. Divide the prepared dough into equal amounts of small dough, round, press flat, and roll out into small round dough pieces with a thick middle and thin sides.

11. Take one of the small noodles and place the filling on the noodles.

12. Knead the dough and wrap the stuffing in it.

13. Wrap the steamed buns one by one, put them in a pot of cold water (without turning on the fire), cover the lid for a second proofing, now the weather is a bit cold, I used 30 minutes (15 minutes in warm summer is enough).

14. When the hair is ready, start with cold water and boil on high heat. After the water is boiled, turn off the heat at medium heat for 15 minutes, and open the lid after three minutes.

Tips:
1. It is recommended to use tender corn for fresh corn. Corn that is too old will not be easy to ripen.

2. When the weather is cold, it is recommended to extend the time for the second haircut by 10 minutes or 15 minutes. I used 30 minutes, but I still feel that the time is still short and the steamed buns are not enough.

3. After turning off the heat, be sure to wait 3-5 minutes before uncovering, otherwise the steamed stuffed bun will suddenly get cold. The steamed buns will shrink back.