Company Big Buns
1.
After washing the vermicelli, boil it in boiling water for 5 minutes, then turn off the heat and soak it in water.
2.
Melt the yeast with a water temperature of about 30 degrees, then slowly pour the water into the high-gluten flour, stir it with chopsticks until it becomes a snowflake shape, and knead it into a smooth, soft dough. Cover the basin with a damp cloth and leave the dough aside to rise.
3.
Cut the pork belly (6 mins lean and 4 mins fat) and ginger into pieces, put them in a blender and beat them into minced meat (you can use minced meat directly). Chop dried tofu, black fungus, and green onions separately. Soak the white vermicelli in cold water, drain the water and chop together
4.
Pour an appropriate amount of peanut oil into the pot. When the oil is 70% hot, pour the meat into the pot and stir fry. When the meat is cooked, turn off the heat, and pour in the chopped dried tofu
5.
Pour the chopped vermicelli and black fungus, add 3 spoons of light soy sauce, 1 spoon of dark soy sauce, 2 spoons of salt, 1 spoon of five-spice powder, 1 spoon of chicken essence, and mix all the ingredients thoroughly.
6.
Knead the fermented dough into long strips and cut them into equal ingredients
7.
Use a rolling pin to roll the medicament into a thicker middle and thinner skin around it (later than the dumpling skin)
8.
At this time, put the chopped green onions into the filling, and drip an appropriate amount of sesame oil to stir thoroughly. Remember that the green onions must be put in the last
9.
Put as much stuffing as possible, then put the wrapped buns in a cage and wake up for 30 minutes. After the water is boiled, put it in a basket, steam for a minute on high heat, turn to medium heat, and continue to steam for 18 minutes. Turn off the heat and leave it for 2 minutes before opening the lid
10.
The thin-skinned, fat company buns will be steamed! After opening one, the fragrance overflowed, and I couldn't resist destroying one. . .
Tips:
1. The green onion must be put in the last place. After putting it in early and mixing with the meat, let it stand for a while, it will smell of green onion rust, but it will taste delicious when it is put in the end;
2. Be sure to add sesame oil when stirring the stuffing, it will be unexpectedly fragrant, and it is also suitable for making dumplings.
