Corn Flour Sea Twine Buns
1.
Prepare the materials
2.
Cornmeal is cooked in boiling water
3.
Let cool and spread with chopsticks
4.
Add flour, yeast, salt, sugar and mix well
5.
Add cold water to knead dough, cover with plastic wrap and ferment at room temperature
6.
Separate the fat and lean pork, chop the lean meat into puree, and cut the fat into small cubes
7.
Add a little salad oil to the pot, pour in the diced fat, and fry the fat
8.
Cut radish into shreds, add water to boil a spoonful of salt in the pot, pour the shredded radish and boil for one minute, cool and shred, squeeze out the water
9.
Wash sea hemp silk and squeeze out the water
10.
Chopped
11.
Put the lean meat in a basin, add cooking wine, light soy sauce, and oyster sauce, mix well, add water in portions and stir clockwise with chopsticks
12.
Add chopped green onion and ginger, mix well
13.
Pour the fried fat and oil together, mix well, add chicken essence, salt, monosodium glutamate, thirteen spices and mix well
14.
Add shrimp skin, sea twine, shredded radish
15.
Mix well, taste the taste, add a little more if it’s not enough
16.
The dough is doubled
17.
Sprinkle dry powder on the chopping board, knead the dough repeatedly into long strips, and cut into pieces
18.
Take a potion and squash it, roll it into an oval skin, and put the filling
19.
Pinched into wheat ears
20.
Squeeze
21.
Put it in a bamboo basket, cover the pot and make it twice as big, turn on high heat, steam for 20 minutes after the water is boiled, turn off the heat for 2 minutes, open the lid, and take out the buns
Tips:
The cornmeal must be boiled, let it cool, and add yeast to prevent the yeast from being scalded to death if the temperature is too high
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