Cowpea Buns
1.
Prepare ingredients. (I used about 100 grams of cowpeas and 150 grams of minced meat)
2.
The pork is ground into meat. (My meat is about 28 fat)
3.
Add one tablespoon of cooking wine, two tablespoons of soy sauce, and one tablespoon of vegetarian or chicken essence to the meat filling, mix well and marinate for a while.
4.
Cut the cowpea into about 5mm pieces for later use
5.
Put an appropriate amount of oil in the pot to heat up, and fry the chopped cowpeas in the pot slightly until fragrant, turn off the heat and let cool. (The oil is based on the amount of the stuffing you usually mix, and you don’t put oil when you mix the stuffing)
6.
Knead the flour with yeast and water in advance to ferment well.
7.
Mix the cold fried cowpea with the meat, add a pinch of salt and mix well.
8.
Divide the fermented dough into small doses, roll out, and put in the fillings
9.
Wrap into a bun shape.
10.
Soak for ten to twenty minutes to make the steamed buns slightly larger, add cold water to the pot, steam for fifteen minutes after airing, turn off the heat, simmer for two minutes before opening the lid.
Tips:
The cowpea is slightly fried and then wrapped and steamed, so that the unique flavor of cowpea can be removed
