Cowpea Meat and Vegetable Buns

Name: Cowpea Meat and Vegetable Buns
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 5g Dry yeast; 5g Baking powder; 10g Sugar; 300ml Shimizu; 160g Lean minced pork; 500g cowpea; 50g Soy sauce; 30g chopped green onion; 20g ginger; 15g Shao wine; 15g Fresh soy sauce; 3g Refined salt; 2g MSG; 0.5g Five spice powder; 20g sesame oil

by Large frying spoon

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The supermarket service in my community is quite good. People can deliver goods to their homes, as long as a phone call is required. It’s just that they often don’t send them in quantity. For example, if you want a watermelon to give you three, and two catties of apples to give you five catties, the service is too enthusiastic. Although the marketing work is done well, it is a bit too much.
Yesterday, I was too lazy to get off work. I called the supermarket and asked for some drinks and some vegetables. Soon I was pulled by a tricycle for a little while. They were all recommended vegetables, which made me embarrassed not to! Originally, cowpeas cost one catty, but they gave them three catties. There was no choice but to start steaming steamed buns. I tossed me for more than an hour, haha! "

Cowpea Meat and Vegetable Buns

1. Marinate the minced meat, add Shao wine, soy sauce, sesame oil and minced ginger to the minced meat, mix well and set aside.

2. Wash the cowpeas in blanching water, boil them until they are dead, and remove them to cool.

3. After the cowpea is cool, cut into minced pieces, pour in appropriate amount of sesame oil and mix well.

4. Add the marinated pork filling and chopped green onion, pour into the soybean paste and mix well.

5. Finally, season with salt, monosodium glutamate and a little all-spice powder and mix well.

6. Put dry yeast, baking powder and a little sugar in the flour and mix well.

7. Then mix the noodles with water.

8. Cover the dough with a wet towel and let it rest for 10 minutes.

9. Then knead the dough and divide it into strips.

10. The dough is rolled into strips and pulled into a flour.

11. Use a rolling pin to roll into bun skins.

12. Wrap the stuffing in the dough and put it into the cage.

13. Cover the pot and steam it over high heat for 10-15 minutes to get out of the pot.

14. The soft and delicious buns are ready.

Tips:
The characteristics of steamed buns: the steamed buns are soft and white, and the fillings are rich in sauce.

Tips;

1. It does not take a long time to make quick steamed buns or steamed buns. It only takes about 15 minutes to make quick steamed buns or steamed buns at a room temperature of 23-28 degrees Celsius. Baking powder will lose its vitality if it sits for a long time. Just knead the noodles in a pot under cold water, and the buns will naturally expand during the process of gradual heating. If you want to make the buns softer, you can let them sit for 5-10 minutes after filling them, and then start to basket them and steam them.

2. The filling can be prepared according to your favorite taste. If you don't need soy sauce, you can put a little oyster sauce, and the taste is good.

This home-cooked pasta "Cowpea Meat and Vegetable Buns" with a large stir-fry spoon is ready for your friends' reference!