Diced Pork Buns with Purple Rice and Green Pepper

Name: Diced Pork Buns with Purple Rice and Green Pepper
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 30g Purple rice noodles; 3 pcs Bell pepper; 200g Pork belly; 3g Tolerant low-sugar dry yeast; 180g Shimizu; Some Cooking Wine; Some Ginger powder; Some oil; Some salt; Some Soy sauce; a little MSG

by Yoha Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

For the first time, I used bell pepper to make the stuffing of buns. It was really good with pork belly. The taste was unexpectedly delicious. The noodles continued the whole grain route.

Diced Pork Buns with Purple Rice and Green Pepper

1. Soak the yeast in clean water for a while, put in flour and purple rice flour, and live it into a moderately hard dough. Let it ferment for about 2 hours at room temperature. After opening the dough, you can see that there is a big honeycomb;

Diced Pork Buns with Purple Rice and Green Pepper recipe

2. Wash the green peppers, cut into cubes, add a little vegetable oil to the cubes of green pepper, sprinkle some salt and mix well

3. Wash the pork belly and cut into small cubes;

4. Put ginger powder, cooking wine, soy sauce, monosodium glutamate, vegetable oil in the diced meat, mix well; put the stuffing aside after mixing well;

5. Knead the dough evenly, knead into long strips, cut into suitable size agents, press flat and roll the skin;

6. Put green peppers on the skin of the buns (the water produced by the pickled green peppers is poured out), and then the diced pork belly;

7. The wrapped buns can be of any shape; cover with plastic wrap and let them stand for about 15-20 minutes;

8. Put the proofed buns into the pot, cold water pot, start on medium and low heat, turn to medium heat after boiling, 15 minutes; stop for 30 seconds and open the lid;

9. The first time I used bell peppers as stuffing for buns, I thought that the green peppers would be steamed into puree. I took a bite to see that the green peppers are like blanched water, with diced pork belly pieces.

Tips:
The bell peppers will produce water after salt is used. Pour out the water before wrapping. Do not stir the bell peppers with the meat. The steamed bell peppers will become puree.