1. Draw 3g of yeast powder in warm water of about 35 degrees. 2. Pour the warm water containing yeast powder into the flour several times and stir until all the flour is in the shape of lumps, and there is no dry flour condition (the lumps should not be too wet, Don’t stick your hands), and then make a large dough and cover with plastic wrap to proof it to double the size. 3. Make the meat filling during the baking time, mince the ginger and spring onion, chop the pork belly into meat sauce, mix the three Add salt, chicken essence, light soy sauce, dark soy sauce, salt and pepper, pepper, cooking wine, sesame oil, edible oil, a spoonful of cornstarch, an egg white, and stir in one direction.
2. Sprinkle some dry flour on the panel and mix with half a spoon of edible alkali. Take out the dough and place it on the panel and mix it several times until the inside of the dough is completely solid (you can cut it with a knife to see if the middle of the dough is smooth and seamless); 2 . Cut into uniform size ingredients, the size depends on personal preference (I usually have 3 times the size of dumplings) and round the skin, the thickness depends on personal taste 3. Add meat filling, kneading like a leek box (if you like round Steamed buns can also be made round)
3. Put a proper amount of edible oil in the pan, the oil is about 50% hot, put the buns into the pan (leave a gap between the buns, which will increase during frying), fry on medium heat until the bottom of the buns is slightly yellow, and then pour in water (Clean water is half of the steamed buns), turn to medium and low heat until there is basically no water stains in the pan, 2. Then you will find that the steamed buns have grown a lot, turn it over to see that the bottom of the steamed buns is golden yellow, you can turn it over It will be out of the pot until golden.
Tips:1. For the fried buns made a few days ago, I forgot to take a picture of the process and fill it up next time.
2. Put in the practical noodles, the steamed buns will be more fragrant. If you don’t like it, you can leave it out. My hometown Xuzhou likes to make noodles like this. I used to go to Xi’an on a business trip and found that it was also there. Pay attention to not too much alkali, otherwise it will turn yellow and cause bitterness. ;
3. When I made it, I made a leek vermicelli stuffing, which was delicious, and made a Henan-style vegetable box (share it with you next time)
4. If you don't like frying, you can also steam it in a steamer
5. The lid of the pan should be tightly sealed, and the lid should be covered during frying
