Fu Lu Shuangquan's Cucurbit Pork Steamed Bun

Name: Fu Lu Shuangquan's Cucurbit Pork Steamed Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Flour; 300g water; 10g Fresh Yeast; 170g Dried cucurbit; 400g pork; 2s Dried shiitake mushrooms; 1 tbsp Yellow sauce; 20g shallot; 5g garlic; 5g ginger; 1 teaspoon salt; 1 teaspoon Sugar; 1/4 teaspoon MSG; 2 teaspoons Cooking Wine; 2 teas Soy sauce; 1/4 teaspoon pepper

by Butterfly-sl

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

During the Spring Festival Family Banquet, Chinese people pay attention to good luck. The gourd is a homonym for Fulu. In many Chinese paintings, there is a gourd to represent Fulu. This steamed cucurbit pork bun is very suitable. Dried gourd shreds has the moisturizing effect of pork and tastes fragrant and tough without the peculiar smell of dried radish. It feels good.

If you can’t find dried gourd shreds, you can use dried radish, dried beans, dried eggplant, dried plum, dried cabbage, etc. The flavor is similar.

When I went to the market to buy dried purslane, I saw dried gourd shreds for sale. This was the first time I saw it. According to the vendor, when the gourd is still tender, the skin is peeled off and the gourd is rotated and cut into long strips, and then dried. The gourd used is the big gourd used to make calabashes in rural areas in the past.

This steamed bun wrapper stuffing tastes fragrant but not greasy. The dried gourd shreds is slightly tough and has a very good taste without special peculiar smell. The prepared buns were shared with their parents and neighbors, and everyone thought it was delicious. "

Fu Lu Shuangquan's Cucurbit Pork Steamed Bun

1. 1. Soak the fresh yeast in water for 3 minutes and stir until it dissolves. Add it to the flour and mix evenly, then knead it into a smooth dough. Cover it and spread it until the dough is twice as large as the original volume.

Fu Lu Shuangquan's Cucurbit Pork Steamed Bun recipe

2. 2. Dry cucurbit silk soak with water.

3. 3. Soak dried shiitake mushrooms with water.

4. 4. Cut the pork into pieces and put them in the cooking.

5. 5. Beat into meat.

6. 6. Cut the soaked gourd shreds into sections and put them into the cooking machine to finish.

7. 7, shiitake mushrooms are also cut into the end with a knife.

8. 8. Mince scallions, ginger, and garlic.

9. 9. Add pepper, cooking wine, 1/2 teaspoon of salt, 10 grams of chopped green onion, minced ginger, and soy sauce in the minced meat.

10. 10. Raise the oil pan, when the oil temperature rises to 50% hot, add the remaining chopped green onion, minced garlic, and yellow sauce, and fry the flavor.

11. 11. Add shredded gourd and shiitake mushrooms, add the remaining salt, sugar, and monosodium glutamate, mix well.

12. 12. Put in the prepared meat filling and stir evenly to become the bun filling.

13. 13. Knead the fermented dough until it is completely exhausted.

14. 14. Roll the dough into strips and divide them into 24 equal parts.

15. 15. Flatten the dough and roll it into a thick bun with thin edges in the middle.

16. 16. Cover the unused agent with a wrung out damp cloth.

17. 17. Put the bun wrapper in the palm of your hand, put the stuffing in the middle to compact it, and bend your fingers slightly.

18. 18. Use the other hand to fold along the skin of the bun to tighten the mouth.

19. 19. Place the wrapped buns on the curtain and cover with a wrung out wet cloth for 20 minutes.

20. 20. Put the fermented raw steamed buns in a steamer covered with a damp cloth, turn to a medium-low heat and steam for 12 minutes.

Tips:
The essential:

1. Dried gourd shreds and dried shiitake mushrooms should be soaked in water in advance.

2. The steamed buns may not be too big. After SAIC, turn to medium and low heat to steam, and the appearance will be perfect.

3. The yellow sauce has a salty taste, so don't put too much salt.