Green Pumpkin Pork Bun
1.
The baking powder is dissolved in warm water and added to the flour in portions to form a smooth dough;
2.
Cover the mixed dough and set aside for hair;
3.
The dough grows to 1.5-2 times the size, press it with your fingers to not rebound;
4.
Divide the dough into dough of the same size, round it, and cover it for 10 minutes;
5.
Add appropriate amount of salt, starch, ginger powder, cooking wine and a little oyster sauce to the meat filling;
6.
Stir in one direction and marinate;
7.
Peel the green squash and cut it into thin shreds, add some salt, and marinate;
8.
Put the squeezed green pumpkin shreds into a bowl of meat filling, then add appropriate amount of salt, pepper and sesame sesame oil and stir well;
9.
Roll out the prepared dough into big round pieces, and wrap the prepared green pumpkin meat;
10.
Hold it with your left hand, twist the rim with your right hand and fold it inward slowly, so that the bun is wrapped;
11.
Boil the pot with water, put the prepared steamer on the high heat and steam for 10 minutes;
12.
After the steamed buns are steamed, turn off the heat and simmer for 2 minutes before removing the lid. The hot green pumpkin meat buns are served.
13.
It's ready to eat.
Tips:
1. The baking powder is first melted with warm water of about 30 degrees, and then used for mixing, which is more conducive to the rapid fermentation of the dough; 2. Put the green pumpkin shreds into the meat filling, first use salt to marinate the water, and then squeeze the water away Then put it in the minced meat and stir; 3. Steam the steamed buns in a pot on the water, steam for ten minutes on high heat, then turn off the heat and simmer for 2 minutes before removing the lid to avoid the buns from collapsing.