Ground Soft Leek and Big Meat Buns

Name: Ground Soft Leek and Big Meat Buns
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 600g Flour; 200g Soft ground; 150g Chives; 300g Pork belly; 1 piece Sweet potato vermicelli; 1 piece ginger; Some Green onions; 1 piece egg; 3g Thirteen incense; 1 tablespoon Soy sauce; 1 tablespoon Fuel consumption; 5g salt; Some hot oil; 5g yeast

by Xiao Bao E Niang 131425

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

4

Soft ground is also known as ground fungus, ground seepi, ground step vegetable, ground vegetable, ground bark fungus. It has a wide growth range and strong adaptability. The color, taste and shape are excellent, and the taste is very good. It is as crisp as fungus, but more tender than fungus; as soft as vermicelli, but slightly crisper than vermicelli, it is moist but not sluggish, slippery but not greasy, and has a unique refreshing feeling.

There are many ways to eat it, such as stir-frying, cold dressing, distilling, braising, making soup, making stuffing, etc. Paired with leeks, vermicelli, and minced meat, the steamed buns are soft, tender and delicious!

Ground Soft Leek and Big Meat Buns

1. After scalding the ground soft with boiling water, thoroughly wash away impurities

Ground Soft Leek and Big Meat Buns recipe

2. Put yeast in the flour, mix it into a dough, leave it in a warm place to ferment

3. Soak the sweet potato flour in advance and cut into sections

4. Minced pork belly

5. The ginger and green onions are crushed with a food processor and poured into the meat

6. Add salt, thirteen incense, oil consumption, light soy sauce, splash the hot oil to stimulate the aroma, beat in an egg and stir well

7. Add vermicelli and mix well

8. Add ground soft and mix well

9. Add leeks

10. Mix all the ingredients evenly

11. Dip your middle finger with dry flour and poke a small hole in the fermented dough without shrinking or rebounding, which proves that the dough is fully fermented

12. Cut into uniform size and smash into buns with a thick middle and thin surroundings

13. Take a piece of dough, add appropriate amount of fillings, pinch the edges of the dough with your right thumb and index finger to make even folds

14. Pack a bun with beautiful pleats

15. Put it in a basket, let it rise for about 15 minutes, put it on the steamer and steam for 18 minutes, turn off the heat for 5 minutes and then uncover

16. Enjoy while the sauce is hot

Tips:
1. The soft ground is a specialty food in Gansu and other places. After the rain, a lot of it will grow on the mountain. It is a pure natural food gift from nature.
2. The ground is soft and delicious, but it is difficult to clean. After scalding with boiling water, the impurities inside will naturally float up
3. Pork belly can be replaced with tenderloin, as you like