Hawthorn Clam Meat Buns
1.
1000 grams of fresh hawthorn can be washed and prepared. Put a few drops of vegetable oil in a pot with water to boil (so as to ensure its emerald green color), put it in the hawthorn haw blanched water for 1 minute, remove it, put it in a container, and rinse it with cold water repeatedly. During the soaking period of about 12 hours, change the water several times to remove the bitter taste of hawthorn.
2.
Add 5 grams of yeast powder to the container and dilute with warm water, put in about 1000 grams of flour, stir evenly with chopsticks until there is no dry flour and form dough and leave it in a warm place to ferment.
3.
Ferment to double the original size.
4.
The clams are repeatedly cleaned of impurities in the shell, and after the moisture is controlled dry, put them in a boiling pot without adding water to boil until the shells open. After letting cool, take the clam meat and prepare the original soup of the boiled clams. Rinse 300 grams of pork belly and cut into pieces or slices. Add a little more peanut oil to the hot pot and fry the minced meat until the oil is fragrant. Add a teaspoon of bean paste and a little cooking wine and continue to fry until fragrant. Turn off the heat. Add the clam meat and stir evenly and let cool for later use.
5.
The soaked hawthorn hawthorn is squeezed dry and chopped into fine pieces, 200 grams of leeks are selected to remove the old leaves and the mud is repeatedly rinsed and cut into fine pieces of leeks. Put the chopped hawthorn and leeks into a cool stir-fry pot, add appropriate amount of salt, oyster sauce, sesame oil and the original soup of boiled clams.
6.
Just stir evenly.
7.
Spread dry flour on the chopping board and knead the fermented dough repeatedly for 5 to 10 minutes so that there are no holes in the dough, knead into long strips and cut into evenly sized doughs, then knead them one by one for 10 minutes and roll them into a thicker middle and thin edges Bun skin.
8.
Put enough stuffing in the middle of the bun skin, pinch the folds and wrap it into a bun and place it on a clean corn cob.
9.
Put enough water in the steamer and boil it to about 40 degrees. Put the buns on the steaming curtain and cover the pot and continue to wake up for 20 minutes before steaming.
10.
After the pot is on with steam, start counting for 15 minutes to turn off the heat and get out of the pot.
11.
Finished product.
