Homemade Noodles "sauce Pork Kimchi Bun"

Name: Homemade Noodles "sauce Pork Kimchi Bun"
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Flour; 3g Dry yeast; 2g Baking powder; 240ml Shimizu; 250g Minced pork; 350g Tamarind; 250g Winter bamboo shoots; 20g Chopped green onions; 15g ginger; 15g Sugar; 15g Rice wine; 15g Soy sauce; 2g salt; 3g Chicken Essence; 0.5g Five spice powder; 25g Yellow sauce; 5g sesame oil; 25g Cooking oil

by Large frying spoon

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Soak a jar of cowpeas before the Spring Festival. At that time, cowpea was very expensive, and it had risen to seven yuan per catty. I bought a lot of vegetables at home. I was afraid that it would rot if left for a long time, so I made a jar of kimchi and saved it to eat slowly.
During the holiday season, all kinds of delicacies in the family are very rich, so this altar "soak tamarind"
No one cares. My cousin bought a piece of Tianfu sauce before the festival. No one likes it, so I quick-frozen it.
Today, I used these two ingredients to make fillings and steamed a pot of buns with them. Although the buns are very rough and the craftsmanship of the buns is a little bit worse, they taste very good. The disposal of leftovers after the holiday is more popular with the family than the delicious delicacies during the holiday, ha ha! The specific method is as follows;"

Homemade Noodles "sauce Pork Kimchi Bun"

1. Main raw materials: flour, sugar, dry yeast, baking powder, water, minced meat sauce, chopped tamarind, chopped winter bamboo shoots, chopped green onion, chopped ginger, rice wine, soy sauce, salt, chicken essence, five-spice powder, yellow sauce, sesame oil, cooking oil.

Homemade Noodles "sauce Pork Kimchi Bun" recipe

2. Put dry yeast, baking powder and sugar in the flour, mix well, and mix with warm water to form a dough.

3. After the dough is closed, it is fermented.

4. Heat up a frying spoon, pour in appropriate amount of cooking oil, pour the oil into the minced sauce and stir-fry, stir-fry the sauce and minced winter bamboo shoots and stir-fry evenly.

5. Add chopped green onion, chopped ginger and five-spice powder and stir fry.

6. After frying the aroma, pour the tamarind and stir fry.

7. Stir-fry tamarind until dry, add rice wine and stir well.

8. Pour in a little soy sauce and stir well.

9. Stir-fry, add 25 grams of yellow sauce and continue to stir-fry.

10. When the tamarind is relatively dry after the sauce is fragrant, add salt and chicken essence for the final seasoning.

11. Add a few drops of sesame oil before serving.

12. Let the fried fillings cool for later use.

13. Take out the fermented dough and knead it well, cover it with plastic wrap and let it rest for 15 minutes, then roll the dough into strips.

14. The dough is rolled into strips and pulled into a flour agent, and then the skin is rolled into the stuffing.

15. Put the wrapped buns in the cage.

16. Steam for 7-8 minutes on high heat.

17. After steaming, take out the code plate and eat.

Tips:
Characteristics of steamed buns; white skin, oily fillings, soft taste and strong flavor.

Tips;

1. When soaking tamarind, it is best to use a kimchi jar, which is more hygienic. When soaking, use water, salt, pepper, star anise, ginger, and dried chili to boil and let cool to make kimchi soup, and then pour 30 grams of white wine. The cowpea should be washed and dried with water and then placed in the kimchi jar, and then poured into the cool seasoning water. The water should not exceed the cowpea, and it can be eaten at room temperature for a week. Regarding how to make kimchi, you can click on one of my blogs, which is a link to the article about making "old Sichuan kimchi" at home; for reference.

2. Stir-fried stuffing is more fragrant than raw stuffing, especially if you put some yellow sauce on it, it will be more fragrant. If you use raw stuffing, you can also use raw stuffing, but the taste and taste are not as good as the fried stuffing. If you don’t use sauced meat, you can stir-fry with half-fat pork filling, but the sauced meat will taste more fragrant.

3. Before chopping the tamarind, it is best to soak it in clean water for half an hour. It is better to wash the sour taste. If you like to have some sour taste, you don't need to soak in clean water. You can just wash and mince it directly. You can decide according to your own taste.