Leek Pork Bun
1.
Remove the old leaves of the leeks and wash them.
2.
Wash the leeks and chop finely.
3.
Prepare the pork filling (I'm the merchant to stir it up)
4.
Add June-Fragrant Super Soy Sauce, Ground Ginger, and an appropriate amount of water to the meat filling, and stir in one direction.
5.
Then add the leeks.
6.
Add salt and stir well.
7.
After adding the yeast powder to the flour, pour in a small amount of water and stir into the noodles.
8.
Then knead it into a smooth dough and leave it to ferment in a warm place.
9.
When the dough is full of honeycomb, it is enough.
10.
Knead the fermented dough to exhaust air, cut it into small doses, and roll them into small noodles. Add meat filling to each small noodle and wrap them into buns.
11.
After waking up for 10 minutes, the wrapped buns are placed in a cloth-covered basket, and steamed in a pot with cold water for 20 minutes.
12.
Look! The buns are steamed. Don't open the lid of the steamed buns in a hurry. Turn off the heat and steam them for 1 minute before opening to prevent the buns from shrinking.
Tips:
1. People with poor gastrointestinal function should eat less.
2. When stirring the minced meat, add an appropriate amount of water and stir in one direction. In this way, the water can be evenly eaten into the meat filling, so that the filling is fresh and not dry.
3. When rolling the bun skin, don't roll it too thin, and leave a thicker area about the size of a dime in the center. The bun wrapped in this way is not easy to break the bottom first, and secondly, because the skin is too thin, it will not cause the skin to be oily and affect the rise of the noodles.
4. After the steamed buns are steamed, do not rush to open the lid, turn off the heat first, and then steam for 1 minute. Opening the steamed buns at this time can prevent the buns from shrinking.
5. Hot pot on cold water can give steamed buns a chance.
