Meat Buns, Vegetable Buns
1.
The first step is definitely to knead the noodles. I used the Shandong self-raising powder that I bought at night, because it is more vigorous and wakes up faster.
Kneading noodles is a personal effort, rub off your butterfly sleeves. Pour the flour into a larger basin, dig a small pit in the middle, like a small volcano, then pour warm water into the pit, pour it while stirring with chopsticks, until all the flour is formed into pieces. You can stop pouring water and start kneading the dough. Knead for about 10 to 20 minutes, then put the lid on and let the dough wake up. (Worried that the temperature is not good for waking up. You can boil half a pot of warm water and put the bowl of waking up on the water.)
2.
For pork, I chose skinless pork belly, which is fatter. Cut the pork into pieces, chop the ginger, wash and cut the spring onions into sections, and put them in the meat grinder together (the meat grinder is very practical, I suggest you buy one if you have the conditions, the stuffing on the outside is really uneasy)
3.
Plug in the meat grinder and start mixing, it will be done in about 3 seconds, otherwise it will be too broken
4.
The meat is stirred, pour it out and set aside
5.
I didn't take photos of the meat frying process because it was very fast. Heat oil in a hot pan (a small amount of oil), add two spoons of chopped Pixian Douban, stir fry until fragrant, pour in the meat, pour two spoons of light soy sauce, add half a spoon of salt, half a spoon of sugar, and half a spoon of pepper, continue Stir fry until the meat is colored and fragrant. Turn off the heat and start the wok. This is a very fast process. There is no need to fry the oil in the meat. Just add more)
6.
The meat filling is ready, and the next is the vegetarian filling. Split the beans, wash the beans, then cut the beans
7.
Put it into the meat grinder (not for Muslims, you can grin the beans directly without washing the meat after grating), and stir for about 3 seconds. The meat grinder is quick and not dirty
8.
Twisted, export spare
9.
Heat the oil in a pan, pour the beans in the oil, stir fry, then add a spoonful of salt, half a spoonful of pepper, add a little water (a small amount), and stir-fry until the water is almost dry (I am afraid the beans are not cooked and poisonous, so I will add water to cover Cover and braise, the beans will be more moisturized)
10.
Put them in a container, stir the meat and vegetable fillings with a small spoon, let them cool quickly, and let the juice mix more evenly. (Tips, if you want the meat filling to be more moisturized, you can melt two tablespoons of pork, pour it into the meat filling, stir well, and let cool)
11.
The steaming grid is greased and ready to make buns. Please refer to other homes for the process of buns. I am not a professional, so I will give you a picture of the results.
12.
Wrap the steamed buns, put in the steaming grid, after the water is boiled, set a time for 12-15 minutes, turn off the heat, wait for 5-10 minutes to uncover, and the delicious big buns will lose.
