Minced Meat Buns with Pickled Vegetables
1.
The yeast powder is melted with a little warm water, then put in the flour and stirred a few times, then add water little by little to knead a softer and smooth dough, and ferment to a dough that is 2-2.5 times larger.
2.
When making the noodles, put the pickled vegetables (snow red) in clean water and soak for 30-50 minutes, then wash them, and cut them into 0.5 cm cubes for later use. (If the pickled vegetables is very salty, soak them more)
3.
Cut the tofu into small pieces, heat the wok and put the oil into the tofu and fry for a while. The surface of the tofu will be slightly yellow. (The fried tofu will not break easily when it is mixed with stuffing).
4.
Put the minced meat in a container, add light soy sauce (or soy sauce), chicken essence, chopped green onion, and minced ginger, mix well.
5.
Add pickled vegetables and tofu and mix well.
6.
Heat up the wok, add half a tablespoon of cooking oil, add the peppercorns and fry them to get the aroma, turn off the heat, remove the peppercorns and use them.
7.
Pour the oil into the filling and mix well.
8.
At this time the noodles are ready, roll the dough into long strips, cut them into ingredients, and roll them into dough.
9.
Wrap the stuffing, wrap all the buns, and then proof them for 20-25 minutes (the proofing time is adjusted according to the room temperature).
10.
Add water to the steamer and bring it to a boil. Brush a layer of cooking oil on the grate. Put in the proofed steamed buns. Adjust the heat to medium and cover and steam for 15 minutes (the time is adjusted by the size of the steamed buns). Do not open the lid immediately after turning off the heat, and stop for 1-2 minutes so that the skin of the bun will not break.
Tips:
The amount of water for steaming buns should be moderate. Too little is easy to boil off. Too much water will make the buns wet. The general amount of water is in the middle between the bottom of the pot and the grate. If you steam several pots of buns at a time, remember Add water to the pot.
