Mustard Meat Buns

Name: Mustard Meat Buns
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 500g Flour; 2.5g yeast; 500g pork; 300g Mustard; Some salt; 2 tbsp Soy sauce; a little Chicken noodles; 2 tbsp Abalone sauce; a little sesame oil; 2 tbsp starch; a little pepper

by Easy to cook

4.8 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

4

I like to eat noodles, steamed buns, steamed buns, dumplings, noodles, Hanamaki and other noodles. Dumplings are easy to solve. You can make the fillings yourself by buying ready-made dumpling wrappers on the street. Noodles are also easy to handle. Only the steamed buns have to pass the stage of making noodles. I don’t like to go to unfamiliar bakeries to buy ready-made buns. The content and quality of the fillings are my most critical, but I want to eat it again. I have to study and study slowly. I have made buns many times. The first one or two are not successful. The dough becomes hard after steaming, and the taste is not soft, but this does not affect my interest in learning to make buns. Maybe it’s pasta. With a personality that likes tossing, in life, as long as I meet a friend who can make steamed buns, I will ask for some advice. Combined with some of my usual experience accumulation, I can slowly make delicious steamed buns by myself. Fortunately, the family didn’t have any interest in steamed buns, but now they slowly fall in love with noodles such as buns. . .

Mustard Meat Buns

1. Dissolve the yeast with warm water and let it stand for about 5 minutes

2. Put the flour in a large basin, pour the yeast water, and stir it into a snowflake shape with chopsticks while pouring

3. Knead patiently with your hands to form a smooth dough. The kneading time is about 15 minutes.

4. Cover with a clean damp cloth, leave it at room temperature for about 20 minutes, take it out and knead it again, and continue for about 2 hours (in summer temperature)

5. You can make fillings when making the dough: mince pork and add soy sauce

6. Add salt, chicken powder, pepper, cornstarch, abalone juice, stir evenly with chopsticks and marinate for a while

7. Wash the mustard greens and drain the water

8. Finely chop and squeeze the water from the mustard greens by hand

9. Peel and chop the shallots, add to the marinated meat with the mustard and stir well

10. Finally add the sesame oil and continue to mix evenly, set aside for later use

11. After 2 hours, the dough will form a fat dough that is 2 times larger than the original.

12. Sprinkle some dry flour on the worktable, take out the dough and continue to knead, squeeze out the small holes in the dough

13. Roll into large noodles

14. Cut a small dough (agent)

15. The jelly is rolled into a dough with a rolling pin, which is thicker than the dumplings

16. Put the dough in the palm of your hand and put the filling

17. Pull up the edge of the dough with your right hand, pinch the folds in one direction

18. After wrapping (pictured), apply some oil on the bottom to prevent sticking. (Cover the lid or damp towel, and leave it in a warm place for about 10 minutes)

19. Put water in the pot to heat up, leaving a little space between the steamed buns, put in a steamer and steam for about 15 minutes

20. After steaming, simmer for 15 minutes, open the lid, and take out the buns. The moment the steamed buns are out of the pot, they are so fat and white!

Tips:
Adjust the fillings as you like, and all kinds of ingredients can be delicious. Raising noodles is a skill. The time for baking noodles in summer and winter is different. It is best to boil a pot of water in a pot. Turn off the fire source and use steam and heat to make the noodles. The time can be shortened, and it can also be used in a microwave oven. Fermentation function to make dough.