Mustard Pork Buns
1.
Mix the black bean dregs, flour and yeast together, add water to make a smooth dough with moderate hardness, and then leave it in a warm place to ferment
2.
Take advantage of the fermented dough, prepare the filling (chop pork into puree, soak dried shrimp into small pieces, chop green onion, ginger and rice, and chop mustard)
3.
Add the water to the minced pork little by little, add a little water, stir well, add a little more water, and stir well until the meat is strong and the water is finished. (It should be noted here that the amount of water is set by yourself. If the skill is high, you can add more, and if the skill is shallow, you can add less. Do not add too much each time. Water is eaten into the meat, and it is better to add the next time.)
4.
Then put the dried shrimp, mustard, ginger and spring onion into the minced meat, add appropriate amount of salt, sugar, light soy sauce, oyster sauce, sesame oil, and cooking wine and mix well (note here that the mustard has a salty taste, add salty taste Be cautious with the seasoning.)
5.
Mix well and set aside for later use
6.
The dough is fermented to twice its size, and the fingers poke holes without shrinking or rebounding, which means that the fermentation is successful.
7.
After taking out, knead and exhaust, divide into small doses of equal parts, and roll them into dough
8.
Put minced meat on it and knead it into a bun
9.
Put the steamed buns into the steamer and carry out the second fermentation. When the steamed buns have doubled their original size, they can be steamed on the fire for 20-30 minutes before being out of the pan. (Note here that after turning off the fire, do not rush to uncover. Simmer for 5 minutes before opening. This is to prevent the buns from shrinking due to the sudden drop in temperature.)
Tips:
1. Don't chop the mustard tuber too much, slightly granular, better taste;
2. Pay attention to the seasoning of the fillings, the mustard has a salty taste, and you must pay more attention to other salty seasonings;
3. When the steamed buns are mature, don't rush to uncover them when the heat is turned off. Let them simmer for 3-5 minutes before opening the cover. The purpose of this is that the steamed buns will not shrink when they suddenly encounter cold air.
