Mustard Pork Buns

Name: Mustard Pork Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 100g Black bean dregs; 350g pork; 140g Mustard; 30g Shallots; 10g Ginger rice; 50g Dried shrimp; 1 tbsp sesame oil; 1 teaspoon salt; 1 teaspoon Sugar; 1 tbsp Soy sauce; 1 teaspoon Oyster sauce; 1 teaspoon Cooking Wine; 5g yeast

by Jackey cat

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

In the past, soy milk was squeezed at home and drank with dregs. This time I changed the way of eating soy milk and dregs. Soy milk was used as a beverage, and dregs were used as buns. I used to make buns with dregs. It is black bean dregs, and there are small black spots in the noodles. Although the noodles are not so white, they are still acceptable. At least from the nutritional point of view, this approach is excellent.
The stuffing of steamed buns uses the usual fresh meat stuffing with fresh and refreshing mustard tuber, which not only improves the freshness, but also increases the taste level. It is very delicious, homely taste, and everyone loves it. "

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 fresh 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 add dried shrimp, mustard greens, ginger and spring onion to the minced meat, and add appropriate amount of salt, sugar, light soy sauce, oyster sauce, sesame oil, and cooking wine and mix well. (It should be noted here that the mustard has a salty taste, and you must be cautious when you add salty seasonings.)

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, kneading and exhausting, divide into small doses of equal parts and roll them into dough.

8. Put the minced meat on it and knead it into a bun.

9. Put the steamed buns into the steamer for secondary fermentation. When the steamed buns have doubled their original size, they can be steamed for 20-30 minutes before being out of the pot. (It should be noted here that after turning off the heat, do not rush to uncover it. Let it 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, it has a little grain, and the taste is better.
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.