Noodle Pork Steamed Bun
1.
Cut pork belly into 1cm-sized cubes
2.
Put appropriate amount of oyster sauce, umami soy sauce, a little pepper, thirteen spices, dark soy sauce and stir well
3.
Marinate for more than 2 hours (I refrigerate overnight)
4.
22 grams of fresh yeast is dissolved with a small amount of hydration
5.
Slowly add to 1500 grams of flour, then add the remaining water
6.
Mixing tank and noodles
7.
After mixing into a smooth dough, cover or cover with plastic wrap and leave to ferment in a warm place
8.
Soak vermicelli in warm water to soften
9.
Put it in a boiling pot and cook, turn off the heat and simmer for a while after boiling for a few minutes (mastering the state should not cook for a long time)
10.
If you pinch it with your hands, you must fish it out to control the water. It is too soft and not delicious (remember not to pass the water, the water will be slippery and it will not be wrapped)
11.
Chop it with a knife after letting cool, and don't need to be too crushed.
12.
Put a little sesame oil in the meat
13.
Chopped green onion and ginger
14.
Put the chopped green onion and ginger into the meat bowl
15.
Heat an appropriate amount of vegetable oil in a pot, pour it over the scallion and ginger while it is still hot and sauté
16.
Add crushed vermicelli and look at the state of the filling. If the filling is dry and light in color, add some umami soy sauce to adjust the color and add moisture to adjust the dry humidity.
17.
Put on the homemade pepper powder and add the right amount of salt to make the salty taste suitable for your own taste, so try to add the amount of salt.
18.
This pot of vermicelli and pork bun stuffing is ready.
19.
The noodles are raised to twice the size, and you can see that they are filled with bubbles and the fermentation is complete.
20.
Repeatedly knead the made dough to exhaust air
21.
Rubbing into long strips
22.
Cut into uniform agent
23.
Press and roll it into a round skin that is slightly thicker in the middle and thinner to the outside.
24.
2. Take a round crust and put the filling on it
25.
Join from both sides to the middle, pinch the middle part first
26.
Pinch both sides
27.
3. Put the wrapped buns on the curtain, cover the cloth and let it go for about 10 minutes. (Looking at the weather, the summer time is short, other seasons will increase the time accordingly)
28.
4. Use corn husks under the buns to prevent sticking before entering the pot
29.
Cold water pot, after the high heat is boiled, change to medium and low heat for 18 minutes and then turn off the heat
30.
Stop for 2-3 minutes before removing the lid
31.
Put it on the curtain to dissipate heat.
32.
One package of buns can't be eaten at a time. After they are cold, they are placed in a fresh-keeping bag and frozen in the refrigerator. When they are eaten, they are heated in a steamer, and they are as delicious as freshly steamed buns.
Tips:
Xiaoyingzi's heartfelt words;
1. The noodles of the buns should not be cooked too soft, and the taste will not be strong when cooked.
2. After the vermicelli is cooked, you don’t need to water it, just take it out and control the water. If it’s watered, it will be very slippery. It’s not easy to pack. If you think it’s too cold, you want to try it, regret it
3. The seasoning is just a rough idea. The specific amount to add is better according to your own eating habits. After all, the habits of each family are different. I think it is not necessarily good for you.
4. Steamed buns and buns should be steamed in cold water. After boiling, change to medium and small heat to avoid too much steam to crush the noodles. After turning off the heat, wait a few minutes to uncover and release the pressure. Cause the consequences of the appearance of dead bread.
