Parsley Pork Bun
1.
Fresh small parsley. Cut off the roots and wash.
2.
Bring the hot water to a boil, put the washed parsley in the water several times and blanch it.
3.
Blanched parsley.
4.
After blanching all the parsley, let it cool and chop it.
5.
Take a piece of sackcloth, put the blanched and chopped parsley in the sackcloth, wrap it up and squeeze out the moisture.
6.
Squeeze the parsley and put it in a bowl.
7.
Mix the minced meat and ginger with parsley.
8.
Add dark soy sauce, cornstarch, light soy sauce, salt, steamed bun dumpling stuffing, some lard, and mix well with celery meat filling.
9.
Put the well-mixed fillings in the refrigerator and chill. Let the minced meat and celery blend tighter.
10.
Fermented dough.
11.
Knead the dough for a while to expel air, then knead until smooth, and cut into equal parts.
12.
Roll the dough into a crust and put in the meat filling that was prepared before.
13.
Fold out the pleats.
14.
Place the wrapped buns for about 20 minutes (in this process, let the dough rise again).
15.
Bring the hot water to a boil in the steamer, put the wrapped buns in (put the buns after the water has boiled), and steam for 20 minutes on high heat.
16.
Steamed parsley pork buns.
17.
Fresh and delicious meat buns. The flavor is strong and the filling is firm.
Tips:
Whether the meat buns are delicious, the seasoning of the meat filling is the key. The delicious meat buns are salty and fragrant. The dark soy sauce is used to color the meat fillings, the light soy sauce is used to enhance the flavor, and the ginger paste is used to remove fishy. For the stuffed vegetable buns, the vegetables must be blanched in advance to squeeze out the excess water, so that the minced vegetables will stick to the stuffing tightly during seasoning. The stuffing is not easy to break up when buns, and it is easy to gather together and fold beautifully Tight pleats.
