Name: Plum Dried Vegetable Meat Bun
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g All-purpose flour; 5g yeast; 15g Sugar; 5g Baking powder; 500g Minced meat; 300g Dried plum; 15g lard; 1g Ginger powder; 1g White pepper; 3 spoons sesame oil; 30ml water; 2 spoons Soy sauce; 5g salt

Plum Dried Vegetable Meat Bun

by Jamie 4882738

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

In Shanghai, Meigancai Roubao is a must-have variety in every steamed bun store, which shows that southerners love it. Plum dried vegetables are common in Shaoxing, Zhejiang. They are usually made by making the leaves dry, piled yellow, then pickled with salt, and finally dried and packed into jars. It is often used for steaming, braising, and broth. At the banquet in the outer building of the Hangzhou building, there is Premier Zhou’s hometown dish "Prune Dried Vegetable Meat"

Plum Dried Vegetable Meat Bun

1. Add baking powder to the flour, sugar and set aside

2. Pour warm water of about 35 degrees into the yeast, mix thoroughly, and add to the flour

3. Mix well, cover with plastic wrap and ferment for about 1 hour [depending on weather and temperature]

4. Add lard and 10 grams of sugar to dried plums and keep them in water for 15 minutes. Add ginger powder, pepper, and salt to the minced meat [add according to the saltiness of dried plums] 2 tablespoons of light soy sauce, 30 ml of water, mix well, let for 5 minutes