Pork and Green Onion Buns
by Misty soul
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Add yeast to the flour, knead the dough with water, and leave it in a warm place to ferment.
2. Prepare the meat filling when making the dough, wash the pork and grind it into meat filling.
3. Add eggs, oyster sauce, soybean paste, thirteen spices, ginger powder, light soy sauce, cooked oil, and salt.
4. Stir it evenly. If you want the meat to look good, you can add some old extract color, I didn't add it.
5. Repeatedly add clean water in small amounts several times, and stir in one direction until the water is completely absorbed before adding it again.
6. The stirred meat is tender and juicy, and will not burn after being steamed.
7. Add chopped green onion at the end.
8. Just mix well.
9. This is the finished dough.
10. Divide into small doses after exhaust.
11. Roll into bun skins.
12. Add the fillings.
13. wrap up.
14. Put it in the steamer, let it cook for more than ten minutes, turn on high heat, and steam for 15 minutes. I forgot to take photos of the steamed buns.
15. Steamed buns. This time the noodles for me and I have become softer, and the skin has become thinner. The steamed buns don't look good. You can see that some steamed buns have absorbed the soup in the filling, and some resemble xiaolongbao.
16. In the finished product, the buns are very thin and the fillings are not small.
17. It's more delicious to eat with the sauce.
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