Pork and Green Onion Buns

Pork and Green Onion Buns

1. Knead the noodles first, dissolve the yeast powder in warm water at about 30°C and add it to the flour. After mixing into this dough, cover it with a lid for natural proofing.

2. Minced pork belly.

3. Chop the tongji and add it to the pork belly to balance the fatness of the pork belly.

4. First put the meat filling with Haitian soybean paste and sesame oil, add the chopped green onions and stir vigorously.

5. Add cold water to the steamer, brush the steamer with a layer of oil to prevent the steamed buns from sticking to the steamer, put the wrapped steamed buns in the steamer and cover for 15 minutes (this step is more critical).

6. Turn on the water in the hot pot and turn on SAIC Motor for 15 minutes and turn off the heat for another three minutes. Open the lid and take out the steamed buns.

7. Mouthful buns.

Tips:

Proofing is a key step. The well-formed dough will be naturally proofed twice as large. Take out the proofed dough and knead it more, then cut it into individual ingredients and start to pack it. After entering the pot, it will have to be proofed for 15 minutes before turning on the fire. , Turn off the heat and cover the lid for three minutes before opening the lid. These are the main points of steaming buns and are for reference only.