Pork Baby Vegetable Buns
1.
Melt the dry yeast powder with warm water, pour it into the flour, add water to knead into a moderately hard dough, cover it, and leave it in a warm place to ferment. This work is prepared in advance. I eat in the afternoon and start to ferment in the morning Up.
2.
Prepare the minced meat and baby vegetables. I chopped the minced meat myself. I feel that the minced meat tastes good. Of course, you can also buy ready-made minced meat.
3.
Chop the green onions and fresh ginger and put them in the meat.
4.
Add seasonings, pepper noodles, aniseed noodles, dried ginger noodles, thirteen incense, soy sauce, sesame oil, a little salt, chicken essence and mix well to let the meat filling taste.
5.
Chop the baby cabbage, add salt to the bowl, and let the water out of the cabbage. Then add clean water and squeeze the water dry with gauze.
6.
Melt the thick soup with water, pour it in, add baby cabbage, drizzle with a little sesame oil, add appropriate salt, and stir clockwise in one direction until it is evenly vigorous.
7.
The dough is formed into a honeycomb shape, and the air is ventilated and knead well.
8.
The noodles are cooked, the meat is mixed, and the preparations are complete. You can pack it.
9.
Knead the noodles into thicker strips and divide them into two.
10.
Take out half and knead into a cylindrical shape.
11.
Pull into a dose of uniform size, pay attention to the force to be even.
12.
Roll into a thin bun with a thick middle skin.
13.
Pinch out the pleats in a circular motion.
14.
Such a bun is just fine.
15.
Wrap the rest of the noodles one by one, put them in a cage for a while, and use this time to boil the water.
16.
After the water has boiled, put it on the basket and let the fire go for 20 minutes.
17.
The delicious steamed buns are out of the pot!
Tips:
1. Dry yeast powder is relatively simple and easy to use for dough. You can also use flour fertilizer to ferment naturally. When it is finished, use alkaline flour to knead to make the pH balance. The alkali must be controlled well, not more or less, otherwise it will be bad. have eaten.
2. Add a little hot water to melt the thick soup treasure, and just melt it without too much water.
3. The salt can be put in two times, the first time it is put in the meat in order to enhance the meat, and the second time it is put in the meat filling moderately.
