Potato and Scallion Pork Bun

Potato and Scallion Pork Bun

1. Peel the potatoes, remove the roots of the green onions, and wash

2. The strip of meat is skinless and boneless (about half of the meat is used later)

3. Pier: 3 small bowls with self-raising powder

4. Knead it with warm water to form a smooth dough, cover it with plastic wrap and let it grow up quietly. I made this mistake this time when I did it: boiling water did not add cold water, I poured it into a bowl and waited for a while, and then I started mixing the noodles. The result is that the skin does not send.

5. Push the potato shreds into the water

6. Finely chopped shallots

7. Cut the meat first and then chop it into puree. While chop, add a spoonful of cooking wine, a teaspoon of salt, a little light soy sauce, and chop evenly. This potato and scallion pork bun uses half of the mashed meat.

8. Stir the mashed meat into potatoes and green onions, add two spoons of garlic chili sauce and one spoon of vegetable oil, chop well

9. After about an hour, the dough was ready. Divide into individual doses

10. Use a rolling pin to roll it into a thick and thin skin in the middle,

11. Put a spoonful of stuffing on it,

12. Bao Cheng Bao

13. Put it in the steamer rack and leave it for a while. (Padded with moist gauze.)

14. Turn on the steaming rack on the water, it will be cooked in ten minutes, and it will be out of the pot when the qi drops.

15. This is the fifth time making buns. Although I made a mistake and made no progress, I also learned the common sense of making noodles from the comments of my enthusiastic friends. Feel grateful for being discouraged.

Tips:

1. Self-raising powder, can't be reconciled by heating water! Only ordinary flour can be mixed with hot water to make hot bread.

2. It is better to mix the mashed meat and potatoes with chopped green onion later. When the skins are all rolled out, mix the stuffing well, so that there is not too much water.