Salted Vegetables and Pork Buns
1.
Soak the pickled vegetables for half a day in advance
2.
Minced pork
3.
Add soy sauce, sugar, salt, chicken essence, egg white, cooking wine, sesame oil to the minced meat
4.
Stir in one direction, set aside
5.
Wash the soaked pickled vegetables repeatedly, dry them, and chop them into powder
6.
Put oil (slightly more) in the pot, add minced garlic, and stir-fry on low heat to create a fragrance
7.
Pour in the bottoms of pickled vegetables and stir-fry the water
8.
Add salt and chicken essence, stir well
9.
Pour in water that is flush with the pickled vegetables, then cover and cook for a few minutes
10.
After the water in the pot has boiled dry, scoop out the pickled vegetables
11.
Put the minced meat in step 4;
12.
Mix well and set aside
13.
Put the yeast in warm water, mix well and let it stand for a while to completely dissolve
14.
Pour the solution into the flour and stir with chopsticks while pouring
15.
Stir it into cotton wool
16.
Grab it with your hands and knead it into a ball, and then repeatedly knead it
17.
Always knead it into a smooth dough
18.
Put the kneaded dough into the basin
19.
Cover with a lid or wet gauze and let it stand in a warm place for about 2 hours to let it ferment
20.
When the dough rises to twice its size, it means it has risen well
21.
Take out the fermented dough and place it on a cutting board sprinkled with a thin layer of flour, and knead it fully to squeeze out the air inside
22.
To knead it into a smooth dough again, cover it with wet gauze and let it rest for about 10 minutes
23.
Cut the loosened dough into two pieces with a knife, and then knead them into long strips
24.
Use a knife to cut into a dose of about 40 grams
25.
Press the agent flat, and then use a rolling pin to roll it into a dough with a thicker middle and a thinner edge;
26.
Take an appropriate amount of filling and put it in the center of the dough
27.
Start from one place and make a pleat first
28.
Continue to pinch the pleats in one direction
29.
Until the edge of the dough is pinched and closed, it becomes a raw bun
30.
Cover the finished embryo with wet gauze and let it stand for about 20 minutes for the second haircut
31.
Put an appropriate amount of water in the steamer, brush a thin layer of oil on the steamer or put a cloth on the steamer, put in the raw embryos that have been made, cover the pot tightly, and turn off the heat after steaming for about 18 minutes. Wait for about 3 After a few minutes, open the lid and take it out.
