Sauce Pork and Bamboo Shoots Big Buns
1.
Prepare pork belly, fat and tender winter bamboo shoots, and carrots; you can make more pork belly at a time, and use it when you use it;
2.
Cut the pork belly into large pieces, boil in a saucepan with cold water, and skim any foam;
3.
Put the above-mentioned seasonings into the pot and cook together. The salt, soy sauce, and dark soy sauce are also put into the pot. The amount is adjusted according to the taste. The seasonings are all homemade; cover the lid and simmer slowly;
4.
Taking advantage of the stew time, I used my good kitchen assistant Dongling 6D bread machine to knead a piece of noodles; if there is no bread machine, you can use a chef machine or hand knead the noodles. The amount of water is 55% of the amount of flour, and the shape is good. , Buns are not easy to deform;
5.
The kneaded noodles are rounded, put in a bread bucket, covered with a damp cloth, and then covered with a lid, and leave it naturally;
6.
Take advantage of the time for stewing the meat and sowing the noodles, peel off the winter bamboo shoots, scrape the outer skins of the carrots, and dice them into small pieces;
7.
Winter bamboo shoots contain more oxalic acid. After entering the human body, they will combine with calcium to form calcium oxalate, which is not good for the body, so blanch it in light salt water for two minutes, remove and drain the water;
8.
Then adjust a bowl of starch paste easily, scoop it up with a spoon, like thick yogurt; this is also the secret recipe of the old chef who accidentally said that the steamed buns will not leak the soup;
9.
The sealing effect of the enamel pot is very good. In about 30 minutes, the meat can be easily pierced through with chopsticks. Take out a few pieces and let them warm to your hands to perform the following steps;
10.
Cut the pork belly with skin into small cubes of about 1 cm. Because winter bamboo shoots eat oil, you can choose a few pieces of fat to taste better;
11.
Empty the pan without oil. Put the diced bamboo shoots and diced carrots into the pan and stir fry to get the moisture, then pour the diced pork into the pan and stir fry. Spoon a few tablespoons of broth into the pan and fry together to make the diced bamboo shoots and carrots tasteful, then pour an appropriate amount Season with soy sauce, dark soy sauce, and salt to adjust the color, leave some soup in the pot, pour in the starch paste, change the mixture into a dough, turn off the heat, set it aside; this is the sauce with rich sauce and winter bamboo shoots stuffing;
12.
Looking at the dough in the bread machine, it is already twice the original size. Dip your fingers in the flour and poke a hole on the top without collapsing or shrinking. The fermentation is successful; if you lift the dough, there will be even and fine small pores inside; Put a handful of dough in a bucket and knead the dough with a machine for 5 minutes to exhaust, so that the texture of the steamed buns will be more detailed. This is also a trick to make steamed buns smooth and chewy; if you don’t have a machine, grab a handful of flour and knead it by hand. The same is true for noodles;
13.
Take out the kneaded dough and place it on the kneading mat, knead it into 12 equal parts, and flatten it into a round crust with a thicker middle and a thinner edge;
14.
Put a proper amount of soy pork and winter bamboo shoots stuffing on the round skin, wrap it according to your own method or knead it into a bun. If you can't wrap beautiful folds, you can knead it into a dumpling shape, as long as it does not leak the soup or open the mouth, it is better than anything;
15.
All the buns are wrapped and placed on the steaming pan with oil paper and steaming mat in turn. I use a steaming box. If you use a steamer, you can spread the wet cloth on the steamer;
16.
Put the steamed buns into the steamer for 20 minutes. When the steamed buns are more rounded, the "steam" function can be turned on for 25 minutes at 100 degrees. If you use a steamer, it is also a cold water pot, steamed for about 20 minutes after steaming. Because it is cooked stuffing, you only need to steam the skin.
17.
After the time is up, simmer for 5 minutes before serving to prevent the skin from wrinkling due to sudden cold.
Tips:
1. Arrange the time as a whole, so that you will not be busy; blanching winter bamboo shoots will remove excess oxalic acid, and the taste will not be astringent;
2. Put a few spoonfuls of broth when frying the stuffing to make the stuffing stronger, add thin gorgon to make the stuffing more clumpy, and the taste is all locked in the ingredients, and the soup will not leak when steaming;
3. After steaming, do not leave the pot first, simmer for 5-8 minutes before taking out the pot, the surface will be smooth; for the same reason, do the same for steamed buns.
