Scallion Pork Bun
by A leaf A
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Pour the Angel Yeast powder into half a packet, such as warm water, mix well, add to the flour bowl, stir well with chopsticks, and mix into a dough.
2. The reconciled dough, in this cold season, needs to be put in a warm pot and covered with a lid to wake up for about 90 minutes (according to the temperature)
3. Wash pork and chop stuffing, add chives and chop together
4. Minced meat
5. Prepare half a bowl of water, add the minced meat in two or three times, and mix while adding
6. Minced meat mixed well with water
7. Add one spoonful of cooking wine, two spoons of light soy sauce, two spoons of oyster sauce, two spoons of soybean paste (according to personal taste, you can leave it alone), mix well again
8. Finally, add a spoonful of sesame oil and mix
9. After proofing the noodles, pull them into the usual dumpling wrappers, roll them into thick bun wrappers with thin edges in the middle, add the stuffing, and start bun wrappers.
10. Wrap the buns (place them on the folds one by one, then put them in a warm pot to let them stand for about 20 minutes), and start steaming them for about 15 minutes.
11. Wrapped buns (a bit ugly)
12. Finished product.
Tips:You don’t need to add salt if you add soybean paste
