Name: Sophora Clam Meat Bun
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Flour; 300g pork; 500g Sophora japonica; 200g Chives; 200g Clam Meat; 3 tablespoons oil; 1 tablespoon Very Fresh Soy Sauce; Some salt; Some Chicken Bouillon Powder; 5g yeast

Sophora Clam Meat Bun

by Zheng Mama

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

When Sophora japonica was on the market, I picked a lot from the mountain and kept it in the refrigerator. When you want to eat it, you can make buns, dumplings and make Sophora japonica cakes

Sophora Clam Meat Bun

1. Adjust the yeast powder with warm water, add it to the flour and knead it into a dough, leave it to ferment in a warm place

2. Diced pork, add soy sauce and marinate for a while

3. Wash the Sophora japonica and put it in a pot to blanch

4. After taking out the cold water, squeeze out the water

5. Wash and chop leek

6. Defrost and chop the clam meat. It's best to use fresh clam meat to taste better

7. Put all the ingredients in a clean basin, add oil, soy sauce, salt, and chicken essence to make a bun filling

8. The dough is fermented

9. Knead the dough evenly, knead into long strips, cut into tablets, and roll into cakes

10. Take a pie and put it in the filling

11. Bao Cheng Bao

12. After the whole package is completed, it undergoes secondary fermentation, puts it in a steamer and steams it, 15 minutes after boiling

Tips:
The clam meat is best to use fresh, which tastes better. The steaming time depends on the size of the buns. If the buns are big, steam for a few minutes.