Name: Sophora Japonica Clam Meat Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 bowls Flour; 1 piece pork; Some Sophora japonica; Some Clam Meat; 1 piece Chives; Some oil; Some salt; 1 teaspoon Very Fresh Soy Sauce; Some Chicken Bouillon Powder; Some yeast

Sophora Japonica Clam Meat Buns

by Zheng Mama

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

When Sophora japonica was on the market, I picked a lot from the mountain and kept it in the refrigerator. When I wanted to eat it, I took out buns, dumplings, and made Sophora japonica cakes.

Sophora Japonica Clam Meat Buns

1. The yeast powder is boiled with warm water, added to the flour, knead into a dough, and leave to ferment in a warm place.

2. Dice pork and marinate in soy sauce for a while.

3. Wash the Sophora japonica and put it in a pot with blanching water.

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

5. Wash and chop the leeks.

6. Defrost and chop the clam meat. It is 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 has risen.

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

10. Take a pie and add the filling.

11. Wrap into buns.

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

13. Finished picture

14. Finished picture

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