Spicy Sprout Buns
1.
Make up the dough. This step has been detailed in the recipe of "Scallion Fresh Pork Buns". Omit here. For this amount, I wrapped two kinds of stuffed buns. If only this one is included, it will be halved.
2.
For the sprouts, I use two packs of Yibin Broken Rice Sprouts. Blanch in boiling water and drain.
3.
Serve with minced meat and two green peppers.
4.
Chop the green peppers and sprinkle with a little salt to marinate the excess water.
5.
Mince ginger and garlic.
6.
Pour appropriate amount of spice oil into the pot (I made more when making Yibin Burning Noodles. Refer to my "Yibin Burning Noodles" recipe for the preparation of this oil), stir-fry the minced meat over low heat. Add minced ginger and garlic and fry together until the moisture is dry. Cook into the cooking wine and stir well.
7.
Twist the water out of the green pepper, add a little salt, pepper powder, 2 teaspoons of sugar and a little chicken powder and stir well. Like the spicy noodles. Because the filling is cooked meat, it is not easy to pack if it is divergent. You can put it in the refrigerator to make the fat solidify.
8.
Divide the dough into equal parts after the dough is cooked.
9.
Roll into a thick crust with thin edges in the middle. It doesn’t have to be round and regular.
10.
Add the right amount of stuffing.
11.
Pinch one corner and fold it in the middle.
12.
Squeeze the cuff into a small bag.
13.
Put cold water in the steamer. Soak the cloth and wring out (make it moist), put it in the bun and let it stand for 20 minutes.
14.
Boil on medium and low heat until the water is boiled and SAIC changed to high heat for ten minutes. Turn off the heat and simmer for three minutes to start the pot. The sesame seeds in the picture are the mark to distinguish the paprika from the paprika. Ignorable.
Tips:
Because the filling is cooked, it does not need to be steamed for too long.
