Sprout Pork Bun

Sprout Pork Bun

by Fat man

4.9 (1)
Favorite

Difficulty

Hard

Time

2h

Serving

2

Sprout is a specialty of Sichuan, one of the four major pickles in Sichuan. The sprouts look very inconspicuous, but they have a good taste, crispy and fragrant, very good for rice. Fatty stuffed the sprouts and pork tenderloin into Xiaolongbao, and served a bowl of porridge when he ate it. It was absolutely delicious. "

Ingredients

Sprout Pork Bun

1. Cut the pork into small cubes.

Sprout Pork Bun recipe

2. Wash the green onion and mince.

Sprout Pork Bun recipe

3. Put the meat cubes in a bowl, add Magixian and peanut oil and mix well.

Sprout Pork Bun recipe

4. Chop the sprouts.

Sprout Pork Bun recipe

5. Put it in the minced meat, mix well and set aside.

Sprout Pork Bun recipe

6. Knead the dough with flour, yeast and appropriate amount of water.

Sprout Pork Bun recipe

7. Cover with a wet cage cloth and place it in a warm place for natural proofing.

Sprout Pork Bun recipe

8. Proofed dough.

Sprout Pork Bun recipe

9. Exhaust the dough and knead it hard.

Sprout Pork Bun recipe

10. The dose is rolled into a skin.

Sprout Pork Bun recipe

11. Package into raw buns.

Sprout Pork Bun recipe

12. Cover with a towel and let for 20 minutes.

Sprout Pork Bun recipe

13. Put the proofed buns in a steamer and steam them with cold water for 15 minutes, then turn off the heat and steam for 5 minutes.

Sprout Pork Bun recipe

Tips:

The sprouts themselves are very salty, so don't add any more salt when making the stuffing.

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