Three Fresh Buns of Minced Meat

Name: Three Fresh Buns of Minced Meat
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Chives; 3 pcs Soil eggs; 300g tofu; 300g Vermicelli; 1 carrot; 400g Plum meat; 500g Self-raising flour; 320g warm water; 3 tablespoons salt; a little Five spice powder; 1 tablespoon Soy sauce; a little pepper; 20g ginger

by Azalea Gourmet

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Ignore the appearance of buns first! It looks really ugly. When I was young, my grandma always encouraged me to say: The delicious steamed buns are not on the folds. So the buns I pack have always looked ugly.
When I was a child, every time I killed the pigs at the end of the year and boiled the lard, my grandma would use the oil residue to add several kinds of vegetables and vermicelli, tofu and egg fillings, and steam several pots of oil residue steamed buns. This is my favorite stuffing for steamed buns, not one of them. Now it is difficult for us to get oily residue, I used some plum pork chopped and fried instead of oily residue, it is also delicious! My grandmother is 81 years old and she is still healthy. Her old man occasionally cooks porridge or noodles for herself, so she won't steam the steamed buns long ago! Kneading and stuffing can't be done anymore. I went home on November last year. Before I returned to Beijing, I steamed 100 three fresh buns for her at home. All of them were frozen in the refrigerator before I left. The 100 steamed buns that were steamed that day were meant to be prepared for the old lady so that she was too lazy to cook. As a result, more than 50 were eaten that day. But there are many relatives in my family. Most of them live on the same street. It's coming! "

Three Fresh Buns of Minced Meat

1. Prepare leeks, carrots, tofu and eggs.

2. Cut the tofu into large pieces and fry a little on the bottom of the pan until golden on both sides.

3. Beat 3 local eggs and fry them before serving.

4. Chop 400 grams of plum meat into minced meat, add 1 tablespoon of salt, 1 tablespoon of soy sauce, a little five-spice powder, black pepper and minced ginger and fry until cooked. You can also use moderately fat pork belly.

5. 300 grams of vermicelli soaked softly and chopped.

6. Chop the fried tofu and egg separately. Or shred the radish and chop it, wash the leeks and drain the water, then cut into small pieces.

7. Mix all the ingredients, then add 2 tablespoons of salt, add five-spice powder and pepper and stir well.

8. Take 500 grams of self-raising powder as an example, add about 320 grams of warm water to mix the noodles. The water temperature should be controlled at about 35-38 degrees. Yeast cannot be cooked in cold water, and warm water is necessary. However, if the water temperature exceeds 40 degrees, the yeast will be scalded and the noodles will not open. Self-raising flour is a flour that is prepared by merchants according to the most suitable ratio of flour and yeast, and is generally available in supermarkets. The buns are too hard and the buns are not soft, and the buns are too soft and have no shape, they will collapse. The amount of 500 grams of noodles and 320 grams of warm water is just right.

9. After making the dough, knead for 10 minutes until the dough is smooth. Put the lid on the basin and place it next to the heater, and the noodles will be ready in about an hour. If the room temperature is low, the dough will take longer to develop. When the dough is twice as large, it can be re-kneaded.

10. Stick an appropriate amount of dry flour on your hands to prevent sticking, then take out the loose dough from the bowl and knead again for a few minutes to get the bubbles in the dough.

11. Take one-half of the dough and knead it into strips.

12. Cut into evenly-sized noodles.

13. Knead the dough again a few times, and then roll it into a bun skin.

14. Pack the right amount of filling. The cooked bun embryos should be placed in a warm place for 20 minutes for secondary fermentation.

15. Brush a little vegetable oil on the grate of the steamer to prevent sticking, put water in the bottom of the pot, and place the steamed buns. After the fire has boiled, continue to fire for 8-10 minutes, and then change to medium and small fire for 15 minutes. Uncover the lid 3 minutes after turning off the heat. Be sure not to open the lid immediately after turning off the heat. If the lid is turned off immediately, it will probably cause all the buns to collapse. Let the heat simmer in the pot for 3 minutes before opening the lid to make the bun skin smoother and whiter.

Tips:
I am a super foodie born in 1985 and a girl who loves beauty very much. I like food and food photography. Thank you for your attention. I will share with you my beautiful secrets of thinning while eating! I love to eat, I only keep my weight between 80-90 kg, and I was 160 and I was once a 120 kg fat girl! So as long as you eat the right way and the right time, you will enjoy the food while losing weight!