Wild Vegetables and Pork Buns: Fresh Fragrance and Not Greasy

Name: Wild Vegetables and Pork Buns: Fresh Fragrance and Not Greasy
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 600g Lean Mince; 1000g Edible wild plants; 1 shallot; 3 slices ginger; 20ml sesame oil; 20ml Soy sauce; 1100g High fan; 660ml milk; 10g yeast

by Little Gourmet Master

4.9 (1)

Favorite

4

Difficulty

Easy

Time

30m

Serving

5

My friend sent me some wild vegetables. I don’t know what to do. I meditated on the wild vegetables for a long time, and felt that it would be good to make a bun with meat.
Soak wild wild vegetables in clear water for a while, control the water, then chop wild wild vegetables, mix with the prepared meat, and wrap them into fat, cute buns.
After the steamed buns are out of the pot, they have the smell of mountains and wilds, the fragrance is not greasy! very nice!

Ingredients

600g Lean Mince
1000g Edible Wild Plants
1 Shallot

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3 slices Ginger

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20ml Sesame Oil

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20ml Soy Sauce

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1100g High Fan
660ml Milk

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10g Yeast

Wild Vegetables and Pork Buns: Fresh Fragrance and Not Greasy

1. Put flour, milk, and yeast into the bread machine, and start the dough stall. Remove the dough when it has doubled in size. (There is no bread machine, and the noodles are the same by hand)

2. Chopped green onion, chopped ginger

3. Soak some peppercorns in boiling water to make pepper water, and use pepper water to beat the meat fillings to remove the fishy smell and increase the fragrance.

4. Pick out the peppercorns, add the peppercorn water to the meat filling a little bit, slowly beat the meat filling, and then add the sugar and cooking wine

5. Pour in ginger, light soy sauce and salt, and continue to stir