Medium gluten powder150g

Yeast 3 g

Soak 3 grams

87 grams of water

500 grams of green vegetables (clean vegetables)

Pork belly 300 grams

Appropriate amount of soy sauce (for braised pork)

Appropriate amount of sugar (for braised pork)

Appropriate amount of salt (for braised pork)

Proper amount of monosodium glutamate (for braised pork)

Appropriate amount of oyster sauce (for braised pork)

A small piece of ginger (large piece)

Sugar (for dough)10g

The practice of small meat buns with green vegetables

Prepare a catty of Shanghai green first.

It is best to choose fat and thin pork belly. My meat is thinner because there is no good meat in the afternoon. Why choose pork belly? Because we need its fat, because vegetables need to be stirred and dried later. Let the fat in the pork belly mix with the vegetables, which is more fragrant, because the general mushroom vegetable bag also needs a lot of fat.

Wash vegetables, boil a pot of boiling water, add a spoonful of salt after the water boils. Salt is added to make chlorophyll greener, and baking soda can also be added. If baking soda is added, you need to wash the vegetables several times later to remove the soda smell. Add vegetables, slightly spicy.

A few seconds is enough. Don't burn it too long, it will turn yellow.

Throw it into the ice water already prepared, and cold water will do. Let the vegetables cool quickly. This food is green enough.

Take out the vegetables, cut them into pieces and squeeze them dry. Be sure to squeeze them dry, otherwise the water will come out with seasoning, and it will be much more difficult to wrap them. This step is best done by your husband, which is very painful. When I pinch them, my hands hurt ... My picture is 1000 grams of vegetables, producing 300 grams of clean vegetables. Put the dishes aside at this time.

It's time to deal with the meat. Blanch the meat to remove the fishy smell and cut it into small pieces. It's time to test everyone's knife skills. The smaller meat is better wrapped, just a sieve block, but it is too small and tasteless.

Hot pot cold oil, stir-fry ginger slices, ginger should be bigger, stir-fry ginger slices, pour meat, add soy sauce, salt, oyster sauce, sugar and monosodium glutamate. I wrote the right amount, not that I didn't want to write the standard amount. There is no standard amount of cooking, it's all up to you. You can taste it yourself, but it is more important than the taste of ordinary braised pork, and you can have a little more salt. Add a small bowl of water and marinate. If you know that my friend has spicy oil, you can add this oil to fry it, which will add flavor and taste better, but it is as heavy as braised pork, which masks the flavor of the dish. I'll make another recipe for seasoning oil. ) It needs curing for a while. The meat should not be hard, soft and fragrant. Finally, the juice should be collected by fire, and the water should be dried, leaving meat and oil. So the meat should not be too thin. Meat that is too thin will be very dry if it is drained. Let the meat dry.

Now you can knead the dough. A friend said when yeast and baking soda were added, but I didn't make it clear. I didn't think it over. Today, I said again that yeast can be put together with water and added when mixing flour. We made it on the chopping board, so baking soda can be added around the flour. If you use a basin, it will be like snowflakes. If you use a toaster, you will add water first, then sugar, then flour, and then. It's detailed enough this time.

After kneading the dough, you can knead the dough. The dough must be thoroughly kneaded. If you are a baker, you have to go through one and a half processes, and you can't knead it at a time. Moreover, when you take it out, you must rub it with your hands for a few minutes. Noodles should be very soft, but you can't rub them on your hands, which requires everyone to practice more times. There is no shortcut to making steamed buns, just make more steamed buns. Experience is good.

Rub these strips with reagents. At this time, you can sprinkle less hand powder and spread it evenly on the strips, because the dough is a little hairy at this time. Less flour can prevent the dough from sticking to the chopping board, which is enough. There is a saying in our industry that powder should be sprinkled less, which means light powder.

If you put a good dose, you can mix your heart. By this time, the meat was cold. Mix the meat into the squeezed green vegetable powder. Be sure to mix the stuffing well when you wrap it quickly. Because meat has a taste, vegetables will continue to come out after a long time, so it is difficult to package. Also pay attention to how your meat is preserved, salty or light? After mixing well, you can try it yourself and see how it tastes. According to my experience, 500 grams of green vegetables and 300 grams of braised pork should be light. At this time you only need to add salt and sugar, but you can't add oyster sauce and soy sauce. Friends in the north don't like sweets, so you can just add a few grams of salt.

Now you can make buns. There are many ways to wrap steamed buns, including pulling and spinning. You can have a look at my half-wrapped steamed stuffed bun. The excess flour on it needs to be trampled to death, otherwise the flour on the head will be very thick.

In the picture above, there is no extra flour, and can you see that the circle inside is straight, so you need two hands to turn it, otherwise there is no place to pinch it. I don't know if you know what I mean.

Wrap the steamed buns, put them in a steamer, cover them and sober up. Many friends asked me that when steamed bread, wrinkles disappeared, but when steamed bread, wrinkles would be less. This requires everyone to wrap the steamed stuffed bun with deep wrinkles, that is, don't pinch it with the tip of your index finger, so the contact surface with the steamed stuffed bun is too small, at least with the contact surface as big as your knuckles. Another point is the proofing time. If a steamed stuffed bun is fat, send 660. Of course, it doesn't matter if you go too far. The worse the buns get, the softer they become, but they look a little ugly.

Steam on fire 10 minutes. When all steamed things are cooked, we will discuss the issue of firepower, such as meat buns, vegetable buns and fire. No problem, the fire of the bean paste buns will be smaller.