Dried plums are made by drying, yellowing, pickling, drying and canning. Protein decomposition of dried plum produces amino acids with unique fragrance and delicious taste, which can stimulate the secretion of gastric juice, improve the activity of digestive enzymes, promote gastrointestinal peristalsis and facilitate food digestion. At the same time, dried plums are rich in carotene and magnesium, which has anti-fatigue effect. In addition, prunes can relieve cough and treat insufficient blood gas.

Ingredients list?

Dough: 300 grams of medium gluten flour, 5 grams of sugar, warm water 160 grams.

Stuffing: Dried plum 80g pork 500g cooking wine 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 tablespoon salt 1 tablespoon sugar 2 tablespoons pepper and chicken essence.

Production steps?

1. First, mix flour, 300g medium gluten flour, 5g white sugar, 3g yeast and 160g warm water while stirring, knead into smooth dough, and cover it with plastic wrap to double its volume;

2, hangover time, let's prepare stuffing, half a catty of pork and a few slices of ginger to make meat stuffing, without seasoning, put aside first;

3, 80 grams of dried plums, first clean, then soak in water for 5 minutes, don't soak for too long, the fragrance will not taste good, time is up, come out and squeeze out the water, and then cut it as thin as possible with a knife;

4. Take hot oil out of the pan, stir-fry minced meat, add oil, add onion, ginger and garlic and stir-fry until fragrant, then add 1 tablespoon cooking wine, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, a little pepper, 1 tablespoon salt, 2 tablespoons sugar, and 2 tablespoons salt.

5. Stir well, add dried prunes, stir well and add a bowl of water. After the medium heat is boiled, cover the lid and turn to low heat for 30 minutes until all the water in the pot is drained, then turn off the heat.

6. After cooling on the table, it can be used to wrap buns. This kind of stuffing is super invincible even without steamed stuffed bun.

7. Then roll the bun skin, and the dough wakes up. Take it out and rub it, rub it more, exhaust the air inside and rub it into long strips.

8. Sprinkle a handful of dry flour to prevent sticking, and then flatten a small dose to make it thin, with a thick middle and a thin edge. Put a tablespoon of meat in the middle of the rolled dough and wrap it;

9. After wrapping all the bags, put them on the pot, don't steam them in a hurry, and let them wake up to 1.5 times the volume for about 30 minutes;

10, put cold water on the pot, put the fire on 15 minutes, turn off the fire, stew for 3 minutes before cooking, and our steamed buns are ready.

The skin is thin and stuffed, and it is very soft. Dried plums and pork belly are a perfect match. The vegetable absorbs the oil of the meat, so it can't be eaten at all. The pork belly feels a little greasy, salty and fragrant, with a little sweetness in it, which tastes particularly fragrant.

Rong Er sweet tips.

1, whether the stuffing is salted or not depends on the salinity of dried prunes. You can try it when you make stuffing. If the dried plums you buy are salty and taste good, you don't need to add salt. Adjust the amount of salt according to your own taste;

2. After the steamed stuffed bun is wrapped, it needs secondary fermentation and waits for about 30 minutes. Pressing the steamed stuffed bun means that it rebounds quickly and is lighter to pick up, indicating that the fermentation is good;

Don't open the lid in a hurry after steaming, and simmer for 3 minutes before opening. Remember not to stew for too long, steam will burn the steamed bread skin;

4. When the steamed bread is put into the steamer, there should be a gap between them to avoid sticking together after fermentation and expansion;

5. The dosage of flour and water should be adjusted according to the water absorption of flour.