The skin material of the meat package with dried plum vegetables: 400g of whole wheat flour, 250g of water and 5g of dry yeast. Stuffing: 500g minced pork, dried plum 120g, 50g tender dried bamboo shoots, 20g ginger and 4 shallots. Seasoning: light soy sauce, umami soy sauce, sugar, cooking wine, chicken essence and appropriate amount.

Braised pork bun with dried plum vegetables

major constituent

Dried prunes, minced meat, high-gluten flour, corn starch

classify

baozi

Someone's taste

Xianxian

manufacturing method

material

Skin material:

400g whole wheat flour, 250g water and 5g dry yeast.

Filling material:

500 grams of pork foam, dried plums 120 grams, 50 grams of tender dried bamboo shoots, 20 grams of ginger and 4 chives.

Seasoning:

Soy sauce, umami soy sauce, sugar, cooking wine, chicken essence, all in moderation.

manufacturing method

Make stuffing

1. Soak dried plums and dried bamboo shoots, wash them, and chop them respectively, and chop ginger and onion respectively;

2. Heat the hot oil in the wok. When it is 50% hot, put the ginger and onion into the wok.

3, keep the fire in the middle, add minced meat, stir-fry until the meat changes color and the water gradually dries;

4. Pour the cooking wine, light soy sauce and umami soy sauce into the pot, add sugar and stir well;

5. Add dried plums and bamboo shoots and stir well;

6. Add less than half the water of the ingredients. After the fire boils, turn to low heat and bake until the water is dry (about 30 minutes). Add chicken essence and stir well.

Leather manufacturing

1. Dissolve fresh yeast in 250g of water (water temperature 30℃);

2. Slowly pour the water into the bowl filled with flour and stir it into snowflake shape with chopsticks;

3. Knead the dough, cover it with a wet cloth, and stew for 15 minutes (put it in the middle layer of the oven, drain the water in the lower layer, and open the oven to 30 degrees);

Take out the dough, knead it again, then knead it into long strips, add the dosage (about 35g 1 block), and roll it into a disc to form steamed stuffed bun skins.

1. Soak dried plums in warm water for 2-3 hours, then rinse them repeatedly with clear water until they are thoroughly washed and drained. Remove the hard stems of plum, and cut the big ones into smaller ones. There is sand in the plum vegetables, so be sure to wash them several times.

2, the oil in the pot is hot, first pour the onion and ginger until fragrant, then pour the meat and stir fry, add soy sauce, sugar and salt and stir fry evenly.

3. Pour in the dried plums, then pour in the right amount of water and bring to a boil, so that the dried plums can absorb enough water and taste.

4. When the water is almost collected, pour in a little water starch thickening-the fried stuffing is oily and not dry.

5. Divide the dough, wrap it into big buns and cover it with a damp drawer for about 30 minutes.

6. Steam in a steamer for about 18-20 minutes. Turn off the fire and continue to simmer for about 3 minutes before opening the lid. It is important to stew for a few minutes before opening the lid. In addition to making noodles, this is the key to the smooth surface of steamed buns. )

Packaging and cooking

1, put 35g stuffing in the bun skin;

2. Fold into steamed bread, put it on the oiled steamer drawer, cover it, and let it stand for 10 minute for secondary proofing;

3. Put the steamer on the fire, and steam on low heat for 10 minute after the fire boils.