Calorie of ingredients recipe: 825.7 (calories)
Ingredients
500 grams of ordinary flour
Barbecued pork 250g
Methods/steps
1
Dissolve the yeast with a little warm water and let it stand for 5 minutes.
2
Add 1 g salt and 20 g white sugar to the flour, then pour the left yeast into the flour and stir.
three
Then add a proper amount of warm water to disturb it into a floccule.
four
Into smooth dough, covered with plastic wrap and fermented in a warm place.
five
Prepare 250g barbecued pork.
six
The time of dough fermentation can be used to make barbecued pork sauce and prepare the material for barbecued pork sauce. Put soy sauce, soy sauce, chicken essence, oyster sauce, sugar and salt in a bowl and mix well.
seven
Add sesame oil and cooking oil to the pot, heat it, and pour in shredded onion, ginger slices and onion segments to saute.
eight
Add100g water.
nine
Add the stirred soy sauce.
10
Cook on low heat for 3 minutes.
1 1
Remove the slag.
12
Mix corn starch with100g water and pour it into the cooked sauce.
13
Disturb while pouring, don't pour all at once, be sure to join slowly.
14
Boil until thick and serve.
15
Mix and stir the chopped barbecued pork and barbecued pork sauce evenly for later use.
16
The dough is fermented to twice its size.
17
Flatten the dough, exhaust it, and knead it into long strips.
18
Divide into small doses of about 30 grams.
19
Take a small dose and squash it.
twenty
Roll it into small noodles with thin outside and thick inside.
2 1
Add barbecued pork stuffing.
22
Wrap it up and shut up.
23
Put a piece of oil paper under the barbecued pork bun, put cold water in the steamer, put it in the barbecued pork bun and stir it for 15 minutes, then steam it on high heat for 10 minutes, then turn off the fire and stew for about 3 minutes before taking it out.
24
end product
END
matters need attention
It is best to choose semi-fat and thin barbecued pork, and the steamed buns made of all-thin barbecued pork will be short of oil and dry.