Tsubaki

500g

Meat Stuffing

400g

Supplementary Ingredients

Oil

Amount

Salt

Amount

Materials Wine

A pinch

Ginger Powder

Pinch

Cocktail Seasoning

Pinching

Scallion

Pinch

Chicken essence

Pinch

Egg

1

Pepper

Pinch

Steps

1. Add cooking wine to the pork stuffing to deodorize it

2. Add ginger powder and pepper to refresh and deodorize it

3. Stir well

4. Add an egg to make the meat mixture more fluffy

5. The meat mixture is relatively firm, indicating that it is not watered-down meat, add a little water so that the meat mixture does not taste dead and has a fluffier texture. Add a small amount at a time, each time you add a full stirring evenly, so that the water and meat mixture completely integrated before adding the next time.

6. Finally, add chopped green onion and stir to make a very sticky meat mixture.

7. Tofu choose and clean, blanch with hot water, then cool water to soak.

8. After cooling, chop the parsnips

9. Add them to the meat mixture and stir

10. Finally, make sure the parsnips are fully integrated into the meat mixture

11. Molasses the dough in advance with the yeast and lukewarm water to more than double its size

12. and let it rise again.

14. Then take the appropriate amount of dough and knead it into long strips, cut it into dosage pieces

15. Roll it out to make bun pastry

16. Turn off the heat and simmer for 5 minutes.