500g pork.
250 grams of cowpea
500 grams flour
Proper amount of oil
Proper amount of salt
The amount of soy sauce is extremely fresh.
Proper amount of old pump
Ginger quantity
Proper amount of onion
Yeast quantity
monosodium glutamate
Proper amount of steamed stuffed bun seasoning
Sesame oil right amount
Proper amount of black sesame
Appropriate amount of leek
Production time: 30min-1 hour.
Number of people dining:
step
1
Prepare the ingredients and wash them for later use.
2
Blanch cowpea in water in advance until the color turns green, remove it and ice it with cold water.
three
Shred ginger, onion and meat respectively.
four
Put ginger, pork and green onions in a cooking machine.
five
Stir into minced meat for use.
six
Drain the cowpea.
seven
Cut into small particles.
eight
Put it in the prepared meat stuffing.
nine
Add salt, fresh soy sauce, soy sauce, seasoning, monosodium glutamate and sesame oil and mix well.
10
Mix the dough in advance with a toaster.
1 1
Fermentation is complete.
12
Take out the dough and knead it well.
13
Divide into small doses.
14
Directly press it into a sheet with a thick middle and a thin edge by hand.
15
Take a piece of dough and put it in the meat.
16
Knead into steamed bread, finally close it and squeeze it together by hand, and the finished product will be beautiful.
17
After all the steamed buns are cooked, ferment for 5- 10 minutes.
18
Heat the frying pan with cooking oil, and then put the steamed buns into the pan.
19
Fry until the bottom of the steamed stuffed bun skin is formed, and add water to cover two-thirds of the steamed stuffed bun.
20
Cover and cook over low heat until the water is dry.
2 1
Open the lid and continue frying until there is no steam at the bottom of the pot and the bottom of the steamed stuffed bun turns golden yellow.
22
Sprinkle leeks and black sesame seeds while there is still a little steam in the steamed bun skin to decorate it. After the onion smells, the steamed buns can be eaten after the steam evaporates.