Rural steamed buns, is health and safety, simple practice, will not add a variety of additives, all kinds of seasoning.
1, with warm water soaked fresh yeast, plus a small amount of sugar stirred well, a small amount of pouring in the flour, stirring with chopsticks, until most of the appearance of the stripes, both the hand and the noodles, and the noodles and the good and warm place to wake up.
2, the pork more choose thigh meat, add a small amount of pork, meat cut into cubes, chopped with a knife.
3, chopped green onion, cut a small amount of ginger
4, the green onion and pork filling together a piece, according to a direction of mixing well,
You can add a small amount of water and beat, many times after beating, add salt, soy sauce, seasoned with seasoning can be.
5, will wake up the surface kneaded, cut into doses, rolled out, you can wrap the package
6, packaged buns placed in a warm place for the second time to wake up good, to be the buns skin expansion to the original crust of the double, can be placed in the countryside in the cauldron steam.
7, the fire boiled, continued to burn 20 minutes, cease fire smothered for ten minutes, hot buns can be out of the pot
Note:
1, there are a lot of rural areas with the old flour fertilizer, and the yeast fermentation is almost the same. Yeast put sugar in the yeast to promote the rapid reproduction of yeast, conducive to fermentation.
2, use chopsticks to stir, and when the noodles are convenient and fast, the hands are not easy to stick to the noodles.
3, the pork is added to the pancetta, the buns are particularly fragrant. Pork is still recommended to be hand chopped more flavorful.
4, the rural mixing filling, are stirred in one direction, the filling is easy to get strong, into the meat ball, add the right amount of water, filling soup soup.