Cowpea steamed stuffed bun is delicious made of cowpea, chopped pork belly, onion and ginger.

material

Flour mixing materials (300g of wheat flour, 4g of instant yeast and about 200g of warm water); Stuffing (cowpea, chopped pork belly, onion and Jiang Shui) (the main materials are shown in the figure below).

Seasoning: salt, sugar, sesame oil, pepper, thirteen spices, soy sauce, oyster sauce.

working methods

1. Soak cowpea, wash, remove pedicels and tendons, and cut into pieces for later use;

2. When the pot is hot, pour a little oil, pour cowpea powder into the pot and stir-fry until it is broken, season with refined salt and a little pepper, and let it cool for later use;

3. Add salt, sugar, pepper, thirteen spices, soy sauce and oyster sauce into the minced meat and mix well. Add onion and Jiang Shui several times and stir vigorously (people who like spicy food can also add red and spicy oil, etc.). ), and add a little sesame oil and mix well for later use; Pour in the paved cowpea powder and stir well;

4. Dissolve yeast and a little sugar in clear water and let it stand for about 5-8 minutes; Mix flour with a little salt basin, mix all the materials evenly, knead into smooth dough, cover with plastic wrap and ferment to 0.5-2.0 times the original size of 65438+;

5. Exhausting and kneading the dough again for about 10 minute; Sprinkle hand powder on the counter, knead the dough into strips, then cut into small doses and roll it into round dough sheets with thick middle and thin edges;

6. Wrap the prepared cowpea stuffing into the steamed bread dough, put the raw steamed bread embryo on a steamer with corn husk, steam it in cold water, turn off the heat for about 15 minutes, and then slowly uncover it.

Expand knowledge:

Cowpea big steamed bun

"It is simple and convenient to steam a pot in the refrigerator for several days on weekends."

material

condiments

pork

500 grams

cowpea

1500g

flour

1500g

condiments

salt

5 grams

soybean

10g

Method for making cowpea steamed stuffed bun

1.

Soak 5g yeast in water for 5 minutes, then pour in flour to neutralize evenly, knead the flour until smooth, and then wake it up for 2 hours.

2.

Chop pork, add ginger and onion, pour soy sauce and mix well with oil. Blanch the cowpea, cut it into small pieces and mix well together. Adjust the salty mouth according to the food intake!

3.

Knead the dough evenly, make the preparation, roll the skin and start wrapping …

4.

Put the wrapped steamed buns in the steamer 10 minutes, and the fire begins to steam. After 20 minutes, SAIC will turn the heat down 10 minutes, and it will be almost cooked.

5.

After 30 minutes, open the lid and take out the pot.

Cowpea steamed stuffed bun finished product map

Cooking tips

To sum up, some steamed buns become dead noodles because they are rolled too thin and soaked in soup … so the steamed buns in the picture below are better …