meat bun with dried prunes

The skin material of meat bun with dried prunes: 4g whole wheat flour, 25g water and 5g dry yeast. Filling materials: 5g of minced pork, 12g of dried plum, 5g of tender dried bamboo shoots, 2g of ginger and 4 chives. Seasoning: soy sauce, umami soy sauce, sugar, cooking wine, chicken essence, and appropriate amount.

The main ingredients of the meat bag with dried plum

Dried plum, minced meat, high-gluten flour, and dried corn flour

Classification

Steamed buns

Taste

Salty and fresh

Making method

Material

Outer skin material:

4g whole wheat flour and water.

stuffing materials:

5g of pork foam, 12g of dried prunes, 5g of tender dried bamboo shoots, 2g of ginger and 4 chives.

Seasoning:

Soy sauce, umami soy sauce, sugar, cooking wine, chicken essence, and appropriate amounts.

Making method

Making stuffing

1. Soak dried prunes and dried bamboo shoots, wash them, and chop them respectively, and chop ginger and onion respectively;

2. Heat the oil in the wok. When it is 5% hot, put it in the medium fire and put it in the wok.

3. Keep the fire at medium heat, add minced meat and stir-fry until the meat becomes discolored and the water gradually dries;

4. Pour cooking wine, soy sauce and umami soy sauce into the pot, add sugar and stir well;

5. Add dried prunes and bamboo shoots and stir well;

6. add water that is less than half of the ingredients. after the fire is boiled, turn to low heat and bake until the water is dry (about 3 minutes). add chicken essence and stir well.

skinning

1. Dissolve the fresh yeast in 25g of water (water temperature of 3 degrees);

2. Slowly pour water into the bowl filled with flour and stir it into snowflakes with chopsticks;

3. Knead the dough, cover it with a wet cloth, and simmer for 15 minutes (put it in the middle layer of the oven, drain water from the lower layer, and turn the oven to 3 degrees);

Take out the dough and knead it tightly again. Then, knead it into long strips, add a dose (about 35g each), and roll it into a disc to form a steamed bun skin.

1. Soak dried prunes in warm water for 2-3 hours, and then wash them repeatedly with water until they are thoroughly washed and drained. Remove the hard stems of plum vegetables, and cut them smaller if they are big. There is sand in the plum vegetables, so be sure to wash them several times.

2. The oil in the pan is hot. First, add the minced onion and ginger until fragrant, then add the minced meat and stir-fry. At the same time, add soy sauce, sugar and salt and stir well.

3. Pour in dried prunes, then pour in proper amount of water, and bring to a boil, so that dried prunes can absorb enough water and taste.

4. When the water harvest is almost the same, pour in a little water starch to thicken it-the fried stuffing is very oily and not dry.

5. Divide the dough, wrap it into big steamed buns, and cover it with a damp cloth for about 3 minutes.

6. put in the steamer and steam for about 18-2 minutes. after turning off the fire, continue to stew for about 3 minutes before opening the lid. (It's very important to stew for a few minutes before opening the lid. Apart from making good noodles, this is the key to the smooth surface of steamed buns.)

Wrapping and steaming

1. Put 35g of stuffing in the steamed bun skin;

2. Fold into steamed buns, put them on the oiled steamer drawer, cover the lid, and let them stand for 1 minutes for secondary proofing;

3. Place the steamer on the fire, and steam on low heat for 1 minutes after the fire boils.