Many people like to eat steamed buns, especially when they see big steamed buns. Most people have to keep their eyes open, and the big steamed buns are full of fragrance, so they are tender and juicy when they take a bite, and they can't even eat four! There are many steamed stuffed bun shops outside, the delicious meat stuffed buns are so expensive, and the stuffing in some steamed stuffed buns shops is not too pure, which makes them uncomfortable to eat, and many of them are not well guaranteed in quality. Therefore, if you want to taste the big meat buns with good taste and high cost performance, you still have to cook them yourself. Since I learned how to steam my own steamed buns, I have hardly bought them outside. I like making pork and green onion buns best. They taste delicious, tender and juicy. I can eat six at a time.

In order to make delicious pork and green onion buns, it is important to mix the stuffing besides the dumpling wrapper, which depends on the taste and flavor of steamed buns. Every time I go to my parents' house, no matter what season, I want to eat steamed pork and green onion buns from my mother. My mother also knows that I like to eat them. Every time before I go home quickly, I steam the buns on the pot. As soon as I get home, I can taste the hot big meat buns, which are delicious and juicy, several times more delicious than those sold outside. Now I understand that I often cook them myself at home and return to the pot. My husband is not worried about scalding.

Today, I'd like to share with you how to make pork and green onion buns. The way is very simple. Just follow the next process, and I'm sure you can make them delicious. You don't want to buy any more delicious ones. Prepare a piece of ginger and a handful of pepper in advance, peel and slice ginger, clean pepper, clean shallots and cut them into strips, put a small amount of shallots in a bowl, pour boiling water into it, soak for a while, until the bowl of water cools down, pour some sesame oil into it, and mix it for later use. This step should be done early, because the water needs to be cooled down before it can be used.

rinse the pork belly, chop up the delicate dumpling stuffing, put it in a deeper pot, sprinkle a spoonful of thirteen spices, add a proper amount of edible salt, oil consumption, soy sauce and rice wine, mix in the same direction, and then pour ginger, garlic and ginger water in batches. Every time you add this water, you need to mix in the same direction, and mix until all the water is digested and absorbed into the stuffing, and keep adding this.

Then make dough. Pour wheat flour into a pot, sprinkle with baking powder, mix well, pour in warm water in batches, mix into a lot of floccules, knead the dough, knead it into a smooth batter, wake it up in a warm place, and take it out to rub the exhaust pipe when the dough is twice as big. Then knead it into strips, cut it into small steamed bun skins of the same size, and roll it into dumpling skins with a rolling pin. Take out the stuffing, chop some shallots and pour them into the dumpling stuffing. Stir well and you can use it. You can smell the fragrance already. Then put the dumpling wrappers into proper stuffing, wrap them into steamed buns, pour them into a steamer, cover them all, wait for 1 minutes, and then continue to steam them for 2 minutes after they finally become popular with SAIC Motor. After the time is up, stew them for 3 to 5 minutes, and you can get out of the pot.

The pork and scallion steamed buns made according to this process are delicious, tender and juicy, sweet and delicious. Therefore, as long as the stuffing is mixed well, the steamed buns are more than half successful. Good friends who love meat buns should try it quickly. The pork and scallion steamed buns are so tender and juicy that they don't smell delicious. I can eat six buns as soon as they are cooked, and you can eat them quickly. It will be delicious.