Meat seasoning: salt 1/2 teaspoons, sugar 1/4 teaspoons, onion 10 g, ginger 3g, cooking wine 1 teaspoon, pepper 1/4 teaspoons, soy sauce 1 teaspoon, monosodium glutamate.
Seasoning for leek stuffing: 3/4 teaspoon of salt, 1 teaspoon of monosodium glutamate 1 2 teaspoon of sesame oil1teaspoon.
Flour slurry material: water150g, flour10g, salt1/8tsp, sugar1/8tsp.
1. Melt fresh yeast with 230g of water, pour it into flour several times, stir it into snowflake shape, knead it into a uniform dough, and cover it to make it twice the original volume.
2. Wash leeks and control the water to dry.
3. Beat the eggs into a bowl and stir them, then put them in a hot oil pan and fry them until cooked, and let them cool for later use.
4. Cut the pork into diced soybeans.
5. Chop the onion and ginger, put them into the pork, add all the meat stuffing seasonings, mix well, and marinate 15 minutes to taste.
6. Chop the leek, and put the leek, shrimp skin and scrambled eggs into a large bowl.
7. Add sesame oil to leek and mix well. Finally, add salt and monosodium glutamate and mix well.
8. Knead the fermented dough until it is completely exhausted, knead it into 24 equal-sized pills, and roll the pills into a bun skin with a thickness of about 3 mm.
9. First put the prepared leek stuffing in the middle of the steamed stuffed bun, and then put pork on the leek stuffing.
10. Knead along the outer edge of steamed stuffed bun skin by hand.
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12. The wrapped buns are placed on the curtain.
13. Put all the flour paste materials into a bowl and mix well with chopsticks to make flour paste.
14. Heat the pan, add a little oil to spread the bottom of the pan evenly, and put the steamed buns in the pan with the mouth closed down.
15. Fry on low heat until the bottom of steamed stuffed bun is slightly yellow.
16. Pour flour water along the edge of the pot, cover it with low fire and cook for 2 minutes.
17. Turn the steamed buns one by one, cover them with a small fire until the soup in the pot is basically dry.
18. Pour a little vegetable oil into the pot.
19. Turn off the fire until the bottom of the steamed stuffed bun turns golden yellow.
20. Invert a large plate on the pot, and turn the pot over together with the plate.