Steps/Methods

Big Buns with Bean Curd and Pork

Dough: 500 grams of medium gluten flour, 4 grams of dry yeast, 10 grams of sugar, 245 grams of water.

Filling: 500 grams of string beans, 400 grams of pork, two tablespoons of dry soy sauce, one tablespoon of sweet noodle sauce, one tablespoon of oyster sauce, a pinch of soy sauce, cooking wine, salt, green onion, ginger powder, sesame sesame oil.

First, deal with the string beans. After picking and cleaning the beans, put them into a pot of boiling water and blanch them until they become soft and colorful, then pull them out of the pot and put them under cool water, as shown in the picture above.

Pork cut into small cubes spare, bean curd buns do not recommend chopping the meat into minced meat, there are meat particles taste stronger, as shown in the picture above.

The frying pan in a moderate amount of oil stir fry diced meat, stir fry until the diced meat brown slightly charred, as shown in the picture above.

Add cooking wine, ginger powder, sweet noodle sauce, oil, and soy sauce and stir-fry to cook the meat, use fresh ginger if you don't have ginger powder, as shown in the picture above.

Transfer the stir-fried meat to a container, add chopped green onion, oyster sauce, mushroom powder (made from dried shiitake mushrooms and dried shrimp skin) and mix well, mushroom powder can be left out, as shown in the picture above.

Take out the bean curd after cooled, cut it into small cubes and put it into the container of meat stuffing, as shown in the picture above.

Add sesame oil and salt to taste and mix well, then transfer to the refrigerator and set aside, as shown in the picture above.

Roll the dough directly into long strips and then divide into equal amounts of small dosage, because it is a doughy bun, so it can not be divided too small, small dosage I pulled directly with my hands, will not be able to do this operation can be cut with a knife, as shown in the picture above.

Roll the small dosage into the center of the thick edge of the thin bun skin, can not be rolled out too thin, it will affect the fermentation of the buns, and then add the appropriate amount of filling, with your customary techniques can be wrapped, as shown in the picture above.

Arrange in a steamer, pay attention to every two buns to leave a certain gap between the buns, otherwise the fermentation of the buns will be squeezed deformation, wake up to 1.5 times the size of the buns can be, the buns as shown in the picture above.

After the fermentation is completed, cool water on the pot, steam appeared to turn to medium heat and then steam for 13 minutes off the heat, simmer for 3 minutes and then slowly open the lid and remove can be, as shown in the picture above.

Steaming process through the transparent lid you can see the buns from the embryo a little bit into white fat growth process, the buns will also emit the flavor in the kitchen, as shown in the picture above.

Spicy, white, chubby buns out of the pot, with a bowl of porridge, this meal is simple but not lose nutritional flavor Oh!