Stuffing: 400g pork leg, 3 onions, a handful of oil, salt, cooking wine, proper amount of pepper, sesame oil, light soy sauce, and proper amount of oil: flour 500g water 260g sugar10g yeast 6g.
Practice steps
1, shredded onion, minced meat
2. Marinate the meat stuffing with soy sauce, soy sauce, cooking wine, salt, pepper, oyster sauce, sesame oil, oil, starch and onion for a while, then add the onion and mix well.
3. Mix well for later use
4. First, put flour, water, yeast powder and sugar into the dough jar to start the dough mixing mode.
5. Knead until smooth, put it in a big basin and cover it with plastic wrap to make it twice as big.
6, and then take out the exhaust, this step must be rubbed more, which is related to the effect of the bread.
7. Knead the dough in place and knead it into long strips.
8, cut into small doses, press flat.
9. Roll it into a round piece with a rolling pin.
10, wrapped with meat stuffing
1 1, press the meat with your left hand and knead it with your right hand.
12, knead it in turn.
13. Wrap it up and wake it up again for 30 minutes.
14. Boil the water and steam for 18 minutes. Do not open the lid immediately after steaming, and stew for five minutes before opening it to prevent the buns from shrinking in case of cold.
Tips
The second wake-up must be in place before it can be steamed in the pot. Don't open the lid immediately after steaming and turning off the fire. This step is crucial for the success of the package.
Nutritional value of onion:
Onions are nutritious and spicy. It can stimulate the secretion of stomach, intestine and digestive gland, stimulate appetite and promote digestion. Onion contains no fat, and its essential oil contains a mixture of sulfur-containing compounds that can reduce cholesterol, and can be used to treat dyspepsia, anorexia, indigestion and so on. Onion is the only one known to contain prostaglandin A. Prostaglandin A can reduce blood viscosity, thus lowering blood pressure, reducing peripheral blood vessels, increasing coronary blood flow and preventing thrombosis.
Nutritional value of pork:
1. protein of pork is a high-quality protein, which contains all essential amino acids for human body.
2. Pork is rich in iron, which is necessary for the formation and function maintenance of red blood cells in human blood.
3. Pork is the main dietary source of vitamins, especially lean pork is rich in vitamin B 1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and decomposition.