condiments

250g medium gluten flour

400g pork

condiments

Corn (2)

Water (130g)

Yeast (3g)

Leek (appropriate amount)

Salt (appropriate amount)

Cooking wine (moderate amount)

Spiced powder (appropriate amount)

Functions: tonifying deficiency, body, nourishing yin and tonifying kidney.

The method of steaming steamed bread with dough.

1 raw materials for standby. Corn is cut off with a knife. Boil the water in the pot and blanch the corn with water. Drain and set aside (it can be slightly chopped according to personal needs, but not too much). Chop the pork into fine minced meat with a knife.

Add chopped corn kernels, minced meat, chopped leek, salt, cooking wine and spiced powder in a large bowl. 6 Stir hard, that is, the stuffing. 7 Pour the dough material into a large container and knead it into a uniform dough. Cover the dough with plastic wrap and put it in a warm place to ferment to more than twice its size.

9 divided into smaller doses. 10 is finished, and a proper amount of stuffing is put in the middle. 1 1 Knead the small wrinkles evenly. 12 Be careful, the steamed stuffed bun is green. 13 evenly put into a steamer covered with oil paper. 14 is put in a cage for secondary fermentation for about fifteen minutes. Steam in cold water for about fifteen minutes, and then simmer for three minutes before opening the lid.