Main ingredients: 300g of pork, 300g of bean curd.

Accessories: moderate amount of oil, salt, onion, ginger and garlic, 2 small spoons of cooking wine, 2 small spoons of light soy sauce, 1 small spoon of soybean paste, moderate amount of sesame oil, a little bit of chicken essence, moderate amount of pepper powder.

Bean curd diced pork buns practice:

1, raw materials.

2, add yeast to the flour and stir well. Use warm water to stir the flour into flocculent, and then and into a dough, placed molasses.

3. Molten the dough until it is 2 times the size of the dough.

4: Wash the bean curd and remove the tendons.

5. Boil water in a pot, add the de-tendonized bean curd, blanch until the bean curd breaks, then pull out and drain.

6, blanched beans chopped.

7, pork cut into small dices.

8, the pan into the amount of oil heat, into the diced meat stir-fry until the oil.

9, into the seasoning: onion, ginger and garlic, cooking wine, soy sauce, salt, pepper and continue to stir-fry until the diced meat is cooked through, and finally into the bean paste.

10, put in the cut beans, and then put a little chicken essence and moderate amount of sesame oil, mix well.

11: Cut the dough into small pieces.

12, roll into a bun skin, put the filling into the bun.

13, wrapped buns placed again molasses 10 minutes, and then on the pot open steam.

14, about 10 to 15 minutes, the buns out of the pot (according to the size of the buns to set the time of steaming).

15, finished.