Filling ingredients600g lean pork 600g cowpeas about a catty, not weighed1 tbsp cooking wine (tablespoon) 1 tbsp light soy sauce (tablespoon) ? tbsp light soy sauce (tablespoon) 1 tbsp cooking oil (tablespoon) 1 tsp thirteen spices (salt spoon, about 2g) salt, chicken essence moderate amount of green onion, ginger, carrot moderate amount of crust# Mr. Zhu cm steamed buns recipe Flour 500g yeast 8g baking powder 6g sugar 30g lukewarm water 270g

Meat cowpea buns practice

The crust of all the ingredients into the pasta machine, or by hand

Live into a glossy dough, covered with plastic wrap fermentation at room temperature for 1-2 hours, I sometimes overnight, the night put in an air-conditioned room at 24 degrees or so, the package will not be too hairy too much early

And then prepare the stuffing, lean pork chopped into a mincemeat filling, do not need to be particularly delicate, a bit of meat grain taste is more delicious. The first thing you need to do is to get a little bit of meat grain to make it taste better. The carrots and green onions are finely chopped

Cowpeas are washed and cut into small pieces

I made the cooked meat filling, which is more chewy than the raw meat filling. Hot pan cold oil meat, stir fry on low heat

Ginger and cooking wine, soy sauce, soy sauce, oil, salt, chicken essence, thirteen spices stir fry

The carrot stir fry

Stir fry until the broth dries up, the minced meat is dry, turn off the heat and sprinkle with chopped green onion

When the minced meat is cooled down, add the cowpeas, and add salt again according to taste, and the stuffing will be ready

Reheated dough kneaded and deflated, and then cut into small pieces. The dough is kneaded and deflated, then wrapped into buns and steamed for 20 minutes

Minced meat and cowpea buns are ready, a bite of this in the summer will be absolutely delicious