Accessories: frozen pigskin (250g).
Seasoning: green onion (25g), ginger (10g), salt (6g), monosodium glutamate (3g), pepper powder (2g), cooking wine (10g), pepper (2g), alkali (1g) and yeast (/.
working methods
1. Peel and wash onion and ginger, and cut into powder for later use; Wash pork and chop it into minced meat; The frozen pigskin is ground into pieces for later use.
2. Put the pork into the pot, add the frozen pigskin powder, chopped green onion, Jiang Mo, refined salt, monosodium glutamate, cooking wine, pepper powder and pepper, and stir well to get the stuffing.
3. Mix some flour and yeast, mix with warm water and knead well. At the beginning of the dough, add a proper amount of alkali and knead it evenly, which is the fermented dough.
4. Burn some flour into snowflake shape with 70% boiling water, let it cool, then pour 30% cold water and knead it into dough, which is the boiled dough.
5. Knead the fermented dough and the scalded dough evenly, divide them into dough with uniform size, roll them into round skins, put the stuffing in the middle of the round skins, knead them tightly, and knead them into small folds of 18-20, which is the green steamed stuffed bun.
6. Put the raw steamed buns in the drawer, steam them with boiling water and take them out.