How to make fermented bean curd barbecued pork buns

Everyone pursues a life of having food and clothing provided for them, but the reality is not so good. So if you live in reality, you will inevitably need to cook by yourself. In order to cook a dish well, you must have perfect methods and steps. So, follow me and learn how to make fermented bean curd and barbecued pork buns.

1. It is best to marinate the meat one day in advance so that it can be more flavorful. Mix all the ingredients of the meat filling except the chopped green onion. Add the chopped green onion when making the buns. Adding salad oil and a little water can make the steamed buns more juicy.

2. Mix the dough ingredients with a spatula, cover with a lid and let it sit for about 1 hour. When the weather is cold, the time can be extended appropriately. It mainly depends on the state of the dough. You can apply some flour and press down the dough. If the texture becomes lighter and softer, it means it is ready.

3. After the starter dough has risen, add in the rest of the main dough ingredients and mix into a dough (do not add corn oil yet).

4. Start kneading the dough and beat it to make it gluten-rich. Punch the dough into a long shape.

5. Fold.

6. Knead it into a long shape again and repeat this action until the dough is smooth.

7. After forming a smooth dough, add corn oil and knead until it is completely absorbed.

8. Let the dough rest and relax for 5 minutes.

9. Divide the dough into 12 equal parts, roll each into a ball, and let it rest for 5 minutes.

10. Roll the dough into a round piece that is thick in the middle and thin around the edges.

11. Wrap with meat filling.

12. The wrapped buns.

13. Wrap the bottom of the buns with wax paper (if there is no wax paper, you can also brush some oil on the steaming rack, or use a steaming cloth), and let it ferment for about 20 to 30 minutes. The volume of the dough will increase slightly.

14. Boil water in a pot, put the buns in and steam them over high heat for 8 to 10 minutes. Do not open the lid until 5 minutes after steaming to prevent the buns from shrinking.

For good health, the absorption of nutrients should start from the mouth, so what are you waiting for? Follow the editor’s introduction today and try to make delicious dishes with fermented bean curd and barbecued pork buns!