How to make preserved vegetable and pork dumplings

Meat buns are a food we are very familiar with. They are usually eaten for breakfast. The fillings of meat buns can be said to be varied. Have you ever eaten meat buns made with pickled mustard greens? As we all know, pickled mustard greens are a southern specialty. Not only does it taste stronger than ordinary vegetables, but the nutrition it contains is also no less inferior. Pickled mustard greens can be made into pickled mustard greens and pork buns, the specific method is as follows.

Pickled mustard greens and pork dumplings is a delicacy made with pork as the main ingredient.

Dough ingredients: low flour, ordinary flour, 2:1, a bowl of bean dregs, a bowl of milk, and an appropriate amount of yeast powder.

Ingredients: 800 grams of front leg meat, a bowl of pickled mustard greens, two scallions and a piece of ginger.

Seasoning: 1 teaspoon of white sugar, 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, 3 teaspoons of salt, 1 teaspoon of chicken essence, 2 teaspoons of five-spice powder (the pickled mustard greens must be soaked thoroughly and washed).

Steps: 1. Main ingredients. 2. Mix the milk, soy dregs and yeast powder, add in flour and stir into flocs. 3. Knead it into dough and knead it for a while. However, the dough with low flour cannot be too smooth, as long as it is even. 4. Let ferment in a warm place until it doubles in size. Summer is coming soon.

practice:

1. Make a model for the steamed buns. 2. Separate the fat and lean meat from the front leg, chop the lean meat, green onion and ginger, then add the soaked pickled mustard greens and chop them. 3. Put a little oil in the pan and fry the fat into oil residue. 4. Add pickled mustard greens and lean meat, stir-fry evenly with five-spice powder, add sugar, light soy sauce, dark soy sauce, and water to cover the ingredients, bring to a boil over high heat and then simmer over low heat until rich and soft. Then cook over high heat until the sauce thickens, add in chicken stock and let it cool for later use.

Tips: Divide the fermented dough into equal portions, wrap them with pickled mustard greens, and steam them until cooked. For details, please refer to other steamed buns processes. But pinch the folds. The skin of the steamed bun will be more even and will not collapse at the bottom.