How to make corn, meat and wheat buns

When you see other people’s tables filled with delicious food every day, you may become particularly greedy. At this time, you will definitely complain that you or the people around you can't cook. In fact, you can learn to cook by yourself. It is not as difficult as you think. Here is an introduction to the method of making corn, meat and wheat ear buns. Start learning it now.

1. Remove the husk of corn, wash it and place it upright on the cutting board. Put the knife in the middle of the corn and cut the corn kernels in a circle. Then turn the corn over and cut the other side.

2. Wash the carrots and cut them into small pieces (first cut into thin slices, then cut into thin strips, and then cut into small pieces)

3. Wash and chop the shallots into fine chopped pieces

4. Chop the pork into minced meat (you can also buy ready-made minced pork), add minced ginger, pepper powder, star anise powder, thirteen spices, and two kinds of soy sauce, stir evenly in one direction, then add 80-100 grams of broth or water in batches, and stir in the original direction; if there is no pepper powder, use pepper water

5. Add corn kernels, chopped green onions, chopped carrots, cooking oil, salt and sesame oil in this step.

6. Continue to stir evenly in the original direction. If you are not making dumplings right after mixing, add chopped green onions and sesame oil before making dumplings.

7. Put the flour into a bowl, add yeast powder, edible alkali and water to make dough and put it in a warm place to rise until it is 2~3 times larger.

8. Knead the fermented dough and divide it into small pieces of appropriate size.

9. Flatten the dough with your palm, and then roll it into round skins that are thick in the middle and thin around the edges.

10. Take a round dough and put the filling in it. Use both hands to pull the dough towards the middle.

11. Hold it with one hand, and use the thumb of the other hand to push the middle of the dough forward to form a small dimple.

12. Then use your thumb and index finger to fold the two sides and pinch them together on both sides of the dimple.

13. Then repeat this action, pinch one on the left and one on the right.

14. Always use the middle line as the reference, repeat the above steps until the other end is tightened, and the bun becomes a long strip with a round end and a pointed end and a wheat ear lace in the middle. This is the traditional wheat ear bun.

15. Put the wrapped buns into a steamer lined with fresh corn leaves (you can also brush a thin layer of oil on the steaming curtain to prevent sticking), cover the pot, let it stand for 10 minutes, add cold water, boil over medium or medium-low heat, then steam over medium or medium-high heat for 15 minutes (for large buns, steam for 20 minutes, starting from the time the steam comes out of the pot); if the pot you use has a glass lid, it is best to wrap it with cloth, because the glass lid likes to collect water vapor, so as to prevent the dripping water vapor from making the surface of the buns bumpy

Today’s introduction ends here. I wonder if you have learned how to make corn, meat and wheat ears buns? So as long as you follow the editor's steps, you will definitely succeed. Come on!