How to make preserved vegetable and pork buns

A healthy body is a necessary condition for us to enjoy life. Being sick will definitely affect our mood. A reasonable diet can help maintain health better. We should not ignore it. The method of making steamed buns with preserved vegetables and pork is easy, and the ingredients used in this dish are rich in nutrients.

1. Soak the pickled mustard greens in water one day in advance, and change the water twice during this period.

2. Dissolve the baking powder in warm water

3. Use the dissolved water and flour

4. I will teach you a little trick to make the noodles rise faster. If you have an electric rice cooker at home, you can add more hot water to the pot and boil it for a few minutes. Turn on the power and keep it on the keep warm setting. Put the rice cooker steamer on, put the kneaded noodles on it, and cover the pot. The dough will be ready soon.

5. Chop the pickled mustard greens

6. Mince the meat

7. Chop green onion and ginger

8. Put a proper amount of oil in the pot and heat it up

9. Add the minced meat and stir-fry until the water is dry.

10. Add chopped green onion and ginger and stir-fry.

11. Add pickled mustard greens and stir-fry for a while. Add soy sauce, thirteen spices and oyster sauce in turn and stir-fry until fragrant. Turn off the heat.

12. Put the fermented dough on the chopping board and add baking soda and knead evenly.

13. Cut off a piece and roll it into strips.

14. Cut into small portions

15. Roll the dough into dough

16. Hold the dough with your left hand and fill it with the fried fillings. Keep your right thumb still and use your index finger to continuously fold the folds.

17. Make enough buns to fit in the steamer and rub some oil on the bottom of the buns to prevent them from sticking.

18. Add hot water to the pot, put the steamer on it and cover the pot. Steam for about 25 minutes.

19. Place the steamed buns on a plate. The delicious steamed buns with braised pork with preserved vegetables are ready.

Nowadays, many foods have pesticide residues, and restaurant staff may not remove them completely. The recipe of preserved vegetable and pork buns is simple, and you can clean them thoroughly if you make them yourself.