How to make big steamed buns with preserved vegetables

Although you don't have to wash vegetables, cook, or wash dishes when eating out, the food in restaurants outside is not necessarily sourced from regular sources and sometimes you might eat something wrong. For the sake of your health, it is better to cook at home. The recipe for big steamed buns with pickled mustard greens is easy and you can master it with a little thought.

1. Knead the dough first. You must use yeast powder. Just use it according to the instructions of the yeast. The weather is cold now. If you want it to rise quickly, you need to put it in a warm place.

2. The fermented dough is relatively fluffy and full of pores.

3. Prepare the filling while the dough is rising. Soak the vermicelli in warm water, then squeeze out the water with a steaming cloth and crush the vermicelli.

4. Soak the dried plums in cold water for 2 hours in advance until the water is clear. Squeeze out the excess water with your hands. If you think the dried plums are too big, you can chop them into small pieces on the chopping board.

5. Slice the pork belly, deep-fry until golden brown, and chop it into small pieces to increase the rich flavor of the buns.

6. Chop the green onion and ginger, put all the above fillings in a bowl, add thirteen spices, pepper, salt, soy sauce, sesame oil, if you like spicy food, you can add some chili oil. I prefer spicy food, so I add a spoonful of chili oil, the kind of chili oil I fry myself.

7. After stirring evenly, you can add some small shrimps. This is up to your preference. I just tried it and it can be ignored.

8. Knead the fermented dough into equal-sized dough pieces, wait for about 10 minutes and then start rolling.

9. The thickness is up to you. I rolled it a little thick this time because I think the vegetable filling takes up more space. If it is too thin, it might get rotten.

10. Start wrapping according to the direction that is convenient for you. I don’t know how to describe it specifically.

11. Wrap it and put it aside. Start to boil water. After the water boils (about 15 minutes), you can put the buns in and steam them.

12. Arrange them well, but don’t crowd them too much, otherwise they will stick together and look ugly.

13. Cook on high heat for 15 minutes, on low heat for 3 minutes, and then off heat for 5 minutes before serving.

14. The steamed appearance. I forgot to take a picture of the first layer, so this is what the second layer looks like.

15. The steamed buns are big and white, aren’t they? They look almost the same as the buns sold here!

16. I should have taken another close-up photo, but I was so busy eating that I forgot to take one. So here it is!

Even children as young as 6 or 7 can learn how to make big steamed buns with pickled mustard greens, so do you understand? However, you must consume it in moderation, or those who are taking medication should not eat this kind of food. Eating properly will make you healthier and healthier.