How to make preserved vegetable and meat buns

In normal times, we should pay attention to our daily diet. Only by eating well can we have a good body and what we have will be meaningful. Some people may think that cooking is really troublesome. In fact, there are many home-cooked dishes that allow us to taste delicious food in a very short time. For example, the method of making preserved vegetable and meat buns is very simple.

1. Put the flour into a bowl and add 20 grams of sugar

2. Dissolve the yeast in warm water at about 35°C

3. Add to the flour, then slowly add warm water and knead the dough. Do not add water all at once to prevent excessive water absorption, because different flours absorb water differently. Knead the flour into three-light balls, i.e., bowl light, face light, and hand light. Cover the bowl with a wet cloth and ferment until it is 2.5 times larger.

4. Now you can prepare the filling. Soak the dried preserved vegetables for more than 4 hours in advance, wash them, squeeze out the water and chop them into pieces. Wash and chop the pork belly, chop the ginger and add it to the minced meat, then add cooking wine, light soy sauce and cornstarch to marinate the minced meat for a while

5. Heat the pan, add the minced meat and fry until some of the oil comes out, then add salt and oyster sauce.

6. Add dried preserved vegetables and stir-fry together

7. Add appropriate amount of water and simmer for a while, stir-fry until the sauce is dry, add pepper and chicken essence, and the filling is ready.

8. Whether the dough is well fermented can be checked by pulling it apart with your hands to see if it becomes a net-like shape.

9. Add some dry flour and knead the dough again to release the air. Then cut the dough into equal parts and use a rolling pin to roll it into a dough with thin edges and thick middle.

10. Put the filling in the middle

11. Pinch out the folds

12. Wrap the buns and put them on the steamer. Brush the steamer with oil or put a wet cloth on it and let it ferment for 20 minutes.

13. Steam over medium heat, cover the pot and steam for 18 minutes, then turn off the heat and steam for 3 minutes.

14. The steamed buns are out of the pot. They are so delicious.

We have no way of knowing where the food in the restaurant comes from, and the hygiene may not be guaranteed. The method of making preserved vegetable and meat buns is simple, and you can ensure hygiene by making them yourself.