How to make pork buns with preserved vegetables

Many people don’t know how to cook, which is normal in modern society. After all, with the prosperity of the modern catering industry, we can eat in restaurants. But many times, the taste is really different when you make it yourself. As for the method of making pickled mustard greens and meat buns, you can make it yourself and then taste it yourself. I believe the taste will definitely be different.

1. If you have a blender at home, first blend the meat and preserved vegetables, then add MSG and mix together. I put too little meat in the dish. The ratio of meat to preserved vegetables should be about 2:1. It tastes better this way.

2. Knead the dough. The dough should be kneaded the night before or a few hours in advance. The ratio of yeast to flour is 1-2%. Dissolve the yeast in warm water and then knead the dough. Don't make the water too hot or it will kill the yeast. Knead the dough repeatedly until it becomes a smooth dough, let it ferment, and then knead it again after it has expanded. After kneading the dough into a smooth texture, you can make bun wrappers.

3. Roll the dough and wrap the dumplings. Do not steam them immediately after wrapping. Let it rest for about 20 minutes to let the dough rise. You need to steam the buns in boiling water, not cold water.

4. You can eat it now. If you want more soup, add more pork belly. All lean meat doesn't taste good either.

Look at the editor’s introduction today. In fact, the pickled mustard greens and meat buns you eat outside are not that difficult to make. The steps are also very simple. We might as well make a healthier one at home!