How to make pork and zucchini buns

Sometimes we find that there are always a few people around us who like cooking very much. They regard cooking as a hobby and every dish is their own successful work. We should not always envy others' talents. In fact, we can learn it. The following is an introduction to pork and zucchini buns. Let's get started now.

1. Add dry yeast soaked in warm water to the flour and knead into dough. Cover with plastic wrap and let it rise in a warm place.

2. Add dark soy sauce, light soy sauce, MSG, chicken essence, pepper powder, chopped green onion and ginger, salt, cooking oil and sesame oil to the meat filling in turn and mix well.

3. Grate the zucchini and squeeze out some water.

4. Squeeze out the water (don’t squeeze it too dry, it tastes better with some juice), and put it into the mixed meat filling.

5. Proofed dough

6. Put the fermented dough on the chopping board and knead it to remove the air inside.

7. Divide into small dough pieces and let them relax for about ten minutes. Roll the relaxed dough into a skin that is thin on the edges and slightly thick in the middle.

8. Take a piece of dough and wrap it with the prepared filling.

9. Prepare all the dough pieces one by one.

10. Put the wrapped buns into the steamer, bring to a boil over high heat, then turn to medium heat and cook for 15 minutes.

11. The affordable big buns are out of the pot

There are so many different kinds of delicious Chinese food that you can never eat enough and never be able to describe them all. The unique pork and zucchini buns that I would like to introduce to you are very suitable for you to try making at home.