The method and recipe of three fresh steamed buns

The steamed buns with three fresh fillings are quite famous and taste very fresh. The three fresh fillings mainly refer to leeks, pork and shrimps. In the northern regions, steamed buns or dumplings with three fresh fillings are made during the Chinese New Year and other festivals. The method is also relatively simple. First, you need to ferment the flour 2 to 3 hours in advance, then prepare the fillings, put the wrapped buns in the steamer and steam them for about 10 to 15 minutes, and you can eat delicious buns.

The method and recipe of three fresh steamed buns

Ingredients: 300g flour, 100g leek, 50g fungus (water-soaked), 100g pork filling, 50g shrimp, 2 eggs. Accessories: 10g green onion, 5g ginger, 10g salt, 3g MSG, 5ml cooking wine, 10ml soy sauce, 20ml sesame oil, 5g sugar, 5g yeast (dry), 2g baking powder, 2g alkaline flour, 3g pepper

1. Prepare the necessary ingredients: flour, leeks, fungus, pork filling, shrimp, eggs

2. Prepare seasoning: onion, ginger

3. Add sugar, baking powder, alkaline flour, yeast and flour into dough with water and cover it to let it rise.

4. Beat the eggs, fry them in oil, turn off the heat immediately after they are formed, and use a spatula to break them up.

5. Soak the fungus in advance, blanch it in boiling water, and chop it into small pieces.

6. Chop the shrimp roughly

7. Wash and drain the chives, and chop them into small pieces

8. Chop the green onion and ginger

9. First, pour the minced ginger into the meat filling.

10. Add soy sauce, salt, MSG, cooking wine, sugar and pepper

11. Add water and stir the meat filling. The water should be added slowly. Only when enough water is added, the meat filling will be delicious and not dry.

12. After adding enough water, pour in sesame oil

13. After the meat filling is mixed, add chopped green onions

14. Add fungus, eggs and shrimp and mix well

15. Add the chives at the end to prevent water from coming out.

16. Divide the risen dough into small equal portions

17. Roll into dough

18.Put the filling on the dough

19. Twist the dough with your thumb and wrap it up in one direction. I'm left-handed, so it might look a bit weird.

20. The more wrinkles a bun has, the better it looks.

21. Boil the pot in advance, put the pinched buns in, and cook on medium heat for 7 minutes.

22. The juicy and soft steamed buns with three fresh fillings are delicious when eaten hot.

Cooking Tips

1. When scrambling eggs, turn off the heat immediately after they are formed. They can be easily broken up with a spatula. 2. Add enough water to the meat filling to make it juicy. 3. Add sesame oil and chopped green onions at the end to prevent the "noisy" feeling. 4. When steaming buns, boil water and steam them for a maximum of 7 minutes. The same applies to all-meat buns. Meat filling transfers heat faster than vegetable filling.