How to make sprout buns

Sprouts generally refer to chicken rice sprouts. Although this is an inconspicuous home-cooked dish, it is popular with many people. It is also common to use sprouts as bun filling. Prepare an appropriate amount of pork filling, an appropriate amount of chopped sprouts, and an appropriate amount of other vegetables, and then you can use them to make buns. Of course, before making buns, you must ferment the flour in advance. Let us learn how to make sprout bun filling.

How to make sprout buns

Ingredients: flour, minced meat, chopped sprouts, water chestnuts, milk, appropriate amount of sugar, yeast powder, chopped green onions, minced ginger, sweet noodle sauce, cooking wine, appropriate amount of sesame oil. Method: 1. Mix the dough according to your needs, and just replace the water with milk. The steamed buns will be white, fragrant and soft. Add appropriate amount of yeast and sugar to promote fermentation, and place the dough in a warm place until it doubles in size. 2. If the sprouts are too salty, soak them for a while longer. If they are salty enough, wash them once for a more hygienic approach. Crush the horseshoe into small pieces and set aside. 3. Put oil in the pot. When the oil is hot, add the scallion and ginger and stir-fry until fragrant. Then add the minced meat and stir-fry. Add cooking wine. After stir-frying for a while, add the bean sprouts. This will make it more fragrant when fully blended. Add a little sweet bean sauce to enhance the flavor. After frying, let it cool, add the chopped water chestnuts and mix evenly, sprinkle a layer of chopped green onions on the surface, and then see if the saltiness is appropriate and add salt as appropriate. The filling is ready. 4. Now that the dough and sugar have fermented, you can start wrapping them. The wrapped buns are then fermented in sugar for a second time. 5. Steam for 15 minutes until steam starts to rise, then simmer for 5 minutes after turning off the heat.

Tips 1. Use milk and flour. 2. Add water chestnuts to the filling. 3. The wrapped buns are fermented in sugar for the second time. 4. After the buns are steamed, turn off the heat and simmer for 5 minutes before serving.

Method 2

Ingredients 1/2 head of lettuce, 1 chicken leg, 100g of Hangzhou pepper, 2 chili peppers, 100g of ground rice sprouts, 1 egg white, 5ml cooking wine, 1/2 tsp white pepper (2g), 2 tablespoons oil (30ml), 1/2 tsp salt (2g), 2 tsp dry starch (10g)

Method 1. Debone and skin the chicken legs and cut them into small pieces of 0.5 cm in size. Chop chili pepper and Hangzhou pepper. Wash the lettuce. 2. Put the chicken pieces into a bowl, add dry starch, egg white, cooking wine and white pepper powder and mix well. 3. Heat the wok over medium heat, add oil when the wok is hot, when the oil is 40% hot, add the diced chicken and stir-fry until 70% cooked. 4. Add Hangzhou pepper and Chaotian pepper and stir-fry for 1 minute, then add broken rice sprouts, turn to high heat and continue stir-frying for 1 minute. 5. Wrap the fried chicken, rice and sprouts in lettuce leaves and eat together. Tips: The so-called broken rice sprouts are chopped Yibin sprouts. There are ready-made broken rice sprouts for sale in the market. If you can't buy them, you can directly buy Yibin sprouts and chop them up before adding them to the dish. Yibin sprouts are a traditional pickled vegetable, pickled with Yibin's unique Erpingzhuang (a vegetable similar to mustard greens). The pickled vegetable has a sweet, crispy and tender taste and can be paired with meat and vegetarian ingredients. It is delicious whether steamed, fried, made into soup, or even used as a pastry.

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