Salted vegetable buns filling recipe

Salted vegetable buns mainly refer to Chinese snow mustard, which is a commonly eaten vegetable. It is usually pickled in advance and then used to make buns. The buns taste very good. When making buns, you need to prepare an appropriate amount of pork belly and eggs. Ferment the flour in advance and then roll it into bun skins after fermentation. Chop the Chinese snow mustard and soak it in warm water to remove excess salt. Then mix it into meat filling and it can be used to make buns.

Salted vegetable buns filling recipe

Main ingredients: 300g pork belly, 300g Chinese mustard, 700g flour. Accessories: 1 egg, 7g yeast (dry). Seasoning: 1 tablespoon salt, 1 tablespoon soy sauce, 1 tablespoon chicken essence, 3 cloves garlic, 1 teaspoon cooking wine, 1 teaspoon sugar, 1 teaspoon sesame oil, water as needed, vegetable oil as needed.

1. Soak the snow vegetables for half a day in advance 2. Chop the pork into minced meat 3. Add soy sauce, sugar, salt, chicken essence, egg white, cooking wine and sesame oil to the minced meat

4. Stir in one direction until it is evenly mixed and set aside. 5. Wash the soaked snow vegetables repeatedly, squeeze them dry, and chop them into fine pieces. 6. Put oil (a little more) in the pot, add the minced garlic, and stir-fry over low heat until fragrant.

7. Add the chopped snow vegetable and fry until the water is dry. 8. Add salt and chicken essence and stir well. 9. Pour water to the same level as the snow vegetable, then cover and cook for a few minutes.

10. After the water in the pot is boiled dry, scoop out the snow vegetable. 11. Add the minced meat in step 4; 12. Mix well and set aside

13. Put the yeast into warm water, mix well and let it stand for a while to dissolve completely. 14. Pour the solution into the flour, stirring with chopsticks while pouring. 15. Stir until it becomes cotton-like.

16. Knead it into a ball with your hands, and then knead it repeatedly. 17. Keep kneading it until it has a smooth surface. 18. Put the kneaded dough into a bowl

19. Cover with a lid or wet gauze and place in a warm place for about 2 hours to let it ferment. 20. When the dough has fermented to twice its size, it is ready. 21. Take out the fermented dough and place it on a chopping board sprinkled with a thin layer of flour, and knead it thoroughly to squeeze out the air inside.

22. Knead it into a smooth dough again, cover it with wet gauze, and let it relax for about 10 minutes. 23. Cut the relaxed dough into two parts with a knife, and knead them into long strips. 24. Cut it into pieces of about 40 grams with a knife.

25. Flatten the dough, and then use a rolling pin to roll it into a dough that is slightly thicker in the middle and thinner at the edges; 26. Put an appropriate amount of filling in the center of the dough; 27. Start by pinching out a fold from one place.

28. Continue to pinch out folds in one direction. 29. Pinch the edges of the dough until it is closed and the raw buns are ready. 30. Cover the finished raw buns with wet gauze and let them stand for about 20 minutes for the second sugar fermentation.

31. Put an appropriate amount of water in the steamer, brush a thin layer of oil on the steamer or put a cloth on it, put in the raw dough that has been fermented with sugar, cover the pot tightly, steam over high heat for about 18 minutes, then turn off the heat and wait for about 3 minutes before steaming.

Cooking Tips

1. When making the dough, the water temperature should not be too hot (preferably not higher than 35 degrees Celsius). The water temperature must not be too high, because too high water temperature will make the yeast lose its activity and cause the dough to fail to ferment. 2. The length of time required for fermentation is greatly related to the outside temperature. The higher the temperature, the shorter the fermentation time; otherwise, the longer the time. In summer, when the temperature is high, the dough can be fermented at room temperature. In winter, the dough needs to be placed in a warm place. For example, in the north, you can place the container with dough next to the heater, and in the south, you can boil a pot of warm water, soak the container with dough in the warm water, and then cover the pot, which can also shorten the fermentation time; 3. After the dough is fermented, it must be fully kneaded and exhausted, and it must be kneaded again into a dough with a very smooth surface, so that the surface of the finished buns will be smooth; 4. When putting the buns into the steamer, leave a certain gap to prevent the buns from swelling and sticking together during steaming; after the buns are steamed, don't rush to take them out. Turn off the fire first and wait a few minutes before opening the lid and taking them out, so as to prevent the surface of the buns from collapsing and affecting the appearance.