What is the recipe for the stuffing of pickled mustard greens buns?

Baozi is a kind of food that many people particularly like to eat. In the north, baozi is even eaten as a main meal. In daily life, the buns we eat are usually filled with meat or vegetables. Of course, there are many ways to make meat fillings, and you can match vegetables with meat, which not only can relieve greasiness, but also enhance the taste of the bun filling. So, if you use pickled mustard greens to steam buns, how do you do it?

Pickled mustard greens steamed buns

Ingredients: pork filling, pickled mustard greens, ginger

Seasoning: soy sauce, salt, sugar, five-spice powder

practice:

1: Mince the pork into stuffing and add minced ginger.

2: Add a little soy sauce.

3: Add a little salt and sugar to taste.

4: Add five-spice powder to season.

5: Stir well.

6: Soak the pickled mustard greens in water in advance, wash them clean and squeeze out the water.

7: Pour oil into the pan, heat it up, add pickled mustard greens and stir-fry, add a little sugar and stir-fry until fragrant.

8: Add the fried pickled mustard greens into the minced meat and stir until combined.

9: Divide the fermented dough into small portions.

10: Roll the bun skin into bun wrappers and wrap the fillings.

11: Put it in the steamer and let it rise for 15 minutes. Then boil water and steam it for 15 minutes. Turn off the heat and simmer for 5 minutes before opening the lid and taking it out.

Some thoughts:

* It is better to choose pork that is 70% lean and 30% fat, which is neither greasy nor dry.

*The pickled mustard greens should be soaked in water in advance.

*It is better to put more oil when stir-frying pickled mustard greens, because pickled mustard greens absorb a lot of oil. If you put less oil into the meat filling, the buns will be very dry and taste bad.

Food Application

1. Wash the dried plums with cold water before eating, and cook them after being cut into pieces. They can be made into meat or vegetarian dishes.

2. It can be steamed, fried, roasted or made into soup. It can be served with pork or dried tofu, gluten, edamame, dried shrimp, etc., such as "dried shrimp and dried vegetable soup", "fried dried plum vegetables with edamame", etc.

3. Braised or steamed meat with pickled mustard greens. The aroma of vegetables and meat permeate each other. It is oily but not greasy, fresh, fragrant, glutinous and sweet. It is a home-cooked dish in summer.

4. You can also boil it and chop it into small pieces and add minced pork as filling to make dried vegetable buns or sesame cakes.

5. Chop the pickled mustard greens into small pieces and mix them with the tender bamboo shoots that have been pickled, blanched and dried. This is the traditional specialty of Yuyao and Cixi in Zhejiang Province, the "dried bamboo shoots". The flavor and eating methods are similar to those of pickled mustard greens. It can be used in soups, braised in oil, steamed, or used to make roast meat, stew duck, or boil tofu.