Shrimp, pork and spinach bun

Shrimp, pork and spinach bun

Introduction:

"Hairy shrimp is the largest shrimp resource in China's marine products. The shrimp skin processed by hairy shrimp is one of the important marine products to earn foreign exchange through export. The shrimp skin is rich in nutrition, known as" the warehouse of calcium ", and it is a good calcium supplement with good quality and low price. According to the literature, shrimp skin also has the effect of appetizing and resolving phlegm. Shrimp is of high nutritional value, good quality and low price. Family members like to eat the food made of shrimp. The soup and stuffing are delicious. Shrimp skin is rich in magnesium. Magnesium plays an important role in regulating heart activity, protecting cardiovascular system, reducing cholesterol content in blood, and preventing arteriosclerosis, hypertension and myocardial infarction. The elderly and children should eat more. I remember when I was pregnant, I found calcium deficiency and anemia. The old man suggested a tonic diet and ate some shrimp skin and pig blood. As a result, in less than a month, I found that the indicators were normal. "

Production steps:

Step 1: blanch the spinach and add cool water to it. Squeeze out the water and set aside.

Step 2: cut the pork into small pieces.

Step 3: heat the pan, add peanut oil and pepper, and fry the pepper oil.

Step 4: add pork and stir fry until discolored.

Step 5: add the shrimps and fry them.

Step 6: stir well and turn off the heat.

Step 7: add proper amount of soy sauce and bring to a boil. Mix well and turn off the heat.

Step 8: add ginger powder.

Step 9: add chopped green onion

Step 10: cut spinach and add in.

Step 11: mix well.

Step 12: flour and yeast fermentation

Step 13: ferment to twice the original size, open it and look through it. There are big holes in it.

Step 14: let it stand for 15 minutes after exhausting.

Step 15: cut a piece, knead it into long strips, and use a knife to cut out the same size dough.

Step 16: roll the dough into a circle.

Step 17: add the right amount of filling.

Step 18: close your hands in the middle.

Step 19: pinch with your thumb and index finger.

Step 20: wake up on the curtain.

Step 21: add the drawer cloth into the pot, pick up the steamed buns and continue to ferment.

Step 22: after 20 minutes of fermentation, steam over high heat for about 15 minutes.

Step 23: finished product drawing

Materials required:

Dried shrimps: 300g

Pork: 1000g

Spinach: 1000g

Dough: 1500g

Oil: right amount

Salt: right amount

Soy sauce: moderate

Cooking wine: moderate

Scallion: right amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Note: 1. Warm water yeast, water temperature about 40 degrees. 2. Add flour, slowly add flour, adjust the hardness of dough. 3. The stuffing is easy to cool in winter, so it can be heated properly when packing, and then it can be heated until the stuffing is warm.

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: onion