Steamed pork with preserved vegetables

Steamed pork with preserved vegetables

Introduction:

"In addition to the daily stir frying and meating of Meigan vegetables, the Meigan vegetables brought from Jiangxi Province also produced a large steamed stuffed bun with Meigan vegetables and pork, which is no worse than that in the store. Dried plum like to eat oil, so you should add more oil when you mix the stuffing, the best is the thin and fat meat stuffing. Before using, you should pick up the bad hard stem, soak it in cold water, steam it for 40 minutes, soften it and stretch it before using it. "

Production steps:

Step 1: soak the dried vegetables with water in advance, steam for 40 minutes, fry the meat in the frying pan, add the steamed dried vegetables and mix well

Step 2: knead the dough well in advance. When the dough is twice the size of the original dough, it can be used

Step 3: take out the dough and put it on the chopping board, and knead it into thin strips

Step 4: cut into small pieces

Step 5: roll into a small wafer with thin edge and thick middle

Step 6: take the right amount of stuffing and put it in the center of the round cake

Step 7: pack all the steamed buns in turn

Step 8: put it in the pot and make the second serve

Step 9: after 20 minutes, ignite, boil water and steam for 30 minutes. It's time. Don't open the lid. Simmer for 5 minutes before opening the lid

Step 10: pick up and eat.

Materials required:

Dried vegetables: 500g

Pork stuffing: 300g

Salt: right amount (for stuffing)

Soy sauce: right amount (for filling)

Flour: 800g

Clear water: About 500g

Yeast: 8g

Note: dried plum vegetables must be soaked in water and steamed before use, so that the stuffing will be soft and tasty. The amount of dried plum vegetables and meat stuffing can be adjusted according to your own taste. It is best to use 40% or 60% fat and lean meat for meat stuffing, so that the dried plum vegetables will be soft and moist. The flour and water amount can also be adjusted according to your own consumption. After boiling, don't rush to open the lid and simmer for 5 minutes Open the clock again and pick it out, so that the skin of the bun will not shrink due to sudden cold. My steamed buns were steamed at night. Because of the light, I didn't take pictures of the finished products. I only took pictures the next day, so the oil in the stuffing was a little solidified.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh