Steamed buns stuffed with pork and turnip

Steamed buns stuffed with pork and turnip

Introduction:

Production steps:

Step 1: prepare a dough

Step 2: chop the pork into minced meat

Step 3: chop the turnip

Step 4: put a little salt into the basin, grab it and brake out the water

Step 5: put the mashed meat into the pot, pour in the right amount of salt, monosodium glutamate, Zanthoxylum and soy sauce, mix well

Step 6: pour in the right amount of oil and mix well (stir in one direction, the meat is more fragrant and easy to be strong)

Step 7: I add a little oyster sauce (but not oyster sauce) to make it fragrant

Step 8: squeeze the water from the turnip and put it in the minced meat

Step 9: stir again

Step 10: take a piece of dough and knead it into long strips

Step 11: then pull into a uniform size of the dosage

Step 12: roll it into a small cake (thick in the middle and thin on both sides, so it's not easy to collapse when steaming)

Step 13: take the right amount of mince and put it on the dough

Step 14: pinch from one end with the other hand

Step 15: This is the way to make a good bun

Step 16: take water in the pot and set the steamed buns in order to leave a gap. The steamed buns will still be steamed

Step 17: cover the pan with a damp cloth to prevent air leakage. Steam over high heat for 5 minutes and turn to low heat for 15 minutes

Step 18: after 20 minutes, the steamed buns are ready and out of the pot

Materials required:

Turnip: 500g

Pork: 250g

Flour: right amount

Oil: right amount

Salt: right amount

MSG: right amount

Soy sauce: right amount

Scallion: right amount

Ginger: right amount

Pepper powder: right amount

Oyster sauce: right amount

Note: always stir the stuffing in the same direction, otherwise the stuffing will not smell good. There should be a gap when the steamed stuffed buns are put into the pot, and the steamed buns will be hairy

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: sour and salty