Steamed stuffed bun with locust flower meat-You Are Foodie

By Donna
7

Steamed stuffed bun with locust flower meat

Main Ingredients

Auxiliary Ingredients

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Step 1 . Soak the dried Sophora japonica flowers in warm water for 5-6 hours in advance, and soak them thoroughly. Then pinch the water dry.

Step 2 . Cut streaky pork into small pieces, add 5g salt, soy sauce, tender meat powder, oil consumption, ginger, 20g vegetable oil, and marinate for 30 minutes. Sophora japonica belongs to dried vegetables, and the taste of streaky pork with some fat will be more fragrant. Adding some vegetable oil when marinating meat can also play a good role in tenderizing meat. The meat for making steamed stuffed buns is cut into small grains, which has a better taste than chopped minced meat.

Step 3 . Add a little oil at the bottom of the pot to saute ginger.

Step 4 . Pour in the marinated meat and stir fry until cooked.

Step 5 . Add Sophora japonica flower and stir fry,

Step 6 . Add the remaining 15 grams of salt and 20 grams of chili oil and stir fry for 2 minutes. Take the fried meat out of the pot.

Step 7 . Put the Flos Sophorae into natural cooling, add chopped leeks, add 10g sesame oil and stir well.

Step 8 . Melt the yeast with warm water, and the water temperature should be about 35-38 degrees behind the left. Yeast will die if the water temperature is too high.

Step 9 . Slowly pour the yeast water into the flour. Don't pour all the water at one time. Add it while stirring, and then knead the dough until smooth. Cover the lid and let the dough ferment.

Step 10 . In hot summer, the dough will ferment in about an hour. In winter, the room temperature is low. If you have an oven at home, you can put the dough into the oven for fermentation.

Step 11 . Peel off the fermented dough, and the inside is honeycomb.

Step 12 . Sprinkle a little dry flour on the panel, take out the dough and continue kneading to exhaust the air in the dough. Take a third of the dough and knead it into strips.

Step 13 . Cut the dough into small pieces.

Step 14 . Knead the dough for a moment and roll it into a steamed bun skin. It is not recommended that you roll the steamed stuffed bun skin directly after cutting into noodles. The steamed stuffed bun skin rolled out after kneading a few times is more flexible.

Step 15 . Wrap an appropriate amount of steamed stuffed bun stuffing.

Step 16 . Close up.

Step 17 . Don't steam the steamed buns immediately. Let the buns stand for 20 minutes for secondary fermentation. This is one of the most critical steps to determine whether steamed buns are soft or not.

Step 18 . Brush a little vegetable oil on the steamer to prevent it from sticking, put it in steamed buns, and steam it for 25 minutes. Bring the pot to a boil, and then continue to cook it over high heat for 7-8 minutes, and then continue to steam it over low heat for 17-8 minutes. After turning off the fire, don't open the lid immediately, let the steamed stuffed bun stew in the pot for 3 minutes, and then open the lid of the pot. If the lid is lifted immediately after turning off the fire, the white, fat and soft steamed stuffed bun skin will immediately collapse and become dead.

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