Minced pork and three fresh buns

Overview

Ignore the appearance of the buns for now! It looks really ugly. When I was a child, my grandma always encouraged me and said: The deliciousness of steamed buns does not lie in the pleats. So the buns I made always looked ugly. When I was a child, every year at the end of the year, after killing pigs and cooking lard, my grandma would use the oil residue to add several vegetables and vermicelli, tofu and eggs to make the filling, and steam several pots of oil residue buns. This is my favorite bun filling, bar none. It’s hard for us to get oil residue now. I chopped some plum blossom meat and stir-fried it instead of oil residue. It’s still delicious! My grandma is 81 years old and is still in good health. She occasionally cooks porridge or noodles for herself. She has stopped steaming steamed buns for a long time! I can no longer do tasks such as kneading dough and stuffing. When I went home on November last year, I steamed about 100 three-fresh steamed buns for her at home before returning to Beijing. I put them all in the refrigerator to freeze before leaving. The 100 or so steamed buns that I steamed that day were intended to be prepared for the old lady to eat when she was too lazy to cook. As a result, more than 50 buns were eaten that day. Unfortunately, I have many relatives, most of whom live on the same street, and they came here just because of the smell!

Tags

• staple food
• home cooking
• children
• breakfast
• steamed buns
• chives
• five spice powder
• free range eggs
• ginger powder
• old soy sauce
• plum pork
• self-rising flour
• tofu
• vermicelli
• warm water
• carrot
• pepper
• salt

Ingredients

Steps

1. 1 Prepare leeks, carrots, tofu and eggs.

   

2. 2 Cut the tofu into large pieces and fry in a little oil in the bottom of the pan until golden brown on both sides.

   

3. 3 Beat 3 free-range eggs and fry until cooked. Set aside.

   

4. 4 Chop 400 grams of plum blossom meat into minced meat, add 1 spoon of salt, 1 spoon of dark soy sauce, a little five-spice powder, black pepper and minced ginger and stir-fry until cooked. You can also use pork belly that is moderately fat and lean.

   

5. 5 Soak 300 grams of vermicelli until soft and chop into small pieces.

   

6. 6 Chop the fried tofu and eggs separately. Or shred the radish and chop into small pieces. Wash and drain the leeks and cut them into small pieces.

   

7. 7 Mix all the ingredients, then add 2 tablespoons of salt, allspice and pepper and mix well.

   

8. 8 Taking 500 grams of self-raising flour as an example, add about 320 grams of warm water to knead the dough. The water temperature should be controlled at about 35-38 degrees, and it should not be hot to the touch. Cold water cannot melt the yeast, so warm water is required. However, if the water temperature exceeds 40 degrees, the yeast will be scalded to death and the dough will not open. Self-rising flour is a kind of flour prepared by merchants according to the most suitable ratio of flour and yeast. It is generally available in supermarkets. If the dough is too hard, the buns will not be soft; if the dough is too soft, the buns will be shapeless and soft. The amount of 500 grams of rice and 320 grams of warm water is just right.

   

9. 9 After making the dough, knead it for 10 minutes until the dough is smooth. Cover the basin and place it next to the heater. The noodles will be ready in about an hour. If the room temperature is lower, the dough will take longer to rise. You can knead it again when you see the dough has doubled in size.

   

10. 10 Apply an appropriate amount of dry flour to your hands to prevent sticking, then take the risen dough out of the bowl and knead it again for a few minutes to get out the air bubbles in the dough.

    

11. 11 Take half of the dough and roll it into a strip.

    

12. 12 Cut the dough into evenly sized pieces.

    

13. 13 Knead the dough again a few times, then roll it into bun skin.

    

14. 14 Wrap in appropriate amount of filling. The steamed bun embryos should be placed in a warm place for 20 minutes for secondary fermentation.

    

15. 15 Brush a little vegetable oil on the grate of the steamer to prevent sticking, put water in the bottom of the pot, and add the buns. After the fire comes to a boil, continue to burn for 8-10 minutes, then change to medium to low heat for 15 minutes. Open the lid 3 minutes after turning off the heat. Be sure not to open the lid immediately after turning off the heat. If you turn off the heat immediately, the lid may cause the bun skin to collapse. Let the heat simmer in the pot for 3 minutes before opening the lid to make the bun skin smoother and whiter.