Pork buns with pickled vegetables and pickled vegetables---a nostalgic taste

Pork buns with pickled vegetables and pickled vegetables---a nostalgic taste

Overview

I remember that when I was in the south, I especially loved eating steamed buns stuffed with prunes and vegetables. My family is in Shandong. A few days ago, a friend from Nantong, Jiangsu Province sent me a box of prune vegetables, which made me very happy. The prunes he sent were not pure prunes, but had dried bamboo shoots in them. What I want to do most is steamed buns

Tags

Ingredients

Steps

  1. Dissolve the yeast in warm water, add to the dough and knead into a dough. Knead it until the dough is smooth in the basin and there is no dough left on your hands. Cover and ferment. The picture shows what the reconciled noodles look like. I didn’t weigh them specifically because I just put them around in my daily life and I know how to count them all the time. Fermentation can double the size

    Pork buns with pickled vegetables and pickled vegetables---a nostalgic taste step 1

  2. While the dough is fermenting, you can process the raw materials to make the filling. Soak the prunes in advance, wash them, and squeeze out the water. I soaked the pork belly overnight, cut the pork belly into small dices, and separated the fat and thin. Chop green onions into fine pieces.

    Pork buns with pickled vegetables and pickled vegetables---a nostalgic taste step 2

  3. Put cooking oil in the pot, fry the chopped green onion first, then add the sesame oil, mix well and set aside. 2. No need to clean the pot, add some cooking oil and lard, then put the diced fat meat in, stir-fry out the oil, and then add the lean meat. When it changes color, add barbecue sauce, soy sauce, and chicken juice, and mix well. Stir fry for a while and set aside. 3. Fry the prunes in oil and serve

    Pork buns with pickled vegetables and pickled vegetables---a nostalgic taste step 3

  4. Then add thirteen spices, mix well and it will become the dried plum, vegetable and meat filling

    Pork buns with pickled vegetables and pickled vegetables---a nostalgic taste step 4

  5. After the dough has risen, knead it evenly, roll it into long strips, and cut it into appropriate sizes

    Pork buns with pickled vegetables and pickled vegetables---a nostalgic taste step 5

  6. Put the unwrapped dough into a bowl and cover it to prevent the dough from drying out.

    Pork buns with pickled vegetables and pickled vegetables---a nostalgic taste step 6

  7. Take whatever you want, take a piece of dough and roll it into a dough

    Pork buns with pickled vegetables and pickled vegetables---a nostalgic taste step 7

  8. Add stuffing and wrap into buns. I'm not good at wrapping, maybe the wrapping is a bit ugly

    Pork buns with pickled vegetables and pickled vegetables---a nostalgic taste step 8

  9. Cover and ferment for 20 minutes before steaming

    Pork buns with pickled vegetables and pickled vegetables---a nostalgic taste step 9

  10. I used an electric steamer with two layers, upper and lower, and steamed it for 20 minutes.

    Pork buns with pickled vegetables and pickled vegetables---a nostalgic taste step 10

  11. See if it’s okay, the buns are very soft and fragrant

    Pork buns with pickled vegetables and pickled vegetables---a nostalgic taste step 11

  12. Here’s another front view

    Pork buns with pickled vegetables and pickled vegetables---a nostalgic taste step 12

  13. Take a bite and leave a scent on your lips and teeth. The red one next to it is Korean kimchi. When I eat steamed buns, I like to eat some pickles and the like

    Pork buns with pickled vegetables and pickled vegetables---a nostalgic taste step 13