Cowpea buns

Yeast, baking powder, melt with warm water and knead the dough

The mixed dough will rest for about half an hour

Pack up the cowpeas, wash them and chop them into pieces, blanch them (add salt when blanching them), then run them through cold water, take them out and control the water!

Cut the beef into cubes (for making steamed buns, I didn’t chop it, but cut it into very small pieces)

Add minced green onion, minced ginger, light soy sauce, dark soy sauce, salt, pepper powder, thirteen spices, MSG, chicken essence, pepper, and sesame oil to the diced beef. Mix vigorously in one direction with your hands

Beaten beef filling (because cowpeas do not stick to water, so do not add water when beating beef filling, add more oil!)

Finally, add the water-drained cowpeas and mix well (I put in enough seasonings at one time, so I don’t need to add any seasonings to the cowpeas)

After the dough is ready, knead it smooth, roll it into long strips, shape it into small dough balls and roll it into bun wrappers!

Wrap the meat stuffing into the bun skin and shape it into a bun. After the raw embryo has risen for ten minutes, steam it for fifteen minutes and it's ready! ! ! (If the steamed bun embryos have risen enough, you can directly steam them with boiling water. If they are not steaming well, steam them with warm water and wait for the time to rise.)

After steaming, don’t open the lid in a hurry. Turn off the heat and simmer for two to three minutes before opening the lid again! ! !

Overview

Tags

Ingredients

Steps