Spicy sprouts buns

Overview

The status of bean sprouts in Sichuan cuisine is probably second only to Pixian Douban. It is used in many dishes, especially noodles. I remember there was a steamed stuffed bun shop near my home when I was a kid, and I loved their bean sprouts and meat buns the most. The difference with this kind of bun is that the meat filling is fried. Some also add chili peppers. It's delicious, slightly spicy but not greasy. Now in the Northeast, let alone bean sprouts and meat buns, you can’t buy sprouts either. Ask your family to send some and make them yourself to satisfy your cravings.

Tags

• staple food
• home cooking
• old man
• steamed buns
• fast food
• lunch
• flour
• fragrance oil
• garlic
• pork stuffing
• sichuan pepper powder
• sprouts
• sugar
• yeast
• ginger
• green pepper
• salt

Ingredients

Steps

1. 1 Mix the dough well. This step has been detailed in the recipe of "Scallions and Fresh Pork Buns". Omitted here. I made this amount of buns with two kinds of fillings. If you only include this one, cut it in half.

   

2. 2 For sprouts, I used two packs of Yibin broken rice sprouts. Blanch in boiling water and drain.

   

3. 3 Prepare the meat filling and two green peppers.

   

4. 4 Chop the green peppers and sprinkle with a little salt to remove excess moisture.

   

5. 5 Mince ginger and garlic.

   

6. 6 Pour an appropriate amount of spice oil into the pot (I made more when making Yibin burning noodles. Please refer to my "Yibin burning noodles" recipe for the preparation method of this oil), stir-fry the meat fillings over low heat and stir-fry until loose. Add the minced ginger and garlic and stir-fry until the water dries up. Cook in cooking wine and stir well.

   

7. 7 Twist off the water from the green peppers, add a little salt, pepper powder, 2 teaspoons of sugar and a little chicken powder and stir-fry evenly. If you like it spicier, add chili powder. Because the filling is made from cooked meat, it spreads out and doesn’t stick together, so it’s not easy to wrap it up. You can put it in the refrigerator to allow the fat to solidify and pack well.

   

8. 8 After the dough has risen, divide into equal amounts of dough.

   

9. 9 Roll out the dough into a thick center and thin edges. It doesn't have to be very round or regular.

   

10. 10 Add appropriate amount of stuffing.

    

11. 11 Pinch up one corner and fold it in the middle.

    

12. 12 Pinch the opening into a small package.

    

13. 13 Put cold water in the steamer. Soak the drawer cloth and wring it out (just make it moist), put the buns in, cover them and let them sit for twenty minutes.

    

14. 14 Cook over medium-low heat until the water boils and then turn to high heat for ten minutes. Turn off the heat and simmer for three minutes. The sesame seeds in the picture are the mark to distinguish whether or not to add chili powder. Can be ignored.