Dried pork buns with plum, green beans and beans

Overview

I rarely buy buns to eat outside. When I want to eat them, I have to make them myself. For a novice dough maker, I always worry about the dough not rising well. The dried plums and dried tofu absorb the gravy, which is a perfect combination. The steamed buns are fragrant and delicious.

Tags

• staple food
• home cooking
• cooking wine
• dried tofu
• onions
• oyster sauce
• pork belly
• sweet noodle sauce
• umeboshi
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Soak the prunes in warm water 2 hours in advance, wash them, put them into a plate, add a small amount of cooking oil and light soy sauce, and steam them for about 20 minutes.

   

2. 2 Mince the fatty pork belly, cut the dried tofu into small cubes, and chop the ginger and green onion and set aside.

   

3. 3 Heat the oil in a pan, stir-fry the green onion, white ginger and minced ginger until fragrant, then add the meat until it becomes fragrant

   

4. 4 Add cooking wine, soy sauce, oyster sauce, sweet noodle sauce and salt in sequence. You can control the saltiness of the seasoning according to the amount you make and stir well

   

5. 5 Then add the dried tofu and stir-fry evenly, and finally add the steamed prunes

   

6. 6 Sprinkle with chopped green onion and serve

   

7. 7 Add 400 grams of flour, 200 ml of water, and 4 grams of yeast powder until doubled in size

   

8. 8 Divide the dough into small portions and roll it out into bun wrappers that are thick in the middle and thin on the edges

   

9. 9 Wrapped finished product

   

10. 10 Can wrap different shapes

    

11. 11 Steam for 10 minutes and simmer for 5 minutes. The steaming time can be determined according to the size of the buns.

    

12. 12 Finished product