Cowpea and Pork Steamed Buns
Overview
When I was a kid, I loved eating cowpea and pork buns the most. The hot buns fresh out of the pan are so fragrant. When you take a bite, your mouth is filled with soup. It’s so fragrant. I really miss it! No, I bought a big bag of cowpeas a few days ago to cook and dry them, but it happened to be the rainy season. I couldn't finish all the cowpeas, so I fried them three times a day. My family was tired of eating them, and I felt it was a pity to throw them away, so I thought of eating them in a different way. I accidentally remembered the cowpea and pork buns I had when I was a kid, so I made some with the available conditions. Unexpectedly, they tasted pretty good! (*^__^*)Hehe...
Tags
Ingredients
Steps
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Dissolve an appropriate amount of Angel yeast with an appropriate amount of warm water. Pour into three bowls of flour and stir to form a dough. Knead the dough and place it in a basin, cover with plastic wrap and ferment for 2-3 hours (I forgot to take a photo of this step). While the flour is fermenting, you can prepare the stuffing. Wash the cowpeas and cook them in a pot. Remove them and let them cool and chop them into small pieces. Chop the pork belly into small pieces. Cut the green onions and ginger into small pieces. Put them together. Add an appropriate amount of dark soy sauce, light soy sauce, balsamic vinegar, salt, five-spice powder, cooking wine, and chicken essence. Mix well and set aside.
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Spread an appropriate amount of flour on the board, pour the risen dough onto the flour, and knead it into a ball.
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Roll the dough into a long strip, cut into evenly sized pieces, and flatten into a dough.
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Add the fillings, wrap them in boiling water, and steam them over high heat for 20 minutes. The fragrant buns appear. My son said they are delicious, but unfortunately I don’t dare to eat them due to weight loss. I will make them next time.
