Pickled mustard and fresh meat buns

Overview

In the past, when soy milk was pressed at home, we would drink it with the dregs. This time, we changed the way of eating the soy milk and the dregs. The soy milk was used as a drink, and the dregs were used to make steamed buns. I had also used bean dregs to make steamed buns before. The difference this time was that black bean dregs were used, and there were dots of black dots in the noodles. Although the noodles did not look so white, they were still acceptable. At least from a nutritional point of view, this method was excellent. The steamed stuffed buns are stuffed with the commonly used fresh meat filling, and are paired with fresh and refreshing pickled mustard, which not only enhances the freshness, but also increases the texture. It is very delicious and has a homely taste that everyone loves.

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed buns
• banquet dishes
• black bean dregs
• cooking wine
• flour
• light soy sauce
• oyster sauce
• pickled mustard
• pork
• sesame oil
• shrimp
• sugar
• yeast
• ginger rice
• green onions
• salt

Ingredients

Steps

1. 1 Mix the black bean dregs, flour and yeast together, add water and knead into a smooth dough with moderate hardness, then place it in a warm place to ferment.

   

2. 2 While the dough is fermenting, prepare the fillings (chop the pork into puree, soak the dried shrimps and cut them into small pieces, chop the green onions, chop the ginger into rice, and chop the pickled mustard)

   

3. 3 Add water to the minced pork bit by bit, add a little water, stir evenly, add a little more water, stir evenly, until the meat is tender and all the water is added. (It should be noted here that the amount of water is determined by yourself. If your kung fu is high, you can add more. If your kung fu is shallow, add less. The amount added each time cannot be too much. It is better to add the water after it has been absorbed into the meat.)

   

4. 4 Then put the dried shrimps, mustard, ginger and green onions into the minced meat, and add an appropriate amount of salt, sugar, light soy sauce, oyster sauce, sesame oil, and cooking wine and mix thoroughly. (It should be noted here that pickled mustard is already salty, so be careful when adding salty seasonings.)

   

5. 5 Mix well and set aside.

   

6. 6 When the dough is fermented until it doubles in size, if you poke a hole with your finger and it does not shrink or rebound, it means the fermentation is successful.

   

7. 7 After taking it out and kneading it to deflate the air, divide it into small portions of equal size, and then roll it into dough.

   

8. 8 Add the meat filling and shape into buns.

   

9. 9 Put it into the steamer for secondary fermentation. When the buns have doubled in size, steam them over high heat for 20-30 minutes before serving. (It should be noted here that after turning off the heat, do not rush to remove the lid. Let it simmer for 5 minutes before opening. This is to prevent the buns from shrinking due to the sudden drop in temperature.)