Fresh meat and vegetable buns

grams of all-purpose flour, 5 grams of sugar, 3 grams of yeast, 8 grams of cooking oil. Use warm water in winter and 155 grams of normal temperature water in summer (generally the flour to water ratio is 2:1). While pouring the water, use chopsticks to stir the flour into a fluffy consistency. Do not add all the water at once, leave 10 grams of water to adjust the softness and hardness (the water content of flour is different, add as appropriate depending on the softness and hardness of the dough). Knead the dough until smooth and place in a warm place to rise.

Chop Shanghai greens, add 4g of salt, mix well, and marinate for about 10 minutes.

Add 5 grams of minced ginger, 15 grams of oyster sauce, 5 grams of cooking wine, 20 grams of light soy sauce, 2 grams of sugar, 0.5 grams of pepper, appropriate amount of salt, 8 grams of cooked oil, and 8 grams of sesame oil to the meat filling. Stir clockwise until the meat filling becomes stringy.

Stir in chives.

Squeeze out the water from the Qing Lai as much as possible, but don't squeeze it too dry.

Mix well with meat filling.

When the pores of the fermented dough are full, take it out and knead it on the chopping board to deflate it.

Roll the dough into a long strip and divide into evenly sized balls.

Roll out into a round piece that is thin on all sides and slightly thicker in the center.

Add filling. The filling should be about 1.5 cm from the edge.

Place your thumb one centimeter from the edge of the leather, pull and pinch it with your index finger. The thumb and index finger are at a 90-degree angle and the fold is vertical. It will look better if it is wrapped well.

After wrapping, save your hair until the bun becomes lighter when you hold it in your hands.

Boil the water and put it in the cage, let it steam for 15 minutes. Don't steam for too long.

Fresh meat and vegetable buns

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