Cornmeal and Dried Vegetable Buns
Overview
I like to eat dried vegetables. It is very fragrant when used to make steamed buns or cook dried vegetable noodles. My aunt specially dried vegetables for us. When harvesting radishes in winter, we washed the young radish leaves and steamed them thoroughly in a cage, then spread them on the roof to dry. When eating, soak it in seeds and add it with pork belly. It is really delicious.
Tags
Ingredients
Steps
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Dough material.
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Pour water into flour and mix into smooth dough. (The amount of cornmeal is relatively small, so I didn’t blanch it with boiling water this time. The finished product can also be used. If the amount of cornmeal is relatively large, you need to blanch it with boiling water first.)
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As for the fillings, the dried vegetables need to be soaked in advance.
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Chop the pork belly into small pieces, add salt, light soy sauce, pepper and thirteen spices and mix evenly.
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Chop dry vegetables and onions.
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Mix with the previously marinated meat filling and season with salt, light soy sauce and thirteen spices.
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The risen dough.
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Deflate the risen dough and divide it into small portions.
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Roll it into a large piece.
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Wrap the fillings.
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Wrap into big buns according to your favorite method. I wrapped the willow leaf bag. Grease the cage and place the buns on it. 12. Put the buns in the basket for 20 minutes. In this season, the fermentation at room temperature is going very well, which means that the buns are allowed to make the second batch. Then put it in a basket and steam it. Twenty minutes after the water boils, steam for three minutes and then boil the pot.
