Seaweed and diced pork buns

Overview

Around December every year, kelp begins to be gradually put on the market. In addition to stewing, frying, and mixing, it can also be used to make stuffings for steamed buns. Kelp steamed buns are Qingdao's specialty food.

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed buns
• all-purpose flour
• clear water
• cooking wine
• ginger powder
• kelp
• msg
• pork belly
• dry yeast
• salt
• soy sauce
• vegetable oil

Ingredients

Steps

1. 1 This is fresh kelp, very tender and narrow; the color is brown;

   

2. 2 Put enough water in the pot and add kelp after boiling;

   

3. 3 The kelp turns green after being heated, and the brown color on it has not yet been soaked in hot water;

   

4. 4 After it completely changes color, take it out, rinse it with cold water and cool it;

   

5. 5 Take out the cooled kelp and chop it finely;

   

6. 6 Put it in a saucepan and put an appropriate amount of soy sauce;

   

7. 7 Add a small amount of salt and MSG;

   

8. 8 Add appropriate amount of vegetable oil;

   

9. 9 Cut the pork belly into small pieces;

   

10. 10 Put it in a mixing bowl, add ginger powder, cooking wine, soy sauce, chopped green onion, and mix evenly;

    

11. 11 Finally, add an appropriate amount of salt to the meat filling and mix thoroughly;

    

12. 12 Place the prepared meat filling and kelp on both sides of the seasoning basin;

    

13. 13 First put a small amount of water in the basin, add yeast to soak for a while, then put the flour and bran into the basin;

    

14. 14 Make the dough a medium soft and hard dough, try adding more water, round it up and put it into a basin for fermentation;

    

15. 15 After the dough has risen, if you pull it apart, you will see that there are honeycombs in the dough;

    

16. 16 Take the dough out and put it on the chopping board, knead it into a smooth dough, and then knead it into a smooth long strip;

    

17. 17 Cut into the size you like;

    

18. 18 Roll it into a bun skin, thin on the four sides and set back in the middle;

    

19. 19 Add an appropriate amount of kelp and put the pork belly on top;

    

20. 20 Place corn husks under the wrapped buns and put them in a steamer for final proofing; about 10-15 minutes;

    

21. 21 Pour cold water into the pot, start with low heat, turn to medium heat after boiling, wait for 15 minutes, turn off the heat and immediately open the lid and start eating.