Taro buns with barbecued pork meat sauce

Overview

I like to eat steamed buns very much, but I am not very good at making pasta. I have tried making steamed buns 10 times and 7 of them failed to come out. My sister always laughed at me. Except for my perseverance in making food, everything else is a 3-minute heat. Haha, in fact, I am really a little bit like that. I often use a 3-minute heat. Of course, my love for food will never change.

Tags

• staple food
• home cooking
• steamed buns
• aged vinegar
• barbeque pork
• chives
• cooking wine
• flour
• minced pork
• taro
• salt
• soy sauce

Ingredients

Steps

1. 1 To ferment the dough, add 2 tablespoons of sugar into the flour, add yeast in two batches, ferment with warm water, knead until the dough is smooth, cover with a plastic bag, ferment for about 2 hours, and place in a warm place to ferment.

2. 2 Peel and cut taro into cubes and steam.

3. 3 Steam the taro and puree it.

4. 4 Chop the leeks, mix with salt and remove excess water.

5. 5 Cut the barbecued pork into cubes and fry in a pan.

6. 6 Mix the minced leeks and barbecued pork together with salt and soy sauce.

7. 7 Chop the pork into small pieces, add salt, soy sauce and cooking wine, stir and marinate for 10 minutes.

8. 8 It will be a good time.

9. 9 Knead into strips, cut into uniform pieces, and rest for 15 minutes.

10. 10 Use a rolling pin to roll it out thick in the middle and thin on the sides.

11. 11 Add the chives and barbecued pork first, and finally add the taro puree.

12. 12 Wrapped buns.

13. 13 Place the steamed buns in the steamer for 10 minutes, steam them for 10 minutes at the end, and wait a few minutes before opening the steamer.