Memories of Shandong Jiaodong big meat buns

There are many memories of food in childhood, and the Shandong Jiaodong big meat bun made by my mother is definitely one of them. I remember that when I was eight or nine years old, every autumn, my mother would cut meat buns during the harvest season of corn and carob melon in the family's own field. Mom's ancestral home is Penglai County, Shandong Province, although she went to work in the northeast Jilin Province when she was young, the taste of her hometown has always remained in the memory of her old man, and the meat buns wrapped out are typical of Shandong Jiaozhou big meat buns. The filling that the mother chooses is generally to cut the fat and skinny pork into large finger lid size pieces, wash the carob melon and remove the seeds to remove the seeds, and also cut into small pieces the size of the big finger lid, add salt, drip into sesame oil, and the filling is ready. The noodles are generally fattened in advance, put in the appropriate amount of Suda powder, knead into a soft dough, make a good dough, and then roll out into a thin middle thick bun skin to wrap the meat bun. The meat bun wrapped by the mother is very good-looking, it is a typical wheat ear bun, and the appearance looks very good in the style of shandong Jiaozhou big meat bun. The wrapped bun should be woken up for fifteen minutes, the steamer water is boiled, and then the steaming drawer is added. There is a key here, no cage drawer cloth, with tender corn husks close to corn, a meat bun under one or two pieces of corn husks, non-stick bun skins are still fragrant. Put the buns into the pot and steam on high heat for 30 minutes. The steamed meat buns are both fresh and sweet to eat, and have the fresh flavor of pork and carob melon, and it is definitely not inferior to a packet of soup to eat. I remember once my mother wrapped pork pieces, carob pieces of meat buns, I ate nine in one go, my brother actually ate eleven, although we are both in the long body can eat, but my mother made the meat bun delicious is also the main reason, that time eating meat buns to support us both outside crazy for a long time before going home. Today, it has been almost twenty years since my mother left us, but the smell of my mother has always accompanied my brother and me through the road of later life.