Early autumn is the cowpea harvest season. During this season, I often make some delicious cowpea sauce meat buns for breakfast. The idea came from wanting to have more time to rest every morning and not get up too early. And buns, as a popular pasta, are my ideal choice.
Buns are undoubtedly a popular delicacy, and they are not limited by region. Whether it is north or south, whether east or west, people everywhere like to eat buns. Especially as breakfast, with a bowl of hot porridge or a glass of milk, it becomes easy in the morning.
I used to steam a pot of buns at home, every week or two. The process of making this bun is not only simple, but also flexible, because it is the season for a good harvest of seasonal vegetables and the choice of fillings is also diverse. Today, I'd like to share a filling recipe that goes well with cowpeas, one of the most iconic vegetables of summer.
The cowpea season is coming to an end, and there is only about a month left to taste their deliciousness. So, now is the perfect time to try this bun. Cowpeas are combined with fungus to make a meat bun with sauce, which tastes more delicious than traditional leek filling. The filling is stir-fried and exudes a strong sauce aroma, which makes the buns more delicious, and the appearance of the buns is fuller and softer.
Recommended recipe: 【Cowpea pork noodle buns】
Ingredients: cowpeas, pork, vermicelli, chopped green onion
Production steps:
1. First, wash the cowpeas and cut them into small pieces. Blanch the cowpeas in a pot of boiling water and cook for 2-3 minutes until tender. Subsequently, rinse the blanched cowpeas with cold water to ensure a refreshing green color. Next, use a knife to finely chop the cowpeas and set aside.
2. Heat a pot, add cooking oil, stir-fry green onion, ginger and garlic until fragrant, then add ground pork and cook until discolored. Next, add the chopped cowpeas and stir-fry well.
3. Add the soaked vermicelli, light soy sauce, salt, sugar and white pepper to the stir-fried filling, continue to stir-fry evenly, making sure all seasonings are fully integrated.
4. In a large bowl, stir the instant yeast and warm water well and wait for the yeast to actively foam. Then, gradually add the all-purpose flour and stir until it forms a dough.
5. Divide the dough into small pieces and roll out into thin crusts. Wrap the cowpea filling in the dough and pinch tightly to make sure the filling doesn't leak out.
6. After wrapping, put it into the steamer to start rising, rise to 1.5 times large press, turn on the fire water timing, steam for 15 minutes, simmer for two minutes out of the pot. Each fluffy and fresh soft does not collapse, the beans inside are bright green, and the filling is really fragrant.
Here are three tips:
1. When handling the ingredients, please follow the steps in turn, especially the steps of blanching, dicing, and cutting. Make sure both the beans and vermicelli maintain their best taste and color. In addition, when handling pork, it is best to divide the diced meat into lean diced and fatty diced meat to ensure an even taste.
2. Control the heat and seasoning: When stir-frying pork filling, pay attention to mastering the heat to ensure that the meat is fried until white and colored. When adding various seasonings, try them in moderation to ensure that the final taste matches your taste.
3. Don't ignore the role of five-spice powder, chicken essence and salt, which can enhance the flavor of the bun filling.
Summary:
After reading remember to give me a like, click on it, if you think it is useful, you can forward it to more friends in need to watch, thank you for your support, I wish you good health!