In the few days after the autumn, the heat continued, but at the request of my family, I always felt that such a festival that could eat meat and meat wantonly was necessary to make some delicious meat dishes. When I was a child, every autumn, my mother would buy an elbow to stew, and then I would sauce some beef or bun pork dumplings. What to eat after the autumn this year, but the old mother proposed it, saying that she saw that there was still a small package of frozen spring shoots in the freezer of my refrigerator, so it was better to steam some spring shoots and fresh meat buns.
In April, two boxes of fresh and tender bamboo shoots were purchased online, processed cleanly and cooked, and then frozen and preserved. After a few months of eating shredded fish and bamboo shoot stew at home, they will take out a small packet, thaw it and then cut it into strips or sections. Such frozen spring shoots, although not as fresh as when just picked, but this treatment can be stored longer, do stir-fry or filling are good ingredients, spring shoots are rich in nutritional value, rich in protein, amino acids, unsaturated fatty acids, rich in minerals and vitamins, with lower cholesterol, prevention of coronary heart disease and other effects. The filling is added to the chopped spring shoots, which also has the effect of degreasing and balancing the taste, so that the meat buns wrapped out can be eaten with bamboo shoot particles, crispy and crunchy, and the more you eat, the more fragrant.
Now in the supermarket or the wet market, you can buy vacuum-preserved spring shoots, of course, wait until late October to early November, it is the time for winter shoots to go on the market, and it is even more delicious to use winter shoots to make soup. Here's how to share this fragrant but not greasy spring shoot fresh meat bun with you:
【Spring shoot fresh meat bun】
Ingredient Preparation:
500 grams of minced pork
Finely chopped green onion and ginger to taste
Spring shoots 200 g
Cooking oil, cooking wine, soy sauce, oyster sauce, peppercorn powder, chicken powder, salt
500 g of flour
Yeast 4 g
Water to taste
method:
1, before mixing the filling, first knead the dough, because it is also necessary to ferment, so that the operation is more time-saving.
Add 4 grams of yeast and an appropriate amount of water to a pound of flour and knead into a smooth dough.
Cover the plastic wrap, fermentation at room temperature, now the indoor temperature is very suitable for fermentation, basically more than half an hour can be.
2. When using fermented dough, prepare the ingredients you need. 1 pound of pork filling, add an appropriate amount of minced green onion and ginger, 200 grams of spring shoots after thawing, wash and cut into small cubes for later.
3: Add cooking wine, soy sauce, oyster sauce and a little peppercorn powder (you can also use five-spice powder here), chicken powder and salt, and stir in one direction with chopsticks.
After mixing the meat filling and seasoning, put in the bamboo shoots, at this time, in order to keep the filling from dispersing, pour a small amount of cooking oil to increase the stickiness of the filling.
4: Ferment the dough, roll out a roll to exhaust, and then divide into a uniform dough. I pack here is a large bun, dough 45-50 grams a, if you make a small bun, then 30-35 grams a, this everyone flexible mastery.
5: Put enough water into the steamer first, make the drawer cloth completely wet, and wrap the buns in turn and put them into the steamer.
Maintain a certain spacing between the buns, cover and let the lid rise for another 20 minutes.
6: When the time comes, open the heat, keep the heat steaming for 20 minutes, and simmer for another 5 minutes to open the lid.
Such steamed buns, the filling is soft, the filling is mellow, especially delicious. As the weather slowly cools down, steam some meat buns, worry-free and delicious, everyone can try it.
【Flower's Gourmet Kitchen】
Veteran independent food original writer
National level public nutritionist
Contracted author for multimedia platforms
Clarion, the authoritative management body of global self-media, signed a contract with media people
Special guests of several food programs