Fresh Meat Bag of Preserved Vegetables-Wujiang Preserved Vegetables

Published Jul 30, 2021 at 17:41pm ET

In the past, we used to squeeze soybean milk together with dregs. This time, we changed our eating method to separate soybean milk from bean dregs. Soybean milk served as beverage and bean dregs served as steamed buns. We also used bean dregs to make steamed buns. This time, we used black bean dregs and small black dots with stars in the noodles, although the noodles did not look so white and clean. But its still acceptable, at least from a nutritional point of view, and its great. The steamed bun stuffing is made of fresh meat stuffing which has been commonly used. It is accompanied by fresh and refreshing mustard, which not only improves the freshness, but also increases the taste level. It is very delicious and homely. Everyone loves it.

Food Material List

1 flour 500g
2 Black bean dregs 100g
3 Pork 350g
4 Mustard tuber 100g
5 Small shrimp 50g
6 Shallot 30g
7 Ginger rice 10g

Operational steps

1 Blend the black bean dregs, flour and yeast together, add clear water and form a smooth dough of moderate hardness and softness, then ferment in a warm place.
2 Prepare fillings while fermenting dough.
3 Chop pork into chops, shrimp and rice foam into small particles, scallion and onion, ginger and rice, pickle chopped
4 Add water bit by bit into the minced pork, add a little water, mix evenly, add a little water, mix evenly until the meat is strong and the water is finished. (Note here that the amount of water is set by oneself. It is better to add more Kungfu than to add less kungfu. The amount of water should not be too much each time. Water should be eaten into meat, and the next time is appropriate.)
5 Then put shrimp, mustard, ginger and onion into the minced meat, and add appropriate salt, sugar, raw extract, oyster oil, sesame oil, cooking wine and mix well. (Note here that the mustard has a salty taste, and then put the salty seasoning to be cautious.)
6 Mix well and set aside.
7 Dough fermentation to 2 times the size, finger puncture, no retraction, no rebound, that is, the success of fermentation.
8 After removing and rubbing the exhaust gas, divide it into small dosage of equal size and roll it into a face.
9 Put the meat filling on and knead it into steamed buns.
10 Enter the steaming pot for secondary fermentation. When the steamed buns are twice as big as the original ones, they can be steamed on fire for 20-30 minutes before they are out of the pot. (It should be noted here that after turning off the fire, dont rush to uncover the bun, bake it for 5 minutes before opening, so that the bun wont shrink because of the sudden drop in temperature.)
11 Delicious steamed buns, breakfast first choice yo~
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