How to Make Pork Filling Stinky Tofu Buns

How to make green beans meat filling buns delicious? Actually, making green bean meat buns is not complicated; just follow the recipe below.recipe prepare all the ingredients and tools needed for the green bean meat bun. Then proceed step by step, and you will definitely learn how to make these buns and create a delicious dish of your own!

Green bean meat bun ingredients introduction

yeast (3-4 grams) warm water (250ml) filling: () front leg pork(450 grams) salt ( )soy sauce( ) oyster sauce ( )MSG( ) cornstarch ( )

Green bean meat bun making steps:

1.flour pour into a large bowl, add sugar

2. Put the yeast in a bowl and dissolve it with warm water at about 35℃, which should not be too hot to touch.

3. Add the dissolved yeast to the flour, then add the remaining warm water. Do not pour all of the water at once; reserve 20-30ml for adjusting if necessary. Stir with a chopstick until it forms a dough-like consistency.

4. Knead by hand until smooth and shiny on the surface, which should take about 20 minutes. The goal is to achieve three clear surfaces: bowl clean, dough clean, hands clean.cover with cling film and let it rise to double or triple its size. Today's room temperature of 12℃ makes it difficult for fermentation; I used the microwave for this purpose, check the above notes for details.microwave to ferment

mince porkSelect front leg meat with a ratio of three parts fat and seven parts lean. Alternatively, you can use pork belly

6. Chopped scallions,ginger and green beans are all finely chopped. Soak the green beans in rice washing water or add a bit of baking soda for 30 minutes to remove excess pesticide residue.

7. Add the chopped green beans, scallions, and ginger into the pork mince.

8. Mix in salt,soy sauce( ) oyster sauce ( )

salty rice wine,MSG( ) cornstarch ( )

sesame oil

. Mix well by hand, then add one more spoon of

peanut

oil and mix again. The filling is ready.

When the dough has risen, poke it with your finger; if it does not spring back, it's ready.

Alternatively, you can check if the dough has risen by splitting it open to see a web-like structure resembling honeycomb inside.

12. Remove the dough and dust it lightly with flour before kneading again to release air bubbles, then roll into long strips and cut into uniform-sized pieces.

13. Use a rolling pin to make the wrappers thicker in the middle and thinner at the edges.steam potThe steamer pan should be greased to prevent sticking.

17. Place them on a steaming pot,

cover with a lid, let it rise for 20 minutes. Due to cold weather, I preheat water at about 40-50℃ and quickly steam the buns after placing them inside.

18. When the buns have noticeably increased in size, you can start steaming over medium heat. Steam for 20 minutes after the pot has come to a boil, then turn off the heat and let it sit for an additional 5 minutes before opening the lid.