Steamed bunsTraditional ChineseBreakfastOne, but the steamed buns of today are getting smaller and smaller, almost like little steamed buns. However, smaller steamed buns are also good, because if one is too big, it will be a waste. In contrast, little steamed buns can be eaten in multiple servings, and different flavors can be enjoyed together.

How to make little steamed buns

IngredientsPreparation

PorkAdd appropriate amount of filling, flour, salt, and fried bean sauceRoundChinese cabbageand appropriate amount of fragrant oilSoy saucea little bit, oyster sauce, and green onionsGingerand appropriate amount of water

Steps

1. Wash and chop the Chinese cabbage, then add a little salt and marinate for 5 minutes;

2. Add fragrant oil, oyster sauce, and soy sauce to the meat filling, then add salt and ginger water and mix well, and marinate for 15 minutes;

3. Add fried bean sauce and mix well, wrap the Chinese cabbage in a steamer cloth to squeeze out the water, then mix with the meat filling and knead into a dough for use;

4. Knead and roll the dough into small pieces, and roll out medium-thick round dough, fill it with a small amount of filling, and shape it into small steamed buns;

5. Put the steamed buns in the little steamer, and let them ferment for about 15 minutes, thenSteam. After boiling, steam at low heat for 15 minutes, and then steam for 3 minutes.

Tips

After adding salt to the Chinese cabbage, a lot of water will be released, so try to squeeze it out.

How to make "little steamed buns"

Ingredients

Flourappropriate amount, fresh ground meat, meat skin, yeast, sugar, green onion and gingerMilksalt, cooking winewhite pepperappropriate amount

Steps

1. Wash the pork skin and add green onion and ginger and cooking wine, if water and salt are added, cook for 1 hour;

2. Then pour the thick pork skin soup into a container, cool it and refrigerate for 2 hours, and then cut it into small pieces;

3. Add warm milk and sugar, add yeast and let it sit for 5 minutes, then add flour and knead into a dough, and ferment for 20 minutes;

4. Add green onion, ginger and cooking wine, salt and sugar to the ground pork, and stir until it becomes sticky, then add white pepper, put the chopped meatSkinmix;

5. Divide the dough into small pieces, and roll out 5 cm thick dough, and fill it with meat skin and meat filling, then put it in the little steamer;

6. Steam in the steamer for 15 minutes, and it's done.

Tips

The soup that is madeCookedIf not finished, it can be frozen for storage.

How to make "three fresh steamed buns"

Ingredients

250g of flour, 200g of ground porkmushrooms50geggplant50g, 160ml of warm water, 4g of yeast, a little sugar, chopped green onion and gingerwhite peppera little water, cooking wine, five-spice powderchicken powderwhite pepper, old vinegar, fragrant oil, and a little salt

Steps

1. Blanch and chop the mushrooms, then chop the eggplant into fine pieces

2. Add cooking wine and white pepper to the ground pork and knead it into a dough, then add chopped green onion, ginger, mushrooms, and eggplant, and mix well;

3. Then add appropriate amount of salt, five-spice powder, chicken powder, old vinegar, white pepper, sugar and fragrant oil, and mix into filling;

4. Add yeast to warm water, pour in flour, and mix into dough, ferment for 20 minutes;

5. Roll the dough into round thin dough, fill it with the prepared filling, and let it ferment at a warm place for 20 minutes, then put it in the steamer;

5. Steam at high heat for 10 minutes, then turn off the heat and steam for 5 minutes.

Tips

When kneading the meat filling, you can use a food processor, which is easier to knead into a dough;