Authentic Chaoshan Kuitan Vegetable Steamed Bun Method

The practice of packing fresh meat in large packages;

1. Mix the dry yeast with warm water, add to the flour (according to the instructions) and knead thoroughly.

2. Making meat stuffing: Chop pork belly, add salt, pepper, a little monosodium glutamate, chopped green onion and a little water (add vegetables without water), stir evenly, repeat several times, preferably in one direction, and then put it in the refrigerator for 30 minutes.

3, with good noodles, put the meat stuffing in, wrap it into a big bag, and sober up.

4. Then steam it on water.

Note: How to add vegetables to stuffing:

I usually use green vegetables (Chinese cabbage, Chinese cabbage, celery, etc. ), boil a pot of water, boil, add a proper amount of vegetables, remove them after discoloration, put them in a large pot of cold water next to them, cool them in time (otherwise the vegetables will turn yellow), then remove them by hand, squeeze them out and chop them up, which will make it much easier, then squeeze them out and mix them with oil.

Mix well with minced meat! Use in time!

Vegetable steamed bread:

Green vegetables, mushrooms, fungus, day lily, spiced qianzi, oil gluten, oil, salt, pepper, a little monosodium glutamate and a little sugar.