Main Ingredients:
Medium gluten flour: appropriate amount; Warm water: appropriate amount; Preserved vegetable: appropriate amount; Hyacinth beans: a little; Pork: a little.
Additional Ingredients:
Red braising soy sauce: a little; Light soy sauce: a little; Chopped scallions: a little; Yeast: a little; Fermented dough: one piece; Minced ginger: a little.
Flavor: Savory; Cooking Method: Steaming; Time: Several hours; Difficulty: Moderate.
Step-by-Step Cooking Instructions for Mei Gan Cai Jiang Dou Rou Bao
Prepare the flour and fermented dough.
Dissolve a little yeast in warm water.
Mix well.
Slowly add the yeast water to the flour, then knead with warm water.
Add the fermented dough, continue kneading the flour into a smooth dough, and let it ferment on the side.
Prepare the preserved vegetable.
Soak in clear water for about half an hour.
Clean the hyacinth beans.
Blanch in boiling water for one minute.
Finely chop the blanched hyacinth beans, and mince the pork (I prefer lean meat, so I chose the front tip) into minced meat.
Heat oil in a pan, sauté the minced ginger until fragrant.
Add the minced meat and stir-fry.
Stir-fry evenly.
Add light soy sauce.
Add red braising soy sauce.
Add the preserved vegetable, stir-fry evenly.
Taste and adjust seasoning with a little salt, adjust according to personal preference.
Take out the fermented dough, knead and deflate.
Add chopped scallions to the filling and mix well.
Divide the dough into small portions.
Roll out the dough.
Fill with the filling.
Shape into buns, place in a steamer, and let rise for two and a half hours.
Steam until the buns visibly expand.
Bring water to a boil, then reduce to medium heat and steam for twenty minutes.
Enjoy the fragrant Mei Gan Cai Jiang Dou Rou Bao.
