After eating steamed buns for 30 years, this stuffing is still the most satisfying, spicy and fragrant, and it is easy to eat it once for a week

Today I would like to share with you a tofu stuffed bun, using the dish of spicy tofu to make a bun filling, which sounds a little funny, but the texture and taste are very good.  

---【Spicy Tofu Stuffed Buns】---

Prepare ingredients: 500 grams of flour, 5 grams of yeast powder, 400 grams of northern tofu, 150 grams of pork belly, a teaspoon of Pixian bean paste, a small section of green onions, two cloves of garlic, a small piece of ginger, an appropriate amount of salt, and an appropriate amount of light soy sauce.

Steps:

1. Put 500 grams of flour in a basin, add 5 grams of yeast powder and stir well, then add about 250 grams of warm water, stir into dough with chopsticks, then knead the dough with your hands, cover the lid, and let the dough rise to twice the size.

2. Wash the tofu and cut it into 1 cm square pieces, peel and cut the pork belly into small cubes for later use.

3. Cut the green onion into chopped green onions, cut the ginger into minced ginger, chop the garlic into minced garlic, and set aside a small spoon of Pixian bean paste.

4. Add an appropriate amount of water to the pot, put the tofu in the pot after the water boils, add a small spoon of edible salt, cook on high heat for about 1 minute, and remove the tofu for later use.

5. Add an appropriate amount of cooking oil to the wok, and after the oil is hot, put the diced pork belly into the pot for stir-frying, and fry the excess fat in the pork belly.

6. Then add chopped green onions, minced garlic and minced ginger to continue to stir-fry, and after the fragrance comes out, add the bean paste and stir-fry the red oil.

7. Add an appropriate amount of boiling water, then put the blanched tofu into the pot, add an appropriate amount of salt, white pepper and light soy sauce to taste after boiling over high heat, cover the pot, and simmer over medium heat for 3 minutes.

8. Simmer the tofu until it tastes good, then put it out, let it cool and set aside.

9. After the dough wakes up, take it out, put it on the board and knead it for exhaust, then knead it into long strips, then divide it into small agents, press it flat, roll it into thin slices with a rolling pin, wrap it in the bun filling, and wrap it all into buns.

10. Add an appropriate amount of water to the steamer, put the wrapped buns in a pot with cold water, cover the lid and let rise for 3 minutes, turn on the fire, start the timing after the steamer is steamed, steam for 12 minutes on high heat, and then simmer in the steamer for 2 minutes to get out of the pot.