Use cowpeas to make filling, chop and wrap it directly, teach you the correct way, oily and fragrant, no raw taste

Today I will share with you the skills of making cowpea filling, to ensure that the oil is moist and fragrant, especially delicious, friends who like to eat learn it, steam some and freeze it, heat it in the morning, and breakfast will be solved.

【Cowpea sauce meat bun】

Bun skin: flour, yeast powder, sugar, warm water.

Steamed bun filling: fresh cowpeas, pork belly, eggs, green onions, ginger, salt, light soy sauce, dark soy sauce, sweet noodle sauce, white pepper, oyster sauce, etc.

【Directions】

The first step is to put fresh cowpeas into lightly salted water, soak them for 10 minutes, remove and rinse, drain the water, and chop them for later use.

The second step, pour an appropriate amount of oil into the pot, pour in the minced cowpeas when it is hot, stir-fry over high heat for 1 minute to break the beans, then add an appropriate amount of salt, light soy sauce and white pepper, stir-fry well and put it out.

Step 3: Wash the pork belly, peel it, and cut it into small cubes. Boil a pot of boiling water, pour in the diced meat and blanch for 2 minutes, you can remove the blood water, the taste is more fragrant, remove and drain the water.

Step 4: Pour an appropriate amount of oil into the pot, add diced meat, add minced green onion and ginger, pour in some dark soy sauce, add a spoonful of sweet noodle sauce, stir-fry quickly for half a minute, color the diced meat, and stir-fry the sauce fragrance. Finally, add a spoonful of oyster sauce, pour a spoonful of water, turn on high heat to reduce the juice, and serve the diced meat when the soup is thick.

Step 5: Put the minced cowpea and diced meat sauce together, add white pepper and cooking oil and mix well, and the cowpea sauce meat filling is ready.

Step 6: Add yeast powder to the flour, pour warm water and form a smooth dough, put it in a warm place to ferment for 2 hours, take it out after the inside is full of honeycombs, add an appropriate amount of dry flour and knead it smooth again, then knead it into long strips, and divide it into dough of the same size.

Step 7: Roll out the dough into a bun skin, wrap an appropriate amount of cowpea sauce and meat filling, knead it into a bun, put it in a steamer and ferment it again for 20 minutes, so that the bun will be more fluffy and soft.

Step 8: After the bun embryo becomes larger, turn on the high heat and steam for 15 minutes, turn off the heat and simmer for 5 minutes, and the delicious cowpea sauce meat bun is ready.

The cowpea sauce meat bun made by this method is salty and fragrant, the sauce is fragrant, and the cowpeas taste without a little raw taste, which is particularly fragrant.

【Techniques for adjusting cowpea filling】

Use cowpeas for filling, not raw cowpeas, so that cowpeas will not taste good, and there will be a raw smell after steaming. The correct way is to use cooked cowpeas and fry them in a pot with seasonings, which can not only remove the raw taste, but also add flavor and stimulate their own fragrance.

You may ask, is it okay to blanch cowpeas? Although the cowpeas become ripe after blanching, they cannot absorb the flavor, and the taste is not fragrant.