Foodabc Festival food customs Tieqiu Fat

Big packet of pork with Meigan cai

2024-09-24 14:59:03 369

The Meigan cai brought from Jiangxi, in addition to the daily cooking and stewing of meat with Meigan cai, also produced the pork bun with dried plum vegetables, which is not inferior to the taste of the store. Meigan cai like to eat oil, so you should put more oil when mixing the stuffing, preferably 40% or 60% fat and lean meat stuffing; Before use, pick up the bad hard stems of Meigan cai, soak them in cold water in advance, steam them for 40 minutes after absorbing enough water, soften and stretch them before use.

Details of ingredients

Meigan cai500 grams
Pork filling300 grams
saltModerate amount (for filling)
soy sauceModerate amount (for filling)
flour800 grams
Clear waterAbout 500 grams
yeast8 grams

Technique

difficultybeginner
workmanshipsteam
tastesalty and savory
timeThree hours

Steps to make Big packet of pork with Meigan cai

1. Soak Meigan cai in water in advance, steam them for 40 minutes, put the meat stuffing into the frying pan, fry them until cooked, add the steamed Meigan cai, and mix them evenly
2. Knead the dough in advance, and when it is twice the size of the original dough, it can be used
3. Take out the dough and place it on a cutting board, rolling it into thin strips
4. Cut into small pieces
5. Roll into small circular pieces with thin edges and thick center
6. Take an appropriate amount of filling and place it in the center of the round cake, then wrap it up
7. Wrap all the buns in sequence
8. Place it in the pot and arrange it for secondary firing
After 9.20 minutes, ignite and steam for 30 minutes after the water boils. Time is up, don't rush to open the lid for now. Let it simmer for 5 minutes before opening the lid
10. Pick it up and eat it.