Put the minced meat in the refrigerator and start preparing the side dishes for the filling.

Wash and chop the beans first, and then squeeze out as much water as possible.

The purpose of this is to allow the dried carob beans to absorb the soup in the meat filling, and the taste will become better.

After the dried locust flowers are soaked, they are cleaned and the water is also taken out.

It is said that it is a locust flower bun, but in fact, the acacia flower is just an ingredient.

Because you don't need to put too much, the bun will have the sweet fragrance of locust flowers, which is very appetizing.

After all, there are relatively few of them, and you can't eat them all at once.

Moreover, the locust flower is cold, and if you eat too much, it is easy to stimulate the stomach and intestines, causing indigestion.

After the acacia flowers were drained, Xu Zhuo removed the roots of the soaked fungus and chopped it, and then blanched the pork belly pieces that had been soaked for nearly an hour while the noodles had not yet risen.

You can't patronize the buns and forget about the braised pork.

It doesn't matter if you eat the buns or not, but if the braised pork is not made in a hurry, it will affect the business too much.

Cut the whole pork belly into large pieces and start blanching.

There is more meat today than yesterday, and it is a bit incredible to see Wei Junming.

"I did so much yesterday and sold out?"

Xu Zhuo nodded: "Not only are they all sold out, but I made another pot in the afternoon, and they still sold them clean, and not only braised meat, but also rice, cold noodles, sheep's trotters, and all kinds of cold vegetables, all of which were sold out." ”

This made Wei Junming suddenly surprised.

To be honest, he knew that the braised pork rice would be popular, after all, the taste was there.

But I didn't expect it to be a big hit.

Maybe that's the advantage of being close to the school.

There are many young people, and it is easy to have a cascading effect.

However, just selling braised pork rice is still a bit simple, and Xu Zhuo has to try to let Xu Zhuo master other dishes.

Of course, even learning is not now.

In the past few days, I have to take advantage of the popularity of braised pork rice to let Xu Zhuo make good money.

It's never too late to learn when the heat drops.

After the meat pieces are blanched, the noodles are almost ready to rise.

Xu Zhuo kneaded the dough first, and then made braised pork later.

You don't need to knead the dough too hard, just dig the dough out of the basin and knead the dough with dry flour until it doesn't stick to your hands.

The bread is soft and filling.

Kneading for too long will make the dough very chewy, but it is not beautiful.

While Xu Zhuo was kneading the dough, Wei Junming began to adjust the filling.

He first took the minced meat out of the fridge, poured in dried beans, dried locust flowers and chopped fungus, beat in an egg, and finally sprinkled with minced green onions.

Minced green onions should not be added to the meat filling in advance, because there will be a smell of rotten shallots after a long time.

It can only be added to the bag so that the shallot fragrance can come out.

Add another spoonful of salt to the basin and pour in the sesame oil and a large spoonful of cooked lard.

Among dried vegetables, dried beans are a very magical existence.

No matter what it goes with, it needs a lot of fat to be delicious.

For example, fried bacon with dried beans, stewed pork with dried beans, and stewed pork ribs with dried beans are all such dishes.

Now to make steamed buns, you also need to add fat to make them delicious.

Once the filling is well stirred, it is ready to wrap.

Many people think that it is easier to wrap vegetarian stuffing than meat stuffing, but this is actually wrong.

Whether it is dumplings or buns, the meat filling is simpler than the vegetarian filling, because the meat filling has been beaten and is more formed.

And the eggs and leeks in the vegetarian filling are scattered and will spill out if you are not careful.

Xu Zhuo kneaded the dough into long strips, made into small pieces of uniform size, and then used a small rolling pin to roll out the dough into a thin dough on both sides and thick in the middle.

Wei Junming took the dough and began to wrap it.

He holds the dough in the palm of his hand, digs some filling with the other hand, and then begins to pinch the folds along the corner of the dough.

When you pinch it enough, the bun is also wrapped.

He is not familiar with the white case, and his method of pinching buns is very ordinary.

However, eating by one's own family, not paying attention to external beauty, and affordable fillings are fundamental.

The two of them rolled out a skin and a bag, and they cooperated very tacitly.

The wrapped buns are directly basketed, but they can't be steamed at this time, and they can only be fired after another 20 minutes.

After wrapping the meat filling, it's time for the vegetarian filling.

When Xu Zhuo rolled the dough, Wei Junming held a kitchen knife and chopped the leeks that had been washed and controlled for water control.

Regardless of whether it is a vegetarian stuffed bun or a dumpling, the leeks cannot be cut in advance, and it is best to cut them before the bun.

Put the chopped leeks in a pot and immediately pour a spoonful of cooked peanut oil.

This has two purposes, one is to increase the flavor, and the other is to lock in the moisture in the leek leaves and prevent the leek from coming out of the water.

The most common problem for novices to make stuffing is that the leeks come out of the water, which is okay at first, but the longer the time, the more water in the filling.

The reason for this is that the cut leeks are not poured with oil, and after sprinkling salt, the salt causes the water in the leek leaves to be lost.

Not only is it difficult to make when wrapping, but the taste is greatly reduced after steaming, and the umami of leeks is lost.

Mix well with the oil in the leeks, then add the cooled and chopped scrambled eggs, dried locust flowers, and chopped fungus.

In order to increase the stickiness of the filling, you can also beat a raw egg into it.

Then it's seasoning.

Salt, light soy sauce, oyster sauce, sesame oil, five-spice powder, minced green onion and ginger, and a little sugar for freshness.

If you want to eat three fresh flavors, you can also add a handful of shrimp skin or sea rice.

But today, I mainly ate the flavor of acacia flowers, and Wei Junming didn't add it.

The same is true for the reason why shiitake mushrooms are not added today, so as not to take away the fragrance of locust flowers.

After mixing well, the filling is ready.

At this time, Xu Zhuo had already rolled out all the dough, and the two of them wrapped it together, and the speed increased a lot.

After the vegetarian stuffing is wrapped, the time for the meat buns to rise has arrived.

Wei Junming turned on the fire and began to steam the buns.

Xu Zhuo began to cut the meat.

Wait a while to marinate the meat, just in time to eat the buns.

Don't delay.

Today, onions are still used to make braised pork, because Chen Guifang replied that the shallots could be delivered as early as this evening.

She was very curious about Xu Zhuo's shallots.

Even she kindly reminded Xu Zhuo not to be greedy, Fujian cuisine is not easy to make, don't be ambitious.

made Boss Xu cry and laugh.

Want a shallot just want to learn Fujian cuisine?

Do I have to have a computer when I pick up a mouse pad?

When Boss Xu was complaining in his heart, Yu Keke and Sun Panpan ran in.

"What about the buns? I want to eat the buns!"

The two girls obviously didn't sleep enough, and they yawned while looking for buns.

Xu Zhuo pointed to the steamer on the stove: "Wait, it will take twenty minutes." ”

When Sun Panpan heard this, he walked outside: "I'll squint outside for a while, and then call me ......"

Yu Keke yawned and wanted to go out to squint for a while, but when he saw Xu Zhuo cutting meat at this moment, he wanted to rub over and brush his sense of existence.

She tidied up her hair and clothes to try to look as cute as possible.

Then he walked slowly in front of Xu Zhuo.

My mind is racking my brain to think about something.

As a result, when she was meditating, Xu Zhuo spoke first.

"Go wash your face, you have eye droppings in the corners of your eyes......"