Pucheng Buns

Pucheng Buns

　　Pucheng Buns

　　Buns are a type of food made by mixing flour with water, sugar, and other ingredients, adding fillings such as meat, vegetables, or bean paste, fermenting the dough, and then steaming it in a steamer. The finished product has a hemispherical shape. In the Jiangnan region, buns are generally called mantou.

　　Main ingredients:

　　1000 grams of flour, appropriate amount of yeast, 750 grams of meat filling, appropriate amount of vegetables, 50 grams of vegetable oil, a little sesame oil, appropriate amount of chicken essence.

　　Making the Bun Filling

　　1. Meat Bun Filling

　　Buy one pound of pork filling (or lamb or beef), one green onion, and one piece of ginger. Finely chop the green onion and ginger, mix them with the meat filling, then add soy sauce, sesame oil, vegetable oil, salt, and MSG (chicken essence), and stir until well combined to make the bun filling.

　　2. Three-Delicacy Bun Filling

　　Ingredients: 70 grams of flour (about two small bowls), 30 grams of pork (about half a small bowl), fresh shrimp

　　5–6 pieces (minced into paste), half an egg (scrambled and chopped), an appropriate amount of Chinese cabbage heart (about 100 grams), one mushroom

　　(chopped), green onion, ginger, salt, and sesame oil as needed, self-rising flour prepared one hour in advance

　　for later use, a small amount of cooking wine. Method: Add chopped green onion, ginger, and mushroom to one-third cup of water, along with the cooking wine, and mix with the shrimp and

　　minced pork. Then add salt, stir again, and mix in the scrambled egg. Chop the Chinese cabbage heart and add it to the mixture, stirring everything evenly without adding soy sauce, to make the bun filling. Steam the buns over low heat for 15–20 minutes. Characteristics: The buns are soft, juicy as if filled with soup, delicious in flavor, and rich in nutrition.