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Who can tell me how Chengdu Sitong makes steamed stuffed buns with sauced meat? Thank you.
Composition:

400g flour

200 grams of meat

Cabbage100g

50 grams of mushrooms

Onion 1

Ginger 1 small pieces

Vermicelli 1

3 grams of asthma powder

Baking powder 1g

3 grams of spiced powder

Monosodium glutamate 1g

Chicken essence 1g

Soy sauce1.5g.

5 grams of sesame oil

Two tablespoons of salt.

Recipe practice:

1. Prepare the required materials!

2. Chop the cabbage, add a spoonful of salt and stir for 15 minutes. Then squeeze out the excess water by hand!

3. Soak the vermicelli in water, take it out and chop it for later use.

4. Onion, ginger and mushrooms are also chopped. Add minced meat, vermicelli and Chinese cabbage, and add all seasonings.

5. Just stir well. The meat stuffing will be marinated for a while, which will be more delicious.

6. Add the wheezing powder and baking powder into warm water and stir well.

7. Pour the flour again.

8. Pour the flour slowly and stir it into snowflakes with chopsticks!

9. Crush it into pieces by hand. Cover the coffin and mourn for about 3 hours.

10. I found that the good dough is like this, which is more than twice the original!

1 1. Take out the dough and knead it for a while to exhaust.

12. Divide into several small doses.

13. Roll each dough into thin slices, add meat in the middle and wrap it into your favorite shape!

14. I wrapped this. All wrapped up and left about 20 minutes for the second mourning.

15. Find the steamed bread and put it in the steamer. Put cold water into the pot, turn to medium heat and steam 15 to 20 minutes after the fire boils. Then don't open the lid in a hurry, stew for 3-5 minutes and then open the lid quickly. Steamed bread will do.