Cabbage, also known as Chinese cabbage and cabbage, is a common vegetable in the north and south. Raw cabbage is rich in vitamin C, vitamin B6, folic acid and potassium, and cooked cabbage is also rich in vitamin C, potassium and folic acid. Its crisp taste and rich plant fiber are liked by many people, so folic acid should be supplemented during pregnancy, so pregnant women may wish to eat more cabbage to absorb natural folic acid. Today we use it to steam a pot of chubby steamed buns, which is suitable for dinner and breakfast.
In summer, I hate going to the kitchen. Eating steamed stuffed buns can avoid a lot of oil smoke produced during cooking and frying, and it won't make people sweat. Dough can be kneaded with dry yeast and water, and it will be ready in a few minutes.
Pork and cabbage steamed bun
Ingredients: 300g pork stuffing, Chinese cabbage 1, 30g sesame oil, 8g salt, 40g soy sauce, 30g oyster sauce, half onion, 700g medium gluten flour, 7g dry yeast and 400g cold water for flour.
Production process:
1. The main ingredients are ready: medium board powder, pork stuffing and Chinese cabbage;
2. Put the medium gluten flour, dry yeast and cold water into a basin;
3. First, stir it with chopsticks into a flocculent shape, and then knead it into a smooth dough by hand; I use the chef's machine to knead dough, which can be kneaded into dough at a slow speed of 5 minutes, covered with a lid and fermented to twice the size;
4. Put chopped green onion, salt, oyster sauce and sesame oil into the pork stuffing and stir evenly in one direction;
5. Shred the cabbage, or break it with a cooking machine, put a little salt in the pot and stir it evenly, and let it stand for 5 minutes;
6. Remove the extra juice from the cabbage by hand and put it into the basin together with the meat stuffing; There is no water in the meat stuffing, and the cabbage can be kept dry. Mix Chinese cabbage and pork stuffing evenly before stuffing;
7. When the dough is twice the original size, poke a hole in the top of the dough with your finger dipped in flour, which will not collapse or shrink, and the fermentation is successful; Grab two handfuls of flour (extra weight) and put them into the dough. Rub them vigorously for 5 minutes to make the dough smooth and fine again. Cut the dough without obvious big pores, so that the steamed stuffed bun is soft and full.
8. Take out the dough and put it on the chopping board. Sprinkle a proper amount of flour (except weight), knead the dough into slender strips, cut into agents with uniform size, and roll into round skins with slightly thicker middle and thinner edges;
9. Take a proper amount of pork and cabbage stuffing and put it on the round skin. How much stuffing depends on your own skills;
10. Make steamed buns in your own way;
1 1. Spread cloth or oiled paper on the steamer in advance, put a steamed bun into the steamer after each package, and leave expansion space between steamed buns; The steamed buns in both drawers are neatly packed. Put enough water into the electric steamer, stack the steamed drawers on the steamer, cover them and bake for 15-20 minutes.
12. 15 minutes is up. Don't open the lid yet, stew for 5 minutes before taking it out to prevent the skin of steamed buns from wrinkling due to sudden cooling.
skill
1. If you want the dough of steamed buns to be soft, full and fluffy, you must grab two or three handfuls of flour and knead it into the dough again. The dough should be fine and pore-free, so that the processed steamed stuffed bun skin is delicious;
2. There is no fixed time limit for serving the second time after the wrapped steamed buns are put into the pot, depending on the size and roundness of the steamed buns. In hot summer, it usually takes about 15 minutes for steamed buns to serve, but it may take 25 minutes in low temperature season.
"Make a good meal with love and record the beauty with your heart; Present the mellow flavor of ingredients in a simple way. " I am Meggy's dancing apple, a national first-class health manager and a full-time mother. I like to make nutritious home cooking in Aauto's faster, simpler and more practical home baking. If you like my articles and opinions, please follow, like, forward, collect and leave a message! Nice to meet you. May happiness and food always accompany you and me!
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