Hello, everyone, I'm a gourmet. Steamed buns are cooked in every household in the north, which is very common, but it is very important to use what to make stuffing delicious. I believe you have eaten many kinds of steamed stuffed buns, but have you tried using kelp as stuffing?
Ever since I went abroad to eat seaweed buns, I can't forget it. Seeing fresh kelp, I had a brainwave. Why not use it to make steamed buns? It looks almost like seaweed, not to mention it is really delicious. Now this kind of stuffing has become a frequent visitor to my table.
There is no fresh kelp in spring now, and the Aral Sea is a good choice. It is no different from fresh kelp after cleaning. It can be said that fresh kelp can be eaten all year round. Kelp has many benefits. It is not only rich in iodine, but also can prevent and treat cardiovascular and cerebrovascular diseases. It's good to eat more at ordinary times.
Speaking of steamed buns, everyone must have eaten all kinds of steamed buns, basically in the morning, plus a bowl of porridge and some pickles, which would be great.
Speaking of the morning, many people may wonder whether to have breakfast in the morning. I believe the most common answer is that they haven't eaten. So is Bian Xiao. In order to sleep more every day, they often ignore the time for breakfast.
However, Bian Xiao brought you this kelp steamed stuffed bun today. As long as everyone learns, they are no longer afraid of skipping breakfast in the morning. As long as you wrap it up the night before and put it in the refrigerator, you can open the steamer to steam the steamed bread the next day, and you can eat hot steamed bread when you wash yourself.
So today I will share with you the correct way to make this kelp steamed stuffed bun. Come and study.
First, prepare the required ingredients: flour, fresh pork, yeast powder and kelp.
Seasoning required: salt, onion, peanut oil, sesame oil and ginger.
Making method of kelp steamed stuffed bun:
Step 1: Prepare a kneading bowl, put yeast powder into the bowl, and add appropriate amount of water to stir. Add proper amount of flour into the basin, slowly add yeast powder, stir and mix the dough with chopsticks, add proper amount of water, knead the flour into smooth dough, put it into the basin, cover it with plastic wrap and ferment to twice its size.
Step 2: Put the marinated kelp into the basin and clean it. The marinated kelp will be as clean as fresh kelp and will not have salty taste.
Step 3: Put the washed kelp on the chopping board, shred and chop.
Step 4: Wash the pork belly and chop it into meat stuffing. You can ask your boss to help you process it into meat in advance, so you don't have to chop it yourself.
Step 5: Add appropriate amount of onion, ginger and salt to minced meat and kelp, then add appropriate amount of sesame oil and peanut oil and stir. Remember to stir in one direction, and don't stir in the opposite direction for a while, so the minced meat won't taste good and it's not difficult to eat.
Step 6: Knead the fermented dough until it is exhausted, then knead it into long strips and cut it into small doses with a knife. Then roll it into thin skin with a rolling pin, thick in the middle and thin on both sides, otherwise the meat in the tundish will leak out.
Step 7: Put the prepared stuffing into the bun skin, and turn the tightening mouth with your fingers.
Step 8: Put it on the curtain and cover it with wet cloth for secondary fermentation, which is the most important step to soften the steamed stuffed bun skin.
Step 9: Put a proper amount of clean water into the pot, put it into a steamer, brush the steamer with oil to prevent the steamed bread from sticking to the steamer, then put the steamed bread into the steamer, bring it to a boil with low fire, cover the pot, steam for fifteen minutes, and then turn off the fire for three minutes.
This kelp steamed stuffed bun is ready. The combination of pork and kelp is not greasy at all. It tastes particularly soft, smooth and refreshing, and it is full of satisfaction in one bite.
Tips:
Secondary fermentation is an important step to soften steamed bread.
Cold water is put on the pot to prevent distilled water from getting too wet and forming dead bread.
There is a skeleton in the cupboard. You can add a proper amount of soy sauce when adding seasoning.