Make stuffing with cabbage. You don't need to blanch, you can eat it with minced fresh meat or fried minced meat. Fresh meat can be mixed with seasonings. Stir-fried minced meat should be thoroughly cooled before mixing, otherwise the cabbage will ooze when heated. Before mixing fresh meat and fried meat, chop the drained cabbage, add a proper amount of vegetable oil, stir well, and then add salt and minced meat to mix.
Calorie recipe for ingredients: 4754 (calories)
condiments
700 grams of medium gluten flour
450g pork
Methods/steps
1
Take 250ML warm water, add 1 teaspoon yeast, stir well and let stand for a while.
2
Put the flour into the basin, pour the yeast water, and then slowly add the right amount of water. I added about 50ML, about half a bowl, and stirred it into flour wadding while pouring.
three
Knead into smooth dough, cover with wet cloth or plastic wrap and ferment.
four
Tear the cabbage into large pieces and wash it with salt water. Drainage.
five
Chop the pork, or mince it with a meat grinder when you buy it.
six
Cut ginger, onion and minced garlic.
seven
Stir-fry ginger, onion and garlic, add minced meat and stir-fry.
eight
Add soy sauce and soy sauce, saute until fragrant, season with salt, and take out the pan to cool.
nine
Chop the drained cabbage, add some rapeseed oil and stir well.
10
Add the cooled minced meat and stir well.
1 1
The dough is fermented to twice the size, and the small hole in the middle does not shrink.
12
Then take out the dough and knead it until smooth. Rub it, and rub it later, saving time and effort.
13
Rub the strips and cut the pills of uniform size.
14
Take a pill, roll it thin at the edge and thick in the middle, and put a proper amount of stuffing.
15
Pinch a fold first.
16
Then, push back with your left index finger, pinch with your right hand, pinch down along the edge and close.
17
Wrapped buns.
18
Wrap them in turn and let them stand for about 15 minutes.
19
Boil water in the pot and rinse it with some oil. Put the steamed stuffed bun on it.
20
Steam for about 10 to 15 minutes, and stew for two or three minutes after the inflammation stops.
2 1
Delicious steamed buns can be eaten.
end
Matters needing attention
When kneading dough, pour in water and stir. If it is difficult to knead, it means that there is less water and the dough is too hard. You can get some water on your hands and rub them again.
Cover the dough with a damp cloth or plastic wrap. When the hair grows to twice the size, pinch it down from the middle and don't retract it.
The cooked flour should be ventilated. When you knead it again, knead it for a while, let it stand for five minutes, and knead it again, and it will be easy to knead it into smooth dough.
When wrapping, the edge is thin and easy to close, and there is no need to pleat, so the thickness of the dough sheet is uniform.
Let the wrapped steamed bread stand for a period of time for secondary fermentation.
When steaming, rinse the oil to prevent it from sticking to the pot, and let the water go on the pot.
Don't lift the lid immediately when you cease fire, stew for a while. When opening the lid, make a small opening first, and then lift the lid.
Add vegetable oil to the cut vegetables, and cool the fried meat thoroughly before adding it to the vegetables. The stuffing does not ooze easily.