The northerners like pasta best. There are many kinds of pasta, such as steamed bread, noodles, fried dough sticks, jiaozi, pies, steamed stuffed buns and flour cakes. , are very popular! Among them, my family likes steamed buns best. The skin of steamed stuffed bun is soft and delicious, and you can match different vegetables and meat according to your favorite taste. Different fillings have unique tastes.
Leek is rich in nutrients, including vitamin C, vitamin B 1, vitamin B2, nicotinic acid, carotene, carbohydrates and other nutrients. Leek is also rich in cellulose. Eating leeks often can promote gastrointestinal peristalsis, promote digestion and relieve constipation. Leek steamed stuffed bun is one of the favorite foods for many people. Although its method is simple, the steamed buns are delicious and skillful. Today, the chef will share with you some tips on steaming leek buns!
Leek steamed bread
Prepare ingredients: leek, flour, pork belly, onion, ginger, salt, soy sauce, cooking wine, corn leaves, yeast powder, edible alkali and edible oil.
The specific steps are as follows:
Step 1: Remove the old leaves from the leek, clean the rotten leaves, put them on the chopping board, cut them into small pieces and put them in the pot.
Step 2: Usually, when using other vegetable stuffed buns, some chopped green onion and Jiang Mo are often added for seasoning, while when using leek stuffed buns, it is not appropriate to add chopped green onion and Jiang Mo directly, which is easy to cross the flavor. We can add a proper amount of cooking oil to the pot, heat the oil, add chopped green onion and Jiang Mo, stir-fry until fragrant, and let it cool.
Step 3: Take a proper amount of pork belly and grind it into meat stuffing, put it into the pot, sift the fried scallion oil and pour it into the pot filled with meat stuffing, add a proper amount of salt, soy sauce and cooking wine, stir evenly in one direction, and marinate for 20 minutes to make the meat stuffing taste in advance.
Step 4: When steaming leek buns, if you want to make leek green but not yellow, you can add an appropriate amount of edible alkali to leek, grab it evenly, then add an appropriate amount of cooking oil and stir it evenly. Note: Be sure to add cooking oil before adding salt. After adding edible oil, the moisture in leek can be locked. When adding salt, leeks are not easy to come out and the color will not turn yellow.
Step 5: Put the marinated meat stuffing into a pot filled with leeks, add a proper amount of salt, and stir evenly in one direction, and the vegetable stuffing will be ready. Take out the dough, knead it evenly, exhaust the dough, knead it into long strips, cut it into dough with uniform size, knead each dough evenly, and roll it with a rolling pin into a steamed bun skin with thick middle and thin edges.
Step 6: Knead a dough in your hand, add a proper amount of vegetable stuffing, press the vegetable stuffing with your left thumb, turn around and close your mouth with your right hand, and a steamed stuffed bun embryo with leek stuffing will be ready.
Step 7: Add a proper amount of water into the steamer, put a corn leaf under the steamed bread embryo into the steamer, and leave a certain gap for each steamed bread to prevent it from getting bigger and sticking together. Cover and wake up for 10 minutes. The second proofing can make the steamed stuffed bun skin softer and fluffy.
Step 8: steam over high fire 18 minutes after waking up, turn off the fire, stew for 2 minutes, open the lid, and the steamed buns will be cooked. Let's open a steamed bun and have a look. The temperature of leek steamed bread is just right. Leek is green and will not turn yellow. It looks particularly appetizing and tastes particularly fragrant!
Cooking skills: Steaming leek buns, heat is very important. If the steamed buns are not too big, the steamed buns with vegetarian stuffing are usually steamed for 15 minutes, and the steamed buns with meat stuffing are usually steamed for 18 minutes. But after turning off the fire, stew for another 2 minutes. Putting a corn leaf on the steamed bread is clean and convenient.