Delicious steamed stuffed bun making material: main ingredient: 500g refined white flour.
Accessories: 250g lean pork, Chinese cabbage and leek.
Seasoning: salt, soy sauce, chicken essence, cooking wine, sesame oil, Jiang Mo, chopped green onion, baking powder. Delicious steamed stuffed bun features: juicy and tender, fragrant but not greasy. Teach you how to make delicious steamed buns. How to make delicious steamed buns to be delicious? 1. Knead flour into dough with baking powder and warm water. ? 2. Add Jiang Mo, salt, soy sauce and water to pork, and stir into stuffing (the amount of water depends on the meat quality). Stir it into a thick paste by one method, add Chinese cabbage and leek and stir it into stuffing. Finally, add chicken essence, chopped green onion and sesame oil and mix well; 3. Add the dough, add the stuffing, wrap it into buns, and steam it in a steamer. ? The practice of beef steamed stuffed bun introduces dishes and their functions in detail: home-cooked recipes.
Taste: spicy? Technology: Steamed beef buns. Ingredients: Main ingredient: 450g of wheat flour.
Accessories: 50 grams of yeast, 5 grams of baking soda powder, 300 grams of beef (forelegs), 50 grams of celery and 50 grams of bamboo shoots.
Seasoning: 40g rapeseed oil, 35g watercress, ginger 10g, soy sauce 10g, salt 1g, 2g pepper powder, pepper 1g and monosodium glutamate1g. Teach you how to make beef buns, and how to make beef buns is delicious 1. Mixing flour, water and old yeast into dough, and fermenting;
2. Add baking soda to the fermented dough, knead well, cover with wet gauze, and simmer for about 10 minute;
3. Chop the beef into 0.5cm particles;
4. Cut the bamboo shoots and celery stems into 0.4 cm-big particles;
5. Douban is also ok; 6. Enlarge the fire in the wok, add rapeseed oil and cook until half cooked, add beef and stir-fry seeds, and add watercress to continue frying; 7. Stir-fry until the color turns red and fragrant, add Jiang Mo, bamboo shoots and soy sauce, and stir-fry for a while.
8. Add pepper, pepper powder, celery, refined salt and monosodium glutamate to make stuffing;
9. Knead the dough evenly, knead it into a round strip with a diameter of about 3 cm, tear it into 20 pieces, and press it into a round skin with the palm of your hand;
10. Wrap the stuffing, knead it into fine wrinkles at the closing place, and put it in a steamer;
1 1. Steam with boiling water for about 15 minutes.