Northern people's favorite food is pasta, pasta types are also very diverse, like steamed bread, noodles, doughnuts, dumplings, pies, buns, hairy bread and so on, are very popular! Among them, my family's favorite is buns. Buns are soft and tasty on the outside, and can be filled with different vegetables and meats according to your own taste, and the different fillings taste different.
Leeks are rich in nutrients, rich in vitamin C, vitamin B1, vitamin B2, niacin, carotene, carbohydrates and other nutrients. Leeks are also rich in fiber, often eat leeks can enhance gastrointestinal motility, promote digestion, relieve constipation. Leek buns are one of the favorite dishes of many people, it is very simple, but there are skills to steam out the buns are delicious. Today, the cook will share the tips for steaming leek-filled buns with you!
Chives buns
Preparation of ingredients: leeks, flour, pancetta, green onions, ginger, salt, soy sauce, cooking wine, corn leaves, yeast, cooking soda, cooking oil.
The specific steps are as follows:
The first step: leeks after removing the old leaves, rotten leaves, clean, put on the board, cut into small pieces, into the pot.
The second step: usually wrapped other vegetables filled buns, often add some minced onion and ginger seasoning, and leek filled buns, should not directly add minced onion and ginger, easy to string flavor. We can add a suitable amount of cooking oil in the pot, after the oil is hot, into the minced onion and ginger, fried flavor, let cool and spare.
The third step: take the appropriate amount of meat into the meat mixture, into the pot, will be fried onion oil, sieve into the pot containing the meat mixture, add the right amount of salt, add the right amount of soy sauce, add the right amount of cooking wine, stirring in one direction, marinate for 20 minutes, so that the meat mixture in advance of the taste.
Step 4: Steam the leek stuffed buns, to make the leeks bright green and not yellow, you can add a proper amount of edible alkali inside the leeks, scrunch and mix well, then add a proper amount of cooking oil and mix well. Note: Be sure to add cooking oil before adding salt, after adding cooking oil, you can lock the water within the leeks, then add salt, the leeks are not easy to water, the color will not turn yellow.
The fifth step: the marinated meat mixture, loaded into the pot with leeks, add the right amount of salt, stirring well in one direction, vegetable filling is ready. Take out the flour, knead it a bit, vent the flour, roll it into long strips, cut it into even-sized dosages, knead each one a bit, and roll it out with a rolling pin into a bun skin that is thick in the middle and thin around the circumference.
Sixth step: take a crust in your hand, add the appropriate amount of vegetable filling, left thumb to press the vegetable filling, right hand turn around to take the pleats to close the mouth, a leek-filled bun embryo is ready.
Step 7: steamer add the right amount of water, the bun embryo under a pad of corn leaves, set into the pot, each bun directly leave a certain gap, to prevent the buns get bigger, sticky sticky together. Cover the pot and let rise for 10 minutes. The second rise will make the bun skins softer and fluffier.
Step 8: After waking up, turn on the heat and steam for 18 minutes, turn off the heat and let it simmer for 2 minutes, then open the lid of the pot and the buns will be cooked. We break open a bun to see, leek buns just the right fire, leek color green not yellow, look at it is particularly appetizing, eating is also particularly fragrant!
Cooking tips: Steam chives buns, fire is very important, buns if not too big, vegetarian buns generally steamed 15 minutes, meat buns generally steamed 18 minutes, but, after turning off the fire, are to be simmered for another 2 minutes. Steam buns pad a corn leaf, both clean and convenient.