Chinese cabbage is a common vegetable on the table of ordinary people. Can be cooked, fried, soup, stuffing, and cold. With different ingredients, the taste shows various changes. Chinese cabbage, I like to stew it when I am a vegetarian, together with tofu. The smell of Chinese cabbage was discovered by the instant taste at the entrance. When I eat meat, I like to make Chinese cabbage and pork into stuffing. I use it to make buns, jiaozi, pies and wonton. Every kind of pasta is delicious.
I remember passing through Tianjin and eating Goubuli steamed stuffed bun once. From then on, I fell in love with Xiaobaozi. Although I can't make the authentic flavor of Goubuli steamed stuffed bun, the small and exquisite appearance is deeply left in my memory. Every time I steam my own steamed bread, I always like to make small steamed buns, two at a time, which are delicious and enjoyable. In the production of pasta, I constantly look for shortcomings, so I have my own experience, and now I want to share it with you. I hope you can make nice buns, too. The delicious food in the world is hidden in the most common vegetables. As long as you do it with your heart, it will eventually become delicious in the eyes and mouth of your family.
The practice of Chinese cabbage small meat buns;
Ingredients: 200g flour, pork stuffing 1 00g, Chinese cabbage 350g, salt 4g, oyster sauce 8g, ginger powder1g, pepper powder 4g, soy sauce 4g, soy sauce 8g, corn oil 6g, sesame oil 3g, chopped green onion 4g, sugar 2g and yeast powder 2g.
Steps:
1, raw materials: flour, Chinese cabbage and pork stuffing, which are the three main raw materials.
2. Pour the flour into a large pot, add sugar, yeast powder and water to make a soft dough (not too soft, of course), cover it with plastic wrap and put it in the pot to wake up. Adding sugar can make dough ferment faster. One more thing to note: if you want to wrap buns with clear lines, the hardness of the dough should be appropriate. Some people make steamed buns with clear and beautiful folds, but after steaming, the folds are gone. This is because the dough is too soft. When the steamed stuffed bun is served twice, the folded part of the steamed stuffed bun also expands at the same time, and the steamed stuffed bun will collapse and climb down. When the dough is a little harder, the wrinkles will always be clear, and the shape of steamed buns will be smooth, smooth and three-dimensional
3. Treat the Chinese cabbage, wash it, break it with a cooking machine, sprinkle some salt, kill the water and squeeze it out. Because Chinese cabbage contains a lot of water, it is necessary to kill water. If you don't kill the water, the cabbage will continue to emerge with the deepening of salt, and you will regret it when you wrap it. It is also necessary to master a degree of killing water and leave some water for Chinese cabbage, so that there is no need to add liquid to pork stuffing. But if you are not sure, you should kill more water in the cabbage. When you stir the pork stuffing, you can add some onions, Jiang Shui or water.
4. Add salt, oyster sauce, soy sauce, soy sauce, ginger powder, pepper powder, corn oil and chopped green onion to the pork stuffing, stir well, add Chinese cabbage and stir again, and finally add sesame oil to taste. Cabbage should be added later to reduce the yield of cabbage.
5. Put the proofed dough on the panel, knead it evenly and divide it into small flour agents with the same size, each serving is about 13g. Roll the dough into a round piece. The dough must be smooth, and you can cut the cross section to see it. No small bubbles is the best state, so that the surface of steamed stuffed bun is smooth, without breaking the skin and leaking soup.
6. Add a proper amount of Chinese cabbage and pork stuffing, wrap them into buns and seal them. I remember hearing people say that making steamed buns requires 18 pleats, which is the best. I tried to wrap them. They looked really good. Friends can also try.
7. After the steamed stuffed bun is wrapped, it should be sorted by hand. Not everyone wraps steamed buns round. Gently pat the side of the steamed stuffed bun with your palm to make it round. I will wake up in 20 minutes. The time to wake up depends on the room temperature, which is short. When you press your fingers on the skin, the steamed stuffed bun will rebound slowly.
8. Boil the water in the pot, put the steamed buns into the pot one by one, leaving a little space between each steamed bun. After the pot is inflated, steam for 16 minutes. The steaming time also depends on the size and quantity of steamed buns.
The delicious Chinese cabbage steamed stuffed bun was out of the pot and was robbed in a short time.
Tip:
Chinese cabbage contains a lot of water. Chop it and sprinkle some salt to kill the water. Put the cabbage back when mixing the meat stuffing to prevent it from producing too much water. After the buns are wrapped, you must have time to wake them up, and then steam them after the dough expands. Adding some sugar to flour is beneficial to the proofing of dough.