material

A handful of 600g spinach, 500g ground beef, 3 chopped green onion, 1 egg, salt, black pepper and Chili powder, 1 tablespoon sesame oil,13 cups salad oil and steamed stuffed bun.

working methods

1: Put all the materials of steamed bread skin into the bread machine, and select the dough kneading function. After an hour, the cooked dough can be used. If you want to hurry, you can use warm water or warm milk, and you can send it faster, and it will take about 40 minutes.

2. When the bread machine automatically stirs the dough, the meat stuffing can be prepared as follows: 1. Wash spinach, put it in hot water in batches, blanch it in cold water, squeeze out water, and chop it for later use. 2. Put the minced meat, spinach, eggs, oil, onion, ginger and seasoning into a small pot, and fully stir with your hands to make meat stuffing for later use.

3. The dough can be made into about 30 buns. Knead the dough into long strips, cut it into 30 small pieces with a knife, and roll the steamed stuffed bun dry with a rolling pin, as shown in the figure, with thin edges and thick middle. One by one, 30 is fried dough sticks, wrapped in meat and wrapped in a pinch.

4: Put the wrapped buns on the clean cloth next to them in order, move quickly, and the buns will continue to cry! This second funeral is very important, don't steam it immediately, because the steamed bread is not completely lost, and it is easy to sag! At this time, you can prepare the steamer. Put the steamer on the gas stove and turn on a big fire to boil the water below!

5: I never steam steamed bread with cloth. Too much trouble! Just gently brush a little salad oil in the steamer with a brush. Steamed buns will never stick to the bottom of the steamer! And take out the steamed bread, brush the oil and steam the second cage immediately! Very convenient!

6. Put the steamed buns in the wrapped order and take them at intervals to avoid sticking together after steaming. Cover them and steam for 15 minutes. Yingying, a good friend, is also good at making steamed buns. She told me not to cover the steamed bread too tightly. It is best to cover the lid with a thin cloth to avoid dripping water affecting the appearance. And the biggest steaming, slowly open the lid after steaming, so that the internal and external pressures are almost the same, and then open it, so that the skin of steamed buns will not sag!

7: Really! The hot steamed bread came out! My son ate eight in a row and my daughter ate five. I also tried to eat a few while steaming. The neighbor gave her two, and the rest was 10!