Steamed buns have always been our most popular noodle dish in the Northeast. Steamed after fermentation, the skin of the steamed buns is not only fluffy and flavorful, but also easy to digest and suitable for both adults and children. With cabbage, vermicelli, pork, and some simple common ingredients, the buns are fresh and flavorful and can be eaten several times in one meal.
Cabbage is a green vegetable, rich in trace elements of calcium, and some vitamin D, can promote the body's absorption of calcium, after consuming this vegetable, can be quickly absorbed and utilized to meet the body's normal metabolism when the absorption of calcium to promote bone development, can prevent children's lack of calcium, to prevent children's cartilage disease. Usually eat more cabbage, but also accelerate the regeneration of skin cells and metabolism, can nourish the delicate skin yo.
Ingredients:
1000 grams of cabbage, 300 grams of plum meat, 1 handful of vermicelli, 360 grams of gluten-free flour, 180 grams of water, 3 grams of yeast, a little vegetable oil, a little pepper, a little ginger, 1 onion, soy sauce, 1 teaspoon of oyster sauce, 50 grams of shrimp, and a moderate amount of salt.
Method:
1, first of all, let's mix the flour, water and yeast directly into the bread machine, then mix the flour for 20 minutes.
2, after the end of the program, take out the dough, fold the dough smooth, put it into the pan, fermentation plastic wrap seal.
3, after the dough has fermented, we prepare the filling, soak the vermicelli in water and set aside, cut off the roots of cabbage and wash them carefully.
4, boil a pot of water, bring the cabbage to a boil and scald it gently.
5. Drain, remove and cool in cold water.
6: Cut the pork into small cubes, add 3-4 teaspoons of soy sauce, 1 teaspoon of oyster sauce, and minced ginger, mix well and marinate for a while.
7: Prepare a small pan, pour in 1 tablespoon of vegetable oil, add a little pepper, chopped green onion and deep fry.
8: Then drain the hot oil with pepper and scallions, pour it over the pork and quickly mix well.
9: Next, drain the overcooled cabbage, cut it into small pieces, and add it directly to the marinated pork bowl. (The cabbage can be wrapped in gauze or linen and dried with water.)
10: Cut the vermicelli into 1-centimeter slices and place them in the pot. Rinse the small shrimp with cold water and add them to the pot.
11, sprinkle salt, a little white pepper, stir along the direction, our filling is ready.
12, the dough doubles in size again and we can start making the buns.
13, take out the dough and knead until exhausted, then knead until smooth and relax for 10 minutes.
14, dig a hole in the center of the fluffy dough, gently pull him to make him thinner and longer, then cut a beak and turn him into a long strip, sprinkle some hand flour and knead evenly.
15 Cut into small pieces with a spatula, dust with some hand flour, flatten and relax for another 5 minutes. (Each small dose is about 35g or so)
16Gently roll out with a rolling pin into a round shape, not too thin, leaving a small belly in the center.
17 Sprinkle a heaping tablespoon of filling in the center of the dough, flatten it, fold it one by one along the direction, fold it back into place and pinch the mouth tightly.
18 Wrap the buns in greaseproof paper, place them in a steamer and relax for another 20 minutes.
19 Add 2-3 bowls of water to the bottom of the steamer, steam the grill on a rack over high heat, and when there is a lot of steam, continue to steam for about 15 minutes.
20After steaming, turn off the heat, let it sit for two minutes, slowly lift the lid, and our steamed buns are ready to eat on a plate.
Tips
1, cabbage has a fairly large water content, and the noodles are soaked in water, so the cabbage must be squeezed dry.
2, if the noodles are easy to soften, you can soak them in cold water, if they are thicker and the soaking time is shorter, you can use warm water to soak them.