300 grams of beef

Half a radish

Half root onion

3 slices of ginger

Proper amount of salt

Proper vegetable oil

A little white pepper

A little pepper noodles

High fresh soy sauce 1 tablespoon

Light soy sauce

A little sesame oil

600 grams of flour

Yeast 5g

350 grams of warm water

Practice steps

1. Put the yeast in warm water and let it stand for 4-5 minutes.

2. Slowly pour into the flour, and flocculate while stirring.

3. Knead the dough, cover it with plastic wrap and put it in a warm place for fermentation. It's not cold now, about 1 hour.

4. When the dough is fermented, it will be used to chop meat.

Slice the beef (I washed the beef before cutting it, but it is soft and frozen, not frozen), which makes it easier to cut.

6. Slice and dice.

7. Then chop the stuffing. When chopping, I added 1 spoon of high-fresh soy sauce to improve the taste and freshness.

8. Peel and shred the white radish.

9. Then dice.

10, shredded onion and ginger, and then chopped into powder.

1 1. Add all seasonings into the meat stuffing and stir it into paste, then add radish, onion and Jiang Mo.

12, stir evenly.

13, the facial hair is twice as big, and the facial tissue is empty.

14, knead into strips with uniform thickness and cut into equal parts.

15, rolled into a round skin with a thin bottom in the middle and wrapped with meat stuffing.

16. Hold the steamed stuffed bun skin in one hand, press it on the steamed stuffed bun skin with the thumb of the other hand, and lift the hem until it is finally closed, and the steamed stuffed bun is ready.

17. After the steamed stuffed bun is wrapped (it is best to cover it with cloth or put it directly in the pot), let it stand for 20 to 30 minutes for secondary fermentation, and the steamed stuffed bun will grow obviously.

18, put them in a steamer with a gap in the middle and take them out with cold water.

19, the fire turns to a small fire, lasting 15 to 20 minutes (I made 2 1 large steamed buns in total, and you can halve it if you have too many! I use a three-layer steamer and cook it for 20 minutes. ) Turn off the fire and stew for 3-4 minutes.

20. Finally, I said that I didn't eat 200, and one was full ... hehe.

skill

Tip: 1, the water absorption of flour is different, so add it according to the hardness of flour. 2. Don't cook steamed buns immediately after turning off the fire, and stew for about 3 to 4 minutes to prevent the steam from collapsing. 3. After the steamed stuffed bun is wrapped, put it on the fire for about half an hour and steam it in the pot, so that the steamed stuffed bun skin is fluffy and soft.