Beef bun with cabbage
By VicentaLakin
Recipe Recommendations
- beef stuffing 250 grams
- Chinese cabbage 200 grams
- onion ginger 1 scoop
- peppercorns 1 spoon
- salt 5 grams
- white granulated sugar 5 grams
- oyster sauce 1 scoop
- spiced powder 1 spoon
- black pepper
- sesame oil 1ml
- medium-gluten flour 250 grams
- warm water 120 grams
- yeast 3 grams
- corn oil 20ml
- qingshui 100ml
- salty and fresh
- fried
- an hour
- ordinary
Steps for Beef bun with cabbage
1
Add yeast to flour evenly
2
When the hot water melts white sugar (skin), it pours slowly into the flour, and it stirs up to the swirl。
3
Take the chopsticks, rub the face to the smooth. Cover it up and put it in the oven for about 30 minutes。
4
Make a pie. Precious peppers are made of a small amount of boiling water。
5
Plumbing the peppers into the beef pie and adding salt, sugar and pepper sauce。
6
I'm going to put in some other spices。
7
A large cabbage wash and a slice into the mixer
8
Smash it to pieces
9
The cabbage squeezes out the extra water and mixs it into beef pie. Medium
10
We're gonna have to make some good pie
11
The fermented pasta takes out a suitable amount of dry flour exhaust gas to its original size。
12
I've got a long stripe and a big noodle
13
Take a conglomerate and round it up with a cane to make a thin skin of the middle edge
14
Pack a proper amount of pie。
15
The right-hand counterclockwise wraps out the spores。
16
Packed buns
17
平底锅倒玉米油，将Packed buns放入锅中，醒10分钟左右
18
Fired to burn the hot bottom pan, a little frying, pouring into the water. The amount of water is about half the size of the bun。
19
The lid continues to burn for about 5-8 minutes。
20
The water in the pot is dried up, and when the light frying pan starts, the small fire is slowly fryed for a little while, and the smell of a slight fragrance turns off the fire. Be careful to open the lid and pull a bag over the bottom with chopsticks。
21
Cracky ice flowers are good at the bottom。
22
Eat best while it's hot。
23
The finished product。Beef bun with cabbage Make Tips
Seasonings can be adjusted to taste. Be sure to squeeze out excess moisture from the chopped Chinese cabbage, otherwise the filling will be too watery.