Yesterday afternoon with fatigue, headache seriously completed the Shandong package!
When the competition title came out, the first thing I thought of was Shandong cuisine pancake roll with scallion. Haha, I know nothing about other Shandong cuisine. Later on Baidu search, what to do? I haven't eaten steamed stuffed bun for a long time, make a Shandong big bun! In the morning, I carefully checked how to make this Shandong big bag. Its main characteristics are: thin skin and many stuffing. Okay, it's easy to do it!
The first time I made steamed stuffed buns this way, my husband said it was delicious. I called it "Shandong Dabao". My husband then said: Jiangsu Dabao ~~ I immediately gave him a few sunflower acupuncture points and said,"How can I participate in the competition if you changed the name?"!
Shandong Dabao
Recipe Recommendations
- pork belly 300 grams
- flour 600 grams
- cabbage 200 grams
- fans 50 grams
- fungus 10 grams
- mung bean sprouts 200 grams
- onion appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- MSG appropriate amount
- salt appropriate amount
- soybean paste appropriate amount
- spiced powder appropriate amount
- sugar appropriate amount
- yeast appropriate amount
- soy sauce appropriate amount
Steps for Shandong Dabao
1
Put flour in the bowl.
2
Put the yeast powder in a basin and dissolve it with warm water.
3
Pour the dissolved yeast powder into the flour, then add a small amount of sugar and warm water.
4
Knead the dough into a moderately soft dough, and place it in a warm place to ferment.
5
Soak the fungus in warm water.
6
Chop the pork into minced meat.
7
Cut the onions and ginger into powder.
8
Set the pan on fire and add the minced meat.
9
Pan-fry the minced meat to change color and remove the oil slightly.
10
Then add green onions and ginger.
11
Stir fry to create a fragrance.
12
Pour in the soy sauce and color it.
13
Pour in the soy sauce and stir-fry well.
14
Put it on and let it cool for later use.
15
Put the vermicelli into water to soak until soft.
16
Wash the cabbage.
17
Wash the bean sprouts.
18
Cut fungus and cabbage into small dices, and cut bean sprouts and vermicelli into about 1 cm pieces.
19
Put it into a bowl, add salt, and mix well.
20
When the water is slightly drained, add the vermicelli and mix well.
21
Add five-spice powder and monosodium glutamate and mix well.
22
Add the stir-fried minced meat.
23
Stir well.
24
Poke a hole in the face with your hand. If the hole does not retract, the face will be ready.
25
Put baking powder on the panel.
26
Rub the baking powder well into the dough.
27
Cut the dough into small doses.
28
Sprinkle with flour and press into small doses.
29
Roll out the dough into thin skin on both sides and slightly thicker skin in the middle.
30
Wrap in Duoduo filling.
31
Collect from the periphery inward so that the filling cannot come out.
32
Hold the edge and make a pattern.
33
The steamed buns are wrapped and simmer for 20 minutes.
34
Pour water into the steamer and add steamed buns.
35
Bring water to a boil and steam for 20 minutes over high heat.Shandong Dabao Make Tips
1. Don't soak fans for a long time, just soak them slightly soft and gentle. 2. If you like dried tea and bean sprouts, you can also cut them into diced pieces and put them inside. 3. Put the fungus, cabbage, and bean sprouts together, add salt and mix well. When the water comes out a little, add the vermicelli to absorb water. 4. Put the baking powder into the dough and knead it evenly. You cannot put water in and then put it into the noodles, which will affect the fermentation of the noodles. 5. Add sauce when frying the meat, do not add salt.