Actually, I want to make vegetarian buns. However, the package from the online supermarket in China has not been received yet. There are no cabbage or dried marinated seeds.
But the addiction to eating steamed buns came on again, so I had to start making them.
Use vermicelli and minced beef and stir-fry until fragrant.
The steamed bun dough is added with bean dregs, rye flour and raisin natural yeast dough, and the dough tastes particularly good.
Steam half and fry half with soda. I accidentally ate too much with T. The remaining few were packed and left when their father arrived.
Dad brought cabbage and dried marinated seeds. He rolled up his sleeves and said to T, we will eat vegetarian buns tomorrow!
Steamed beef buns with vermicelli
By GwenJast
Recipe Recommendations
- bean dregs 80 g
- fans appropriate amount
- beef appropriate amount
- warm water 100 g
- dry yeast 4 g
- egg one
- onion 3 pieces
- onion half a
- garlic 2 cloves
- chili of 2
- Jiang 2 tablets
- spiced powder Half teaspoon
- soy sauce appropriate amount
- rapeseed oil appropriate amount
- pepper powder appropriate amount
- salty and fresh
- fried
- several hours
- ordinary
Steps for Steamed beef buns with vermicelli
1
Pasta part: Fully melt the dried yeast in warm water, and roughly stir with wheat flour and rye flour into shredded dough.
2
Tear the natural yeast dough into small pieces and add it to the basin; add the okara.
3
Knead into dough with "smooth hands, smooth faces, and smooth pots". Place in a warm place, place a cloth on it, and ferment for about 1 hour.
4
Filling part: Mix minced meat with soy sauce, salt, pepper, egg, five-spice powder, and 2 tablespoons rapeseed oil. Stir the meat evenly in one direction.
5
Fans are made in advance. Cut the green onions into thin circles, and use the green and white onions separately. Chop the garlic and ginger into minced pieces, dice the onions, and chop the peppers into small pieces. Add more oil in the pan than usual, heat it, and stir-fry the chopped green onion, garlic, ginger, onion, and pepper until fragrant.
6
Then add the minced meat and stir-fry until the meat basically changes color. Serve it out.
7
In the same pot, no need to add oil. Reduce the vermicelli into small pieces, add to the pan and stir-fry the water first.
8
Then pour in the fried meat paste, add salt, pepper, and pepper powder to taste. Sprinkle with green onions and allow to cool to make filling.
9
After the dough is fermented, the volume increases a lot and the hand feels very soft.
10
Divide the dough into portions. I divided the whole thing into four parts. Two of them were cut into 8 doses each to make small steamed buns; the other two were cut into 4 doses each to make soda buns. Divide the mixture and press it evenly.
11
Roll out the skin and wrap the stuffing. There are always fans who are disobedient, so the task of controlling the hand that presses the stuffing is important.
12
After the small buns wake up at intervals for 20 minutes, they can be put into cages and steamed with boiling water for 10 minutes.
13
The method of making soda drinks is the same as making steamed buns. Tighten the closing and lower the closing. Make the sides of the steamed buns round with your hands and gently flatten them with your fingers. Also wake up for 20 minutes.
14
Add oil to a non-stick pan, heat until it starts to heat, close your mouth down, and put the soda pack into the pan. Cover the cover, wait for the oil to heat, and then add about 100ml of water to it. When the water meets the hot oil, the water immediately evaporates into water vapor, close the cover immediately, and use the hot steam generated at this time to slowly cook other parts of the steamed bun. That's why it's called a "soda bag".
15
One side is golden, turn the heat to low, and turn it over. Do the same steps again. Just be golden on both sides.
16
It's also good to steam buns here.Steamed beef buns with vermicelli Make Tips
1. In fact, I don't need to go to the trouble of providing so many varieties of dough. Just use wheat flour, warm water and yeast. I am doing this entirely to make good use of the okara and the natural yeast of raisins that need to be discarded. 2. Eat the soda bag while it is hot. Both sides are crispy and especially fragrant. If you haven't finished the steamed buns, you can use the soda bag method to fry only the bottom until it is hot, and it will become a small fried bun. 3. For vermicelli fillings, personally feel that soy sauce, oil, pepper, onions, ginger and garlic are the key, and the amount should be given more than usual.