Chinese cabbage and meat steamed buns
By SunnyLynch
Northerners mainly use pasta food, and Chinese cabbage is also indispensable in pasta food. For example, cabbage dumplings, cabbage buns, and cabbage steamed dumplings are all commonly eaten. Today, I will serve a steamed buns with cabbage and meat. The steamed buns will be slightly fried with sesame seeds, and it will be fragrant.
Recipe Recommendations
- flour 400 grams
- cabbage half a piece of
- pork front leg meat 200 grams
- chives 5 trees
- Jiang 1 block
- eggs one
- white sesame appropriate amount
- baking powder 3 grams
- soy sauce 1 scoop
- sesame oil appropriate amount
- refined salt 3 teaspoons
- pepper 1 teaspoon
- oyster sauce appropriate amount
- peanut oil appropriate amount
Steps for Chinese cabbage and meat steamed buns
1
For meat filling materials, cabbage mainly uses the leaf part.
2
Ingredients and seasoning.
3
Add appropriate amount of water and baking powder to the flour, ferment it in a bread machine 4 hours in advance, and knead it for later use.
4
Soak pepper in appropriate amount of water for later use.
5
Wash and chop the chives.
6
Chop the meat and ginger together.
7
The meat filling of the steamed buns is slightly thicker than the dumpling filling, which tastes better.
8
Put the meat paste into the basin, add the water from the pepper three times, and stir vigorously in one direction.
9
Add chopped chives, soy sauce, 1 teaspoon salt, oyster sauce and stir.
10
Kick in the egg white and stir, knock the remaining eggs into a bowl for later use.
11
Wash and drain the leaves of cabbage.
12
Add 1 teaspoon salt and chop.
13
Wrap it with gauze and squeeze out the water.
14
Add the meat filling to the cabbage and mix well.
15
Add appropriate amount of sesame oil and mix well. Continue to add 1 teaspoon salt and mix well.
16
Divide the dough into small doses and roll out the skin.
17
Wrap it into round buns and wake up for 15 minutes (just the time to prepare the steamer).
18
Put water in the steamer, bring to a boil, put the steamed buns into the steamer, heat for 15 minutes, and simmer for 3 minutes.
19
Prepare white sesame seeds and stir the eggs into a liquid.
20
When the steamed buns are not hot, dip them in egg liquid on the bottom, and then add sesame seeds to stick them.
21
Heat the frying pan with appropriate amount of peanut oil, add the sesame buns to the bottom and fry until golden brown.Chinese cabbage and meat steamed buns Make Tips
1 When kneading dough, the temperature of the water should be around 35 degrees Celsius, and the water should be added little by little to better control the water consumption;2 If using a bread machine to make dough, it is recommended to use cold water. 3 The fermentation time of the dough will vary depending on the temperature. The way to judge whether the dough is fermented well is: dip your fingers with flour and insert it into the dough. After pulling out your fingers, the dough around the fingerprint does not rebound or sink, which means that the dough is fermented just right. If the dough around the fingerprint rebounds quickly, it means that the fermentation time is not enough; if the dough around the fingerprint sinks quickly, the dough is over-fermented and can be saved by adding baking powder and kneading it evenly. 4 After steaming the steamed buns, turn off the heat first, wait for about 3 minutes before opening the lid and taking it out, so as not to open the lid and cause the steamed buns to collapse when the heat is turned off; if too long, the steamed buns will retract. 4 When frying steamed buns, the heat should not be too high to avoid being burnt.