Beef and cabbage buns
Note: This is my fourth time making steamed buns.
Recipe Recommendations
- slightly spicy
- steamed
- several hours
- ordinary
Steps for Beef and cabbage buns
1
Peel the pumpkin and steam it.
2
Spontaneous powder in three small glass bowls.
3
Add the cooked pumpkin, knead it and knead it until it becomes a smooth dough, wrap it with plastic wrap and let it simmer quietly.
4
Half a catty of beef tendon meat, use about half of it.
5
Rinse four slices of Chinese cabbage.
6
Add a little black fungus and Chinese cabbage and cut into fine grains. Don't put condiments in case the water comes out early.
7
Cut the beef tendon into dices carefully first.
8
Add 1 spoonful of cooking wine and a little black pepper while chopping.
9
Sprinkle appropriate amount of fresh spicy powder.
10
Chop, mix with the fungus and cabbage grains, add 1 teaspoon of salt and mix well.
11
About an hour later, the dough was ready. Divide it into doses.
12
Use a rolling pin to roll it into a thick skin in the middle and thin skin around.
13
Put a spoonful of stuffing and wrap it into steamed buns.
14
Put it into the steamer rack and let it soak for a while. (moistened gauze)
15
After the fire starts to steam for about 15 minutes, turn off the heat and you can be put out of the pan after three minutes.Beef and cabbage buns Make Tips
1. Be sure to cut cabbage without condiments first to prevent the water from coming out early. 2. It should be better if you add the stock and put it in the refrigerator for a while.