Kohlrabi tofu rolls are usually common when frying. If these materials are made into steamed buns, the taste is even more fragrant than frying.
People who love eating fungus can also add some fungus
Beef heart vegetable steamed buns
By EfrenHoeger
Recipe Recommendations
- cabbage an
- flour appropriate amount
- fans appropriate amount
- green onion appropriate amount
- Jiang appropriate amount
- yeast appropriate amount
- baking powder a little
- salt appropriate amount
- chicken essence appropriate amount
- soy sauce a teaspoon of
- edible oil Three teaspoons
- spiced powder appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Beef heart vegetable steamed buns
1
Pour the noodles into a basin. The small bowl next to it contains yeast. Soak the yeast with 30-40° water. After five minutes, the yeast has fermented. After pouring it into the basin, I add a little baking powder to the noodles (you don't need to add it), then add water while stirring the noodles. The water added to the flour should also be at the same temperature as the yeast water.
2
After the noodles are mixed, cover the basin with a damp cloth. Place the basin in a sunny place, ferment for an hour, wait for the noodles to expand, knead again, and leave for more than 20 minutes
3
Soak the vermicelli in hot water for a while, until the vermicelli is completely soft. The softer the better. Slice the dried tofu rolls first
4
Finally, cut the tofu roll into dice
5
Cut the vermicelli into an average length of three centimeters
6
Chop beef heart vegetables
7
Put the cut dried tofu rolls, vermicelli, and beef heartbeats together, add chopped green onion and shredded ginger and stir well
8
The next step is to season. Add two spoonfuls of salt, half a spoonful of chicken essence, half a spoonful of five-spice powder, one spoonful of soy sauce, and three spoonfuls of cooking oil, and stir well.
9
Take out the fermented dough, take appropriate size, knead it for a while, and finally knead it into thick strips
10
Then cut the dough into sections. Sprinkle some flour on the panel. Press the cut dough flat with your palm, and then roll it out with a rolling pin. Don't roll the dough too thin. When I make it, roll it out on the edge of the dough. Thin, slightly thicker in the middle
11
Place the sink in the center of the steamed bun skin and make it into a steamed bun shape
12
Don't steam the wrapped buns immediately. Leave them for a while until the noodles ferment again. Leave them for about 15 minutes.
13
At this time, you can put the water in the pan and steam it for 30 minutes. When steaming for about 25 minutes, you can steam for another 5 minutes over medium heat. Don't open the lid immediately after turning off the heat. Wait 5 minutes. Then open the pan again
14
The white and fat beef heart cabbage steamed buns are out of the pot. The noodles are soft and delicious
15
Finished product photo
16
Photo of steamed buns and stuffing