Chinese cabbage and beef buns
By AdellaKihn
Ingredients: soy sauce,salt,cabbage,beef,MSG,sesame oil,onion,Jiang,flour,peanut oil
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Chinese cabbage and beef buns
1
Prepare flour and yeast and dough... I forgot to take a picture of the steps to mix the dough according to the proportion of yeast... After the noodles are mixed, they are placed in a warm place to ferment until they are about twice as large as the original dough. Just tear the dough into a honeycomb shape. Clean one pound of beef
2
Chop the beef into minced meat
3
Chop the beef into minced meat and add the onion and ginger soy sauce to chop it together so that the meat filling will be more delicious. Put the meat filling into the basin
4
Wash the cabbage. I use cabbage to cut the cabbage into small pieces, add salt and chop it into pieces
5
Put the squeezed cabbage into the meat filling
6
Then add an egg salt, soy sauce, MSG, peanut oil and sesame oil to the meat filling
7
The awakened dough is kneaded into dough, the more delicate it is, the better
8
Roll the dough into a long strip and cut it into dough
9
Kneak the dough into dough pieces. The dough pieces should be larger and then press them into round skins. The buns should not be too thin or too thin. The buns that are wrapped will easily collapse and will be like dead noodles.
10
Press the round dough into a dough sheet. The buns should not be too thin or too thin. It will collapse easily.
11
Put the meat paste into the bun skin
12
Pinch the folds along the edge of the steamed buns and wrap them into more steamed buns folds, the better
13
Put the wrapped buns into the pot to wake for about 15 minutes, then put on the pot and steam for 20 minutes, turn off the heat, wait for two minutes, and then take out the buns
14
The steamed buns are white and fat. Hehe, my husband ate four of them
15
Meat and meat dripping big buns Shandong people like to eat garlic when eating big buns. I also like to eat garlic