Chinese Food
Cabbage, vermicelli and meat bun
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A hundred dishes are not as good as cabbage. Steamed buns in winter. After hot porridge, I'm satisfied.
Cooking ingredients
Cooking Steps
Step1:Pour the flour, warm water and yeast into the chef's machine and knead into a smooth dough. Ferment in a warm place. I don 't need a cook machine. I' m too laz
Step2:Make meat stuffing when you wake up. The cabbage is chopped and put together with the meat. The vermicelli is softened in advance and chopped. The materials needed for the meat filling are poured in. Stir evenl
Step3:When the dough becomes honeycomb, the fermentation is basically finished.
Step4:Press the dough to exhaust. Take a piece and knead it smooth. Divide it into several even small dosage forms.
Step5:Roll each small dosage into a thin skin with a thick middle edge. Put it in the meat stuffing and wrap it up.
Step6:After wrapping, cover with a layer of cotton cloth for two hair. About 1520 minutes.
Step7:The steamer is filled with water. Put a layer of cooking oil on the grate and put on the bun. Turn on the fire. Steam for another 15 minutes. Don't open the lid immediately after turning off the fire. Simmer for three minutes before taking it out.
Step8:The big white and fat bun is coming out. There are 18 rolls of thin skin and big stuffing.
Cooking tips:1. The water absorption of flour is different. At the beginning, 2030 grams of water will be reserved to add depending on the situation. 2. Make sure it takes 1520 minutes. Or the steamed bun is not soft enough. 3. Make sure to simmer for 3 minutes after turning off the fire. It's easy to wrinkle when opening the cover directly. There are skills in making delicious dishes.
