Chinese Food
Steamed bun with fresh meat and vegetables
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The cold potato is crispy and delicious. The dried mushrooms and agaric are fragrant. The cabbage is also a vegetable that is not easy to come out of the water. It's easy to avoid squeezing the water when wrapping. The steamed bun is sweet and not greasy. The old people and children with thin skin and filling are happy to eat it. Because the cold potato tastes sweet and fresh. When you mix meat stuffing, you don't need to add sugar to make it fresh. It's also a sugar free bun. Sugar friends can also eat it. But you still need to pay attention to controlling the amount of it
Cooking ingredients
Cooking Steps
Step1:The yeast is first boiled with warm wate
Step2:Mix the yeast water into the flour and make it into a floccule. Then knead it into a dough with smooth surface. Take a few drops of oil and put it on the palm and pat it on the whole dough surface. Cover the dough with preservative film and let it stand for fermentation (the dough with a little oil will not stick on the preservative film. It is easier to tear the preservative film. In the cold weather, add water and heat it in the steamer. Put the basin with dough in it and cover it to wake up
Step3:Mushroom. Agaric foam hair in advance (can also use dried mushroom
Step4:Wash, chop and rub pork into ginger powder, add cooking wine, oyster sauce, soy sauce, salt and chicken essence, mix well and marinate (if you choose lean pork, add a little starch and oil to mix well
Step5:Wash, peel and dice cold potatoe
Step6:Wash cabbage, drain water and cut it into piece
Step7:Mushroom, fungus, chopped green onio
Step8:Put a little oil in the hot pot. Stir fry the chopped mushroom and the fungus to make it fragrant and put it in reserve (the fried mushroom and the fungus taste better
Step9:Put the chopped cabbage, cold potato, scallion, minced meat and fried mushroom into a large soup basin. Add some salt and sesame oil and mix wel
Step10:Prepare the stuffing and ferment the dough. Knead the long strip on the chopping board and cut it into small dosage forms. I cut 23 dosage forms. If the dosage forms are too big, the stuffing can't be completely wrapped
Step11:Rub the dough on the chopping board and then flatten i
Step12:Use your hands to knead and stretch from the middle to the outside to form a thin round piece with a thick middle edge. Put on the meat stuffing
Step13:Put more stuffing as much as possible. Press it tightly again. The thumb of right hand is always on the inside side of the face when pinching. The joint of pleats should be pinched. When closing, it will naturally form a beautiful bowl shape.
Step14:Isn't it beautiful? Because I'm a person's bag. When the bag is more than half, the bun in front of me will wake up and be steamed. There's no need to put it in the steamer to wake up.
Step15:Wait for the steamer to steam for 20 minutes, turn off the heat and simmer for 5 minutes, then open the lid.
Step16:Attached is a picture of 5g yeast. Parents without weighing tools can make a reference.
Cooking tips:The water absorption of flour is not the same. Add or reduce the amount of water according to your own flour. If you don't have a weighing tool at home, you can mix while pouring water. When all flour becomes flocculent, you can knead the flour. 5g yeast is about 2 / 3 spoons of the small spoon for eating. There are skills in making delicious dishes.
