[steamed bun with mushrooms and cabbage] recipe-Chinese Food-best chinese food recipes-cooking food

[steamed bun with mushrooms and cabbage]

(157681 views)

The traditional way to make baozi is to first make noodles, then knead them, then make baozi, and then make the second one. It will take more than an hour before and after the time. So today I will share the next one. It only takes 30 minutes. It will still let you eat the crispy, smooth and delicious baozi. The most important thing is to knead the dough. The dough is smooth and elastic. This way, the steamed buns will not collapse. The texture is soft. You don't want to stop eating five at a time. Don't believe it? Anyway, according to my method, my husband can eat five big buns at a time. I boast that my southern woman's skill is not inferior to that of the northerner. -

Cooking ingredients

cooking oil:moderate amount

chicken essence:a few

Cooking Steps

Step1:Materials - 1500g flour, 15g yeast, 15g baking powder, 3G sugar, 15g oil, 15g water, 880ml filling - 800g cabbage, 5 eggs, 1 vermicelli, 12 seasonings of fresh mushroom, salt, chicken essence and edible oi

Step2:Specific measures - first of all, fans need to be soaked in advance. I soaked for about 2 hours. It's OK to soften. Then chop up the fresh mushrooms. Then put the oil in the pot and stir fry the mushrooms. Because the mushrooms are easy to come out of the water, stir fry them in advance. In addition, it can make the mushrooms taste better. Add some salt to taste during the stir fry. When you see the water coming out, stir fry them for a while and then put them out for cooling.

Step3:Foam the hair of the fans and cut them into pieces for later use.

Step4:Add a little salt to the egg and break it up. Then pour the hot oil into the egg liquid in the hot pot. Stir quickly with a shovel. Then the egg will become small pieces. Then it will be put out for cooling.

Step5:Then we began to knead. I don't like hand kneading. It's very tired. So kneading is basically done with a toaster. And the purpose of this is to make the dough smooth and easy to operate. Put all the flour materials together and then mix with the flour for about 20 minutes.

Step6:When we knead the noodles, we can deal with the vegetables. Today, we will teach you how to keep the vegetables green without water. Chop up the cabbage. Then add some salt and marinate it. About 510 minutes, you can kill a lot of water. Then use gauze to drain the excess water. Then add some oil and mix well. This way, the green vegetables will not come out again. Remember?

Step7:Then mix all the fillings. Add chicken essence and mix well. All the ingredients in the front are put with salt during rough processing. All the salt here is not needed. If you lift it too lightly, then add salt before the baozi. This can further prevent the vegetables from coming out of the water.

Step8:Let's relax the dough for 5 minutes. Then roll it straight into long strips. Cut it into 75g dough. Roll it into a thick skin with thin edges. Wrap it into the filling.

Step9:Put it directly on the steamer. Cover it for a fermentation. The whole process is about 30 minutes. You can see that the bun has elasticity.

Step10:Lower the pot in cold water. Steam for 10 minute

Step11:

Cooking tips:Please increase or decrease the amount of water according to the water absorption of your own flour. There are skills in making delicious dishes.