Chinese Food
Pork bun with cabbage and vermicelli
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Baozi has always been a popular pasta in Northeast China. Steamed Bun's face is fermented and then steamed. It is not only soft and palatable, but also easy to digest. It is suitable for adults and children. Cabbage, vermicelli, pork. Simple and common ingredients. Steamed buns. Delicious and delicious. You can eat several at a meal. -
Cooking ingredients
Cooking Steps
Step1:First of all, let's mix the flour. Put the flour, water and yeast directly in the toaster. Mix the flour for 20 minutes.
Step2:At the end of the procedure, take out the dough and put it into a basin after it has been folded up smoothly. The fresh-keeping film is sealed for fermentation.
Step3:When the dough is fermented, we prepare the filling. Soak the dough in water for standby. Cut off the roots of cabbage. Clean it carefully.
Step4:Boil a pot of clear water. Boil the cabbage and scald it gently.
Step5:Drain out. Put it in cold water to cool.
Step6:Dice the pork. Add 34 tbsp soy sauce, 1 tbsp oyster sauce and ginger powder. Mix and marinate for a while.
Step7:Prepare a small pot. Pour in 1 tablespoon vegetable oil. Add a little pepper and scallion. Fry.
Step8:Then drain the hot oil out of pepper and scallion. Pour it on the pork. Mix quickly.
Step9:Next, squeeze the supercooled cabbage to dry. Cut it into small pieces and put it directly into the pickled pork basin. (pakchoi can be wrapped with gauze and Hessian and then pinched to dry. The effect is better.
Step10:Cut the strips into about 1cm pieces and put them into the basin. Wash the shrimps with cold water and put them into the basin together.
Step11:Sprinkle with salt and a little white pepper. Stir well in one direction. Our stuffing is ready.
Step12:When the dough is twice the size, we can start wrapping.
Step13:Take out the dough, knead, press and exhaust. Knead again until smooth. Relax for 10 minutes.
Step14:Make a hole in the middle of the relaxed dough. Gently pull it to thin and long. Then cut an opening. Turn it into a long strip. Sprinkle some hand powder. A little bit of kneading is smooth. The thickness is balanced.
Step15:Use a scraper to cut the small dosage. Sprinkle some hand powder to flatten. Relax again for five minutes. (about 35g for each small dosage
Step16:Use the rolling pin to gently roll it into a circle. It should not be too thin. There is a small belly in the center.
Step17:Spread a tablespoon of filling in the center of the dough. Flatten it. Fold it one by one in one direction. Fold it back to the original position. Tighten the necking.
Step18:The wrapped bun. Put oil paper on it. Put it in the steamer. Relax again and wake up for 20 minutes.
Step19:Add 23 bowls of water to the bottom of the steamer. Steam on the rack. Heat it over high heat. When there is a lot of water vapor, continue to steam for about 15 minutes
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Cooking tips:1. The water content of cabbage is quite large. The vermicelli is soaked in water. So the cabbage must be squeezed hard to dry the water. 2. If the powder is easy to be soft and rotten, it can be soaked in cold water. If it is thick and the soaking time is short, it can be soaked in warm water. There are skills in making delicious dishes.
