Chinese Food
Baozi stuffed with mutton and cabbage
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The way of hairdressing is unconventional. It's a delicious face. The amount in the recipe is three parts for many people. If a family stutters three times, take 1 / 3 of all raw materials. With this recipe, you don't need to use thin noodles or touch the chopping board. It's super convenient and clean.
Cooking ingredients
Cooking Steps
Step1:Flour + cooking oil + milk + fermented powder live well. After fermentation for 1 hour, take out the dough and knead i
Step2:It can be divided into noodles larger than dumplings. Steamed buns with a diameter of 6 cm and 7 cm can be used. If you like big buns, you can pull them.
Step3:Roll it out. The edge is thin and the middle is thick.
Step4:Put in the meat. Meat stuffing method: mix lamb stuffing with pepper water, onion, ginger, garlic powder, oyster sauce, braised soy sauce, cooking wine and sesame oil. Add purified water twice. Twist clockwise and put cabbage powder (mixed with cooking oil). Finally, put salt.
Step5:Baozi. Pinch and fol
Step6:At last.
Step7:Put in the steamer. Steam for 20 minutes.
Step8:After steaming, open a seam, put a chopstick, and open the lid in ten minutes, so as not to shrink the bun. My skin is not full because I didn't wait ten minutes for dinner.
Step9:Look at the skin. It's not sticky. It tastes good
Step10:With rice porridge and cold cabbage.
Cooking tips:There are skills in making delicious dishes.
