Chinese Food
Pork and pickled cabbage
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Northeast pickles, corresponding to the brothers in the south, naturally become one of the North pickles. Its raw material is the Chinese cabbage that the local people are used to. At the end of autumn and the beginning of winter, add water and salt, and marinate in the VAT. At the top of the dish, a big stone should be pressed. In the cold environment, the dish will be slowly compressed and fermented. After twenty or thirty days, it will be finished. Catch up with the cooling. Through the ice. Take the vegetables from the jar. It's red with cold hands. Hiss and ha ha ha. Enter the room. Smell the yellow and white vegetable tree. It's a strange fragrance of cold silk. Authentic. Refreshing. That's the taste.
Cooking ingredients
Cooking Steps
Step1:Part of the dough is put into the chef's machine. The liquid is on it. The rest is on it. Sugar and yeast are placed separatel
Step2:Mix well in the first gear and knead in the third gea
Step3:Knead until the dough surface is smoot
Step4:Take out the rounder and put it into a large basin. Cover it and put it in a 2528 degree environment for a fermentation
Step5:Start to prepare the filling of pickled vegetables. Boil the pepper and anise in boiling water for 5 minutes. Let it cool and then filter the water for use
Step6:Cut half the scallion into pieces. Peel and cut the ginger into pieces
Step7:Half of pickles. Cut into pieces. Squeeze dry with cold wate
Step8:500g pork stuffing. Add some soy sauce and cooking wine and mix them with three chopsticks. Mix them with water for several times. Add another time when you can't see the water at all. Stir until the meat stuffing is thick and sticky. Add chopped green onion and ginger, salt, monosodium glutamate, chicken essence, thirteen spices, oyster sauce and mix wel
Step9:Add pickles after mixing. Continue mixing. Taste the salty taste. If not enough, add some salt. The stuffing is ready
Step10:The dough is fermented to 23 times the size. You can see the honeycomb hole when you peel it open
Step11:Spread dry powder on the kneading pad. Pour the hair on it. Knead repeatedly until the surface is slightly smooth. Divide it into about 80g dosage forms. Cover with plastic film
Step12:Take a top dressing cut and roll it up. Flatten and roll it into a thin and thick sun skin around and in the middle. Do not roll it too thin and thicker. Otherwise, it is easy to lose hair
Step13:Pack the stuffing. Leave a finger wide edg
Step14:Make it into the shape of a bun. Lift it up while pinching the pleats. Close up and knead it twice with three fingers. Then the wrapped bun will not be thick or thin. The wrapped bun is directly placed in the drawer. The silicone drawer cloth is placed under i
Step15:Put cold water in the pot. Open fire for two or three minutes and heat the water to about 30 degrees. Turn off the fire. Put the drawer on. Cover the lid. Let the steamed buns ferment to twice the size. Steam over high heat. Start timing 20 minutes after steaming. Turn off the heat for two minutes and then open the lid slowly. Open the lid after five minutes when the room temperature is low, so as to avoid too big temperature difference between the inside and outside of the pot. The steamed bun will shrink.
Cooking tips:1. The time to stir the meat filling is about 10 minutes. This step must be done in place. Only in this way can the mixed filling hold the group. No soup can be produced. It tastes elastic. You can use an electric eggbeater instead of chopsticks to stir. 2. Don't put too much water in the pot to avoid too much water vapor. 3. When steaming together in multiple layers, put down the wrapped layer. The lower layer is a little hotter than the upper layer, ferment faster, and cook delicious dishes.
