Chinese Food
Steamed stuffed bun with three fresh vegetables
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I haven't made dumplings for a while. I suddenly want to eat dumplings today. In fact, I think it's easier to make dumplings than to make dumplings. Because it's OK to put them in the pot and steam them. You don't need to look at the pot and don't need to worry about overflowing the pot. It's good to set the time to order. You need to make dumplings one pot at a time. But dumplings must be eaten. You can't stop when you want to eat dumplings. Today, I don't know why I want to eat steamed buns with vegetable stuffing. So I made noodles in the morning. I have leek and black fungus at home. I have eggs and shrimp skin. Today, I will pack the simplest steamed buns with vegetable and three fresh stuffing. Leek is also called jiyangcao. The unique pungent flavor of leek is formed by the sulfides contained in it. These sulfides have certain bactericidal and anti-inflammatory effects, which are helpful to improve the human body's immunity. Leek contains a lot of vitamins and crude fiber, which can enhance gastrointestinal peristalsis. But leek is not suitable for all people. Patients with sores and eye diseases are better not to eat leek. Because leek is often used in our vernacular
Cooking ingredients
Cooking Steps
Step1:The mixing water should be warm water. The temperature is about 30 ℃. Take a little water and yeast powder and pour them together to dissolve for 5 minutes. After the yeast is dissolved, pour the yeast solution and flour into the mixing machine. Start the mixing machine and continue to pour the remaining water slowly. Finally, mix them into a smooth dough. If there is no mixing machine, it will take a little effort to knead the dough. The kneaded dough is covered with plastic wrap to start fermentation. The dough is finally fermented to twice the size of the dough. Just pull the inside of the dough to open the honeycomb like tissue. Let's adjust the filling for the time of noodle making. Soak black fungus in warm water in advanc
Step2:When the eggs are broken, heat the oil in the pan. Fry the eggs until they are done. Pour the egg liquid into the pan and stir it constantly. Just stir the eggs until they are broken
Step3:After washing the leek, control the water. Cut it into 2 mm pieces of leek. After soaking the black fungus, cut it into pieces. Put the leek, egg and black fungus in the seasoning basin. Then add the shrimp skin, oyster sauce, soy sauce and sesame oil and mix well
Step4:For the sake of leek not making soup too early. Salt can be put when baozi is neede
Step5:After the dough is distributed, sprinkle hand powder on the panel. Transfer the dough to the panel. Simply knead the dough to make it exhaust. Then divide the dough into 50g facial preparations. Use a rolling pin to roll the dough into the middle thick circle thin skin. The diameter is about 15cm
Step6:Put a proper amount of the prepared stuffing in the middle of the bun ski
Step7:Lift one side of the bun and fold it forward. Don't fold too much each tim
Step8:There should be 18 pleats for the folded bun. Finally, close the center point and squeeze it tightly.
Step9:Spread wet cloth on the steamer's cage drawer. Put the wrapped buns on top of each other. Cover the cover and don't open fire. Carry out the second wake-up. There's no fixed time. It depends on the state. Because the room temperature conditions are different, so the time is different. Finally, when the buns wake up, they can open fire and steam
Step10:Turn off the heat 15 minutes after opening the pot. Don't open the lid immediately after turning off the heat. Simmer for another 35 minutes. This way, the bun won't collapse.
Cooking tips:When packing stuffing, there should be no stuffing around the skin of the bun. It's easy to pack the stuffing without tight exposure. When making the pleats of steamed buns, two hands should be used. One hand should be folded. The other hand should press the stuffing with the thumb. Practice makes perfect and more bags will be better. I am Si Mao, who shares every meal I make for my family every day. You who like my food share. Don't forget to share and collect my recipes. More welcome to pay attention to me. I will continue to share my food production to you. There are skills in making delicious dishes.
