Chinese Food
Big baozi in Yantai
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Shandong people leave their hometown. Today, they suddenly want to eat their hometown's big steamed buns. But the streets are full of small steamed buns in the south. The small steamed buns in the south are all filled with stuffing. The steamed buns in the North taste better. There are not many materials in the home. Let's add pig meat with cabbage stuffing.
Cooking ingredients
Cooking Steps
Step1:Yeast - put the yeast in 40 degrees or so (fingers feel. Warm, not hot) warm water and let it melt completely. About two or three minutes. During this period, we can marinate the meat first.
Step2:Bacon - according to the practice of Yantai, Shandong Province. Steamed buns are cut into small pieces. When they are wrapped, they are put in with vegetables. Cut the pork into 1CM square pieces. Add a little cooking wine, salt, thirteen spices, soy sauce, sugar mix, seal and marinate to the bag.
Step3:Mixing flour - put flour into a basin. Pile it into a hill shape. Slowly pour in yeast water (cool and add some hot water to keep the temperature of warm water) a little bit. Use a chopstick to mix while pouring. It is flour that absorbs water evenly to form dough. Adjust the hardness and softness timely. Add some flour when it is soft and knead it. Knead it with some water again when it is hard. Knead the dough until it is smooth. Cover it with a piece of wet cloth or use the basin button to ferment Hours. Until the dough ferments to about twice its original size. It is better to press it by hand to reboun
Step4:And filling - first kill the water with salt. Wait for a few minutes to squeeze out the water. Then the cabbage becomes very easy to cut. When mixing the filling, there is no water. The cabbage is chopped. The onion is chopped. The ginger is chopped. Mix well together. Add a little soy sauce. Thirteen joss sticks. Mix with a little white sugar (less fresh, more sweet). Mix well again. The ingredients are OK
Step5:Baozi - take out the noodles and roll them into strips. Then cut them to the same size. Press the sides flat and roll them into the middle thick, thin and palm sized dough. Put the vegetables in the middle and compact them. Then put some marinated meat pieces and compact them. The baozi skin is in the palm of the left hand and the right hand is pleated forward until the last dough is combined.
Step6:Steamed buns - wrap the buns. Put cold water in the pot. Spread wet steamed cloth on the steaming drawer. Put the buns at intervals. Steam for 30 minutes to 1 hour. Turn off the fire after 1820 minutes. Pay attention not to move the pot immediately after turning off the fire. Wait for 5 minutes and then open the lid. It's a success
Cooking tips:Tips-1 - how much yeast? I use Angel yeast. A bag of yeast can take 810 Jin. According to the amount of flour, we can set the amount of yeast. A little sugar can be put in it. The hair of the noodles is more soft. In addition, the yeast water should be added in several times. Add it slowly while stirring. In this way, the noodles will be more even and the pasta will be more delicious. 2 - how soft is the dough? My feeling of softness and hardness is like that of muscles on my body. It's neither soft nor hard. My mother always said that I can't knead noodles. I must have a smooth face, a smooth basin and a smooth hand. Ha ha. Not often. Come on slowly. If you touch your hands or the pot, just grease it. 3 - to what extent is the dough suitable? You can see the honeycomb inside by pulling it. Or you can rebound by pressing it. 4-pay attention to the filling. Try to squeeze out the water in the vegetables as much as possible. This one can taste good. One is that if a lot of water is steamed in the fire during the packing
