Chinese Food
Delicious steamed bun with bean sprouts
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I went to the supermarket to buy some soybeans and came back some time ago. Then I used the soybeans I bought to make a bean sprout. But because I didn't have experience in the first time, I couldn't finish eating too much. It's a pity to throw it away. Just a few days ago, the meat and stuffing I cut hasn't been finished yet. Then I'll make it into a bun. -
Cooking ingredients
Cooking Steps
Step1:Buy back the soybeans of the current season, clean them, choose out the bad soybeans and throw them away, then put them into a basin and soak them in warm water for 8 hours.
Step2:Find a ventilating container and pour the soaked beans in. Pour warm water in from the top and out from the bottom. The water should soak all the beans.
Step3:Find a piece of opaque cloth. Wrap the container and put it in a cool and windy place without sunshine.
Step4:You can eat it 4 days after you untie the cloth and water it once every 2 days and cover it with water [the germination speed of soybean is related to the indoor temperature. The higher the temperature, the faster the germination speed].
Step5:Remove the root and epidermis of the bean sprout and wash them in a basin, then cut them with a knife and put some salt into them, and then marinate them for 10 minutes.
Step6:Put 500g flour into the bowl. Put 6G yeast and some water into the bowl. Use chopsticks to melt the baking powder and water.
Step7:Put a small amount of baking powder water into the flour, and mix the flour with chopsticks until it is dry and the flour is snowflake like. Then knead it into a smooth dough by hand, cover with the plastic film and let it stand for 1-2 hours for dough fermentation.
Step8:The pickled soybean sprouts shall be cleaned with clear water and controlled with dry water. The scallion and ginger shall be cleaned and cut into scallion and ginger for standby.
Step9:Put some oil in the pot and heat it up. Pour in chopped chopped chopped green onion and ginger to burst the fragrance.
Step10:Pour in the meat stuffing and stir fry until the color changes, then pour in 1 spoon oyster sauce, 1 spoon sugar, 1 spoon sweet sauce and 1 / 2 spoon soy sauce. Stir evenly.
Step11:Pour in some salt and stir fry the bean sprouts over low heat until the bean sprouts are broken, then pour in a small amount of monosodium glutamate and stir evenly, turn off the heat and let it out.
Step12:Put the fermented dough on the chopping board from the basin, knead it a few times by hand, then cut it in half with a knife, and then take one of the dough and rub it into a long strip for standby.
Step13:Use a knife to cut the long strip into even sized preparations and then use the palm of your hand for ampicillin.
Step14:Take an ampicillin roll pin and roll it into a bun skin, then use chopsticks to put some fried bean sprouts on the bun.
Step15:Wrap the bun like a bun. A complete bun will be wrapped.
Step16:Cover the wrapped bun with the lid. Let it stand for 1-2 hours for the second fermentation.
Step17:Pour some water into the pot. Cover the grate and steaming clot
Cooking tips:1 - raw soybean sprouts must be put in a cool place with strong wind and prevent sunlight. 2 - we must buy the soybeans of the current season and pick out the bad ones. This will increase the germination rate of soybeans. 3 - when the soaked soybeans are placed in the airy container for germination, it is forbidden to water them more. Just keep the surface of soybeans slightly wet. 4-novice can mix flour while pouring water to prevent excessive water pouring and adding flour to prolong flour mixing time. 5 - judge whether the dough is fermented. Press down on the dough with the index finger. The dough will be fermented if it doesn't retract. In addition, the fermented dough is light. Its volume is two times larger than the original dough and there are uneven honeycomb in the dough. 6 - the fermented steamed buns are light and floating with hands. The fermentation time and temperature of 7-dough and baozi are related. The higher the temperature, the faster the fermentation. 8 - put more baking powder in winter, and use warm water and noodles. 9-yellow
