Chinese Food
Manual [beef, white radish and big bag] with detailed steps
(96103 views)![Manual [beef, white radish and big bag] with detailed steps](https://cp1.douguo.com/upload/caiku/c/4/c/yuan_c452d3d8434f0d9deeebe30f1400e41c.jpeg)
Recently, my daughter likes to sing the children's song of the big saw . She likes to pull the big saw. Her grandmother's family sings the big play. She meets her daughter and invites her son-in-law. Her grandson is going to go too. Now she sets up a shed. Ming hangs the lottery. The mutton bun is placed on the top. If she doesn't eat, she won't eat 200 Today, I told her that my mother gave you steamed buns made of beef instead of mutton. I'll see if you can eat 200. Ha ha In order to improve the taste of beef, white radish is specially added. White radish can not only remove fishy smell but also improve the taste of beef which is not easy to chew. The two are complementary, and also improve the nutritional value. It is delicious, juicy, fragrant and not greasy. I'm afraid that she would eat 200. She had to make it into such a big one. So she had to call it beef white radish big bag.
Cooking ingredients
Cooking Steps
Step1:Put yeast in warm water. Let stand for 4-5 minute
Step2:Slowly pour into the flour. Stir while pouring and floccul
Step3:Knead into dough. Cover with plastic wrap and ferment in a warm place. It's not cold now. About 1 hour
Step4:It's used to chop meat when the dough is fermented
Step5:Sliced beef (I wash and freeze the beef first, then cut it. It's soft frozen, not frozen) it's easier to cut
Step6:Slice and dic
Step7:Then I chop the stuffing. When I chop, I add 1 tablespoon of high fresh soy sauce. For better taste and freshnes
Step8:Peel and shred white radis
Step9:Just dice agai
Step10:Shred the green onion and ginger, then chop them to the en
Step11:Put all the seasoning into the meat filling and stir it into the mud. Then add the radish, onion and ginger
Step12:Stir evenl
Step13:The facial hair is twice as big. The tissue is called bee lik
Step14:Knead into a long strip of uniform thickness. Cut into the same dosage for
Step15:Roll it into a round skin with a thin middle bottom around. Wrap it into meat stuffin
Step16:Hold the foreskin in one hand. Press and pinch the foreskin with the thumb of the other hand. Lift and pleat until the end. The foreskin is finished
Step17:After the bun is wrapped (it's better to cover it with cloth or put it directly in the pot) put it for 20 to 30 minutes. Let's ferment twice. It will be obvious that the bun grows up
Step18:Put it in the steamer and separate the gaps between each other. Cold water pa
Step19:Turn the heat to medium and low. Burn for 15 to 20 minutes (I have made 21 big buns in total. If you don't have enough, you can cut it in half. My three-layer steamer. Cook for 20 minutes) turn off the heat and simmer for 3-4 minute
Step20:In the end, I didn't eat 200. One tube is full Hehe heh
Step21:Finished product drawin
Cooking tips:Tips-1. The water absorption of flour is different. Add it according to the hardness and softness of flour. 2. Don't leave the pot immediately after turning off the heat. Simmer for about 3 to 4 minutes to prevent water vapor from collapsing. 3. After the bun is wrapped, put it on the fire for half an hour or so and steam it in a pot. The skin of the bun is more loose and soft. There are skills in making delicious dishes.
