Chinese Food
Qingdao's special steamed bun (with cabbage and pork stuffing)
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Shandong people like to eat pasta, especially dumplings and stuffed pasta. As a real Qingdao Xiaoyi, today I will introduce the way of Qingdao's special hot-rolled bun.
Cooking ingredients
Cooking Steps
Step1:Xinkuai is the first choice for mea
Step2:Happy hometown cabbage is a good name.
Step3:Dice the pork.
Step4:Choose the flavor brand according to your taste.
Step5:Put the diced meat into cooking wine, soy sauce, sesame oil, sugar, mix well and marinate for 30 minutes.
Step6:Dice cabbage. Sprinkle 5g salt and mix well. After 10 minutes, there will be a lot of water seeping out. Drain cabbage for water.
Step7:Chop up the onion and ginger.
Step8:All the stuffing should be mixed evenly, because cabbage and diced meat are salted. I didn't add any more salt. If you are a friend with a heavy mouth, you can add a small amount of salt. The stuffing of steamed bun is finished.
Step9:Ah? There shouldn't be corn here. Corn Control says it's drooling.
Step10:Wash and cut the corn leaves into rectangles. Drain the water for use. What about the use? To be announced later
Step11:Put the flour in the basin. Pour in boiling water to scald the dough. Stir the flour while pouring in water. Knead the dough after it is slightly cool. Cover the dough and wake up for 20 minutes. Repeat the process of kneading and wake up until the dough is smooth and tough. The best state is to knead the dough without sticking the hands.
Step12:Start rolling the dough. Roll the dough thick in the middle and thin in the edge.
Step13:Ha ha. Reveal the answer. The corn leaf is used to pad the bottom of the bun. The steamed bun has a light corn fragrance. It can also prevent sticking.
Step14:A plate of 12 steamed buns. Enough for two people, except for those with large meals.
Step15:Put the steamed buns into the steamer. Select the raw steam mode for 25 minutes. If it is a common steamer, put the steamed buns into the steamer for 25 minutes after the water boils.
Step16:Steamed buns are much fatter. They are white, fat and white. They also have a light smell of corn.
Step17:With millet noodle porridge and Laba garlic, it's ready to eat.
Cooking tips:The cabbage must be salted, drained and reused. Otherwise, the filling will be too watery and affect the taste. There are skills in making delicious dishes.
