Chinese Food
Steamed stuffed bun with seaweed
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The last time I used hemp thread to wrap dumplings, I was not satisfied. I always didn't want to buy some more hemp thread. I went to the market the day before yesterday and saw fresh seaweed. I was overjoyed. I didn't hesitate to buy ten yuan. I came back home and realized that it was different from the last time. Although it was all seaweed, I didn't know if it was as delicious. Think about it. Seaweed baozi is also our special food in Dalian. I just haven't tried it. With a perm? unleavened dough? Hair? White or corn? For a long time before the bag. Ask my husband. He said the noodles should be delicious. But I think about it. Most of the sea vegetables, steamed bun and corn noodles are sold by people's seaside or restaurants. That's how it's done. First mix the stuffing. This time, we'll wrap the cornmeal first. The other part will freeze. Next time, we'll wrap the noodle. Anyway, there're too many seaweed. We can't eat this time. Seaweed likes oil. Lard is the best. It's more fragrant when put in pork. Pork with streaky pork is delicious. It can be served with radish, cabbage or leek. Add a handful of dried shrimps to make it fresh
Cooking ingredients
Cooking Steps
Step1:Three small scoops of rice noodles. One scoop of half white noodles (2-1). Put it in a basin. Stir evenly with chopsticks.
Step2:Slowly pour in boiling water and scald the noodles. While pouring, stir with chopsticks. It's about 1 / 2 hot. It's not completely hot.
Step3:Continue to add cold boiled water. Use your hands and make a soft, non stick bowl of dough. Cover the pot. Set aside.
Step4:Minced pork with 3 / 4 water. This time, I poured in a taste of fresh soy sauce, five spice powder, cooking wine and salt. It is estimated that it will taste better (or add seasoning after mincing the meat for a while). The remaining quarter is cut into nail sized dices, so that the steamed buns taste meat.
Step5:Rub the radish. Blanch it in boiling water. Cool it with cold water.
Step6:Wash the seaweed. Squeeze out the water. Squeeze the shredded radish. Chop.
Step7:Wash the shrimp skin. Squeeze out the water.
Step8:Put the chopped radish, seaweed, shrimp skin, meat, meat, scallion in the basin. Add salt, five spice powder, chicken essence and soy sauce.
Step9:Pour in the cooked lard. Stir well.
Step10:Pave the steamer with dry corn leaves. Prepare a bowl of cold water. Wrap it with water on the palm to prevent the surface from touching hands.
Step11:Put the dough in the left hand, pat it flat with your right hand, and then put the vegetables. Slowly wrap the dough in the shape of a big bun.
Step12:It's very soft. It's hard to make it beautiful. It's easy to hold back when you pack some vegetable cakes that almost round it. Put in a steamer. Steam for 20 minutes.
Step13:The steamed bun is wet on the surface. Then put it into the frying pan and fry it into golden yellow on the bottom (forget to take photos).
Step14:The delicious seaweed bun is finished.
Cooking tips:1. It's enough for a family of three to buy half a jin of seaweed. I bought more than one jin of seaweed. I have half left. 2. If I cook some onion or onion in the oil, I think it will be more fragrant. This time my onion is not cooked. It tastes good. 3. The meat can be cut into mud or not. The reason I cut is mainly because the meat filling with water can make the steamed bun more juicy and delicious. There are skills in making delicious dishes.
