Steamed buns with cabbage and mushroom(bai cai xiang gu rou bao zi )

Steamed buns with cabbage and mushroom

Introduction:

"Baozi, one of the traditional Chinese food, is cheap and affordable. Steamed buns are usually made of flour and filled with vegetables, meat or sugar. Those without stuffing are called steamed bread. In some areas of the south of the Yangtze River, steamed bread and steamed buns are indistinguishable. They call steamed buns with stuffing meat steamed buns. Steamed buns are generally made of flour fermentation, and the size varies according to the size of the filling. The smallest can be called xiaolongbao, and the others are Zhongbao and Dabao in turn. The common stuffing is meat, sesame, bean paste, dried vegetable meat, etc. the famous ones are Guangdong barbecued pork bun and Shanghai Guantang bun. Baozi is one of the most popular traditional convenience foods in China. In the north, pork and scallion stuffing is the most common, followed by mutton, leek, bean paste, mushroom and cabbage stuffing. The most famous is Tianjin Goubuli. Among the southern steamed buns, crab meat and crab roe are more distinctive. As for Kaifeng guantangbao, Chongqing Guanshengyuan egg yolk Bao, Nanxiang Xiaolong Bao and Chengdu Xiaolong Bao, they have their own characteristics, and there are many kinds of them

Production steps:

Step 1: raw materials: flour, yeast powder, pork, mushroom, sesame oil, chicken essence, onion and ginger, cabbage noodles, five spice powder, soy sauce.

Step 2: soak the yeast in warm water, add flour and flour, knead until smooth, slightly soft. Cover the dough with plastic wrap and ferment it (I put it directly in the basin and cover the pan). After 2 hours, it becomes twice as big. Take it out and drain the air. Continue to knead it as if it is not as big as when it ferments. Continue to wake up for 30 minutes.

Step 3: wash and chop the cabbage, soak the mushrooms in boiling water and cut them into pieces, soak the noodles in hot water and cut them into 2 pieces. The fresh meat should be fat and thin, and cut into meat paste according to the ratio of 3:7. Wash the scallion and ginger and cut them into pieces

Step 4: mix all the chopped parts together, add pepper powder, Zanthoxylum powder, large meal powder, soy sauce, chicken essence and sesame oil, and stir well.

Step 5: take out the dough, you can start to make steamed buns, the dough into strips, cut into a small dosage

Step 6: roll the dough with a rolling pin to form a thin dough with thick edges in the middle, and wrap it in the stuffing. The shape is as you like. My steamed buns are not beautiful, so we should study hard in this aspect. Put the wrapped bun on the big plate, cover it with a wet towel and wake up for another 10 minutes

Put the steamed dumplings in the steamer for about 20 minutes

Step 8: boil in 5 minutes.

Step 9: steamed buns, because the flour itself is ordinary flour, so it is not white, nor as white and delicate as quick-frozen buns, but soft and elastic. If you like white, you can go to the supermarket to buy those special flour, which may look better, but the steamed buns you make are nutritious and hygienic!

Materials required:

Flour: right amount

Cabbage: moderate

Lentinus edodes: right amount

Pork: moderate

Vermicelli: right amount

Yeast: right amount

Soy sauce: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Five spice powder: appropriate amount

Scallion: right amount

Salt: right amount

Ginger: right amount

Note: a certain amount of flour is better in the bag, which tastes delicious. After the bag is wrapped, it will be steamed for a while

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Bai Cai Xiang Gu Rou Bao Zi