Beef bun with celery(qin cai niu rou bao )

Beef bun with celery

Introduction:

"Beef is the second largest meat food of Chinese people, second only to pork. Beef has high protein content and low fat content, so it tastes delicious and is loved by people. It enjoys the reputation of" proud son of meat ". According to traditional Chinese medicine, beef has the functions of Tonifying Qi, nourishing spleen and stomach, strengthening muscles and bones, resolving phlegm and calming wind, relieving thirst and stopping salivation. Most people can eat it. Many people only eat celery stems and throw away the leaves. In fact, from the perspective of nutrition, celery leaves are many times more nutritious than stems, and have the effect of inhibiting cancer. This time, the beef I made steamed stuffed bun is vacuum packed cooked beef, which is not loose in shape. In fact, it has been stewed very well. With celery leaves, try to make steamed stuffed buns. The results show that the appearance of steamed buns is not very good, and the taste is really good. "

Production steps:

Step 1: plain flour, a small bowl full

Step 2: the yeast and yeast companion melt in a water bowl

Step 3: put a bowl of flour into the basin, turn around, pour in yeast water, and use chopsticks to make flocs

Step 4: start kneading, knead, knead into a smooth dough, cover it with plastic wrap and let it grow

Step 5: prepare the stuffing again: Celery Leaves in proper amount,

Step 6: vacuum packed cooked beef 200g

Step 7: chop the celery leaves

Step 8: unpack the beef

Step 9: chop the beef on the chopping board

Step 10: mix and stir the two, pour in a little hot oil, add two teaspoons of salt and mix well

Step 11: the face has been well developed, rub the exhaust again, and rub the long round bar

Step 12: cut into pieces, press flat and roll into skin

Step 13: add the right amount of stuffing

Step 14: make a bun

Step 15: a bun is finished like this

Step 16: put the steamed buns into the steaming rack padded with pure cotton cloth

Step 17: do it all well, cover the pot, steam in the pot, bring the cold water to the top of the fire.

Step 18: after 10 minutes, the bun is ready, and it can be eaten after 3 minutes.

Materials required:

Cooked beef: 200g

Common flour: a small bowl

Celery leaves: moderate

Yeast: right amount

Yeast Companion: moderate amount

Olive oil: 1.5 teaspoon

Table salt: two teaspoons

Note: steamed stuffed bun has the phenomenon of sticking to cotton cloth. You can use cool water to pat the other side of the cloth. This way, you can take down the bun safely and undamaged. Next time you can try oiling the plate and steaming it on the plate.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qin Cai Niu Rou Bao