Cabbage and pumpkin bun + beef and radish soup(bai cai nan gua bao niu rou luo bo tang )

Cabbage and pumpkin bun + beef and radish soup

Introduction:

"Recently, I'm addicted to making pasta. I have to lie quietly in the freezer full of dumplings to make steamed stuffed buns feel steady. With cooked pumpkin and flour, flour can be made high without adding sugar, just pay attention to less water. In autumn in Chengdu, the temperature in the room is no longer suitable for making fermented pastry, so I used the 2-liter yogurt machine at home as a fermentation bucket, and the result was surprisingly good. I recommend it to you! In fact, I tossed the pumpkin into a stuffed bun. I can't taste any flavor of the pumpkin any more. It's just golden and good-looking, so I should add some nutrition to the bun! The red on the bun is the chopped pepper in the dish dipped in red oil. Recently, I'm addicted to spicy food. I'm totally out of control. "

Production steps:

Step 1: add half a bowl of water to the pork stuffing, stir well, and then add ginger and dried shrimps.

Step 2: cut cabbage, agaric and vermicelli into small pieces.

Step 3: add salt and Meiji sauce to the pork stuffing, then add cabbage, fungus and vermicelli and mix well.

Step 4: cut the pumpkin into small pieces, put it in the microwave oven and turn it to high heat for about 8 minutes, take it out and press it into pumpkin puree with a spoon.

Step 5: pumpkin puree, baking powder, yeast powder and flour, add a little warm water and make a smooth dough.

Step 6: place in a warm place and ferment to double the size.

Step 7: sprinkle a little flour on the chopping board, exhaust and knead the dough evenly, and divide it into equal sized dosage forms.

Step 8: roll the skin into a round shape, cover it with stuffing and seal it. Wake up on the chopping board for about half an hour.

Step 9: steam over high heat for 15 minutes.

Materials required:

Pork stuffing: right amount

Cabbage: moderate

Fans: right amount

Auricularia auricula: right amount

Ginger: right amount

Dried shrimps: right amount

Pumpkin: right amount

Flour: right amount

Yeast powder: baking powder

Meiji delicious juice: appropriate amount

Salt: right amount

Note: 1. Pumpkin mud contains a lot of water, be sure to add water while mixing with noodles. 2. Flour: baking powder: yeast = 10:1:1

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bai Cai Nan Gua Bao Niu Rou Luo Bo Tang