Weekend's nutritious breakfast 8 hot noodles and fresh meat(zhou mo de ying yang zao can zhi ba tang mian xian rou da bao )

Weekend's nutritious breakfast 8 hot noodles and fresh meat

Introduction:

"In the past two days, the" tainted and poisonous steamed bread "on TV has made people panic. Who dares to buy steamed bread and steamed buns from the supermarket? My son likes to eat steamed bread and steamed buns. I'm the only one who can be a mother. I have to do it myself! No matter how well it is done, at least you can rest assured. However, today's life is really boring. We can't eat today, and tomorrow's is polluted. In the long run, it's estimated that we should not only be cooks, but also be farmers. We should raise chickens, ducks, fish and pigs, grow melons and vegetables, and we can't drink water any day. We're really finished! "

Production steps:

Step 1: take 280 grams of flour and put it in a large basin. Turn the yeast to 65 ℃ water and pour it into the basin.

Step 2: with a chopstick, pour and stir to form a uniform batter.

Step 3: sprinkle powder on the chopping board, scrape the dough in the basin onto the chopping board, gradually add the remaining 120 grams of flour and knead it to form a smooth dough.

Step 4: cover with wet cloth and ferment in a warm place to twice the size (the temperature is higher these days, so I ferment at room temperature. When the weather is colder, it's better to put it in a large basin, wrap it with plastic wrap and send it to the oven or fermentor for fermentation).

Step 5: exhaust the steam from the fermented dough, knead it round again and grow into strips.

Step 6: divide into equal small dosage forms, about 40g each.

Step 7: chop the meat in front of the pig.

Step 8: put in a bowl, add egg, salt, chicken essence, pepper, ginger, corn starch, soy sauce, oyster sauce, sesame oil.

Step 9: stir well to form the stuffing.

Step 10: stir well to form the stuffing.

Step 11: turn to wrap uniform folds, close up and wrap into buns.

Step 12: put baking paper under the green bun and stack it neatly on the steaming grid. There should be a certain gap between each bun.

Step 13: pour proper amount of water into the steamer, bring to a boil over high heat, turn off the fire, put the steamed stuffed bun into the steamer, cover it and let it wake up for about 40 minutes

Step 14: when the bun is about twice as big, open fire and steam it over high heat for about 20 minutes.

Materials required:

Medium gluten flour: 400g

Pork front: 400g

Eggs: 2

Yeast: 5g

Minced ginger: 30g

Corn starch: 30g

Salt: 2 teaspoons

Chicken essence: 1 teaspoon

Pepper: 1 / 2 teaspoon

Veteran: a small spoon

Oyster sauce: 10g

Sesame oil: 15g

Note: 1. Don't use too high temperature water to mix yeast and noodles. If the temperature exceeds 60 ℃, the yeast will burn to death, and the noodles may not be made; 2. If you want the meat stuffing of steamed stuffed bun to be more fresh and moist, you can add an appropriate amount of jelly or broth jelly to the meat stuffing, so that the steamed bun will have juice after steaming; 3. When the steamed bun is fermented in the steamer, don't often open the lid to see, if you feel the time is short It's almost done. Would you like to see if the steamed buns are distributed

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zhou Mo De Ying Yang Zao Can Zhi Ba Tang Mian Xian Rou Da Bao