Shandong Dabao(lu cai shan dong da bao )

Shandong Dabao

Introduction:

"Yesterday afternoon, with tiredness and headache, I really finished this Shandong package! When the title of the competition came out, the first thing I thought of was Shandong food pancakes and scallions. Haha, I don't know anything about other Shandong food. Later on Baidu search, do what? I haven't eaten steamed buns for a long time. Let's make a big one in Shandong! In the morning, I carefully checked how this Shandong big bag was made. Its main features are thin skin and lots of stuffing. OK, it's easy to do, so do it! For the first time, my husband said it was delicious. I called it "Shandong big bag". Then my husband said, "Jiangsu big bag ~ ~ I'll give him some sunflower punchers right away and say," how can I participate in the competition if you change your name? "

Production steps:

Step 1: put flour in the bowl.

Step 2: put the yeast powder into the basin and dissolve it in warm water.

Step 3: pour the yeast powder into the flour, then add a small amount of sugar and warm water.

Step 4: knead the dough into a medium hard and soft dough and ferment in a warm place.

Step 5: soak the fungus in warm water.

Step 6: chop the pork into minced meat.

Step 7: cut the onion and ginger into small pieces.

Step 8: set the pot on fire and add minced meat.

Step 9: stir the minced meat to change color and add a little oil.

Step 10: then add green onion and ginger.

Step 11: stir fry, stir fry the fragrance.

Step 12: pour in the soy sauce and color it.

Step 13: pour in soy sauce and stir well.

Step 14: load and cool.

Step 15: soak the vermicelli in water to soften and soften.

Step 16: wash the cabbage.

Step 17: wash the bean sprouts.

Step 18: cut agaric and cabbage into small cubes, and cut bean sprouts and vermicelli into about one centimeter segments.

Step 19: add salt to the bowl and mix well.

Step 20: mix the vermicelli with water.

Step 21: mix the five spice powder and monosodium glutamate.

Step 22: add the minced meat.

Step 23: mix well.

Step 24: poke a hole in the face. If the hole does not retract, the face will be finished.

Step 25: put baking powder on the panel.

Step 26: knead the baking powder into the dough.

Step 27: cut the dough into small pieces.

Step 28: Sprinkle with flour and press into small amount.

Step 29: roll the dough into thin skin on both sides and slightly thick skin in the middle.

Step 30: pack in Duoduo stuffing.

Step 31: collect the stuffing from the periphery so that it doesn't come out.

Step 32: pinch the edge and make the pattern.

Step 33: wrap the bun and let it go for 20 minutes.

Step 34: pour water into the steamer and add the steamed buns.

Step 35: bring the water to a boil and steam over high heat for 20 minutes.

Materials required:

Pork: 300g

Flour: 600g

Cabbage: 200g

Fans: 50g

Auricularia auricula: 10g

Mung bean sprouts: 200g

Scallion: right amount

Ginger: right amount

Pepper: right amount

MSG: right amount

Salt: right amount

Soy sauce: right amount

Five spice powder: appropriate amount

Sugar: right amount

Yeast: right amount

Old style: moderate

Note: 1, fans do not bubble for a long time, bubble a little soft and can. 2. Like to eat dried tea, bean sprouts can also be cut into small, put a point in it. 3. Put the agaric, cabbage and bean sprouts together, mix well with salt, and add the vermicelli when the water comes out to absorb water. 4. The baking powder should be put into the dough and kneaded well. You can't put water in it and then put it into the noodles, which will affect the fermentation of noodles. 5. Don't put salt in the sauce when you fry the meat.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Lu Cai Shan Dong Da Bao