Steamed stuffed bun with vegetable and gourd(hu lu xian su cai bao zi )

Steamed stuffed bun with vegetable and gourd

Introduction:

"Gourd is a seasonal food in summer. It can reduce swelling, moisten the skin, resist virus and prevent cancer. And it's a good food therapy for patients with hyperglycemia. You can eat more. "

Production steps:

Step 1: add yeast and appropriate amount of water into the flour and ferment twice as much as the dough.

Step 2: prepare the filling materials.

Step 3: soak the vermicelli in water.

Step 4: wash the gourd and wipe the silk.

Step 5: marinate the shredded gourd with a little salt for a while.

Step 6: soak and chop the vermicelli.

Step 7: put the vermicelli into the bowl and add the scallion.

Step 8: squeeze the dried gourd and put in the water.

Step 9: add salt, sugar, pepper, spicy powder, chicken essence and soy sauce.

Step 10: add a spoonful of chili bean paste and sesame oil.

Step 11: mix all the ingredients to make the filling.

Step 12: knead the dough evenly and divide it into equal parts.

Step 13: take a portion and roll it into a round skin with thin edge and thick middle.

Step 14: pack in the filling.

Step 15: make a bun.

Step 16: do it all in turn, put it into the steamer and ferment again for 15 minutes.

Step 17: steam over high heat for 20-25 minutes and simmer for 5 minutes.

Materials required:

Flour: 400g

Yeast: 4 g

Gourd: 400g

Fans: a handful

Scallion: right amount

Salt: right amount

Sugar: 3 G

Pepper: 3 G

Spicy powder: 3 G

Soy sauce: 20g

Spicy bean paste: 1 tablespoon

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: pickled gourd will produce a lot of water, to squeeze the water dry, the filling is delicious. Add a spoonful of spicy bean paste to make the filling more delicious. Don't open the steamed bun immediately. Simmer for 5 minutes before taking out the steamed bun.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hu Lu Xian Su Cai Bao Zi