Steamed bun with minced meat and cabbage(rou mo juan xin cai bao zi )

Steamed bun with minced meat and cabbage

Introduction:

"I like to make steamed buns with cabbage and add some minced meat in it. It's delicious. Cabbage is cabbage, cabbage, also known as cabbage or cabbage, scientific name "cabbage.". Cabbage contains a variety of amino acids necessary for human body, as well as vitamin B, vitamin C, carotene, niacin, protein, fat, potassium, calcium, etc., which has high nutritional value and health care function

Production steps:

Step 1: take 250ml warm water, add 1 teaspoon yeast, mix well and let it stand for a while.

Step 2: fill the bowl with flour, pour in yeast water, and then slowly add some water. I add about 50ml, about half a bowl, and stir to form flocs.

Step 3: knead smooth dough, cover with wet cloth or plastic film for fermentation.

Step 4: tear a large piece of cabbage and clean it with salt water. Drain the water.

Step 5: chop the pork into small pieces, or use the blender when buying.

Step 6: cut ginger, onion and garlic.

Step 7: stir fry ginger, onion and garlic, add minced meat and stir fry.

Step 8: add in the soy sauce, stir fry until fragrant, add salt to taste, leave the pot to cool.

Step 9: cut the dried cabbage into small pieces, add proper amount of rapeseed oil and mix well.

Step 10: add the chilled minced meat.

Step 11: ferment the dough to 2 times the size, and keep the small holes in the middle.

Step 12: remove the dough and knead until smooth. Knead it, then knead it for a while, save time and effort.

Step 13: rub the strip and cut into evenly sized tablets.

Step 14: take a mixture, roll out the thin edge and thick in the middle, and put some stuffing on it.

Step 15: make a pleat first.

Step 16: then, push back with the left index finger, pinch with the right hand, pinch down the edge, and close the mouth.

Step 17: wrapped bun.

Step 18: wrap it up in turn and let it stand for about 15 minutes.

Step 19: boil water in the pan and add some oil. Put on the bun.

Step 20: steam for 10 to 15 minutes, stop burning and simmer for 23 minutes.

Materials required:

Medium gluten flour: 700g

Pork: 450 G

Cabbage: 500g

Ginger: right amount

Scallion: right amount

Garlic: right amount

Soy sauce: moderate

Old style: moderate

Refined salt: right amount

Rapeseed oil: right amount

Note: 1. When kneading, pour in water and stir. If it's too hard to knead, you can stick some water on your hand and knead it again. 2. When making noodles, cover them with wet cloth or plastic wrap. Hair to about 2 times the size of the middle pinch down, do not retract. 3. When kneading again, knead for a while, park for five minutes, knead again, it is easy to knead into smooth dough. 4. When wrapping, the edge is thin and easy to close, and it doesn't have to be pleated. The thickness of the patch is even. 5. Let the steamed stuffed buns rest for a while for the second fermentation. 6. When steaming, rinse oil to prevent sticking and boil water on the pot. 7. Don't lift the lid immediately during the cease-fire. Simmer for a while. When opening the cover, first open the small seam, and then lift the cover.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : Rou Mo Juan Xin Cai Bao Zi