Cowpea meat and vegetable bag(jiang dou rou cai bao )

Cowpea meat and vegetable bag

Introduction:

"The supermarket service in my community is quite good. People can deliver goods to their home, as long as they have a phone call. It's just that you often don't give them according to the quantity. For example, if you want one watermelon, they will give you three, and if you want two catties of apples, they will give you five catties. The service is too enthusiastic. Although the marketing work is good, it's overdone. Yesterday, I got off work late and became lazy. I called the supermarket and asked for some drinks and some vegetables. Soon, the family tricycle pulled me half a car. All the vegetables were recommended by others, which made me feel embarrassed! Originally, the cowpea cost one jin, but they gave me three jin. I had no choice but to start steaming steamed buns. It took me more than an hour, ha ha! "

Production steps:

Step 1: marinate the minced meat. Put Shaoxing wine, soy sauce, sesame oil and ginger into the minced meat. Mix well and set aside.

Step 2: wash and blanch cowpea, cook until it is broken, then remove and cool.

Step 3: after the cowpea is too cold, cut it into pieces, pour in proper amount of sesame oil and mix well.

Step 4: put in the marinated pork stuffing and scallion, pour in the soy sauce and mix well.

Step 5: mix salt, monosodium glutamate and a little five spice powder.

Step 6: mix the flour with dry yeast, baking powder and a little sugar.

Step 7: then mix the noodles with water.

Step 8: mix the dough and cover with a wet towel to relax for 10 minutes.

Step 9: then knead the dough evenly and divide into strips.

Step 10: knead the dough and pull it into dough.

Step 11: use a rolling pin to roll the bun skin.

Step 12: pack the stuffing with dough and put it into the cage.

Step 13: cover the pot and steam for 10-15 minutes.

Step 14: the soft and delicious bun is ready.

Materials required:

Flour: 500g

Dry yeast: 5g

Baking powder: 5g

Sugar: 10g

Water: 300ml

Lean minced pork: 160g

Cowpea: 500g

Soy sauce: 50g

Scallion: 30g

Ginger powder: 20g

Shaojiu: 15g

Fresh soy sauce: 15g

Refined salt: 3 G

MSG: 2G

Five spice powder: 0.5g

Sesame oil: 20g

Note: characteristics of steamed buns: soft and white, rich sauce filling. Warm tips: 1. It doesn't take a long time to make steamed bread or steamed buns. At room temperature of 23-28 ℃, it only takes about 15 minutes to make steamed buns or steamed buns. If it's still for a long time, baking powder will lose its vitality. Just knead the noodles well and use a cool underwater pot. The steamed buns will naturally expand in the process of gradually heating up. If you want to make the steamed buns more soft, you can put them in the stuffing and let them stand for 5-10 minutes, then start to steam them with high heat. 2. Fillings can be prepared according to your favorite taste. If you don't use soy sauce, you can put a little oyster sauce. It tastes good. This home-made noodle "cowpea meat and vegetable bag" is ready for your reference!

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Maotai flavor

Chinese PinYin : Jiang Dou Rou Cai Bao