Steamed stuffed bun with three delicacies(san xian bao zi )

Steamed stuffed bun with three delicacies

Introduction:

"The old Beijing People's happy New Year doggerel: Laba porridge for a few days, lililala for 23 days, tanggua for 23 days, house sweeping for 24 days, window pasting for 25 days, stewing for 26 days, rooster slaughtering for 27 days, steamed bread for 29 days, steamed buns for 30 nights and steamed buns for 30 nights are one of the most important tasks in preparing new year's goods. Our hometown is located at the edge of the Huaihe River. It's hard to say whether it's the southern or the northern taste. I have summed it up by myself. It's a blend of the northern and southern tastes! When I was a child, I lived in the countryside. Every year, ten days before the new year, the adults are busy driving pigs to the market to kill pigs. Then pull the pork back on the rack. Finally, grandma hung up the lean meat and pig legs, stewed the pig's head, cut the remaining fat meat into small pieces, refined it into oil, and put it in the jar. Every year when my grandmother was refining oil, I helped to make a fire in the kitchen. Because I was young, I couldn't do anything else. It was all our children's work to make a fire on the shelf. The smell of oil refining is very fragrant, and it can be smelled far away. There is a refinery in the village, and several families nearby can smell it. Every time I smell the fragrance, I jump up from the bottom of the stove, and then stare at the pot behind the stove. Grandma puts a few pieces of fat and thin oil residue into my mouth with chopsticks. In addition to eating a few mouthfuls, the remaining oil residue is of course used to make steamed buns. I see grandma chop up the oil residue, water tofu and carrots into small cubes, soak the vermicelli into soft cubes, chop up the fried eggs, add salt, pepper, chopped green onion and ginger, and stir with the oil residue. This kind of stuffed buns is delicious. I can eat two big buns at one time. I'm not tired of eating them. Every year, the family steamed several baskets of steamed buns and steamed bread until the first month. Now there is no one to make steamed buns for Chinese New Year. They all buy steamed buns in advance and keep them at home. I haven't had such delicious steamed buns for many years. That weekend at home, I want to pack some buns as breakfast. Turning over the existing things in the refrigerator, I suddenly thought that I could wrap this kind of bun once. After steaming, my husband ate three big steamed buns at one go. He praised them as delicious, saying that he had never eaten such delicious steamed buns. I put the rest of the steamed stuffed buns in the refrigerator to freeze. When I eat them, I take them out ahead of time to melt them and steam them again. They are the same as the fresh ones. On the Dragon Boat Festival, one of my husband's friends came to play at home and gave them my steamed buns. He liked them very much. That poor baby is a single aristocrat. He eats alone and sleeps alone every day. Sometimes when he is too lazy to cook, he cooks instant noodles or two eggs. I see that he is so pathetic that I give him all the frozen buns in the refrigerator. When someone left, my husband looked at me and said, "you've given away all these delicious steamed buns. What should I eat?" I gave him a white look and scolded him with a smile, "you cheapskate, I'll give you another day!" No more nonsense. Let's share my steamed buns with you

Production steps:

Step 1: dice the fat. Put it in the frying pan. Small fire.

Step 2: fry the fat with a small fire until the fat turns yellow as shown in the picture.

Step 3: separate the oil and oil residue with a colander. Spare oil residue. Don't burn the oil.

Step 4: wash the leeks, drain the water, and cut them into small pieces.

Step 5: scramble and chop the eggs, dice the tofu and carrot, soften the vermicelli in advance and chop them.

Step 6: mix the above raw materials together, add seasoning and stir evenly

Step 7: add 1 / 4 teaspoon yeast powder and 1 / 3 teaspoon baking powder to the dry flour, and bring it to a boil at 40 ℃, then mix the flour. Knead into a smooth dough.

Step 8: put the dough in the basin, cover it and wake up for 40 minutes. In summer, the temperature is relatively high, and the dough will open in 40 minutes to an hour. In winter, it will take 34 hours to put the dough beside the heater.

Step 9: put the open dough on the panel and continue kneading to remove the bubbles. Knead the dough into strips and cut into smaller pieces. At this step, I forgot to take a picture.

Step 10: dry the dough into thin pieces with thick edges in the middle. If the change is too thick, the bun fold is not good-looking, and the bottom is too thin, the bun is easy to rot. Put the stuffing on the dough and put it in the palm of your hand.

Step 11: start kneading pleats. It doesn't matter if the pleats you just started kneading are not good-looking. You can eat them by yourself. It's not like you take them out to show them. If you pack them several times and practice more, you can make beautiful buns.

Step 12: the steamed buns are not very beautiful, but they are not ugly.

Step 13: brush a layer of vegetable oil on the grate.

Step 14: steam steamed stuffed buns in a hot pot with cold water. Bring the water to a boil. When it is steaming, keep the fire burning for 5 minutes. Turn the fire down for 25 minutes and then turn off the fire. Open the lid after 5 minutes.

Step 15: it's delicious

Materials required:

Noodles: right amount

Carrot: right amount

Leeks: moderate

Water tofu: right amount

Eggs: right amount

Vermicelli: right amount

Oil residue: appropriate amount

Salt: right amount

White pepper: right amount

Five spice powder: appropriate amount

Chicken essence: appropriate amount

Ginger powder: appropriate amount

Lard: right amount

Sesame oil: right amount

Notice: the beauties who have just learned how to make flour need to pay attention to the self-made flour, dumpling flour, high gluten flour, whole wheat flour and Fuqiang flour marked on the packaging bag when they buy flour in the supermarket. If you buy self-made powder, you don't need to add yeast powder. I usually buy Fuqiang powder, which is not so targeted. It can be used to make dumpling skin, roll noodles, steam steamed buns and steamed bread, and then add some yeast powder by myself! Dumpling flour and high gluten flour are not suitable for steamed buns. This kind of flour is suitable for hand rolling and dumpling skin!

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: light

Chinese PinYin : San Xian Bao Zi