Company steamed stuffed bun(lian dui da bao zi )

Company steamed stuffed bun

Introduction:

"This kind of steamed stuffed bun is so fragrant that people can't stop. Originally, I couldn't eat three hours before going to bed, but after steamed bun, I couldn't help but eat one. It's really delicious for my wife.... Only meat and vermicelli were eaten in the company's steamed buns in the hotel. For the sake of matching meat and vegetables and balanced nutrition, dried sesame and black fungus were added when they came back. Add dried incense to enhance the taste, in fact, you can also add horseshoe or lotus root, taste as delicious

Production steps:

Step 1: after washing the vermicelli, boil it in boiling water for 5 minutes, then turn off the fire and soak it in water

Step 2: dissolve the yeast in the water temperature of about 30 degrees, then slowly pour the water into the high gluten flour, stir it with chopsticks until it is snowflake like, and knead it into a smooth, slightly soft dough. Cover the basin with a moist cloth and set aside the dough to ferment.

Step 3: cut the streaky pork (6 points thin and 4 points fat) and ginger into pieces respectively, put them into the blender and beat them into minced meat (you can also use meat stuffing directly). Chop dried bean, black fungus and green onion. Soak and whiten the vermicelli in cool water, drain and chop them together

Step 4: pour proper amount of peanut oil into the pot. When the oil temperature is 70%, stir fry the meat stuffing in the pot. Turn off the fire after the meat stuffing is cooked, and pour in the chopped dried beans

Step 5: pour in the chopped noodles and black fungus, add 3 tbsp of soy sauce, 1 tbsp of soy sauce, 2 tbsp of salt, 1 tbsp of five spice powder and 1 tbsp of chicken essence, and mix all the ingredients well.

Step 6: knead the fermented dough into long strips and cut into equal dosage forms

Step 7: use a rolling pin to roll the dough into a thin skin (later than dumpling skin) with a thick center

Step 8: put the chopped green onion into the stuffing, and add proper amount of sesame oil to fully stir. Remember to put the green onion in the last place

Step 9: put as much stuffing as possible, then put the wrapped bun into the drawer and wake up for 30 minutes. After boiling water, put it into the drawer, steam over high heat for one minute, turn to medium heat, and then continue to steam for 18 minutes. Turn off the heat and keep it for 2 minutes before opening the lid

Step 10: steaming the company steamed buns with thin skin and big stuffing! After opening one, the fragrance overflowed, and I couldn't resist destroying one...

Materials required:

Pork: moderate

Flour: right amount

Vermicelli: right amount

Auricularia auricula: right amount

Dried incense: appropriate amount

Ginger: right amount

Scallion: right amount

Yeast: right amount

Water: moderate

Five spice powder: appropriate amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Salt: right amount

Note: 1, onion must be put last, put early and meat after mixing, put for a while, will come out onion rust flavor, put last but taste delicious; 2, stir stuffing must put sesame oil, unexpected Xiangyou, also suitable for dumplings.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Lian Dui Da Bao Zi