Steamed bun with vegetables and meat(cai rou bao )

Steamed bun with vegetables and meat

Introduction:

"Shepherd's purse is very delicious in winter, especially in the wild. It has long roots. After blanching with water, it has a good taste. Every time my mother came back to my hometown, she would dig some for us. We all said don't dig any more. It's cold outside, and we also sell some here, but we happily took the bag that my mother had packed. How insincere! This time, I put some steamed meat in the bag, which not only adds color but also flavor. It's fragrant! "

Production steps:

Step 1: add water to the meat filling in several times, mix well in one direction, then add minced ginger, Zanthoxylum, pepper, soy sauce, peanut oil, mix well, finally add minced green onion and sesame oil, mix well.

Step 2: wash the cabbage, cut it up, chop it well, marinate it for a while, squeeze out the water and put it into the meat.

Step 3: wash shepherd's purse, blanch it in water, chop it, put it into the meat, add salt and stir well.

Step 4: the yeast is boiled with warm water, and the flour is mixed into a smooth dough. Cover it with a cloth and put it in a warm place to wake up. When the dough expands to about twice the size, take out the exhaust gas and knead it evenly, then pull it into a uniform size.

Step 5: flatten the preparation and roll it into skin with a rolling pin.

Step 6: pack a lot of stuffing, take one side and start to pinch small folds until all are wrapped.

Step 7: steamed buns wake up for 20 minutes, pour cold water into the pot, put on the cage drawer for steaming, boil the water for 20 minutes.

Materials required:

Flour: 500g

Pork stuffing: 250g

Yeast: 5g

Water: 250g

Cabbage: half a tree

Shepherd's purse: right amount

Salt: right amount

Pepper powder: right amount

Soy sauce: right amount

Scallion: right amount

Ginger: right amount

Pepper noodles: right amount

Note: the secret of steamed bun stuffing: add water to the meat. Add water in one direction and stir it. Add water continuously until the stuffing is sticky. Let it stand for 10 minutes. Add seasoning and salt. Finally, add a little sesame oil and stir it well. A pot of fragrant meat stuffing will be ready.

Production difficulty: simple

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Cai Rou Bao