Beef bun with Scallion / pork bun with celery(da cong niu rou bao qin cai zhu rou bao zi )

Beef bun with Scallion / pork bun with celery

Introduction:

"I'm still a newcomer to make steamed buns. This is the first time I've made steamed buns in the eight classics. I made them myself, from mixed noodles to mixed stuffing and hair noodles. No, it doesn't seem to be a special success, but fortunately, the filling tastes super good, which makes up for the lack of hair noodles. It's definitely a good taste. The stuffing I mix is always very sticky, especially good. My husband can't understand why I can mix it so well. Alas, I'm ashamed that I don't know. My family thought it was confidential. Hehe, facial hair is not very good. So this point, we must make a good face

Production steps:

Step 1: 1. Prepare all the materials and hand out the noodles first. 2. To prepare the stuffing, I made two kinds of stuffing, one is scallion beef, the other is celery pork, I prefer celery. 3. First pour cooking wine, raw / seasoned soy sauce and salt into the meat, then add ginger powder, green onion, insufficient salt and vegetable juice in turn, put a little steamed stuffed bun seasoning, and stir. Remember to stir in the same direction. Don't stir disorderly, it won't stick or taste delicious. 4. Next, celery, in the same order as before, then celery and steamed stuffed bun seasoning are added in turn, and they are still stirred in one direction. When you see that they are very sticky, then you can hear the noise.

Step 2: 5. When the dough is ready, knead the dough until it is smooth, even if there are no big pores. Then roll the skin while you wake up. The skin should be as thin as possible on the edge and thicker in the middle to avoid breaking. Because I have two kinds of stuffing, I put beans on it to distinguish them. Besides, black beans are good for my health. I can eat them with steamed buns. 6. After putting one layer, put another layer. After the second layer is full, the first layer is almost awake. It's ready to boil.

Step 3: 7. Make sure to cool the pot, so that you can have some time to wake up. After boiling, cook it for about 15-18 minutes, depending on the size of your steamed stuffed bun. Small steamed stuffed bun will do for 15 minutes. 8. Remember not to open the lid immediately after turning off the fire. In that case, it is estimated that it will not be ripe. It must be simmered for another 10 minutes before opening the lid.

Step 4: you can eat it. Dip in some chili sauce. My family like to eat chili, and then dip in a little vinegar. It's delicious. You can match it with some corn porridge. It will be better.

Materials required:

Flour: right amount

Beef: moderate

Scallion: right amount

Steamed bun seasoning: right amount

Salt: right amount

Soy sauce: right amount

Sesame oil: appropriate amount

Ginger: right amount

Cooking wine: moderate

Fresh vegetable juice: appropriate amount

Edible oil: right amount

Note: remember not to open the pot immediately after turning off the heat. Open the lid after 10 minutes and adjust the stuffing in the same direction. In fact, you don't need to put baozi powder, the basic seasoning at home can also be achieved, put some pepper powder and so on.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: onion

Chinese PinYin : Da Cong Niu Rou Bao Qin Cai Zhu Rou Bao Zi