Steamed buns with pickled vegetables and minced meat(xian cai rou mo bao zi )

Steamed buns with pickled vegetables and minced meat

Introduction:

"A cup of soybean milk, two steamed buns, a Chinese breakfast..."

Production steps:

Step 1: prepare the ingredients

Step 2: put the yeast into 60g warm water to melt

Step 3: pour the boiled yeast water and the remaining 100g warm water into the flour

Step 4: floccule with chopsticks

Step 5: move to the chopping board, knead into smooth dough, put aside and ferment to twice the size

Step 6: after the meat is clear, grind it into minced meat

Step 7: soak pickled vegetables and chop them

Step 8: start cooking

Step 9: add minced meat

Step 10: stir fry until discolored, then add cooking wine

Step 11: add the pickles

Step 12: stir well and add sugar

Step 13: add appropriate amount of water, cover the pot and cook for 2 minutes

Step 14: add a small amount of chicken essence before leaving the pot

Step 15: set aside the pickled meat

Step 16: take out the fermented dough (in honeycomb shape)

Step 17: exhaust the dough

Step 18: rub into strips and cut into small pieces (about 14 parts)

Step 19: roll the dough with a rolling pin into a thin dough on the middle thick edge

Step 20: put the pickled minced meat stuffing in the dough

Step 21: hold the dough with the left hand, and slowly turn the dough with the thumb and index finger of the right hand

Step 22: make the rest steamed buns in turn

Step 23: wake up again in cold water for about 20 minutes

Step 24: Boil the fire for 10 minutes, turn off the fire and close the lid for 3 minutes

Materials required:

Flour: 300g

Pork: 125g

Pickled vegetables: 130g

Warm water: 160g

Yeast: 4G

Cooking wine: moderate

Sugar: right amount

Chicken essence: appropriate amount

Note: 1. Add a small amount of water when kneading noodles. 2. There is no need to add salt because the pickles are salty. 3. The steaming time should be adjusted according to the size of the steamed bun

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xian Cai Rou Mo Bao Zi