Steamed beef with vermicelli and soft drink(fen si niu rou zheng bao qi shui bao )

Steamed beef with vermicelli and soft drink

Introduction:

"Actually, I want to make plain steamed buns. But the package of online Chinese supermarket has not been received, cabbage, stewed dried seeds, none. But the addiction to eat steamed buns has come up again, so we have to start it. Stir fry with vermicelli and minced beef. Bean dregs, rye flour and raisin natural yeast dough are added to the steamed bun dough, which makes the dough taste very good. Steam half and fry half in soda. If you're not careful, you've eaten too much with T. The rest, just as Dad came, packed up and left. Dad brought cabbage and stewed seeds. Roll up your sleeves and say to t, "tomorrow we will eat vegetarian buns!"

Production steps:

Step 1: dough part: melt the dry yeast in warm water, mix with wheat flour and rye flour to form a broken ball.

Step 2: tear the natural yeast dough into small pieces and add it to the basin; add the bean dregs.

Step 3: knead into a "hand light, face light, basin light" dough. Put it in a warm place, cover it with cloth and ferment for about 1 hour.

Step 4: filling part: mix minced meat with soy sauce, salt, pepper, egg, five spice powder and 2 tbsp rapeseed oil. Stir the meat in one direction.

Step 5: fans soak well in advance.
Cut the green onion into thin circles. Separate the white and green onion. Mince garlic and ginger, dice onion and pepper.
In the pot, add more oil than usual to stir fry vegetables, heat them up, and stir fry scallion, garlic, ginger, onion and pepper until fragrant.

Step 6: then add minced meat and stir fry until the meat changes color. Put it out.

Step 7: the same pot, no more oil. Cut the vermicelli into small sections and stir fry the water in the pan.

Step 8: then pour in the fried meat, add salt, pepper, pepper powder seasoning. Sprinkle with green onion and let cool to make filling.

Step 9: after the dough is fermented, the volume increases a lot and the handle is very soft.

Step 10: divide the dough. I divided the whole into four parts. Two of them each cut 8 doses and made small steamed bread; the other two cut 4 doses and made soda water bag. Divide the dosage, flatten and round it.

Step 11: rolling skin and stuffing. Fans are always disobedient, so it's important to control the hand that presses the stuffing.

Step 12: after waking up at intervals for 20 minutes, the steamed buns can be put into the cage and steamed in boiling water for 10 minutes.

Step 13: the same method is used for soda bag and baozi. Tighten the necks and let the necks down. Round the side of the bun with your hands and flatten it gently with your fingers. Also wake up for 20 minutes.

Step 14: don't stick to the oil in the pot, heat it until it's hot, close it down, and put the soda bag into the pot. Close the lid and wait for the oil to heat up. Then add about 100ml of water into it. When the water meets the heat, the oil evaporates into steam. Immediately close the lid and use the steam to make the other parts of the steamed bun mature. That's why it's called soda bag.

Step 15: one side is golden, turn the fire down and turn it over. Do the same again. Just be golden on both sides.

Step 16: steam the bag here.

Materials required:

Wheat flour: 150g

Rye flour: 100g

Bean dregs: 80g

Natural yeast: 140g

Fans: right amount

Minced beef: right amount

Warm water: 100g

Dry yeast: 4G

Egg: 1

Scallion: 3

Onion: half

Garlic: 2 cloves

Chili: 2

Ginger: 2 tablets

Five spice powder: half teaspoon

Old style: moderate

Rapeseed oil: right amount

Pepper powder: right amount

Notice: 1. In fact, I don't need to give so many kinds of noodles. Just use wheat flour, warm water and yeast. I'm just trying to make good use of the bean dregs and the natural yeast of the discarded raisins. 2. The soda bag should be eaten while it is hot, both sides are crispy, especially fragrant. Steamed bun is not finished. When it's hot, you can use the method of soda package to fry the bottom hot, which becomes a small Fried Bun. 3. For the filling of vermicelli, I feel that soy sauce, oil, pepper, onion, ginger and garlic are the key, and the amount should be more than usual.

Production difficulty: ordinary

Technology: decocting

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Fen Si Niu Rou Zheng Bao Qi Shui Bao