Delicious steamed stuffed bun with cabbage(xiang man kou de bai cai rou bao zi )

Delicious steamed stuffed bun with cabbage

Introduction:

"Northerners mainly eat pasta, and Chinese cabbage is indispensable in pasta, such as Chinese cabbage dumplings, Chinese cabbage steamed dumplings, and Chinese cabbage steamed dumplings. Today, I'm going to have a steamed bun with cabbage meat. The steamed bun dipped in sesame seeds is a little fried. It's delicious. "

Production steps:

Step 1: meat filling materials, cabbage mainly uses leaf part.

Step 2: ingredients and condiments.

Step 3: add proper amount of water and baking powder to flour, ferment with bread maker 4 hours in advance, knead well for use.

Step 4: soak Zanthoxylum bungeanum in proper amount of water.

Step 5: wash and cut shallots.

Step 6: chop the meat and ginger together.

Step 7: the meat stuffing of baozi is slightly thicker than that of Jiaozi, which makes it taste better.

Step 8: put the meat stuffing into the pot, add the pepper water three times, and stir in one direction.

Step 9: add chopped chives, soy sauce, 1 tsp salt and oyster sauce.

Step 10: knock in the egg white and stir. Knock the remaining eggs into the bowl.

Step 11: wash and drain the leaves of cabbage.

Step 12: add 1 teaspoon salt and chop.

Step 13: use gauze to squeeze out water.

Step 14: mix cabbage with minced meat.

Step 15: add proper amount of sesame oil and mix well, then continue to add 1 tsp salt and mix well.

Step 16: divide the dough into small pieces and roll the skin.

Step 17: make a round bun and wake up for 15 minutes.

Step 18: put water into the steamer, bring to a boil, put the steamed buns into the steamer, put the steamed buns into the steamer, put the steamed buns into the steamer for 15 minutes, and put the steamed buns out of the steamer for 3 minutes.

Step 19: prepare the white sesame, stir the eggs into liquid.

Step 20: when the right bun is not hot, dip the bottom with egg liquid, and then put sesame seed to stick it.

Step 21: heat up the frying pan with peanut oil and fry the bottom of the steamed buns with sesame seeds until golden.

Materials required:

Flour: 400g

Cabbage: half a tree

Pork foreleg: 200g

Chives: 5

Ginger: 1 yuan

Egg: 1

White Sesame: right amount

Baking powder: 3 G

Raw soy sauce: 1 teaspoon

Sesame oil: appropriate amount

Refined salt: 3 teaspoons

Pepper: 1 teaspoon

Oyster sauce: right amount

Peanut oil: right amount

Note: 1. When mixing flour, the temperature of water should be about 35 ℃. Water should be added a little bit at different times to better control the water consumption; 2. If using bread maker to make flour, cold water is recommended. 3. The fermentation time of dough varies with the temperature. The method to judge whether the dough is well fermented is as follows: dip your finger with flour and insert it into the dough. After the finger is pulled out, the dough around the fingerprint does not rebound and does not sink, indicating that the fermentation is just right. If the dough around the fingerprint rebounds rapidly, it means that the fermentation time is not enough; if the dough around the fingerprint sinks rapidly, then the dough is over fermented, You can put in baking powder and knead it well to save it. 4. Turn off the fire after steamed bun, wait for about 3 minutes, and then open the lid to take it out, so as not to open the lid as soon as the fire is turned off and make the bun collapse; if the time is too long, the bun will also retract. When frying steamed stuffed bun, the fire should not be too big to avoid scorching.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: onion

Chinese PinYin : Xiang Man Kou De Bai Cai Rou Bao Zi