Beef and cabbage bun(niu rou bai cai bao )

Beef and cabbage bun

Introduction:

Note: This is the fourth time I have made steamed buns

Production steps:

Step 1: peel and steam the pumpkin.

Step 2: self baking powder three small glass bowls.

Step 3: add the cooked pumpkin, knead and knead, and make a smooth dough. Wrap it with plastic wrap and let it grow quietly.

Step 4: half a catty of beef tendon, take about half.

Step 5: Rinse four pieces of Chinese cabbage.

Step 6: add a little black fungus and Chinese cabbage, and cut them into small pieces. Don't put any condiments in case the water comes out early.

Step 7: cut the beef tendon into small pieces.

Step 8: Chop while adding a spoonful of cooking wine, a little black pepper.

Step 9: sprinkle some spicy powder.

Step 10: chop and mix with agaric and cabbage, add 1 teaspoon salt and mix well.

Step 11: after about an hour, the dough is ready. It's divided into different parts.

Step 12: roll with a rolling pin into a thick skin in the middle and thin skin around.

Step 13: add a spoonful of stuffing and make a bun.

Step 14: put it on the steamer shelf for a while. (wet gauze)

Step 15: start steaming over a high fire. After about 15 minutes, turn off the fire and come out of the pot in three minutes.

Materials required:

Pumpkin: a section

Self made powder: three glass bowls

Beef: about 2-3 Liang

Chinese cabbage Gang: four pieces

Watery black fungus: appropriate amount

Cooking wine: 1 teaspoon

Table salt: 1 teaspoon

Spicy powder: right amount

Vegetable oil: 1 teaspoon

Sesame oil: a little

Black pepper: a little

Note: 1, cabbage cut must not put condiments, in case of water early. 2. It should be better to add soup into the refrigerator and freeze for a while.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Niu Rou Bai Cai Bao