Steamed buns with kelp and diced meat(hai dai rou ding bao zi )

Steamed buns with kelp and diced meat

Introduction:

"Around December every year, kelp gradually goes on the market. In addition to stewing, frying, mixing and other eating methods, it can also be used to make stuffed bun. Kelp stuffed bun is a special food in Qingdao."

Production steps:

Step 1: This is fresh kelp, very tender and narrow; the color is brown;

Step 2: put enough water in the pot, bring to a boil and add kelp;

Step 3: kelp turns green when heated, and its brown color has not been soaked in hot water;

Step 4: remove the color completely, rinse it with cold water and cool it;

Step 5: take out the cooled kelp and chop it up;

Step 6: put some soy sauce into the seasoning basin;

Step 7: add a little salt and MSG;

Step 8: add proper amount of vegetable oil;

Step 9: cut the pork into small pieces;

Step 10: put ginger powder, cooking wine, soy sauce and scallion into the seasoning basin and mix evenly;

Step 11: finally put the right amount of salt in the meat and mix well;

Step 12: put the minced meat and kelp on both sides of the seasoning basin;

Step 13: put a small amount of water into the basin, put in yeast to soak for a while, and put the flour and bran into the basin;

Step 14: make the dough soft and hard, add more water, round and ferment;

Step 15: open the dough and see that there are honeycomb in the dough;

Step 16: take out the dough and put it on the chopping board, knead it into smooth dough, and then knead it into smooth strips;

Step 17: cut it into the size you like;

Step 18: roll it into a bun skin, thin on four sides and later in the middle;

Step 19: add proper amount of kelp and pork on it;

Step 20: put corn husk under the steamed bun and put it into the steamer for the final wake-up; about 10-15 minutes;

Step 21: add cold water to the pot, start with low heat, turn to medium heat after boiling for 15 minutes, open the lid immediately after turning off the heat and eat.

Materials required:

Medium gluten flour: 500g

Kelp: 750g

Pork: 250g

Water: 260g

Salt: right amount

Ginger powder: right amount

Cooking wine: moderate

Soy sauce: right amount

Vegetable oil: right amount

MSG: a little

Dry yeast: 1 teaspoon

Note: the amount of water when mixing noodles is added according to your own hand feeling. Kelp does not need to be cleaned, but directly blanched.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: other

Chinese PinYin : Hai Dai Rou Ding Bao Zi