Shandong Steamed Buns
2024-04-23 12:47:20 432
![Shandong Steamed Buns](https://i8.meishichina.com/attachment/recipe/201106/201106281715220.jpg?x-oss-process=style/c640ms)
Yesterday afternoon, with fatigue and headache, I conscientiously completed this Shandong big package< Br>
Details of ingredients
Technique
Steps to make Shandong Steamed Buns
- 1. Put flour into the bowl.
- 2. Put the yeast powder into a bowl and dissolve it in warm water.
- 3. Pour the dissolved yeast powder into the flour, then add a small amount of white sugar and warm water.
- 4. Knead the dough into a moderately soft and hard dough, and let it ferment in a warm place.
- 5. Soak the fungus in warm water.
- 6. Chop the pork into minced meat.
- 7. Cut the scallions and ginger into small pieces.
- 8. Heat the pot and add minced meat.
- 9. Stir fry the minced meat until it changes color and slightly oil out.
- 10. Then add scallions and ginger.
- 11. Stir fry until fragrant.
- 12. Pour in dark soy sauce for coloring.
- 13. Pour in soy sauce and stir fry well.
- 14. Take out and let it cool for later use.
- 15. Soak the vermicelli in water to soften.
- 16. Wash the cabbage thoroughly.
- 17. Wash the bean sprouts clean.
- 18. Cut the fungus and cabbage into small cubes, and cut the bean sprouts and vermicelli into about one centimeter sections.
- 19. Add salt to the bowl and mix well.
- 20. When slightly drained, add the vermicelli and mix well.
- 21. Mix the five spice powder and monosodium glutamate well.
- 22. Add the stir fried minced meat.
- 23. Stir evenly.
- 24. Use your hand to poke a hole in the face. If the hole does not retract, the face will be fine.
- 25. Place baking powder on the panel.
- 26. Rub the baking powder thoroughly into the dough.
- 27. Cut the noodles into small pieces.
- 28. Sprinkle with flour and press into small powder.
- Roll the dough into thin layers on both sides and slightly thicker layers in the middle.
- 30. Pack in plenty of filling.
- 31. Collect from the periphery inward to prevent the filling from coming out.
- Pinch the edge and create a pattern.
- 33. The buns are ready and will last for twenty minutes.
- 34. Pour water into the steamer and put in the buns.
- 35. Bring water to a boil and steam over high heat for 20 minutes.