Shandong Steamed Buns

2024-04-23 12:47:20 432

Yesterday afternoon, with fatigue and headache, I conscientiously completed this Shandong big package< Br>

Details of ingredients

Pork belly with five flowers300 grams
flour600 grams
Cabbage200 grams
Fans50 grams
Auricularia auricula10 grams
Mung bean sprouts200 grams

Technique

difficultybeginner
workmanshipsteam
tasteSauce aroma
timeThree hours

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.