[How to make Shandong stuffed buns-]_ How to make_How to make

[How to make Shandong stuffed buns?

】 _How to modulate_How to do

Shandong Dabaozi belongs to a local cuisine. Shandong Dabaozi has a unique taste and rich nutritional value. It is made with fresh fillings and wheat flour. Even the process is simple and often used.It can supplement the nutrients needed by the human body. It is very good for the body. You can easily make it at home. You can adjust the filling and wrap it in a bun and steam it in a pot.

Ingredients of Shandong Dabaozi: 500 grams of noodles, 300 grams of pork, cilantro, 50 grams each of water antler, and 100 grams of tender cabbage.

Seasoning sesame oil 25g, chopped onion 50g, monosodium glutamate 3g, salt 2g Production process: (1) Cut the cabbage and pork into small dices, put in a pot, add carrageen (washed and cut into small pieces), and crushMix the shallots, ground ginger, ground coriander, salt, sesame oil, monosodium glutamate and yellow sauce, and mix the flavor to make the filling.

(2) Add 30 ingredients to the face, face, and alkali, roll into a skin with a noodle stick, and place the filling in the skin and knead it for more than 20 folds.

Put the wrapped buns for 10 minutes to wake up, and then steam them in the high heat for 10 minutes to implement the two main ingredients: 300g pork, 300g cabbage, flour and yeast powder, and use warm water to make a smooth dough.Fermentation.

Peel the pork and cut it into small cubes, with a little fat, preferably fat and thin.

Wash the cabbage, remove the stalks, and chop the tender leaves.

Shallots are cut into rough onion flowers.

Add the green onion to the meat and mix well with soy sauce, salt, sesame oil, and pepper noodles.

Add cabbage and mix well, then add salt, soy sauce to taste, mix well with an appropriate amount of olive oil.

The dough is sent to the second large level. Knead the dough to release the air. Take a piece of kneaded long strips, divide the small ingredients evenly, and roll into a thin bun with a thick middle edge.

Fill the stuffing into buns.

After the buns are wrapped, cover with a plastic wrap and ferment for another 25-30 minutes. You can see that the buns are gaining weight, and it will be lighter when you pick them up.

Preheat the steamer to warm, place the buns on the wet steamer cloth, leaving some gaps in the middle.

Steam for 20 minutes on high fire, and turn on the lid for 5 minutes before turning off the fire. See, the steamed buns are steamed for nothing.

Note: The steamed buns must be fermented twice. After turning off the heat, do not rush to lift the lid and wait for the temperature in the wok to drop a little before opening.