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\”Bun, one of the traditional Chinese food, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, cheap, Enchanting. Buns usually make skin with noodles and make stuffing with vegetables, meat or sugar. Those who do not bring stuffing are called steamed buns. In some areas of Jiangnan, steamed buns and buns are not distinguished. They will bring the stuffing buns. Called meat steamed buns. Buns are generally made of flour fermentation. The size is different according to the size of the stuffing heart. The smallest ones can be called Xiaolongbao. , Bean paste, dried vegetables, etc., the famous ones are Guangdong barbecued buns and Shanghai soup. Baozi is the most traditional and convenient food for Chinese people. Mushrooms, cabbage, etc. are stuffed. The most famous is Tianjin dogs ignored. The more characteristic of the southern buns include crab meat and crab yellow buns. Xiaolong Baozi and others have their own characteristics, there are many types, endless. \”
A moderate amount
- Original flavor Taste
- Steaming process
- A few hours of time
The method of cabbage mushroom meat buns
原料：面粉、酵母粉、猪肉、香菇、香油、鸡精、葱姜、白菜粉Bar, Wuxiang Powder, soy sauce.
Soak the yeast with warm water, add flour and noodles to three light, a little softer. The rubbing dough is covered with plastic wrap for fermentation (I put it in the pot directly and cover the pot) for 2 hours, and it becomes twice as large. Take it out and drain the air. Continue to knead as if it is not fermented. 30 minutes.
Wash and chop the cabbage, soften the shiitake mushrooms with boiling water, and cut the noodles with hot water soaked in hot water Broken 2 fresh meat should be fat and thin, press the ratio of 3: 7, chop into meat puree, wash and chopped onion ginger
4Mix those chopped sinks together, add pepper, pepper powder, large ingredients, soy sauce, chicken essence, sesame oil, stir well.
5Take out the dough, you can start making buns, rub the dough into strips, cut into strips, cut into small doses one by one Zi
6Roll it into the middle thick side skin with a rolling pin, wrap the filling, the shape is like everyone likes it My buns are also not beautiful, and I need to study well in this regard. The wrapped buns are placed in the large plate, covered with a wet towel, and wake up for another 10 minutes
The steamer After boiling water, put the buns in about 20 minutes, turn off the flame
8 After 5 minutes, open the pan.
9 The steamed bun, because the flour itself is ordinary flour, so it is not white, not as fast -frozen buns like quick -frozen buns It is white and delicate, but soft and elastic. Those who like white can go to the supermarket to buy those special powder, which may look better, but the buns you make are nutritious, and hygiene is assured!
Face must be used in the bag, which tastes delicious, steaming for a while after the bag