The method of beef round shallot small fluxing buns

牛肉圆葱小笼包的做法

\u0026 nbsp; 2 pictures

\”Beef round green onion small pots, simple Convenient, unlimited taste. \”

ingredient details

Main ingredients

    Beef

  • 1 piece [ 123] Round onion
  • 2

  • Flour
  • A moderate amount

Auxiliary material [123 ]

Soy sauce

Affairs

  • salt
  • Yeast

  • A moderate amount [ 123]
  • Original flavor

steaming process

Half an hour consumption

Simple difficulty

  • ]

  • Step of the practice of beef round green onion Xiaolongbao

1

    Prepare the ingredients Round onion, beef, flour, yeast, soy sauce, salt and clean cooking machine.

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    2

  • First dissolve the yeast in warm water, pay attention to the water temperature, not too high, about 20 degrees, you can just get it around 20 degrees. The temperature is too high to kill the yeast activity.

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    3

  • Put an appropriate amount of flour in the basin, pour the yeast of melting water into and start with the noodles.

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    4

  • Add water and flour according to the actual situation and knead the dough.

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    5

  • The kneading dough should be moderate and moderate, and it is advisable to press lightly with your fingers. Seal the basin with plastic wrap and wake up the noodles. When the summer temperature is high, the noodle time is 30 minutes to 1 hour, and the temperature in winter is low for 2-3 hours.

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    6

  • You can prepare a bun filling during the wake -up period. First soak the beef pieces with cold water for about 30 minutes to remove blood water and cut into small pieces.

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    7

    Put the cut beef into the cooking machineIn the middle, add a small amount of water and perform meat.

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    8

    Add the right amount of water, soy sauce, salt, and cooking wine according to the softness of the meat filling (can No) stir in the clockwise direction. The taste of beef itself is very delicious, so there is no seasoning such as thirteen incense. Be careful to keep stirring in one direction.

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    9

    Cut the round shallots into small pieces, put it in a cooking machine to break, or chop it with a knife. If you use the cooking machine, it is basically 10 seconds. It will be too long to hit too much water and become a round green onion.

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    10

    The dough is almost twice as large.

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    11

    Put flour on the chopping board, knead the noodles and squeeze out the bubbles in the dough.

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    12

    Rolling the skin, slightly thicker, moderate size.

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    13

    Rolling the noodles. Pour the round shallots into the meat filling and mix it (the round green onion does not need to be placed too early, add it to the meat filling when you want to wrap, so as not to lower the salt onion and the water)

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    ]

    14

  • Open the bag, add an appropriate amount of meat filling.

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    15

    Tuanzuan, the opening surface of the mouth is clockwise together, pay attention to Just beside the dough, so as not to be too thick in the middle of the bun.

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    16

    Wrapped finished products.

17 After the bun is wrapped, wake up for about 15-20 minutes. The feeling of buns and buns who wake up for a while, the former is heavier, the latter feels a little fluttering. Put cold water in the pan, the buns are put on the drawer (the cage drawer can be slightly squeezed with some water and then put the buns), and then steam for 20-25 minutes after air. [ 123] 18 Open the pot in about 5 minutes after steaming.

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