The practice of beef 稞 Baiqingya steamed bag

\”The green pink powder is a specialty on the Qinghai -Tibet Plateau. If it can be eaten in the Mainland. Today I steamed a large pot of beef -beef and white buns. The dinner and the next day’s breakfast were available. The sex is not high, the ductility is poor, and the filling is too large, so the buns are a bit ugly.

Beef, pork, and white white are three main materials, and the seasoning only puts some salt and thin salt flavor. Fresh special soy sauce, steaming green buns, fresh and juicy fillings, hey, it’s so fragrant! \”

ingredients details

The main ingredient


    Green Self -spontaneous Powder

  • 600 grams
  • Self -distribution of steamed buns

  • 300g
  • Beef filling [ 123] 350 grams

  • Pork filling
  • 200 grams

  • 茭 茭 500g
  • Auxiliary materials


550 grams

  • 1 tree
  • Seasoning


A moderate amount

The thin salt flavor soy sauce

    30 Gan

  • steaming process

One hour takes time

Ordinary Difficulty

  • The practice of the steamed bag of beef 茭 稞 难

1 [ 123] Materials are ready: green puff spontaneous powder, steamed buns, beef filling, pork filling, white white.

  • 牛肉茭白青稞蒸包的做法步骤:1 2

    The two spontaneous powder has been equipped The left and right room temperature is water, stirred into flocculent; if ordinary flour is used, the amount of dry yeast is 1%of the amount of powder.

  • 牛肉茭白青稞蒸包的做法步骤:2 3

    Kneading into a non -soft or hard dough in the hand, the plastic wrap 饧 20 minutes.

  • 牛肉茭白青稞蒸包的做法步骤:3 4

    The green onion is cut, and the appropriate amount of salt, thin salt flavor is very fresh -grade soy sauce, appropriate amount of cold water and the meat filling pot middle.

  • 牛肉茭白青稞蒸包的做法步骤:4 5

    Stir in a direction into a meat paste.

  • 牛肉茭白青稞蒸包的做法步骤:5 6

    茭 茭 [[small shattered diced, enter the meat paste.

  • 牛肉茭白青稞蒸包的做法步骤:6 7

    Mix the white white diced with the meat paste evenly.

  • 牛肉茭白青稞蒸包的做法步骤:7 8

    The green dough is relatively large, divided into two pieces of easy kneading and smooth.

  • 牛肉茭白青稞蒸包的做法步骤:8 9

    Rub the dough to grow into a uniform agent.

  • 牛肉茭白青稞蒸包的做法步骤:9 10

    Sprinkle a little flour, roll the agent into a slightly thicker and slightly thinning round skin in the middle.

  • 牛肉茭白青稞蒸包的做法步骤:10 11

    Put an appropriate amount of filling on the round skin.

  • 12 牛肉茭白青稞蒸包的做法步骤:11 Wrap it into a bun according to your own method.

  • 13 牛肉茭白青稞蒸包的做法步骤:12 The code is placed in a steamer in a drawer cloth, leaving a distance from each other, lid, 饧 饧 饧 [ To 1.5 times large.

  • 14 牛肉茭白青稞蒸包的做法步骤:13 Steam for 20 minutes after turning on the fire, simmer for 3 minutes; Take it lightly, or use a shovel to shovel the bottom surface to prevent leakage.

  • 15
    Beef 茭 Baiqingya steamed bag, fresh and juicy ~ 牛肉茭白青稞蒸包的做法步骤:14


  • 1. The tendons of green noodles than wheat noodles, steamed buns need to add half of wheat powder to increase the elasticity of the dough; if you want to eat pure green powder, you can consider steamed buns and flower rolls. , Noodle cakes such as pasta without stuffing;

  • 2. Beef and pork with fresh aroma, especially after the melting of the butter will be more oily, the proportion of the two is not fixed, and one of them can be used alone;甜 Bai also comes with fresh sweetness, so there is no need to excess seasonings.


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