Health benefits
Chives: dissipate blood stasis
Ingredients
Beef brisket (215g) | Chives ( 150g ) |
Wheat flour ( 200g ) | Pure milk ( 180ml ) |
White sesame seeds ( 4 grams ) | |
Salt ( 4g ) | Ginger and Scallion Cooking Wine ( 2g ) |
Corn starch ( 2 grams ) | Five-spice powder ( 1g ) |
Water ( 1/5 position of the steamer ) | Eggs ( 1 ) |
How to make Beef Brisket and Chive Buns
1.Picture of the finished product of beef brisket and chive buns
2. Prepare the ingredients: beef brisket, leeks , wheat flour, yeast powder, white sesame seeds, pure milk
3.Pour pure milk into the basin , add 200 grams of wheat flour and 2 grams of yeast powder, stir until cotton-like
4.Press with hand Knead until smooth, place in a warm place, and ferment for 1 hour
5.Wash the leeks with water
6.Use a knife to chop the leeks into fine pieces for later use
7.Wash the beef brisket and remove the blood, then cut it into pieces with a knife
8.Put the beef brisket into a meat grinder, add 4 grams of salt, 2 grams of ginger and scallion cooking wine, 2 grams of corn starch, and 1 gram of five-spice powder
9. Grind the meat for about 40 seconds until it is even and fine
10.Take out the meat grinder, break in 1 egg, add leeks, and stir evenly with chopsticks
11.After 1 hour, the fermented dough was twice as big as before
14. Use your hands to round the dough and press it, then use a rolling pin to roll out the dough thinly, making it slightly thicker in the middle and thinner at the edges
16. Rotate the dough with your left hand and fold the edge with your right hand.Coordinate the two hands
17.Finally close it, and the bun is ready
18.Put all the wrapped buns into the steamer, sprinkle with 4 grams of white sesame seeds, and ferment for the second time, about half an hour
19.After half an hour, pour 1/5 of the water into the steamer.After the water boils, turn to low heat and steam for 15 minutes, then simmer for 5 minutes
20.After the time is up, put the buns into the plate one by one
22.The child ate two buns in a row and could see the beef brisket and leeks.
12.Sprinkle a little wheat flour on the chopping board, remove the air bubbles from the dough, and knead it into a long strip
13.Cut the dough into equal-sized pieces
15.Pour the beef brisket and leek filling onto the dough
21.The beef brisket and chive buns are ready
Tips
1.Add pure milk to wheat flour to make it more fragrant, soft and nutritious
2.Make the dough Preparing the stuffing during fermentation can save time
3.Adding ginger and scallion cooking wine to the beef brisket can remove the fishy smell
4.Fermentation in cold areas will take two hours or more
5.The seasoning of the stuffing varies from person to person.Add eggs to make the texture more tender and smooth
6.When rolling out the dough, make the edges thinner to facilitate wrapping
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