Steamed buns stuffed with cabbage, carrot and meat

2024-07-01 05:47:27  Views 2 Comments 0

Health benefits

Carrot: low in protein
Baby cabbage: clear away heat
Corn: strengthen the spleen

Ingredients

Flour ( 500 grams )
 Yeast ( 5g )
Carrot ( Half )
Baby cabbage ( 1 piece )
Meat filling ( appropriate amount )
Corn ( Half )
Onions ( Moderate amount )
Light soy sauce ( Adequate amount )
Salt ( Appropriate amount )
Sesame oil ( Appropriate amount )
Oyster sauce (appropriate amount)
Pepper (appropriate amount)
Pepper powder (appropriate amount)
Olive oil ( appropriate amount span> )
White sugar ( appropriate amount )
Cooking wine (appropriate amount)

How to make steamed buns stuffed with cabbage, carrot and meat

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    1. Dissolve the yeast with warm water, pour in the flour and mix well

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    2.Add some sugar to the flour, add an appropriate amount of warm water and stir it into a flocculent form

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    3. Knead the flour into a smooth dough, cover it with plastic wrap and leave it to ferment in a warm place

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    4.While the dough is rising, wash all the vegetables, cut into fine pieces and marinate with two spoons of salt, set aside

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    5. Take out the lean meat stuffing, add appropriate amount of cooking wine, light soy sauce and pepper , stir evenly

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    6. Squeeze out the excess water from the pickled vegetables , spare

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    7. Pour the meat filling into the marinated side dishes , then add an appropriate amount of olive oil, oyster sauce, pepper powder, and light soy sauce, stir evenly, and set aside

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    8. Let the dough ferment until doubled in size.Use your fingers to make a hole and it will be ready if it does not shrink back

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    9.Continue to knead and deflate the dough

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    10.Cut the noodles into similar sizes and sprinkle some flour to prevent them from sticking together

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    11.Roll the dough into a thick sheet in the middle and thin around the edges

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    12.Put in the stuffing and use your right hand to make beautiful pleats

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    13. Wrap all the buns in turn

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    14. Line the steamer with oiled paper and place the buns on it.Secondary fermentation

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    15. After fermentation, steam in cold water for twenty minutes , steam it for a few minutes before opening it

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    16.White and fat steamed buns Okay, very delicious

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    17.Soft, fat

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    18.I ate two of them and couldn’t stop

Tips

Pour into flour When adding water, don't put it all at once, stir it slowly to avoid adding too much water...Just adjust the bun filling according to your own taste

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