Beef Buns

Name: Beef Buns
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 500g Flour; 1 piece radish; 500g beef; a little shallot; a little yeast; a little ginger; a little Pepper water; a little salt; a little Peanut oil

by Xuefenger

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

5

The staple food of my family is steamed buns. I cook them twice a week and steam them in a big pot each time, which is delicious and convenient. The stuffing for making buns is the most delicious. It can be said that the two are combined with absolutely nourishing qi and blood, and they are long. Beef knows that it is rich in nutrients and is most suitable for winter. Beef is rich in trace elements such as iron and zinc. Eating beef often helps to replenish blood and iron and enhance resistance. Beef is also the best for the elderly. The potassium contained in beef has a preventive effect on the cardiovascular system and the urinary system. The combination of beef and radish is more nutritious and tastes delicious.

Ingredients

500g Flour
1 piece Radish
500g Beef
a little Shallot
a little Yeast
a little Ginger
a little Pepper Water
a little Salt
a little Peanut Oil

Beef Buns

1. Add yeast powder and water to flour to form a moderately hard dough, leave it to ferment into a honeycomb shape

2. Chop the beef into stuffing, add the pepper water and stir well, add the pepper water bit by bit

3. Add a small amount of light soy sauce, chopped green onion, ginger, salt, peanut oil and mix well

4. Rub the green radish into silk, add salt and water, and pinch the excess water with your hands

5. Add it to the beef filling, stir well, and the bun filling is ready

6. Turn the fermented dough into a small agent and roll it into a round thin skin. The beef bun with meat filling will be smaller to make it delicious.

7. Take the bun wrapper and put the filling on the wrapper

8. Squeeze it tightly along the side, do not reveal the stuffing, wrap it all up, cover it with a damp cloth and let it stand for the second fermentation

9. Add water to the pot, put the steamed buns on the basket, and steam for 20 minutes on high heat to get out of the pot

Tips:
1. In winter, the weather is cold. If there is no physical heating, the dough will be very slow. You can use warm water to ferment the dough.

2. When mixing the stuffing, the pepper water must be present to remove the fishy smell and increase the fragrance.