Beef Cabbage Steamed Bun
by Pomegranate tree 2008
Favorite
Difficulty
Normal
Time
1h
Serving
2
Delicious buns. "
1. Wash the beef cabbage, cut into small pieces, put a little salt, kill the water, and pour the water out.
2. Clean the vermicelli, add water to the pot, boil, put the vermicelli in, cook until it expands, remove it and put it in cold water, rinse repeatedly until it is completely cool, and cut into 1 cm sections for later use.
3. Mince pork, add oyster sauce and mix well.
4. Stir the beef cabbage into the vermicelli first, add salt, chicken essence, green onion, and ginger, mix well, then add the pork stuffing and mix well.
5. Add the yeast to the flour and mix it well. Cover the lid and let it rise until it is twice as large. Then knead it and divide it into moderately sized flour mixtures. Roll into a circle. Put the filling in the middle and wrap it into a willow leaf packet.
6. After wrapping, cover with a damp cloth at room temperature for proofing, about 7 minutes.
7. Add water to the pot, heat it to warm, put the steamed buns on the basket, put a basket cloth underneath, oil paper is also fine.
8. It starts to count when the steam comes out, about 12 minutes, and it's out of the pot.
