Cabbage Beef Bun
by Meng Yue's small stove
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare beef filling, buy fresh beef and grind into meat puree.
2. Chop the chives and add them to the beef.
3. Season salt, oyster sauce, black pepper and mix well.
4. Put the mixed minced meat in the refrigerator for later use.
5. Prepare the flour.
6. Add a little sugar to warm water and mix well, then add yeast and stir.
7. Pour the yeast water into the flour and stir.
8. Stir it into cotton wool.
9. Knead into a smooth dough.
10. Let it rest on the chopping board for about 10 minutes.
11. Wash the cabbage, cut into sections, and mash with a blender.
12. Squeeze off the excess water, put it in the beef filling and mix well.
13. Roll the dough into long strips, cut into small pieces of equal size, and round.
14. Take a small jelly, flatten it, and roll it into a thick dough with thin sides on the four sides.
15. Wrap the right amount of minced meat.
16. Pinch out the wrinkles in one direction.
17. Wrap it up and put it in a steamer to wake up and become fluffy again. About 20 minutes in summer, put in a pot in winter and boil hot water for about 30 minutes.
18. Steam on high heat for about 15 minutes, turn off the heat and simmer for 3 minutes, open the lid.
19. Finished product.
20. Xiaolong.
Tips:It is best to add the cabbage to the meat filling before wrapping, and wrap it immediately after mixing. Prevent the cabbage from oozing out of moisture.
The steamed bun is made in one pass, which makes it easier to wrap and saves time.
