Corn Bowl Steamed
1.
Warm water to dissolve the yeast and sugar, pour the flour into a basin.
2.
Pour in the yeast water, knead it into a smooth dough, cover it with plastic wrap, and ferment at room temperature twice as large. It can be fermented in an oven or microwave in cold weather.
3.
After the dough is fermented, take it out and knead for a few minutes, so that the steamed bun embryo will be smooth. Divide into 5 small doughs of 45 g and 18 g, and knead them round.
4.
Knead the large dough into a concave shape.
5.
Spread corn oil on the small dough, and remember to apply the oil so that it can be separated after steaming.
6.
Stuff into the large dough and fit tightly together.
7.
Put it in the steamer and let it provoke in a warm place for 15 minutes. Put hot water in the pot when the room temperature is low, and then put it on the steamer for proofing.
8.
The steamed bun embryo after proofreading is obviously larger than before.
9.
After the water in the pot is boiled, put on the steamer and steam for about 13 minutes. Turn off the heat and continue to simmer for 3-5 minutes before opening the lid. After steaming, separate the two large and small steamed buns.
10.
While the steamed buns are being steamed, stir-fry can be prepared. The diced meat is flavored with oil, salt, soy sauce, rice wine, and corn starch. After the water in the pot is boiled, pour the diced corn and carrots, cook for about 3 minutes, remove the water and drain.
11.
Pour oil in the pan, add the minced ginger after heating, add the diced meat and fry until the color changes. Pour in the water soaked in the diced meat, cover the pot, and cook for about 3 minutes.
12.
Finally, add the diced cucumber, diced carrots and corn kernels and fry for about 2 minutes, and fry until the water is dry.
13.
Just put the dishes in the "bowl".
