Name: Cowpea Beef Steamed Buns
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g All-purpose flour; 150g cowpea; 50g carrot; 100g beef; 2g salt; 10g shallot; 3g Ginger juice; 5g Oyster sauce; 5g Soy sauce; 5g olive oil; 2g yeast; 115g water

Cowpea Beef Steamed Buns

by Hua Qing Rouyi

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Steamed bun is a kind of ancient Han nationality noodles. According to legend, it was invented by Zhuge Liang during the Three Kingdoms period. Steamed buns are fermented foods. Eating more fermented foods is very good for human health. Fermented steamed bread and bread are more nutritious than unfermented foods such as flatbread and noodles. Studies have shown that yeast not only changes the structure of the dough, makes them softer and more delicious, but also greatly increases the nutritional value of steamed bread and bread. The fermented yeast is also a strong antioxidant, which can protect the liver and has a certain detoxification effect. The selenium, chromium and other minerals in the yeast can anti-aging, anti-tumor, prevent arteriosclerosis, and improve the body's immunity. After fermentation, a kind of phytic acid in the flour that affects the absorption of calcium, magnesium, iron and other elements can be decomposed, thereby improving the body's absorption and utilization of these nutrients. Moreover, steamed buns are used for cooking, which minimizes the harm of oil fume to the human body and the nutrient loss of vegetables and meat during the cooking process, which is nutritious and environmentally friendly.

Cowpea Beef Steamed Buns

1. Mix flour, yeast, and water together, knead it into a dough, and ferment it in a warm place;

2. After blanching the cowpea water, cut into pieces, and cut carrots into pieces;

3. After the beef is chopped into cubes, add chopped green onion, ginger juice, oyster sauce, light soy sauce, olive oil, and salt to stir into meat;

4. When the dough is fermented to twice as large, the fermentation ends

5. Mix the cowpeas, carrots and beef together, and mix well;

6. Sprinkle hand powder on the counter, roll the dough into strips and divide it into dough, then press it into a round dough with a thick middle and a thin edge;

7. Wrap the prepared cowpea filling into the dough, put it on a steamer with corn husks, and let it stand for 10 minutes;

8. Select the pure steaming function of the steaming oven, set the temperature to 115 degrees, and set the time for 20 minutes. Put the buns directly in;

9. Once out of the oven, it is ready to eat.

Tips:
1. The stuffing of cowpea beef buns should not be chopped, but should be kept in a granular state, and the taste will be richer when eating;
2. Steamed buns are the same as steamed buns, no need to preheat in advance, so the setting time is slightly longer;
3. Don't chop the cowpeas too much. Small grains are best, with biting heads.