【lu Cuisine】shandong Bun

【lu Cuisine】shandong Bun

by Shu Shu's Kitchen

4.7 (1)
Favorite

Difficulty

Normal

Time

2h

Serving

2

Yesterday afternoon, with tiredness and headache, I completed this big Shandong package seriously!
When the topic of this competition came out, the first thing we thought of was Shandong cuisine pancake rolls with green onions. Haha, I didn't know anything about other Shandong dishes. Later on Baidu search, what do you do? It's been a long time since I had steamed buns, let's be a Shandong big bun! In the morning, I carefully checked how to make this Shandong big bag. Its main characteristics are: thin skin and a lot of stuffing. Okay, do this simply!
The first time I did this stuffed bun, my husband said it was delicious, I said this is called "Shandong Dabao", my husband said: Jiangsu Dabao~~ I immediately gave him a few sunflower acupuncture hands and said: "You changed How can I participate in the competition"! "

Ingredients

【lu Cuisine】shandong Bun

1. Put flour in the basin.

【lu Cuisine】shandong Bun recipe

2. Put the yeast powder in a basin and dissolve it with warm water.

【lu Cuisine】shandong Bun recipe

3. Pour the dissolved yeast powder into the flour, then add a small amount of sugar and warm water.

【lu Cuisine】shandong Bun recipe

4. Knead the dough into a moderately hard dough and leave it in a warm place to ferment.

【lu Cuisine】shandong Bun recipe

5. Soak the fungus in warm water.

【lu Cuisine】shandong Bun recipe

6. Chop the pork into minced meat.

【lu Cuisine】shandong Bun recipe

7. Cut the green onion and ginger into minced pieces.

【lu Cuisine】shandong Bun recipe

8. Put the pot on the fire and add the minced meat.

【lu Cuisine】shandong Bun recipe

9. Stir the minced meat to get a little oily.

【lu Cuisine】shandong Bun recipe

10. Then add green onions and ginger.

【lu Cuisine】shandong Bun recipe

11. Stir fry for a while, fry the aroma.

【lu Cuisine】shandong Bun recipe

12. Pour soy sauce to color.

【lu Cuisine】shandong Bun recipe

13. Pour in the soybean paste and stir well.

【lu Cuisine】shandong Bun recipe

14. Put it out and let it cool for later use.

【lu Cuisine】shandong Bun recipe

15. Soak the vermicelli in water to soften.

【lu Cuisine】shandong Bun recipe

16. Wash the cabbage.

【lu Cuisine】shandong Bun recipe

17. Wash the bean sprouts.

【lu Cuisine】shandong Bun recipe

18. Cut the fungus and cabbage into small cubes, and cut the bean sprouts and vermicelli into about one centimeter.

【lu Cuisine】shandong Bun recipe

19. Put the salt in the basin and mix well.

【lu Cuisine】shandong Bun recipe

20. When the water comes out, add the vermicelli and mix well.

【lu Cuisine】shandong Bun recipe

21. Put the five-spice powder and MSG and mix well.

【lu Cuisine】shandong Bun recipe

22. Add the fried minced meat.

【lu Cuisine】shandong Bun recipe

23. Stir well.

【lu Cuisine】shandong Bun recipe

24. Poke a hole in the face with your hand. If the hole does not retract, the face is ready.

【lu Cuisine】shandong Bun recipe

25. Put baking powder on the panel.

【lu Cuisine】shandong Bun recipe

26. Knead the baking powder into the dough thoroughly.

【lu Cuisine】shandong Bun recipe

27. Cut the noodles into small doses.

【lu Cuisine】shandong Bun recipe

28. Sprinkle with flour and press into small doses.

【lu Cuisine】shandong Bun recipe

29. Roll out the dough into a thinner skin on both sides and a little thicker in the middle.

【lu Cuisine】shandong Bun recipe

30. Pack a lot of stuffing.

【lu Cuisine】shandong Bun recipe

31. Collect from the periphery so that the filling can't come out.

【lu Cuisine】shandong Bun recipe

32. Pinch the side to make the pattern.

【lu Cuisine】shandong Bun recipe

33. The steamed stuffed buns are wrapped up, let's go on for twenty minutes.

【lu Cuisine】shandong Bun recipe

34. Pour water into the steamer and put the steamed buns.

【lu Cuisine】shandong Bun recipe

35. Bring water to a boil and steam for 20 minutes on high heat.

【lu Cuisine】shandong Bun recipe

Tips:

1. Fans should not be soaked for a long time, just a little softer and a little bit better.

2. If you like dried tea or bean sprouts, you can also cut them into cubes and put them inside.

3. Put the fungus, cabbage, and bean sprouts together, add salt and mix well. When the water comes out, add the vermicelli to absorb water.

4. Put the baking powder into the dough and knead it evenly. Do not put water in and then put it in the noodles, as this will affect the fermentation of the noodles.

5. When sautéing the meat, do not add salt.

Comments

Similar recipes

Twice Cooked Pork with Garlic Sprouts

Garlic Sprouts, Pork Belly, Ginger

Pork Belly Soup

Pork Belly, Tremella, Sliced Ginger

Stir-fried Seasonal Vegetables

Pork Belly, Green Pepper, Pleurotus Eryngii

Stir-fried Seasonal Vegetables with Shrimp

Shiitake Mushrooms, Broccoli, Pork Belly

Sweet Pepper Tofu and Minced Pork Omelet Rice

Bell Pepper, Dried Tofu, Pork Belly