Shandong steamed bun practice

Ingredients: flour, cabbage, amaranth stalk, onion, green pepper, coarse vermicelli, fat and lean pork.

Ingredients: yeast, cooking wine, soy sauce, soy sauce, salt, spiced powder, chicken essence and pepper.

Exercise:

1, dough Pasta is made in the same way, so I won't go into details here, just a little harder.

2. Dice Chinese cabbage, amaranth stalk, onion and green pepper respectively, add a teaspoon of salt to kill water, and squeeze dry for later use.

Amaranth leaves are mixed and eaten, and amaranth stalks are used as stuffing. Anyway, Shandong big steamed stuffed bun is not limited to using any green vegetables.

3. Cook the coarse vermicelli for 2 minutes, turn off the fire, don't take it out yet, soak it in boiling water until there is basically no hard core, control the water and cut it into small pieces.

4, fat and thin pork diced, chopped onion and ginger.

5. Stir-fry diced meat with onion and Jiang Mo, add cooking wine, spiced powder, soy sauce and soy sauce when cutting, and add pepper when the seventh and eighth seasons are ripe.

Note that if the meat is fat, it will be fried in oil. If the meat is thin, it needs to be fried more. In a word, when mixing stuffing, use the oil in this meat, without adding oil.

6. Stir-fry diced meat with vegetables and vermicelli, and add proper amount of salt and chicken essence when stirring.

7. Make the dough into a large dose, roll it out, wrap it into a big steamed bun, and steam it on medium heat after restarting 15 minutes.