Step of a packaging method

Gluten1000g, dry yeast12g, and cold water at room temperature 500g.

600 grams of beef stuffing, more than half of Chinese cabbage, carrot 1 root, vermicelli 1 bowl, salt 1 gram, 40 grams of soy sauce, 2 tablespoons of soy sauce and 30 grams of oil.

manufacture

1. Medium gluten flour, dry yeast and cold water at room temperature are put into a basin together; First, stir it with chopsticks into a flocculent shape, then knead it into a dough that is neither soft nor hard, and cover it for fermentation;

2. Making stuffing: beef stuffing, cabbage, carrots and vermicelli; The dosage ratio is not fixed, and it is adjusted according to your favorite taste;

3. Cut the vermicelli into 2-4cm long, soak it in cold water and soften it before use; Carrots are rubbed with steel wire to form short silk; First, cut the Chinese cabbage into filaments, and then chop it with a knife, not exceeding1cm; Put the cabbage into a pot, add 1 a little salt and mix well, and let it stand until the stuffing is mixed;

4. When the oil in the pot is cool, put the meat stuffing into the pot, spread it out with a shovel, pour more soy sauce, and then add 20-30 grams of soy sauce to remove the fishy smell, color, season and add freshness; Stir-fry evenly;

5. The amount of soy sauce and soybean paste is large, and no salt is needed; Leave more sauce for fans to absorb;

6. Put shredded carrots into the pot, stir-fry for one minute, and turn off the fire;

7. Put the soft vermicelli into the pot while it is hot, stir-fry for a few times, fully absorb the flavor and color, and the vermicelli will soften immediately when heated;

8. Wrap the cut cabbage with gauze and squeeze out the excess juice;

9. Mix well with minced meat vermicelli;

10. The dough is 2-3 times the original. Knead on the chopping board for 3 minutes, so that the dough is fine and soft.

1 1. Knead into long strips, cut into agents with uniform size, sprinkle with flour, and roll into round skins with slightly thicker middle and thinner edges;

12. put a proper amount of stuffing on the round skin as much as possible, so that it will not be so bulging when cooked;

13. Wrap it in a bun;

14. Put it into a steamer covered with drawer cloth, cover it, ferment for 20-30 minutes for the second time, adjust the time according to the room temperature, and start steaming the steamed buns on high fire when they are nearly twice as big;

15. After SAIC, steam 12 minutes and stew for 3 minutes.