[Shandong cuisine] Shandong Dabao-You Are Foodie

By Tiffany
10

[Shandong cuisine] Shandong Dabao

Yesterday afternoon, with fatigue and headache, I finished this Shandong big bag conscientiously!As soon as the competition topic came out, the first thing I thought of was Shandong food pancakes and scallions. Haha, I know nothing about other Shandong food. Later on Baidu search, what do you do? I haven't eaten steamed buns for a long time. Let's make a big one in Shandong! In the morning, I checked carefully how the Shandong big bag was made. Its main characteristics are: thin skin and many fillings. OK, it's easy. Let's do it!For the first time, my husband said it was delicious. I said it was called "Shandong Dabao". My husband then said, "Jiangsu Dabao ~ ~ I immediately gave him some sunflower acupoints and said," how can I participate in the competition after you change your name "!

Main Ingredients

Auxiliary Ingredients

ginger appropriate amount
scallion A moderate amount of

1. Fans should not soak for a long time. Just soak a little softer.2. Those who like dried tea and bean sprouts can also be diced and put inside.3. Put agaric, cabbage and bean sprouts together and mix well with salt. Add vermicelli when the water comes out to absorb water.4. The baking powder should be put into the dough and kneaded. Do not put water into the noodles, which will affect the fermentation of the noodles.5. Do not put salt in the sauce when frying meat.

Step 1 . Put flour into the basin.

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

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

Step 4 . Knead the dough into a dough with moderate softness and hardness, and ferment it in a warm place.

Step 5 . Soak agaric in warm water.

Step 6 . Chop the pork into minced meat.

Step 7 . Cut the onions and ginger into small pieces.

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

Step 9 . Stir the minced meat to change color, slightly oily.

Step 10 . Then add onions and ginger.

Step 11 . Stir fry to make it fragrant.

Step 12 . Pour in the soy sauce and color it.

Step 13 . Add soy sauce and stir well.

Step 14 . Put it out and let it cool for standby.

Step 15 . Soak the vermicelli in water until soft.

Step 16 . Wash the cabbage.

Step 17 . Wash the bean sprouts.

Step 18 . Cut agaric and cabbage into small pieces, and cut bean sprouts and vermicelli into about one centimeter segments.

Step 19 . Add salt into the pot and mix well.

Step 20 . Add the vermicelli when the water is slightly out, and mix well.

Step 21 . Put five spices and monosodium glutamate and mix well.

Step 22 . Add the fried minced meat.

Step 23 . Stir to make it mixed evenly.

Step 24 . Poke a hole in the face with your hand. If the hole doesn't retract, the face will be ready.

Step 25 . Put baking powder on the panel.

Step 26 . Knead the baking powder well into the dough.

Step 27 . Cut the noodles into small pieces.

Step 28 . Sprinkle with flour and press into small doses.

Step 29 . Roll the noodles into a thin skin on both sides and a thicker skin in the middle.

Step 30 . Pack in lots of stuffing.

Step 31 . Take it in from the periphery so that the stuffing doesn't come out.

Step 32 . Hold the edge and make a pattern.

Step 33 . The steamed stuffed bun is wrapped, and it lasts 20 minutes.

Step 34 . Pour water into the steamer and add steamed stuffed buns.

Step 35 . Boil the water and steam for 20 minutes.

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