Winter bamboo shoot stuffed buns in season, winter bamboo shoot processing is the focus, and the buns with thin skin and filling are juicy

Today I will share with you a steamed bun with winter bamboo shoots and pickled cabbage and meat filling, which is a kind of steamed bun stuffing that our family must eat in winter.

If you want this filling to be delicious, there are 2 steps that are essential, the first step is to blanch, blanching is to blanch the winter bamboo shoots, the taste of the winter bamboo shoots after blanching is more crisp and not astringent, and it is easier to taste;

The second step is to stir-fry, the winter bamboo shoots after blanching and chopping do not need to squeeze out the water, one is because of the winter bamboo shoots themselves, the water content is not very high, unlike some vegetables The water content will be too much, the second is not to squeeze the water directly stir-fry, in the process of stir-frying, the water will evaporate part, there is no need to add water when stir-frying, the third is because the water contained in the winter bamboo shoots is not completely evaporated after stir-frying, and we add "pepper water" to the meat filling when we adjust the meat filling. The meat filling is also full of water, so the steamed buns will have soup in the end, which will be more delicious, and the oil can be a little more when stir-frying winter bamboo shoots and cabbage, because both of them are more absorbent, and the oil is slightly more, and the filling will be more delicious.

【Dough Ingredients】500g flour, 5g yeast, 15g lard, 15g sugar, 260ml warm water;

【Filling ingredients】350g of winter bamboo shoots, 250g of minced meat, 150g of pickled cabbage, appropriate amount of chopped green onion, salt, light soy sauce, oyster sauce, sugar;

【How to make steamed buns stuffed with winter bamboo shoots】

1. Add 5g of yeast and 15g of sugar to the prepared 260ml of warm water, stir well, warm water and sugar are to promote yeast fermentation, so that the dough will grow faster, and the yeast can be appropriately added by 1g in winter, and 6g is also OK;

2. Slowly add yeast water to the prepared 500g flour, stir while pouring, stir into cotton wool, add the prepared 15g lard, the lard can make the dough softer, and the finished buns will not be hard when cooled;

3. After adding the lard, knead it into a smooth dough and set it aside to double the size;

4. When the noodles are cooked, the prepared pork is seasoned first, add salt, light soy sauce, dark soy sauce, oyster sauce, sugar, stir evenly, add water after stirring, add a small amount of pepper water many times, and then add the next time after fully stirring evenly each time, 250g of meat filling needs about 80g of pepper water, add a little cooking oil after the pepper water is adjusted, stir evenly, and the edible oil can lock the water and keep it fresh;

5. Winter bamboo shoots are the focus of this filling, the processing method of winter bamboo shoots will directly determine its taste, for many friends of winter bamboo shoots One of the most tangled points is whether they need to be blanched, I want to say that this is for sure, winter bamboo shoots contain a lot of oxalic acid, if there is no blanching, directly fry the filling, the fried winter bamboo shoots will have an astringent taste, and the taste is not good, so the winter bamboo shoots need to be blanched in advancePeel the prepared bamboo shoots, wash them and cut them into slices;

6. Winter bamboo shoots in a pot under cold water, add an appropriate amount of salt, bring to a boil over high heat, turn to low heat and cook for another 2-3 minutes, remove the cold water, which can make the taste of winter bamboo shoots more tender;

7. After blanching, the winter bamboo shoots are cut into diced bamboo shoots, which can be properly cut into fine pieces, and we need to stir-fry the filling first after the winter bamboo shoots are cut, because the winter bamboo shoots are more difficult to cook, so that after blanching and stir-frying 2 steps, the filling is easier to taste, and we eat it better to digest;

8. Heat the pot, add an appropriate amount of cooking oil, if there is lard, you can use lard instead, the bamboo shoots will be more fragrant with lard, the oil temperature is 5 into the heat, put in the cabbage and bamboo shoots, stir-fry over high heat, stir-fry until the filling becomes cooked, start seasoning, add a little salt, light soy sauce, oyster sauce, sugar to make it fresh, stir well;

9. After the filling is fried, put it aside to cool, add the prepared meat filling and chopped green onion to the pot after it is cool, stir evenly, and the winter bamboo shoot filling is ready.

10. At this time, the dough is almost proof, the volume of the dough has become significantly larger after it has been raised, poke a hole with your fingers in the middle of the dough, and it means that the fermentation is good;

11. Take out the dough and knead it again, knead it for a while to make the bun dough will be more delicious, and the bun skin will be smoother.

12. Take a dough, flatten it with the palm of your hand, roll it into a dough with thick middle and thin edges, put the filling on the dough, and close it, so that the bun is ready;

13. After the buns are done, put them on the steaming drawer for half an hour, and wait for the buns to become significantly larger, and then steam them in the pot;

14. Steam in a pot on cold water, steam for 15 minutes with boiling water, turn off the heat and simmer for 5 minutes before taking out of the pot, which can avoid the buns collapsing, so that the fluffy and soft winter bamboo shoot stuffed buns can come out of the pot;

15. The buns are thin and filling, and the filling can also burst juice, so it is not too much to eat 3 in one go;

Summary of the practice of winter bamboo shoot stuffed buns:

1. Winter bamboo shoots can also be added to the stuffing of steamed buns;

2. The same filling can also be used to make pies and dumplings;