How to make delicious steamed buns

Braised pancakes are a common home-cooked meal in Hebei Province. The method of making braised pancakes is also relatively simple. First, you need pancakes and dough. This disease does not require leavening of the dough. It is also a dead dough cake. After making the pancake, cut it into shreds, then make it into stewed pancake and add other ingredients to eat together. It has good nutritional value and has a certain regulating effect on the stomach. Let's learn about it below.

How to make delicious steamed buns

1. First, the cake. 2. When making pancakes with dough, the pancakes are “unleavened pancakes” and do not need to be leavened. Roll it into a round cake with a suitable diameter. Note: It is better to make the pancake thin, so that the pancake will be softer and not sticky. When it is made into stewed pancakes, it is very popular. 3. Cut the cake into shreds. The length and width of the silk are one and a half inches. This is necessary, or it can be said that this is the basic characteristic of braised cake. Therefore, in some places such as Shanxi and Shandong, braised cake is also known as "fried cake shreds".

4. Next is the food, stir-fry. 5. There is no particular requirement for the vegetables. Common vegetables and seasonal vegetables can generally be used to make braised pancakes. When it is prepared in large quantities in hotel canteens, the common vegetables are cabbage, bean sprouts, etc. 6. Finally, stew the pancakes. 7. When the dish is 90% cooked, add a little water and then pour in the shredded cake without stirring. Cover and simmer for 3 minutes. When opening the lid, turn off the heat and add soy sauce and vinegar as appropriate. 8. And the most important and indispensable step: 9. Stir evenly. Mix the vegetables, oil, water and shredded cakes together. 10. The delicious Xingtai stewed pancake is now served. Just one or two garlic heads, what is the full flavor of the mouth, garlic stewed pancake is also

Method 2

Ingredients : Wheat flour (300 grams) Auxiliary ingredients: Chinese cabbage (mussels) (30 grams) Chinese cabbage (30 grams) duck blood (white duck) (20 grams) pork (lean) (20 grams) bamboo shoots (30 grams) leek (20 grams) carrot (20 grams) fungus (water-soaked) (30 grams) egg (75 grams) Seasoning: salt (5 grams) MSG (2 grams) pepper (2 grams) salad oil (50 grams) Step 1: Start the dough. Serve 2-3 bowls of noodles, add a little "Angel" highly active dry yeast, adjust the temperature of water and knead the noodles. After mixing, place it in a container with a lid and place it in a warm place until the dough ferments. (It takes about 2 hours) Step 2: Chop the ribs into small pieces and braise them in a pan with a little oil. To make it flavorful, add salt and soy sauce, as well as peppercorns and chili peppers (use less for the sake of the children). After the water is boiled away, add enough water (enough to cover the ribs) and simmer over low heat. Step 3: Chop potatoes and carrots into pieces. When the ribs are almost cooked, put them into the pot. Add chopped onion, ginger, garlic and tomato sauce or tomatoes. Step 4: Knead the fermented dough, roll it into a round shape, sprinkle a little salad oil and bean powder on the surface, roll it up, knead it together, and then roll it into a round pancake the same size as the circumference of the pan. Step 5: Pour the juice in the pot into a small bowl and set aside. Step 6: Spread the round pancake in the pot with ribs, potatoes and carrots, pour the sauce on the round pancake, poke a few holes on the round pancake with chopsticks, cover the pot and simmer for 20 minutes, then it is ready to eat.

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