Hello everyone: I am a rural sister in the beautiful coastal city of Yantai, I used to work as a ride-hailing driver, because I am far from home, I usually run out in the morning and only go home at night, so most of the three meals a day eat outside, northerners like to eat pasta, I often buy buns to eat, there are meals and dishes, and it is convenient to eat. There is a bun shop in the town, the business is very good, after eating, I know that it is a hundred times more delicious than the buns made by yourself, which is why the business is good. Why are the buns in the bun shop delicious? 30 years boss taught you the secret, the method is simple, you can learn it as soon as you learn.
The lady of the bun shop is a few years older than me, and I started to open a snack bar in my twenties, and I have been doing it for at least 30 years, and there are porridge soy milk, fritters and other delicacies in the morning, buns sell best at noon, many southerners who live here often come here to buy buns, in fact, buns are delicious, the key is in the filling, and the tuning methods of various bun filling are very different. Now there are many kinds of seasonal vegetables, small cabbage one dollar to buy a handful, today I will share with you the bun filling method of cabbage seedling filling, learn it with me
The water in the pot boils, the washed cabbage is blanched, the purpose of blanching is to kill the moisture of the cabbage, so that when the filling is mixed, the cabbage is not easy to come out of the water, the nutrients are not lost, and it tastes better. The time for blanching cabbage should not be too long, about 2 minutes is good, for a long time, the cabbage is not chewy and not delicious. Blanched Chinese cabbage, we put it in cool water to cool it to prevent the color from yellowing and affecting the appearance. Then squeeze the water, cut into small pieces, put in the meat cut in advance, sprinkle a little salt on the meat pieces, put some peppercorn powder, pepper, five-spice powder, Chinese cabbage sauce, and add some bean noodle sauce, bean noodle sauce is one of the delicious tips for cabbage buns
All the condiments were added, and at this time the lady poured the hot oil on the noodle sauce, she said that the noodle sauce let the hot oil pour it to fully stimulate the aroma of the sauce, and the other seasonings were the same. This step is mainly to let the meat into the flavor, and then stir well
Finally, the hostess added cold oil again, she said that the two pairs of oil were stuffed and tasted more fragrant, and then added a little salt, MSG, and sesame oil to the cabbage. Stir well, the moisture of the cabbage will be locked, the cabbage not only likes the sauce, because it contains a lot of crude fiber, so it likes oil, and the oil should be added a little more than the usual filling
Most of us here like to send bread, so the noodles must be adjusted 1 hour in advance, the honeycomb of the noodles is dense, and then knead well to remove the air, roll out the bun skin and put the filling packet. See if this wheat ear bun is very delicate, too beautiful! It is worthy of being the proprietress of the bun shop, this craft cannot be wrapped by ordinary people. The wrapped buns we put in the steamer, want the bun skin soft and delicious, it is best to rise for 10 minutes for the second time, but the temperature is high in summer, you can also not wake up, directly boil on high fire for 20 minutes to cook, want not collapse, do not retract, we don’t rush to lift the pot, the temperature difference at home and abroad is too large, and the buns are prone to collapse and retract. The buns are delicious and have a know-how, the owner of the bun shop teaches you the secret, soft and not collapsed, even eat 3 unsolved!
