Esta es una exhibición prevé de cómo se va ver la receta de 'Char Siu Bao (Meat And Vegetable Buns)' imprimido.

Receta Char Siu Bao (Meat And Vegetable Buns)
by Global Cookbook

Char Siu Bao (Meat And Vegetable Buns)
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 1

Ingredientes

  • 1 lb Grnd pork or possibly beef
  • 1 tsp Garlic, chopped
  • 3 Tbsp. Onion or possibly leek, minced
  • 5 x Dry mushrooms, soaked in water and minced
  • 1 lb Spinach or possibly cabbage, boiled, liquid removed, minced
  • 3 Tbsp. Sesame oil
  • 3 Tbsp. Salad oil
  • 4 Tbsp. Soy sauce
  • 1 tsp Salt
  • 1 tsp Sugar
  • 2 Tbsp. Wine
  • 1/2 tsp MSG (optional) ++++++++++++++++++++++++-MIX TURE
  • 8 c. Water
  • 2 Tbsp. Sugar
  • 1/2 tsp Salt
  • 3 Tbsp. Oil
  • 8 tsp Dry yeast
  • 4 c. Hot water (more or possibly less, according to quality of flour)

Direcciones

  1. Mix all A ingredients thoroughly in a bowl to create filling for buns. Mix dry yeast with water and add in to flour. Add in other B ingredients and knead into a soft dough. After dough is well kneaded, place in floured bowl and cover. Allow dough to rise for 1 hour in a hot place. When dough has risen, knead it again on a flour-sprinkled board and roll it into a long sausage. Cut sausage into 1-inch lengths, flatten these pcs, and roll each out to the size of a saucer to create wrapping. Put 1 Tbsp. of filling in center of each wrapping, flute edges of wrapping, bring egdes together to create a sack, and seal by giving a slight twist and pinching with thumb and forefinger. Place buns in steamer rack on a wet cloth and steam for 15 to 20 min.
  2. Note: Leftover buns may be served afterreheating, either by steaming or possibly frying. The filling (A) may also be fried to produce an altogether different and delightful flavor. Source; Mrs. Ma's