In cold weather, take a bite of the warmBuns, not only is it nutritious, but the whole person is also immediately warm. Steamed in winterBunsWe usually use itCabbageTurnipsCapsulePork, beef and other ingredients. But today, let's try something different, useCuminLambto do itBunsFilling. The idea came from a whim of mine, and I didn't expect it to turn out to be very popularBunsAs soon as it comes out of the pan, it exudes a full-bodied oneCuminLambThe aroma, the taste is delicious and mouth-watering.
Lamb, which is considered an ideal food during the cold winter months. It is rich in protein and a variety of vitamins such as vitamins B1, B2, etc., have:Nourishes qi and bloodIt is very suitable for eating in winter to nourish the body. WhileCuminis a commonly usedSeasoning, inTraditional Chinese MedicineIt is regarded as a pungent and warm product, and has the effect of dissipating cold in warmth, appetizing and strengthening the spleen. Therefore, it willCuminwithLambCombined, it not only increases heat, but also helps the body feel warmer, and the effect is better at keeping out the cold.
Steamed in winterBunsThe most difficult part of the process is the fermentation of the dough. To solve this problem, I usually use the primary fermentation method. First, pour the baking powder into warm water to dissolve, then pour inflourMedium, add an appropriate amount of sugar, stir into a dough flocculent, and then knead into a smooth and delicate dough. Then roll the dough into long strips, divide it into equal-sized dough pieces, roll one into thin slices, and wrap it inCuminLambFilling. Once wrapped, willBunsPlace in a warm place for fermentation until they reach 15 times the size until the size is reached. There are two commonly used fermentation methods for different temperature environments: one is to put a cup of hot water in a preheated ovenBunsPlace in the oven to ferment; Another way is to willBunsPut it in a steamer and steam it to ferment. OnlyBunsIf the fermentation is good, it will basically not fail.
Next, let's take a look at the detailsCuminLambBunspractice. First of all, willLambCut into thin slices and add an appropriate amountLight soy sauceDark soy saucePepperwithCuminpowder, add an egg white and a spoonful of cooking oil, stir well and willLambMarinate for half an hour. Add an appropriate amount of oil to the pan, heat it and pour it inLambStir-fry until browned, then add the chopped huTurnipswithCuminStir-fry evenly, adding an appropriate amount of salt to taste according to taste. Wait for the fried to be readyCuminLambOnce cooled, add the chopped coriander, mix well and set aside.
Turning back, roll the fermented dough into a mixture, roll one into a thin slice, and wrap it in an appropriate amountCuminLambFilling. Once wrapped, willBunsFerment again to 15 times larger. At this point, we can gently press with our handsBunsIf it can rebound, it means that the fermentation is in placeBunsIt's ready. Next, bring the water in the pot to a boil and add the fermented onesBunsSteam on high heat for 15 minutes, turn off the heat and simmer for 2 minutes.
SteamedCuminLambStuffingBuns, the aroma is mouth-watering. Take a bite and there isLambThe deliciousness of the room, and there againCuminThe aroma is not only delicious and delicious, but also provides enough heat for the body in cold weather, helping people resist the cold and enhancing the body's ability to withstand the cold.
1. When mixing noodles in winter, a small amount of white sugar can be added to the flour to promote fermentation.
2.MarinateLambTry to avoid addingSichuan peppercornsand cooking wine, so as not to affectBunsThe palate.
3. Don't roll the skin too thinly when rolling it, so as not to steam out the buns and become dead gnocchi.
4.The fermentation time should be sufficientBunsAfter fermentation, there will be a rebound feeling when gently pressed by the handBunsIt's fluttery to pick up.
CuminLambStuffingBunsIt is steamed in winterBunsA special choice that is irresistible for its delicious taste and warm aroma. Cuminof spices andLambThe umami blends with each other and not only makesBunsIt has a richer taste and also provides enough calories to help people withstand the cold winter months. In the production process, it is necessary to pay attention to the control of fermentation, to ensureBunsThe taste is fluffy, and at the same time, attention should be paid to the selection of high-quality ingredients to ensure itBunstaste and nutritional value.
In conclusion, I would like to say that this innovativeCuminLambStuffingBunsIt's not just oneGastronomyIt also represents the spirit of continuous exploration and innovation. Enjoy a warm and delicious bite in the winter coldBunsIt can not only satisfy the appetite, but more importantly, inject warmth and vitality into the body in the cold season, and help us spend a healthy and happy winter.