How to steam buns in a rice cooker

Steamed bun is one of the most familiar pasta to us. It is not only beautiful in appearance but also delicious. Eating steamed buns regularly can play a certain role in health preservation and healthcare. There are many ways to make steamed buns, and we can make various kinds of steamed buns according to our personal needs for nutrition and taste. Below we will introduce to you how to use an electric rice cooker to steam buns.

Steamed bun, also known as mo, momo (in Shanxi dialect, Shaanxi Xifu dialect, Fujian dialect, and northern Anhui, the word mo is a later created word. Some people think that the word mo comes from the pronunciation of the word man in the early Jin dialect. It is called mo in Guanzhong, Central Plains and other places), a traditional pasta of the Han nationality, a food made from fermented flour and steamed, round and raised in shape. It originally had stuffing, but later the ones without stuffing were called mantou and the ones with stuffing were called baozi. People usually choose steamed buns as their staple food.

Steamed buns are an ancient traditional pasta of the Han nationality, and are said to have been invented by Zhuge Liang during the Three Kingdoms period. The Romance of the Three Kingdoms records that Zhuge Liang captured Meng Huo seven times and, after pacifying the Southern Barbarians, was blocked from crossing the river by the souls of those who died in the battle. Zhuge Liang was extremely anxious when faced with this scene. After much deliberation, he had no choice but to offer sacrifices to the river god, asking him to bless and punish the demon, and protect all living things. Zhuge Liang could not bear to use human heads for sacrifice, so he invented steamed buns as a substitute. So he ordered the killing of cattle and pigs, wrapped them into dough, and thrown them into the water as an offering. Later, people became accustomed to this custom. This is probably the origin of "mantou". "Man" is the same as "man", and "mantou" means "mantou". Steamed buns are made by mixing flour with water, sugar, etc., fermenting it, and then steaming it. The finished product is hemispherical or long in shape. In the Jiangnan region, all kinds of pasta with meat, vegetables, bean paste and other fillings added during the production process are called steamed buns, while steamed buns without fillings are called white steamed buns. It tastes delicious, soft and nutritious, and is one of the indispensable staple foods on the table. China has a vast territory and numerous ethnic groups with different tastes and cooking methods. As a result, various kinds of steamed buns have developed, such as white flour steamed buns, corn flour steamed buns, vegetable steamed buns, meat steamed buns, pan-fried steamed buns, and fried steamed buns. They are not called the same thing. Steamed buns are the staple food in northern China.

1. Take a large bowl, put in flour, add warm water and knead into dough. Add water several times until the dough is of moderate dryness and wetness. After kneading the dough, make sure your hands, bowl and dough are smooth.

2. Let the kneaded dough rest for half an hour, then divide it into six equal parts. Knead the dough into any shape you like and put it into the rice cooker steamer. Be careful not to put them next to each other. The dough will expand after heating, and if there are small gaps between them, they will become connected together.

3. Put a bowl of water in the rice cooker, press the quick cook button and cook for three minutes, put it in the steamer, and steam for another fifteen minutes.

Tips

The dough should be smooth and the steamed buns will look good. Steamed buns can be made into any shape you like, which is endless fun.

In the above article, we introduced what steamed buns are. We know that steamed buns have a very long history in our country. There are many ways to make steamed buns. We can make various kinds of steamed buns according to personal preferences. The above article introduces in detail the method of steaming steamed buns in a rice cooker.