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Print Recipe
Gua Bao-Asian Version of the Burger Recipe
For a picnic, it would be great to cook something unusual and new. Of course, no one will refuse a hamburger, but there is a more interesting option that I have never cooked before. As a result, the main taster did not even give time to finish the process of photographing, he stole another portion directly from the set ))) The Gua Bao dish combines a recipe for Asian steamed buns - Bao and meat baked in a sweet and sour sauce - Guo Bao Zhou. Instead of the classic component (pork), I used Turkey fillet in my recipe. The crispy texture and fresh taste of the Asian Burger was given by a salad of carrots and zucchini. A sauce based on peanut cream and soy sauce emphasized the Asian savory taste.
Cook Time 90 minutes
Servings
Ingredients
For the filling:
For salads:
For the sauce:
For steamed buns:
Additionally:
Cook Time 90 minutes
Servings
Ingredients
For the filling:
For salads:
For the sauce:
For steamed buns:
Additionally:
Instructions
  1. First of all, you need to marinate the Turkey. For the marinade, you will need : honey, soy sauce, garlic powder, chili, rice vinegar. Combine all the ingredients in a suitable bowl. Transfer the Turkey meat to the marinade and mix well so that each piece is covered and soaked in it. Cover the dishes with cling film and leave the meat to marinate for at least an hour.
    First of all, you need to marinate the Turkey. For the marinade, you will need : honey, soy sauce, garlic powder, chili, rice vinegar. Combine all the ingredients in a suitable bowl. Transfer the Turkey meat to the marinade and mix well so that each piece is covered and soaked in it. Cover the dishes with cling film and leave the meat to marinate for at least an hour.
  2. Transfer the Turkey and marinade to a heat-resistant form, cover with foil and bake in the oven. After 30-40 minutes, remove the foil and continue to bake the meat without it. The finished pieces are slightly "stirred" with a fork into smaller fibers.
    Transfer the Turkey and marinade to a heat-resistant form, cover with foil and bake in the oven. After 30-40 minutes, remove the foil and continue to bake the meat without it.
The finished pieces are slightly "stirred" with a fork into smaller fibers.
  3. While the Turkey is being baked, you can prepare the dough for steamed buns. Stir honey and yeast in warm water. Wait for the appearance of the foam cap and increase the mass in volume. Pour the sourdough into a bowl with sifted flour mixed with salt. Pour in the vegetable oil.
    While the Turkey is being baked, you can prepare the dough for steamed buns.
Stir honey and yeast in warm water. Wait for the appearance of the foam cap and increase the mass in volume. Pour the sourdough into a bowl with sifted flour mixed with salt. Pour in the vegetable oil.
  4. Knead dough. Put in a bowl, cover with cling film and leave in a warm place until increased in volume.
    Knead dough. Put in a bowl, cover with cling film and leave in a warm place until increased in volume.
  5. After the dough increases in volume, divide it into several parts.
    After the dough increases in volume, divide it into several parts.
  6. I got five rolls, weighing 115 grams. You can make them smaller. Roll each part of the dough into a ball, put it on a Board and cover with a film or napkin. Leave for another 30 minutes.
    I got five rolls, weighing 115 grams. You can make them smaller.
Roll each part of the dough into a ball, put it on a Board and cover with a film or napkin. Leave for another 30 minutes.
  7. Cut out 15x15 cm squares from parchment paper. Roll out each piece of dough into an elongated flat cake, oval in shape. Lightly brush the surface with vegetable oil.
    Cut out 15x15 cm squares from parchment paper. Roll out each piece of dough into an elongated flat cake, oval in shape. Lightly brush the surface with vegetable oil.
  8. Put the paper blank on half of the dough and roll the tortilla in half, covering the paper on top.
    Put the paper blank on half of the dough and roll the tortilla in half, covering the paper on top.
  9. Under each bun, put another piece of paper on the bottom. Thus, for each bun there are two paper blanks. Cover the prepared rolls and leave to proofread at room temperature.
    Under each bun, put another piece of paper on the bottom. Thus, for each bun there are two paper blanks.
Cover the prepared rolls and leave to proofread at room temperature.
  10. Then steam them for 35-40 minutes. For this fit the crockpot, or slow cooker.
    Then steam them for 35-40 minutes. For this fit the crockpot, or slow cooker.
  11. While the buns are being prepared, prepare the salad. Grate the zucchini and carrots into long strips. Add the crushed garlic clove, salt, a pinch of sugar, ground coriander, chili. Mix, rubbing the vegetables with spices with your hands. Heat the vegetable oil on the fire and pour it over the vegetables. Give the salad time to infuse. If desired, add sesame seeds to the salad.
    While the buns are being prepared, prepare the salad. Grate the zucchini and carrots into long strips. Add the crushed garlic clove, salt, a pinch of sugar, ground coriander, chili. Mix, rubbing the vegetables with spices with your hands. Heat the vegetable oil on the fire and pour it over the vegetables. Give the salad time to infuse. If desired, add sesame seeds to the salad.
  12. For the sauce, mix and warm the peanut paste with soy sauce and water. Stir the sauce until smooth and pour into a saucepan. Assemble all the components to build gua Bao.
    For the sauce, mix and warm the peanut paste with soy sauce and water. Stir the sauce until smooth and pour into a saucepan.
Assemble all the components to build gua Bao.
  13. Remove the paper from the rolls. Fill the pockets with pieces of baked Turkey, peanut sauce, lettuce, cucumber slices, green onion rings and coriander.
    Remove the paper from the rolls. Fill the pockets with pieces of baked Turkey, peanut sauce, lettuce, cucumber slices, green onion rings and coriander.
  14. Bon appetit.
    Bon appetit.

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