Steamed bao buns with fish cutlet and asparagus salad

Step-by-step cooking

1. Step 1:

   

   Prepare all the ingredients for making Korean soy asparagus salad with carrots.

2. Step 2:

   

   Soak soy asparagus in boiled water at room temperature for 10-12 hours, changing the water every 2-3 hours.

3. Step 3:

   

   Wash the carrots, peel them and use a special grater for Korean salads to chop the carrots. If there is no grater, then the carrots should be cut into thin strips. Put the chopped carrot in a salad bowl, add sugar and salt, pour in table vinegar and lightly knead the carrot with your hands so that it will let the juice. Let it brew for 20 minutes.

4. Step 4:

   

   Put the soaked asparagus in a colander and rinse with cool boiled water. Cut the soy asparagus into pieces 4-5 cm long and transfer it to the chopped carrots, pour in the soy sauce and mix.

5. Step 5:

   

   Pour vegetable oil into a frying pan, put the onion cut into half rings and 2 crushed garlic cloves. Fry the vegetables until the aroma appears, then remove the vegetables from the pan, and season the Korean salad with the resulting fragrant oil.

6. Step 6:

   

   Squeeze the remaining 2 cloves of garlic into a salad bowl, add chopped parsley and mix thoroughly so that all the vegetables are soaked with dressing. Put the soy asparagus salad with carrots in the refrigerator and let it brew for 2 hours.

7. Step 7:

   

   Prepare all the ingredients for making steamed Asian bao buns.

8. Step 8:

   

   Pour water into a mixing bowl, add dry yeast, sugar, vegetable oil, mix and let stand for 10-15 minutes. Small bubbles should form on the surface of the water.

10. Step 9:

    

    After the time has elapsed, sift the flour with salt and baking powder into a bowl. Start kneading the dough first with a wooden spoon, and when the dough comes together in one lump, put it on the table and knead with your hands until smooth for 10 minutes.

11. Step 10:

    

    Put the finished dough in a bowl, cover with a towel so that the light does not get in, and put it in the oven with the light bulb on. Thus, the switched-on light bulb will provide heat, and the towel will not let the rays of light fall on the dough. Leave the dough in the oven for about 2 hours, during this time it should increase by about 2 times.

12. Step 11:

    

    After 2 hours, take the bowl out of the oven, knead the dough and roll it into a sausage. Divide the sausage into 6 equal parts (approximately 100 gr.), and roll each part into a ball, cover with a towel and leave for proofing for 10 minutes.

13. Step 12:

    

    After 10 minutes, take one ball of dough and roll it into an oblong cake, grease the surface of the cake with a pastry brush with vegetable oil, fold the cake in half and lightly roll it on top with a rolling pin. Hide the bun under a towel so that it does not chafe, take the next ball and do the same procedure.

14. Step 13:

    

    Set the grates in the water boil and put the bao buns, give the buns more time to proofing. After 10 minutes, turn on the heat to maximum, bring the water to a boil, then reduce the heat to medium and cook the buns for 5-7 minutes. Remove the steamer from the heat and let the buns stand inside the steamer for another 1-2 minutes.

15. Step 14:

    

    While the bao buns are being cooked, fry the fish cutlets in breadcrumbs in vegetable oil on both sides until a golden crust forms.

16. Step 15:

    

    It remains only to put everything together: open the bun bao, lay out the Korean asparagus salad with carrots, sprinkle with fried sesame seeds, put a golden fish cutlet on top and close the bun bao.