1250g of green vegetables, 25g of golden needles, 25g of bamboo shoots.

Salt, monosodium glutamate, sugar, ginger, raw oil, sesame oil, half of fresh yeast, 1000 grams of flour.

Production:

1) green vegetables, washed, with boiling water after scalding, put cold water soaked in cold water after squeezing the water, chopped into fine minced to be used;

2) cabbage, bamboo shoots, mushrooms with warm water soak hair washed, also chopped into fine minced;

3) frying pan on the fire, put the oil burned to seventy percent heat, put the cabbage, bamboo shoots, mushrooms, add salt, sugar, monosodium glutamate and a small amount of fresh broth, stir fry! through the pot, add chopped greens, ginger and mix, pour a little sesame oil, that is, into the vegetarian filling;

4) will be fresh yeast with warm water, mix, make a paste, pour into the flour, and then add wet water and mix and knead through, let it rest for about 2 hours;

5) will be the dough rolled strips, picked 8 grams of blanks, and then snapped into a thick center, turnover of the thin round skin, the vegetarian filling wrapped inside the skin;

6) buns on the cage and set aside for 2-3 minutes, with a high fire boiling water steam for about a quarter of an hour can be.

Yangzhou pork buns production method:

Crust material:

400 grams of flour, 5 grams of fresh yeast, 250 grams of water.

Filling materials:

400 grams of meat foam, 2 eggs, fungus, dried mushrooms, bamboo shoots, green onion and ginger.

Seasoning:

Salt, soy sauce, sugar, Meiji-Fresh flavor sauce, oyster sauce, chicken essence, sesame oil.

Do filling:

1, in the meat foam add two eggs, minced green onion and ginger;

2, add salt, soy sauce, sugar, chicken essence, full of mixing well on the strength, add sesame oil, and then mix well;

3, fungus, dried mushrooms, with warm water soaking and rinsing and cut into grains, bamboo shoots (I use the flat tip) blanch and cut into grains;

4, the pot of hot oil, 50 percent hot, first mushrooms, then the first to cut into pieces;

4, hot oil. Fifty percent of the heat, the first mushroom and bamboo shoots into the grain stir-fried until dry, and then into the fungus stir-fried, seasoned Meiji Fresh, oyster sauce stir-fried pan and set aside for cooling;

5, will be stir-fried mushrooms poured into the meat, mix well that is into the stuffing of the buns.

Yangzhou thousand layer oil cake production method:

Fine flour, sugar, cooked lard, sugar lard, red silk, alkali.

Making:

Flour fermentation after the case of alkali and kneaded, rolled into a rectangular crust, the melted hot lard evenly coated in the crust, sprinkle sugar, laying the board of lard ding, the crust rolled into a tube. Then good offices into a rectangular thick skin, folded and folded, rolled into a square cake blank, sprinkle with red silk. Steam in a cage with boiling water. When the cake is cool, cut into diamond-shaped pieces.

Yangzhou Emerald Siu Mai production method:

Emerald Siu Mai production method is: chopped leaves to add the right amount of sugar, oil system filling, the dough rolled into a diameter of two inches and five minutes and have a ruffled edge of the thin skin, wrapped in the heart of the stuffing, shaped like a pomegranate, the bottom of the bottom as money, the surface of the skin exposed to the head of the Peng, was fungus-shaped folds, green vegetables, the filling of the micro-exposure, the top of the dotted with a small amount of ham mushrooms. Steamed, siu mai paper-thin skin through the turquoise, color like emerald, so the name "emerald siu mai", not greasy oil, sugar and oil moderate, eat the fragrance of cheeks.

Yangzhou three Ding Baozi production method:

Raw materials: fermented dough 650g, 500g pork ribs, cooked chicken 100g, 100g fresh bamboo shoots, soy sauce 75g, sugar 50g, shrimp seeds 5g, starch 20g, ginger, green onion and rice moderate.

Method: 1, will be blanched pork ribs wash, into the soup pot, into the onion, ginger, wine, cook to seven mature, fish out to cool, knife into 0.7cm square of meat, cooked chicken cut into 0.8cm chicken diced, cooked bamboo shoots knife into 0.5cm bamboo shoots diced, the other will be on the fire of the frying pan fire, into the bottom of the oil, onion, ginger and rice stir-fried aroma, poured into the three diced add soy sauce, sugar, shrimp seeds, add into the chicken broth moderate amount!

2, will be the dough roll strip, picked into 12 pasta dose, with the palm of the hand into a 10 cm diameter round skin, scraping the cool filling, the left palm of the skin, palm slightly concave, the left hand will be the skin flat on the chest, the right hand thumb and forefinger from the right to the left in turn pinched out of the 32 folds; with the right hand of the middle finger and the thumb pinched the edge of the skin wrinkles, each time to pinch the folds, the thumb and the middle finger pinch together, do not separate! ; thumb and forefinger slightly outward pull a pull, so that the last formation of the bun "neck", such as the mouth of the carp, put in the cage to wake up for a while, placed in the cage pot, steaming for about 12 minutes to be the skin does not stick to the hand, that is, to the mouth of the marinade can be out of the cage slightly wang out.

Features: the skin absorbed when the filling of the marinade, soft and delicious. Filling soft and hard accordingly, salty and sweet, sweet and crunchy, oily and not greasy, beautiful bun shape, is a representative of the Weiyang Dim Sum

Yangzhou bean paste buns production method:

Main ingredients: flour, l000 grams of fresh yeast half a block of red bean paste filling of 600 grams of sugar board 100 grams of diesel oil.

① fresh yeast with warm water, stir, make a paste, pour into the flour, then add water and knead through, let stand for 2 hours;

② the dough rolled, picked into a billet, and then snapped into the middle of the thick, turnaround thin round skin, red bean paste filling wrapped in the skin at the same time to put a small piece of sugar plate oil ding;

② sandbags on the cage, set aside for 23 minutes, with a strong fire boiling water steam for about a quarter of an hour!