Who can resist the temptation of a steaming steamed stuffed bun for breakfast in winter? The dough is white and tender, and the taste of meat and noodles is generated in the mouth, not to mention how delicious it is.
Stuffing is the key to the delicious steamed stuffed bun. Here, Ha Mei shares three classic methods of stuffing buns for everyone, so you may wish to have a try.
Mushroom steamed bun
Ingredients: 200g of pork, carrot 1 root, soaked mushroom 15 or so, 2 slices of ginger, half root of onion, 50g of cooking oil, proper amount of salt, proper amount of chicken essence, 20g of soy sauce, cooking wine15g, and a little pepper. Cooking steps: 1. Prepare the ingredients you need.
2. Onions and ginger are reserved.
3. Chop pork into minced meat.
4. Chop the onion and Jiang Ye.
5. Put the pork, onion and ginger into the container.
6. Add cooking oil, soy sauce, cooking wine, salt, chicken essence and pepper.
7. Stir clockwise until the meat thickens.
8. Chop mushrooms and carrots.
9. Put it in the meat.
10. Stir well.
1 1. Mixed stuffing can be used to make steamed buns or jiaozi.
12. Finished product drawing.
Plain stuffed bun
Ingredients: 3 eggs, Lentinus edodes 150g, leek 1 handful, proper amount of cooking oil, chicken essence, pepper powder and salt. Cooking steps: 1. Beat the eggs in a bowl.
2. Wash the mushrooms and blanch them with boiling water.
3. Pick and wash leeks.
4. Chop mushrooms and leeks into stuffing.
5. Heat the oil in the pot, pour in the beaten eggs, stir fry, and shovel with a shovel.
6. Put the eggs in the bowl of mushrooms and leeks, add salt, pepper powder, cooking oil and chicken essence, and mix well.
7. Mixed stuffed buns
Scallion pork steamed bun
Ingredients: 350g pork, 400g flour, 50g onion, 6g ginger, 2 tablespoons cooking oil, half a tablespoon oyster sauce, soy sauce 1 tablespoon, a little monosodium glutamate, a little salt and a little pepper. Cooking steps: 1. Flour and 200 grams of warm water are mixed and stirred into cotton wool.
2. Ferment for the first time after kneading into dough.
3. Prepare stuffing and wash pork.
4. Cut pork and onion ginger into small pieces.
5. mince it in a meat grinder.
6. Add seasoning oil, oyster sauce, soy sauce, pepper powder, monosodium glutamate and salt to taste.
7. Stir evenly in one direction and put it in the refrigerator for later use.
8. The dough is fermented.
9. Knead evenly and exhaust.
10. Rub into long strips and cut into small pieces.
1 1. Roll into a dough sheet with a thick middle and a thin edge.
12. Put the stuffing on the dough.
13. Make buns.
14. After all the bags are wrapped, conduct secondary fermentation. After the fermentation is completed, put the cold water into the pot and steam it. After the water boils, turn off 12 minutes, and then open the lid for a few minutes.