Breakfast steamed stuffed bun is finished. 1. Chinese sauerkraut mutton steamed bun
Composition: self-raising flour.
Accessories: mutton, sauerkraut, carrots, eggs, mushrooms and pumpkins.
Seasoning: salt, monosodium glutamate, soy sauce, cooking wine and sesame oil.
Exercise:
1. Add eggs, salt, monosodium glutamate, cooking wine, soy sauce, sesame oil, Jiang Mo and chopped green onion into minced mutton and mix well, then add minced sauerkraut, diced pumpkin and minced mushrooms and mix well to make stuffing.
2. Add a little yogurt to the flour, stir the dough with water for a while, wrap the dough into buns, brush a layer of oil on the bottom of carrot slices, put the buns on, steam in a steamer and steam for 15 minutes.
Features: unique taste, soft and delicious.
Second, raw baked buns
Ingredients: Flour (self-raising flour)
Accessories: Sauced meat, Chinese cabbage, water chestnut, mushrooms and eggs.
Seasoning: salt, soy sauce, spiced powder and sesame oil.
Exercise:
1. Pork belly is cooked and diced, stir-fried with onion, ginger and garlic, and stir-fried with spiced powder and sweet noodle sauce to obtain sauce meat.
2. Put the flour into the basin, mix the flour with cold water, and wake for about half an hour.
3. Blanch the Chinese cabbage, chop it, add water chestnut, mushrooms and minced meat into the sauce, add salt, spiced powder, soy sauce and sesame oil and mix well for later use.
4. Take out the dough, wrap it into stuffing and make a green steamed bread. Preheat the oven up and down to 260 degrees, brush the baking tray with oil, put the steamed bread in, coat a layer of egg liquid respectively, and bake for 10 minute.
Features: crisp and delicious, with unique taste.
Third, fried steamed buns.
Main ingredients: flour accessories: meat stuffing, bone soup, leek, onion and ginger.
Seasoning: salt, monosodium glutamate, sugar, soy sauce, cooking wine, sesame oil, baking powder and sesame seeds.
Exercise:
1. Add alkaline flour and water to the flour fertilizer and mix well. Add100g flour fertilizer to 500g flour, then add12g baking powder, add water to make a slightly soft dough, and cover it with plastic wrap.
2. Add Jiang Mo, pepper, soy sauce, salt, monosodium glutamate, sugar, bone soup, cooking wine and sesame oil to the meat stuffing and mix well. Finally, add chopped green onion and mix well for later use.
3. Take out the dough, wrap it in stuffing, make buns, spread some water on the surface, dip sesame seeds and shallots in it, add it when the frying pan oil is 60% hot, fry until the bottom is slightly yellow, pour in hot water, cover the pot and stew for 3 minutes.
Features: fresh and juicy, crisp outside and tender inside.