Ingredients: 600 grams of wheat flour and 500 grams of pork (fat and thin).
Seasoning: green onion 15g, monosodium glutamate 3g, cooking wine 6g, soy sauce 25g, alkali 1g, sesame oil 25g, salt 3g, yeast 15g.
Peel onion, wash and cut into powder for later use; Wash pork and chop it into minced meat for later use.
2. Put the pork into the pot, add soy sauce, salt, cooking wine, chopped green onion, monosodium glutamate and sesame oil and mix well, then slowly pour in the meat and bone soup, stir in the same direction while pouring, and stir into a sticky filling.
3. Mix flour and yeast together, stir with warm water, and knead well. At the beginning of dough, add a proper amount of edible alkali, knead well, divide into flour agents with uniform size, roll them into round skins, put the stuffing in the middle of the round skins, knead tightly, and knead into more than 16 folds, that is, the green buns are made.
4. Put the raw steamed buns in the drawer, steam them with boiling water, and serve.
5 Guangdong style Sam sun Bao
Materials: dried seaweed 100g, winter bamboo shoots 100g, 50g laver, 200g flour, yeast and cherry granules.
Seasoning: salt, monosodium glutamate, chicken essence, cooking wine, onion, ginger and salad oil.
Teach you how to make Cantonese-style three-fresh steamed buns and how to make them delicious.
1. Processed dried seaweed, winter bamboo shoots and laver are stir-fried with seasoning to make the three fresh stuffing.
2. Add flour, clear water, yeast and fermented dough, and roll into cake crust.
3. Put the stuffed pericardium into the skin, puff it again, put a cherry grain on your mouth and steam it in a cage for 7-8 minutes.
6 green vegetable steamed bread
Raw materials:
400g of medium gluten flour, 5g of dry yeast, 5g of baking powder (optional), 5g of white sugar, about 250cc of warm water, 0/000g of green vegetables/kloc-(small rapeseed), appropriate amount of mushrooms and a little pepper.
Exercise:
Firstly, make the most important fermented dough, put the dry yeast powder into a small bowl, melt it with warm water of 30 degrees, and let it stand for 5 minutes to activate;
Put the flour, baking powder and sugar into a basin and mix them evenly with chopsticks. Then pour in yeast water, stir it into pieces with chopsticks, rub it repeatedly by hand, and finally cover the basin tightly with a wet cloth. In order to prevent the surface from drying, let it stand in a warm place. This process takes about an hour;
Look at the time, the dough has doubled in size and has a honeycomb structure. Don't rush to use it at this time. Continue to knead the dough by hand to squeeze out the air inside, and then cover it with a wet cloth to make the dough swell again. ...
7 Shang vegetarian Bao
Ingredients: 500 grams of low-gluten flour, 8 grams of yeast, 60 grams of sugar, 300 grams of water, baking powder, vegetables and minced meat.
Seasoning: salad oil, salt, sugar, monosodium glutamate.
Teach you how to cook vegetarian dishes, and how to cook vegetarian dishes is delicious.
1. Sieve the low-gluten flour, add yeast, sugar, water and baking powder, stir well and let stand for a while; Add seasoning into chopped vegetables and stir well; Stir-fry minced meat, mix well with minced vegetables and make stuffing.
2. Roll the dough slightly, wrap it in the stuffing, knead it into a cage-shaped steamed bread blank, and steam it in a cage for 5-7 minutes when it is twice as big.
8 pork fennel bags
Raw materials:
3 cups of medium gluten flour, 0.5 cup of 65438+ water, 5g of yeast, pork stuffing, fennel, chopped green onion, sesame oil, salt and spiced powder.
Exercise:
1, 3 cups of medium gluten flour, 1.5 cup of water and 5g of yeast are mixed to form soft dough, which is put into a container, covered with a cage cloth and fermented for 2 hours (as shown in figure1);
2. Mix pork stuffing, fennel, chopped green onion, sesame oil, salt and spiced powder.
3. Knead the dough evenly and divide it into uniform dough. I divided it into six portions, and each portion of dough was kneaded evenly;
Sprinkle a thin layer of powder on the panel, roll it into a cake with a thick middle and a thin periphery, put the stuffing on it, hold the dough with your thumb, and start to fold the skin evenly with your forefinger, then put it away and press it (the denser the pleats, the better);
5. Put the semi-dry cage cloth on the cage drawer and put it into the wrapped buns;
6. Boil a small pot of water, put it in a steamer and steam for 13 minutes. Don't open the lid immediately after steaming, wait a few minutes before opening it!
9 Mushroom Fresh Meat Package
Ingredients: 400g flour, 5g fresh yeast and 250g water.
filling
400 grams of minced meat, 2 eggs, proper amount of fungus, proper amount of mushrooms and dried bamboo shoots, and proper amount of onion and ginger.
Seasoning: salt, soy sauce, sugar, fresh juice, oyster sauce, chicken essence and sesame oil.
Making stuffing:
1, add two eggs and chopped green onion Jiang Mo to the meat foam;
2. Add salt, soy sauce, sugar and chicken essence, mix well, add sesame oil, and then mix well;
3, fungus, dried mushrooms, soaked in warm water, washed and diced, bamboo shoots (I use flat tips) blanched and diced;
4. Heat the oil in the pot. When it is 50% hot, first fry the mushrooms and bamboo shoots, then add the fungus to stir fry, add the fresh fragrance and oyster sauce, stir fry and let it cool.
5. Pour the fried mushrooms into the meat and mix well into steamed buns.
Leather making:
1. Dissolve fresh yeast in 250g of water (water temperature 30℃);
2. Slowly pour the water into the bowl filled with flour and stir it into snowflake shape with chopsticks;
3. Knead into dough, cover with a wet cloth, and simmer for 15 minutes (room temperature in summer;
4. Take out the dough, knead it again, then knead it into long strips, add additives, and roll it into a disc to form steamed stuffed bun skins.
Packaging and cooking:
1, put a proper amount of stuffing in the steamed stuffed bun skin;
2. Fold into steamed bread, put it on the oiled steamer drawer, cover it, and let it stand for 10 minute for secondary proofing;
3. Place the steamer on the fire, and steam on low heat for 15 minutes after the fire boils;
4, turn off the fire, don't open the lid, wait a minute and then slowly open the lid.
10 Agrocybe aegerita sauce meat package
Stuffing:
Dried Agrocybe aegerita, peeled pork belly, onion, sweet noodle sauce, salt.
Dough:
3 cups of flour, 5g of yeast, 1.5 cups of warm water of about 30 degrees.
Exercise:
1, pork belly diced, not too small! Put a tablespoon of sweet noodle sauce, add some chopped green onion and mix well.
2. Wash the tea tree mushroom, cook for five minutes, remove, drain and chop.
3. Put the chopped Agrocybe aegerita into the meat and mix well. Add salt according to your own taste and mix well.
4. Mix water, yeast and flour into a smooth dough.
5. Cover with a wet cloth and put it in a warm place to ferment twice the size.
6. After the dough is exhausted, it is divided into ten uniform round parts.
7. Roll it into a round skin and wrap it with stuffing.
8. Put semi-dry cage cloth on the steamer, put a steamed bread with a gap in the middle, and cover it 15 minutes.
9, cold water on the pot, steam after the water is boiled 15 minutes, do not open the lid immediately after steaming, wait for about 5 minutes to open the lid!
1 1 bean paste buns
Raw materials:
Red beans, rock sugar, sugar, meat oil (lard).
Exercise:
1. Wash red beans and soak them overnight;
2. Put the red beans in a saucepan, drain half a finger of the red beans and add rock sugar. After the fire boils, change the fire to cook red beans;
3. Take out the cooked red beans, put them in a sieve for several times, and squeeze out the sand with a spoon (in the past, my grandmother wrapped them in emery cloth and squeezed them, but no clean emery cloth was found);
4. Well, the first step is completed;
5. Put the bean paste into a wok, simmer and stir with a spoon to remove most of the water;
6. When the bean paste stuffing has begun to dry and the water on the surface is gone, add sugar;
7. After continuously stirring to completely melt the sugar, add the meat oil several times. Stir evenly;
8. Well, the bean paste with delicate taste, pure fragrance and moderate sweetness is ready. Put it in the refrigerator and then take it out, so it's not easy to be embarrassed to leak the stuffing.
Key points:
1, the fifth step is a long process, but don't get angry because of it!
2. I won't say the amount of sugar added in the sixth step, according to my personal taste, but I suggest not too much, too sweet will mask the fragrance of the bean paste itself!
3. The ratio of meat oil to red bean paste is almost 1: 50. I strongly suggest that if you want to make bean paste buns, you must make your own bean paste stuffing, which will be much more delicious than the ready-made ones in the supermarket. You can make more at once, and you can also make bread when you don't need steamed bread. By the way, you can also make moon cakes recently.
Flour, bread and steaming:
Raw materials:
Standard flour 140g, whole wheat flour 140g, 30-degree warm water 155g, and dry yeast 4g.
Exercise:
1, put the yeast into warm water and neutralize evenly;
2. Slowly pour the yeast water into the flour and stir it with chopsticks until the water is poured out and the surface becomes a big snowflake;
3. Knead the dough, cover it with a wet cloth, put it in the middle layer of the oven, put a plate of water in the lower layer, and turn the oven to low heat, 30 degrees;
4, about 30 minutes, the face will be twice as big, and pressing with your fingers will not rebound;
5, the next dose, about 35 grams;
6, roll the agent into a round skin with thick middle and thin sides, take out the bean stuffing from the refrigerator, divide it into about 35 grams, knead it into balls and put it into the skin;
7, pleating and forming;
8. Put a thin layer of oil on the steamer, put the steamed bread blank, cover it, and make the final proofing 15 minutes;
9. Seal the pot, ignite, and after the fire boils (I like to cook with cold water, and the noodles wake up in the process from cold to hot), change to medium water and steam for 10 minutes. Turn off the fire, keep it for another 2 minutes, and then slowly open the lid.
12 beans steamed stuffed bun:
Raw materials:
Stuffing:
500g long bean, 300g peeled pork belly, scallion 1 root, a little scallop, soy sauce, cooking wine, salt and sesame oil.
Dough: 3 cups of flour, 5g of yeast and 0.5 cup of warm water at 65438+30 degrees.
Exercise:
1, chop pork belly, add appropriate amount of chopped green onion, salt, soy sauce, cooking wine and sesame oil and mix well; Soak scallops in cooking wine for two hours, steam until soft, chop them up and put them into the meat stuffing and mix well;
2. Wash the long beans, cook them in boiling water and add a little sesame oil to make them green. Take out, draining, and chop;
3. Cut the beans into the meat and mix well. Add salt according to your own taste and mix well;
4. Mix water, yeast and flour and knead into smooth dough;
5. Cover with a wet cloth and put it in a warm place to ferment twice the size;
6. After the dough is exhausted, divide it into ten uniform circles;
7. Roll it into a round skin and wrap it with stuffing;
8. Put semi-dry cage cloth on the steamer, put a steamed bread with a gap in the middle, and cover it 15 minutes;
9, cold water on the pot, steam after the water is boiled 15 minutes, do not open the lid immediately after steaming, wait for about 5 minutes to open the lid.
13 steamed stuffed bun with dried plum meat
Skin material:
400g whole wheat flour, 250g water and 5g dry yeast.
Filling material:
500g of minced pork, 20g of prunes/kloc-0, 50g of tender dried bamboo shoots, 20g of ginger and 4 chives.
Seasoning:
Soy sauce, delicious food, sugar, cooking wine and chicken essence are appropriate.
Making stuffing:
1. Soak dried plums and dried bamboo shoots, wash them, and chop them respectively, and chop ginger and onion respectively;
2. Heat the hot oil in the wok. When it is 50% hot, put the ginger and onion into the wok.
3, keep the fire in the middle, add minced meat, stir-fry until the meat changes color and the water gradually dries;
4. Pour cooking wine, soy sauce and delicious food into the pot, add sugar and stir well;
5. Add dried plums and bamboo shoots and stir well;
6. Add less than half the water of the ingredients. After the fire boils, turn to low heat, roast (add lean meat next to the fire) until the water is dry (about 30 minutes), add chicken essence and stir well.
Leather making:
1. Dissolve fresh yeast in 250g of water (water temperature 30℃);
2. Slowly pour the water into the bowl filled with flour and stir it into snowflake shape with chopsticks;
3. Knead the dough, cover it with a wet cloth, and stew for 15 minutes (put it in the middle layer of the oven, drain the water in the lower layer, and open the oven to 30 degrees);
Take out the dough, knead it again, then knead it into long strips, add the dosage (about 35g 1 block), and roll it into a disc to form steamed stuffed bun skins.
Packaging and cooking:
1, put 35g stuffing in the bun skin;
2. Fold into steamed bread, put it on the oiled steamer drawer, cover it, and let it stand for 10 minute for secondary proofing;
3. Put the steamer on the fire, and steam on low heat for 10 minute after the fire boils.
14 Chinese sauerkraut steamed stuffed bun
Raw materials:
Dough: 360g of medium flour, yeast 1 teaspoon, sugar 1 teaspoon, water180-200g.
Stuffing: 300g of sauerkraut, 200g of meat stuffing, soy sauce 1 tablespoon, salt 1 teaspoon, 50-60g of onion, 4 teaspoons of ginger powder 1, spiced powder1teaspoon, proper amount of water and 2 teaspoons of vegetable oil.
Exercise:
1. Knead the dough materials into smooth dough and ferment in a warm place for 60 minutes.
2. Wash sauerkraut, squeeze out excess water and chop it; Cut onions.
3. Add soy sauce, salt, ginger powder, allspice powder and 1 tbsp water to the meat stuffing, stir until it is gelatinous, add sauerkraut and onion, and mix well. If the filling is dry, add appropriate amount of water and finally add vegetable oil and mix well.
I don't want the filling to be too heavy. I used soy sauce.
4. Divide the dough into 12 portions, take a small piece of dough, roll it into a thin dough, wrap it with a proper amount of stuffing, and knead it tightly.
Grease the steam curtain to prevent sticking. Put the steamed bread on the steam curtain, cover the lid and relax for about 20 minutes, steam it with cold water and strong fire, steam it for 15 minutes after boiling, and take out the steamed bread after stewing for 3 minutes.
15 Chinese cabbage steamed stuffed bun
raw material
Meat (seven points thin, three points fat), batter, oil, sesame oil, salt, monosodium glutamate, onion, ginger, cabbage.
Exercise:
1. Dice the meat (seven parts thin and three parts fat), batter, four tablespoons of oil, one spoonful of sesame oil, salt, monosodium glutamate, cut some minced onion and ginger and mix well together.
2. Chop the cabbage and mix well with the sauce meat. I feel that jiaozi's steamed stuffed bun needs more oil to be fragrant.
2, wrapped into buns, steamed in the pot.
16 potherb steamed stuffed bun
Raw materials:
Wild vegetables, pork, noodle sauce, onion, ginger, salt, flour.
Exercise:
1, this potherb must be boiled in boiling water, then soaked in cold water, and the water must be changed several times in the middle until the potherb has no bitterness, and then it is fished out and drained.
Dice the pork, and cut more fat, which is more fragrant.
3, put the noodle sauce in the meat, but also add oil, at least 10 tablespoon of oil, because this wild vegetable is too oil-absorbing, it still feels oily after eating so much oil. Add chopped wild vegetables, chop up a onion, two slices of ginger, add salt and other seasonings. This step is the same as ordinary steamed stuffed bun.
4, hair agent, "skin, bag.
5, steamed in the pot, you can eat.
17 Chinese Cabbage Sauced Meat Package'
Raw materials:
Flour, yeast powder, pork, soy sauce, oil, sesame oil, monosodium glutamate, minced onion and ginger, Chinese cabbage.
Exercise:
1, dough, needless to say, housewife's housekeeping skills.
2, mixing stuffing: In fact, the practice of mixing stuffing is the same, there is no fixed formula, my family is diced meat (seven points thin, three points fat), soy sauce (salt-free, salty enough) oil, a spoonful of sesame oil, monosodium glutamate, chopped onion and ginger and mix well together.
3. As we all know, Chinese cabbage buns are easy to get out of water, and it usually takes some salt to squeeze out the water, but the umami taste of Chinese cabbage is gone. In our family, diced cabbage is mixed with a few spoonfuls of oil and wrapped in oil, so that it won't produce too much water.
4, vegetables and meat are not in a hurry to mix, wrapped and then mixed, because the meat is filled with soy sauce, not salt, so there will not be too much water after mixing (add some coriander when mixing).
5. Cut the dough, roll the skin, mix the stuffing evenly, wrap the stuffing, and close the mouth (remember, don't stay too long after the steamed stuffed bun is wrapped, because the cabbage is too easy to come out to prevent the bottom from collapsing). , wrapped buns, steamed in cold water.
17 Chinese sauerkraut mutton pot
Main ingredients:
Mutton stuffing, sauerkraut, pumpkin, 6 fresh mushrooms, self-raising flour, a box of yogurt, a carrot, a handful of chives, a piece of ginger, sesame oil, Shaoxing wine, salt, chicken essence, pepper and eggs.
Exercise:
1, self-raising flour, add yogurt and noodles (the trick is to add yogurt and noodles to make noodles more uniform and fragrant).
2. Chop onion and ginger, chop sauerkraut, dice mushrooms and pumpkins, and slice carrots.
3. Add eggs, minced onion and ginger, sesame oil, salt, chicken essence, pepper, Shaoxing wine and soy sauce and mix well. Stir in mushrooms, pumpkins and sauerkraut and mix well.
4. noodle Kiko, roll the skin and wrap it into buns.
5. Put the carrot slices on the steamer, brush them with oil, and steam the steamed bread on the pot for 15 minutes (carrots with tips can make the steamed bread stick to the pot to eat carrots).
Tips for eating millet:
Flourishing refers to adding yeast to dough. Under certain temperature and humidity conditions, yeast can reproduce and produce gas, thus promoting dough expansion. Hair powder has the highest nutritional value. The added yeast is called "inexhaustible nutrient source". After fermentation, phytic acid which affects the absorption of calcium, magnesium, iron and other elements in flour can be decomposed, thus improving the absorption and utilization of calcium, magnesium, iron and other elements by human body. B vitamins in fermented flour will also increase significantly. Flour is generally used to steam steamed bread. Flour steamed bread is beneficial to digestion and absorption, because enzymes in yeast can promote the decomposition of nutrients. Therefore, people with poor digestion, such as children and the elderly, are more suitable for eating hair noodles.
20 crab steamed buns
Ingredients: flour with gluten 200g lard 80g water 80g minced meat with stuffing130g crab meat 70g lard130g chopped green onion 30g salt 1/3 teaspoons fresh chicken powder13 teaspoons sugar13.
(1) Add lard and water to flour in leather, and knead it into dough by hand.
(2) Stir all the fillings evenly to obtain fillings, and then divide the fillings into 12 equal parts for later use.
(3) Divide the dough made by the method of (1) into 12 equal parts, roll it into round slices with a stick, wrap it with 1 part stuffing, and put it into steaming school. What vulture? Minutes is enough.
2 1 fresh meat steaming
Ingredients: 650g of wheat flour, 600g of pork sandwich (soft pork belly) and 350g of frozen skin.
Seasoning: soy sauce 30g, monosodium glutamate 3g, salt 10g, ginger juice 5g, onion juice 5g and sesame oil 15g.
Teach you how to make a fresh meat cage, how to make a fresh meat cage is delicious.
1. Chop the pork sandwich (or mince it with a meat grinder), add salt, soy sauce, monosodium glutamate, onion ginger juice and sesame oil and stir well;
2. Add minced meat and mix well to make meat stuffing;
3. Leave about 50g of flour as dry powder, knead the rest with warm water, let it stand for a while, knead it into strips, pick 100 sheets, and roll it into a round skin with a diameter of about 5cm and a thick middle and a thin edge;
4. Divide the stuffing into 10 portions, each portion contains 10 pieces;
5. Put the meat stuffing in the middle of the crust, lift the crust along the edge and fold it in half (about 65,438+0.3 fold each), leaving a small mouth in the middle, and you can see the stuffing (some of them are put away and pinched);
6. Put the wrapped buns in a small cage and steam (or steam) them in boiling water for about 10 minutes until they are ripe.
Tips for making fresh meat jiaozi;
1. The steamed bread skin should be kneaded a little bit, which is convenient for folding. Some also use slightly fermented dough (called tender fermented flour or sub-fermented flour) as skin, which is soft to eat, but it should not be left for a long time or it will affect the taste;
2. The thickness of the skin jelly should be appropriate, too thick and greasy, too thin to freeze easily, generally 500 grams of skin, about 1500 grams of skin jelly can be made of water;
3. To prepare the stuffing, you should first add all kinds of seasonings and minced meat and mix well (or add a little water), and then add jelly, otherwise the minced meat will not mix well and be easy to loosen;
4. How to make jelly, jelly is made of pigskin and water. It chooses fresh pork skin, shaves it clean, spreads it in a boiling water pot, and discharges sewage. Put the skin in the original vortex, add water to 3-4 times of the skin, boil it with high fire, then move it to low fire and stew it until it is crisp and cooked, cut it into powder (or mince it with a meat grinder), put it back in the original pot, cook it with high fire until it melts into thick milk, then pour it into a container, filter off the residue, and put it in the refrigerator after cooling (or freeze it naturally in winter).
22 steamed crab powder
Materials: wheat flour 1000g, pork (fat and thin) 600g, crab roe 200g and frozen skin 500g.
Seasoning: 5g of yeast, 25g of yellow wine, 35g of salt, 25g of sugar, 5g of soy sauce15g, 0g of monosodium glutamate10g, 5g of onion, 5g of ginger and 5g of pepper.
Characteristics of crab powder cage:
The skin is thin and transparent, the filling is juicy and thick, and the taste is extremely fresh and tender.
Teach you how to make crab powder cages. How to make a crab powder cage is delicious?
1. Wash pork, chop it into minced meat, add crab roe, wine 10g, salt, soy sauce, sugar, pepper, monosodium glutamate, minced onion and ginger, add 500g of skin jelly and water, and stir vigorously until it is sticky.
2. Put the flour on the workbench, stir and dissolve the fresh yeast with warm water to make a paste, pour it into the flour, add 500 grams of warm water, mix well and knead thoroughly, cover it with a clean cloth, let it stand for 1 hour, then rub it evenly and knead thoroughly into yeast noodles.
3. Rub the yeast noodles into strips, pick them into small blanks each weighing 13g, flatten them, roll them into round skins, put the stuffing 15g, fold the skins along the edges by hand, leaving a small mouth in the middle, and steam them in a cage for about 8 minutes.
23 ordinary buckwheat breads
Ingredients: 600g of tartary buckwheat powder, 400g of eggs, and 0/80g of leek/kloc.
Accessories: 6 grams of shrimp skin, inby 150 grams, 40 grams of dried fungus.
Seasoning: 5g of ginger, 0g of salt10g, 4g of monosodium glutamate and 25g of sesame oil.
Characteristics of buckwheat steamed bread:
This kind of steamed stuffed bun is flexible and refreshing, and the stuffing is fresh and fragrant.
Teach you how to make vegetarian buckwheat buns, and how to make vegetarian buckwheat buns is delicious.
1. Knock the eggs into a bowl, beat them evenly, add salt, fry them into egg rolls, take them out and chop them up.
2. Press inby into powder with a knife; Washing Auricularia auricula with water, and chopping; Wash leek and cut into powder; Blanch shrimps with water, wash and cut into powder; Wash ginger and cut into powder.
3. Put eggs, dried shrimps, leeks, inby, ginger and fungus into a pot, add refined salt, monosodium glutamate and sesame oil, and mix well to make vegetarian stuffing.
4. Put the buckwheat flour into a basin, add appropriate amount of warm water in several times, knead it into dough with moderate hardness, knead it into strips, divide it into preparations with uniform size, roll it into steamed bread, wrap it in plain stuffing, and pinch the edges tightly to obtain steamed bread blank.
5. Put the raw steamed buns in the drawer and steam them with boiling water for about 20 minutes.
24 cardamom steamed bread
Ingredients: 500 grams of wheat flour.
Accessories: cardamom 100g, baking powder 2g.
Teach you how to make cardamom steamed bread. How to make cardamom steamed bread is delicious.
1. Beat the cardamom into fine powder.
2. Add water to flour and yeast, knead into dough, ferment, add appropriate amount of alkaline water, sprinkle with cardamom powder, knead evenly, cut into pieces according to the amount, put in a steamer, steam in boiling water for 15 minutes, and take out.
25 packages of beef and celery
Ingredients: 600g of wheat flour and 350g of beef (fat and thin).
Accessories: celery 200g.
Seasoning: ginger 10g, salt 8g, sugar 6g, rice wine 15g, alkali 1g, watercress 50g, peanut oil 35g, yeast 15g.
Characteristics of beef celery bag:
The foreskin is thin and white, the stuffing is fresh and tender, and it tastes salty and slightly spicy.
Teach you how to cook beef celery steamed stuffed bun and beef celery steamed stuffed bun.
1. Peel ginger, wash and cut into powder for later use; Cleaning celery and cutting into fine powder; Wash and chop beef for later use.
2. Pour peanut oil into the pot, heat it, add watercress, stir-fry until crisp, add beef, add mash juice, refined salt, sugar, Jiang Mo and celery powder, and stir well to make stuffing for later use.
3. Mix flour and yeast together, stir with warm water, and knead well. At the beginning of dough, add a proper amount of edible alkali, knead well, divide into flour agents with uniform size, roll them into round skins, put the stuffing in the middle of the round skins, knead tightly, and knead into more than 16 folds, that is, the green buns are made.
4. Put the raw steamed buns in the drawer, steam them with boiling water, and serve.
Tips for making beef celery steamed stuffed bun;
The mash is Jiang rice wine.
26 curry beef Bao
Ingredients: 600 grams of wheat flour and 500 grams of beef (fat and thin).
Accessories: onion (white skin) 300g.
Seasoning: salt 10g, monosodium glutamate 4g, sugar 6g, curry 6g, cooking wine 10g, starch (pea) 5g, alkali 1g, lard 50g, yeast 10g.
Features of curry beef bag:
This package of curry is strong, refreshing and not greasy.
Teach you how to make curry beef Bao and curry beef Bao.
1. Wash and chop beef; Peel the onion, wash it and cut it into small cubes for later use.
2. Pour a proper amount of lard into the pot, heat it, add minced beef, stir fry and take it out of the pot.
3. Pour lard into a pot, heat it, add curry powder, stir-fry, add minced onion, add minced beef, cooking wine, chicken soup, salt, monosodium glutamate and sugar, stir-fry evenly, and thicken with starch to get the filling.
4. Mix flour and yeast together, stir with warm water, and knead well. At the beginning of dough, add a proper amount of edible alkali, knead well, divide into flour agents with uniform size, roll them into round skins, put the stuffing in the middle of the round skins, knead tightly, and knead into more than 16 folds, that is, the green buns are made.
5. Put the raw steamed buns in the drawer and steam them with boiling water, then you can eat them.
27 ham and shrimp buns
Ingredients: 600g wheat flour, 200g ham sausage and 500g shrimp.
Seasoning: 5g ginger, 8g salt, 5g monosodium glutamate, 2g pepper, 0g cooking wine 1 0g alkali10g sesame oil, 50g yeast15g.
Features of ham and shrimp set meal:
This bag is big and soft, fresh and salty.
Teach you how to make toad in the hole shrimp buns and how to make toad hole shrimp buns delicious.
1. Wash ginger, peel and cut into Jiang Mo for later use; Remove mud line from shrimp (preferably river shrimp), wash and drain; Cut the cooked ham into pieces for use.
2. Put the shrimps in a bowl, add salt, monosodium glutamate, Jiang Mo, pepper, cooking wine and sesame oil and mix well, marinate for 5 minutes, add chopped ham and chicken soup and mix well to get the stuffing.
3. Mix flour and yeast together, stir with warm water, and knead well. At the beginning of dough, add a proper amount of alkali, knead well, divide into flour agents with uniform size, roll them into round skins, put the stuffing in the middle of the round skins, knead tightly, and knead them into about 18 folds, that is, the buns are green.
4. Put the raw steamed buns in the drawer, steam them with boiling water, and serve.
28 beef buns with onion.
Ingredients: 250g beef (fat and thin), 200g onion (white skin) and 500g wheat flour.
Seasoning: 50g onion juice, 50g ginger juice, 8g salt, 2g monosodium glutamate, 5g sugar 15g soy sauce, 5g sesame oil 10g baking powder, 5g yeast and 250g ordinary water.
Characteristics of onion beef:
The beef is tender, and the onion sauce is sweet, refreshing and energetic.
Teach you how to make onion and beef buns, and how to make onion and beef buns is delicious.
1. Mix flour, dry yeast powder, baking powder and white sugar evenly in a container, add 250 ml of water, stir them into blocks, knead them by hand, and knead them repeatedly on the chopping board until the dough is smooth and delicate.
2. Wash the beef, grind it into minced meat, add seasoning and mix well, add onion and ginger juice several times, stir clockwise until the minced beef is full of water, then add some onion and ginger juice, and continue to stir clockwise until the minced beef is full of water;
3. Cut the onion into powder, put the onion powder into a container, add the fortified beef stuffing, stir well and put it into the container for later use;
4. Divide the dough into small pieces, roll it into dough, wrap it with stuffing, knead it into dough, and steam it in the usual way.