Jiaozi's Complete Collection of Various Steamed Buns.
Shangpin cooking July 2 nd
1, sauce meat big bag
Ingredients: 500g flour, 5g angel yeast and 5g baking powder; 30g sugar and 250g water; Alkaline surface 3g; 300g minced meat with appropriate amount of ginger, onion and sweet noodle sauce.
Exercise:
Stir-fry the meat stuffing with hot oil, add 2g of ginger, sweet noodle sauce and sugar, and add onion from the pan. Let it cool and put it in the refrigerator.
Famian, if only there were such a hive. I put the mixed noodles in the microwave oven. At present, the temperature is about 20 degrees, which probably takes 1 hour.
Pour cold water into the pot and cook for 20 minutes.
Youwangde sauced meat steamed bun
2. Sauced meat buns
Materials:
Pork belly (meat stuffing) 500g sweet noodle sauce (meat stuffing) 1 tablespoon; Ginger slices (meat stuffing) a little; Onion (minced meat) 200g medium gluten flour (steamed stuffed bun skin) 500g milk 250g (steamed stuffed bun skin); Dry yeast (steamed stuffed bun skin) 3g; A little sugar (steamed stuffed bun skin)
Exercise:
Pork belly (slightly fatter is better to eat) is cooked, cut and drained.
After cooling, cut the meat into thick slices.
Add ginger slices to the meat slices and fry the oil in an exothermic pan. (No need to drain oil)
Add the sweet noodle sauce and stir-fry until the juice changes color.
Chop the fried meat slices with a knife to make them slightly rough and chewy.
Stir in chopped green onion and refrigerate until the meat oil is solidified, which is convenient for filling.
Put the flour, milk, yeast and sugar into the toaster and start it? Hair noodles? Program. Do you want the dough to ferment for about twice before you start? Noodles? The program exhausted the dough.
Take out the dough, shape it, divide it into 30 equal parts, take one part of the dough, roll it into a thick dough with a thin periphery, add the prepared steamed buns and wrap it.
Drain the water in the steamer, put the steamed bread on it, cover it, and let it stand for 20 minutes (that is, second proofing).
Steam on high fire 15 minutes, wait for 3 minutes after turning off the fire, and then lift the lid, and the fragrant steamed stuffed bun with sauce will be out of the pot!
3. Sauced meat buns
Materials:
All wrapped, the bottom of the package is oiled and put into a steamer, or corn leaves are padded, and there is a gap between steamed buns, mainly to prevent adhesion. Cover the lid to sober up, sober up in summer 15 minutes or so, sober up in a warm place in early autumn and winter for about 30 minutes, turn on the fire after sober up, steam for 10 minutes after boiling, turn off the fire, and never open the lid immediately after turning off the fire, and stop for 5 minutes. If you open the lid in advance, it will wrinkle easily, remember! ! !
White meat steamed stuffed bun is out of the pot
Take a bite. It's delicious.
4, sprouts meat buns
Materials:
400g of minced pork; 220-240 grams of warm water; 2 green onions; MengMeng150g; Ginger10g; 500 grams of flour; 5 grams of yeast; 30 grams of sugar
Exercise:
400g of minced pork, 2 green onions, 0/50g of sprouts10g of ginger10g.
Chop onion and ginger.
Heat the oil to 50%, add Jiang Mo and stir-fry until fragrant.
Continue to add chopped green onion and stir-fry until fragrant.
Add minced pork and stir-fry until cooked.
Pour in bean sprouts and continue to stir well.
Pour in 10g soy sauce and stir well.
Pour in10g sugar and refresh. The sprouts are very salty, so there is no need to add salt.
Continue to fry until the water is dry and slightly oily, and let it cool for use.
500 grams of flour, 200 grams of warm water, 5 grams of yeast and 30 grams of white sugar. Dissolve yeast and white sugar in water, mix with flour, and knead into smooth dough. Wait for it to ferment
After 4 or 5 hours, the dough has expanded to 2-3 times the original.
The texture is light and fluffy, and the dough has uniform pores. This kind of noodles is ready-made. If you don't reach this state, it means that the noodles are not completely ready. Keep waiting, huh
Keep kneading the cooked noodles evenly. After kneading and steaming at this stage, the surface of spaghetti will be smoother.
Divide into uniform doses
Crushing dose
Roll into a round dough sheet, thick in the middle and slightly thin at the edge.
Stir-fried minced meat in advance, cool and wrap in noodles.
Make buns. The wrapped buns are left standing for 20 minutes, which is called secondary curling.
After the second steaming, boil the water and steam it in cold water 15 minutes. Don't open the lid. Leave it for 5 minutes before opening it.
You can eat now.
6. Sauced pork buns
Materials:
600 grams of flour; 6 grams of yeast; 300g of water; 40g of sugar (increase or decrease according to taste); Pork belly; A small amount of ginger; Appropriate amount of cooking wine; Old pumping right amount; Appropriate amount of sweet noodle sauce; Appropriate amount of soy sauce; An onion; Two green onions; A small piece of rock sugar; A small amount of pepper
Exercise:
Pick up the pot.
7. Pork and cabbage buns
Materials:
Appropriate amount of flour; Proper amount of yeast; Appropriate amount of sugar; Appropriate amount of lean pork; A cabbage; Proper amount of peanut oil; Appropriate amount of sesame oil; Appropriate amount of salt; Appropriate amount of chicken essence; Take a proper amount of soy sauce; Old pumping right amount; Proper ginger juice
Exercise:
Put the yeast and sugar in a small bowl.
Melt in warm water and let stand for five minutes.
Take a proper amount of flour, slowly pour yeast water into the flour, and stir evenly with chopsticks.
Stir into small dough and knead into dough.
Put in a large pot, cover and ferment.
Send twice the size.
Chop pork by hand, add proper amount of salt, chicken essence, sugar, cooked peanut oil, sesame oil, ginger juice, soy sauce and soy sauce, add a small amount of water several times, and stir evenly in one direction until the meat is firm.
Take leaves from Chinese cabbage, chop them up, wring out the water and add them to the meat stuffing.
Stir well.
Sprinkle some dry flour on the dough, knead well and exhaust.
Take the fist-sized dough and knead it into long strips.
Cut into noodles of the same size.
Flatten
Roll the skin and start making steamed buns.
Shut up slowly.
Follow this step to wrap the remaining noodles in turn.
The wrapped buns should be allowed to stand for 20 minutes for secondary fermentation.
Steam the second fermented steamed bread for 18 minutes, simmer for 5 minutes after turning off the fire, and then cook.
Pork, cabbage and steamed bread are out of the pot.
Delicious pork cabbage.
8. Cai Baozi
I took pictures in a hurry, and the food didn't go in. Green vegetables should be put into water. It's time to pick it up at once! !
Otherwise it will turn yellow easily! !
The vegetables out of the pot were immediately thrown into the ice water. Then continue to rinse with cold water, rinse clean.
Until the temperature drops. Vegetables turn green. pick up
Chop up the vegetables and drain them! Squeeze 500 grams of vegetables hard, leaving only about 200 grams.
Steamed buns are not delicious until the water comes out!
At this time, you can summon your boyfriend.
Chop mushrooms,
Add a little oil. Stir-fry it, it will come out at first, and then it will be gone. Take it out.
Dried bean curd, blanched with boiling water and diced.
Put all the materials together. Add seasoning. Stir well. Refrigerate in the refrigerator 1-2 hours.
If you don't have time, try it. It's delicious to marinate the stuffing. The filling should be cold.
Don't put the hot stuffing in, or the steamed stuffed bun that will burn the yeast will not come out!
If you like, you can also add braised diced pork. This is optional, not the default. I only add it occasionally.
9. Lotus root jiaozi
Materials:
A catty of lotus root; Half a catty of pork; Onion and ginger should be considered; A little salt, sesame oil, thirteen incense.
Exercise:
Rub the lotus root with an eraser, and the lotus root must be rubbed to the front, so that it can be rubbed badly!
Look, the kneaded lotus root is already very broken!
Chop with a knife for a while, because lotus root contains starch and has a certain viscosity, so it is easy to chop and will not blend everywhere!
Look, it's only been chopped for a while, and it's already broken!
Take out minced meat, minced onion and ginger and mix in thirteen spices, a little soy sauce and sesame oil!
And then mixed with chopped lotus roots. (Because I want to eat more lotus root, I add more lotus root than pork stuffing, 2: 1, but at this ratio, jiaozi still tastes very fragrant and full of meat! )
Lotus root stuffing has no moisture, soft stuffing, easy to form and easy to wrap!
Pot-bellied jiaozi, cooked dumpling stuffing, jade in color, delicious!
10, crystal shrimp dumpling king
Material 1: (crystal skin); Cotton100g; 30 grams of raw flour; 5 grams of vegetable oil; Salt1g; Appropriate amount of boiled water (about150g);
Material 2: (filler)
350 grams of fresh shrimp; ② horseshoe; A small piece of carrot; Vegetable oil10g; 2 grams of salt; 2 grams of sugar; A little ginger juice;
Practice of Crystal Shrimp Dumpling King 3: (Package)
Shrimp dumplings should be as thin as possible. The thinner the package, the more transparent jiaozi is. Picking up the dumpling skin is almost transparent.
Add a proper amount of stuffing, not too much, so as not to burst the skin when wrapping or steaming. You can still see that the skin is very thin at this time.
Push the skin of shrimp dumplings with one hand, knead the pushed skin with the other hand into wrinkles, and so on, and then knead it all. Finally, pinch it a little, lest it crack when steaming.
The wrapped shrimp dumplings are not big enough to eat in one bite.
Boil water in the pot, put the wrapped shrimp dumplings in a steamer covered with oil paper (or carrots), cover and steam for 4-5 minutes. Don't turn the fire to the maximum, just turn it up a little in the middle. If the fire is too big, shrimp dumplings will crack easily.
1 1, lotus root pork stuffing jiaozi
Materials:
Lotus root segment, seven or two; Pork is one catty and two ounces; Three celery; Onions; Ginger; Zanthoxylum bungeanum; Yellow rice wine; Salt; Original pumping; Old pumping; Sugar; chicken essence
Exercise:
Wash the leg meat, cut it into pieces and chop it into mud for later use, boil it with water in the pot, put the peeled and sliced lotus root into boiling water to remove cold water, then drain it and cut it into small pieces to squeeze out the water for later use, pick three celery stalks, put them into the boiling pot, blanch them and remove the cold water, then drain the water and chop them to squeeze out the water for later use.
Cut the onion into sections, pat or slice it with ginger, put it in a bowl together, add a little pepper, pour in a proper amount of yellow wine, soak it in a proper amount of water for 10 minutes, then squeeze the pepper by hand and filter out the onion Jiang Shui for later use.
Add a proper amount of salt to minced meat, soy sauce, soy sauce, a small amount of sugar (fresh) and chicken essence and mix well. Then add the filtered onion Jiang Shui several times and stir in one direction until it reaches the tendon (the reason for removing the fishy meat is that there are soup drops in the dumpling stuffing). Then add the chopped lotus root and mix well, then add the chopped celery and mix well, and pour a few drops of sesame oil and mix well, so that the filling is ready.
When the stuffing is ready, it will be wrapped in jiaozi! Wrap it up and cook it. Prepare dip according to personal taste when eating ~ ~ I put soy sauce, vinegar, oil chili pepper and fried white sesame seeds ~ ~
Delicious method of steamed stuffed bun
meat bun
Stuffing: fresh minced pork (three-part fertilizer) 1 kg, pork juice concentrated powder150g, vegetable oil, sesame oil, bean jelly (vermicelli), chopped green onion and Jiang Mo, and salt.
Vegetables: Chinese cabbage, fennel, leek, dried plum, eggplant, beans, etc.
Flour: Special self-raising flour.
Practice: 1. First, soak 300g of warm and cold water (below 50 degrees) to dissolve the concentrated powder of pork juice, pour in the pork stuffing, stir it evenly, and let it stand for 12 ~ 24 hours to make the pork stuffing completely crisp and tender. Divide it into several parts, wrap it in plastic bags and refrigerate it for later use.
2. Wash and chop vegetables separately (cabbage is wrapped with gauze to squeeze out excess water), and pea jelly is chopped (or soaked vermicelli is softened and chopped).
3. Prepare different vegetable fillings according to personal taste requirements. You don't need less vegetables and less salt, more vegetables and less salt. You must steam them in advance and have a try.
Chinese cabbage steamed bun
Ingredients: half a cabbage, half a catty of meat stuffing, two spoonfuls of soy sauce, one spoonful of oil, appropriate amount of salt, appropriate amount of pepper noodles, four cups of flour and one spoonful of yeast.
Practice: 1, add yeast to flour and add warm water to stir flour. After stirring, put it into the pot, cover the pot, and put it in a warm place for one hour to double the size.
2. Chop the cabbage, add salt, stir it evenly, let it stand for 15 minutes, and then drain the water.
3, 2 Add meat, soy sauce, oil, salt and pepper noodles.
4. The dough is rolled slightly larger than the palm of your hand, and the diameter of the wrapped buns is about 6 ~ 8 cm.
5. Steam for ten minutes after the pot is boiled.
Tip: 1, the cabbage must be drained so that the meat is chewy; 2. When rolling the skin, it should be slightly thicker in the middle and slightly thinner at the edge.
pickled steamed bun
Ingredients: sauerkraut, pork belly, oil, pepper, salt, sugar, onion and ginger.
Practice: 1, chop the pork, add the minced onion and ginger, mix the stuffing, pour the cooked soybean oil into the fried pepper, add salt and a little sugar to make it fresh, and stir the soy sauce evenly to taste.
2. Wash and chop sauerkraut, squeeze out excess water and put it into the meat stuffing and mix well.
3. Add warm yeast water to the flour, knead it into a smooth dough, and wake it up to two or three times the original dough.
4. Break the dough into small doses, roll it into small pieces and wrap it into buns, and then wake it up for about 30 minutes.