Lead: Everyone knows the importance of breakfast. As one of the common breakfast foods, how to choose or make delicious buns? The following are three ways of making delicious steamed buns that I have carefully arranged for you, and you are welcome to refer to them!

Steamed stuffed bun with cabbage and mushroom essence

Ingredients: dough: 500g of refined flour, 5g of dry yeast, 300g of warm water, a teaspoon of sugar, stuffing: a large Chinese cabbage, 25 mushrooms, a tablespoon of sesame oil, a proper amount of salt, a little sugar and a proper amount of chicken essence.

Practice:

1, first dissolve the yeast in warm water and let it stand for a while.

2. After sieving the flour, add 1. Knead into a smooth dough, cover it with a wet cloth and put it in a warm place for fermentation. The dough is twice as big as the original stool.

3. Make stuffing, wash the cabbage, chop it up, add appropriate amount of salt, and squeeze out the water of the cabbage after it comes out of the water.

4. Add a little water to the mushrooms and steam them for 5 minutes (microwave oven can be turned on high heat for 2 minutes). After steaming, cut them into diced pieces, squeeze out the water, mix with 3, add sesame oil, add salt and chicken essence according to your own taste, and put a little sugar to enhance the flavor.

5. After the dough is made, knead it into long strips, cut into small doses and roll it into buns, not too thin. Add stuffing and wrap it into buns.

6. The wrapped steamed buns are allowed to stand for 20 minutes and then steamed in the cage for about 8 minutes.

Doujiao steamed bun

Ingredients: 500g long bean, 300g peeled pork belly, one green onion, a few scallops, soy sauce, cooking wine, salt and sesame oil; 3 cups of flour, 5g of yeast, warm water at about 30 degrees 1.5 cups.

Practice:

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 and mix well with meat stuffing.

2, wash the long beans, cook the whole thing in boiling water, add a little sesame oil to make the beans green. Remove, drain and chop.

3, cut the beans into the meat and mix well. Add salt according to your 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 as much.

6. After the dough is exhausted, it is divided into ten parts and kneaded.

7. Roll it into a round skin and wrap it with stuffing.

8. Put the half-dry cage cloth on the steamer, put the steamed stuffed bun 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!

Goubuli

Ingredients: 600g of wheat flour, 500g of lean pork, 3g of green onion 1 5g, 3g of monosodium glutamate, 6g of cooking wine, 20g of soy sauce, 20g of alkali1g, 20g of sesame oil, 3g of salt and 0g of yeast15g.

Practice:

1, peel the onion, wash it and cut it into powder for use; Wash pork and chop it into minced meat for later use.

2. Put the pork into a pot, add soy sauce, refined salt, cooking wine, chopped green onion, monosodium glutamate and sesame oil, and then slowly pour the meat and bone soup, stirring it in the same direction while pouring, and stirring it into a sticky filling.

3. Mix flour and yeast together, mix with warm water, and knead evenly. When the dough starts, add a proper amount of alkali, knead thoroughly, divide into flour agents with uniform size, roll them into round skins, put the stuffing in the middle of the round skins, pinch them tightly, and knead them into folds of more than 16, which is the green steamed stuffed bun.

4. Put the raw buns into the drawer, steam them with boiling water, and serve.

Do the trick of eating meat buns well

1, steamed buns. The noodles are softer than steamed buns, and the soft noodles are malleable, so more fillings can be packed. However, if the noodles are too soft, you must be optimistic enough to accept the instant of boiling. However, good taste is the most important thing.

2. Fennel, I've seen people scald the stuffing before making it. In fact, I don't think it's necessary, because I especially like the taste of fennel, and I don't want to go through another process to reduce it. If you mind, you can scald it, but eat fennel, which is the taste.

3, prepare meat stuffing, sweet noodle sauce is a very good seasoning, if you feel that your stuffing is always lacking in flavor, try adding a spoonful of sweet noodle sauce next time, the taste is absolutely different.

4, meat stuffing, put it in the refrigerator to complete the pickling step, which can be more delicious, but remember, it must be covered with plastic wrap.

5, steamed stuffed bun, jiaozi, want to eat more tender meat, choose "Qiancubit" No.1 meat, which is said to be the most tender meat for stuffing.

6. Alkaline noodles (edible alkali), why is it originally powder, but it should be ground before use? Because alkaline noodles are easy to agglomerate and difficult to disperse. If you knead them into the noodles like this, the finished products will have "yellow bumps", so you should grind them and then knead them into the dough.

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