1, meat stuffed bun

Buy a catty of pork stuffing (mutton. One green onion and one ginger. Cut the onion and ginger into powder and put them together with the meat stuffing. Add soy sauce, sesame oil, vegetable oil and salt, and monosodium glutamate (chicken essence) and stir well to make the stuffed bun.

2, three fresh steamed stuffed bun stuffing

Ingredients: 70g of flour (two small bowls), 30g of pork (half a bowl), 5-6 fresh shrimps (chopped into mud), half of fried eggs, 2 ounces of cabbage, 1 mushroom (chopped), onion, ginger, salt and sesame oil, and a small amount of cooking wine.

Practice: add 1/3 cup of water to onion, ginger and mushrooms, mix the cooking wine with shrimp and minced meat, add salt, then mix well and add scrambled eggs, chop up the cabbage heart and mix well without soy sauce to make buns. Steaming steamed buns with warm fire 15-20 minutes.

Features: Steamed buns are soft, like soup when eaten, delicious and nutritious, suitable for.

The simplest pure meat stuffing:

Take a proper amount of minced meat, add a little chopped green onion and Jiang Mo, take a bowl of water, and add a proper amount of soy sauce, pepper powder, allspice powder, pepper powder, allspice powder, salt and a little monosodium glutamate. Stir with your hands or chopsticks while adding water in one direction, and the amount of water added each time should not be too much, otherwise the stuffing will not stick, and it is estimated that this step will have to be repeated. But in general, 20 minutes to half an hour is enough (I heard that it takes an hour for Goubuli steamed stuffed bun to make stuffing). Finally, drop a little sesame oil and mix well, so that a pot of delicious meat stuffing is ready. If you don't like pure meat stuffing, you can add fragrant diced beef, vermicelli, cabbage, diced eggplant and other dishes you like as appropriate, but you can't have dishes with more water. In addition, these dishes are not all delicious.

The following is the vegetarian steamed stuffed bun method that I have summarized through several practices.

Ingredients: dried vegetables (dried and black cabbage sold in the supermarket), broken rice sprouts (a small packet like Fuling mustard tuber), frozen tofu, mushrooms, fungus, vermicelli, tomatoes and parsley.

Practice:

1. Dried vegetables, shiitake mushrooms and auricularia auricula are soaked in water, softened and cleaned, and chopped; Boil frozen tofu in boiling water for five or six minutes, then remove and dice; Boil the vermicelli in water, remove it with a colander to control the moisture, mix it with sesame oil, and chop it; Pour these and half a bag of sprouts into the oil pan and fry until cooked.

2. Wash the tomatoes, peel them, chop them, stir-fry them in an oil pan to get juice, use a shovel to wipe the tomatoes as rotten as possible into a velvet shape, add a proper amount of water, until they are boiled into a red paste, add chopped parsley and stir-fry for four or five minutes to get the tomato parsley sauce.

3. Mix the sauce into the fried materials, add a proper amount of spiced powder, and mix well to make stuffing.

4. Roll out the steamed buns, wrap them with stuffing and steam them for half an hour.

Pay attention to stir-frying stuffing with a little more oil than cooking, because it is a dried vegetable material.

The practice of stuffed buns is complete. How to make stuffed buns delicious?

material

1. Ground meat 600g, salt 6g, sesame oil18g, monosodium glutamate 6g, soy sauce18g, salad oil 30g, and onion120g.

method of work

(1) Add salt to ground meat, stir and beat until it is sticky.

(2) Slice the onion and add the material 2 into the minced meat and mix well.

How to do a good job of eating sugar buns with stuffed buns

material

Dough material:

Ordinary flour 300 grams

Warm water, yeast155g 3g

5 grams of sugar

8 grams of milk powder

Stuffed bun material:

Water and fine sugar 60g180g.

50g of lard residue and 50g of lard respectively.

Peanut oil 25g

30 grams of rose sauce

30 grams of orange peel

2 grams of salt

Stir-fried 30g of white sesame seeds.

50 grams of fried glutinous rice flour (cake flour)

The method of making stuffed bun with sugar heart

First, make the candy stuffing and prepare the materials; Orange peel

Clean with hot water, remove the white pulp under the skin with a blade, and cut it into fine pieces.

Chop lard residue finely

Pour 60 grams of water and 180 grams of fine sugar into a small pot.

Turn on a small fire and heat slowly until the sugar bubbles.

Stir with chopsticks until the sugar melts, and turn off the heat.

Add lard and lard residue, peanut oil, and let the pot

Melting lard and lard residue at the residual temperature, and stirring.

Add rose sugar sauce and finely chopped orange peel.

Salt, stir well.

Finally, add sesame seeds and cake powder and mix well. Just did it

A good candy filling is liquid, and it is put in after cooling.

Refrigeration for 30 minutes will set the shape, and after heating,

Will soften

Take out the stuffing divided into 16 pieces 16 grams, and round them.

(The steamed stuffed bun is wrapped round) Put it in the refrigerator again to cool it.

Freeze for 20 minutes until set.

Put the bowl on the electronic scale, pour 55 grams of warm water,

Dissolve yeast, add sugar and let stand for 5 minutes, add

Add milk powder and mix well. Pour the remaining100g warm water.

Stir well in a bowl, pour in flour, and stir into snow.

Flower shape

It takes 7 to knead the dough into a smooth and delicate dough.

About minutes, cover and put it in a warm place for fermentation.

Hair to twice the original body, about 50 minutes.

1: take out the dough, exhaust and knead it evenly, sprinkle some flour, no

Nengduo! Knead into a smooth and delicate dough.

After a while, the dough becomes softer and softer, and no bubbles appear.

So far) into 16 small dough with uniform size,

Round; 2. Take a small dough and flatten it (in the middle)

Thick point) put in the stuffing 3: wrap it up and use your left hand to escape.

Turn the opening while pinching, facing down; 4. By hand

Round the raw embryo on the chopping board! It's rounding!

When it's all done, put it in a steamer, turn on a small fire, and put it in

Heat the water to about 40 degrees. Turn off the fire! (touch

Let the hot water temperature be the second.

The raw embryo is awakened for the second time until the original embryo is slightly expanded,

About 20 minutes, steaming at medium-high heat 12 minutes.

Turn off the fire, simmer for 5 minutes and open the lid.

White fat sugar stuffed bun, soft and sweet.

Flowing sugar heart, eaten in mouth, sweet in heart.

How to make stuffed buns is delicious?

Hello, landlord

Whether the steamed stuffed bun is delicious or not is very important. Today, China eats the net, and I will introduce the method of stuffing steamed buns for you. For more information about stuffed buns, please click: the legality of steamed stuffed bun noodles and the making process of steamed stuffed buns. Stuffed buns are home-cooked recipes, and the main raw materials are pork and cabbage. The proces is mixing, and that production is simple; If you follow this recipe, whether you succeed or fail temporarily, you are welcome to express your views on this recipe and share your experience.

Raw material of steamed stuffed bun: pork belly

Ingredients for stuffed buns: onion, ginger, cabbage and vermicelli.

Seasoning for stuffed buns: salt, chicken essence, soy sauce and sesame oil.

The practice of stuffed buns:

1, diced pork belly, diced onion and minced ginger, put them together, add salt, chicken essence and soy sauce, mix well, and then add oil to mix well.

2. Cut the cabbage into fingernail-sized dices, then add salt to grab it, let it out for a while, and then squeeze out the water.

3, the vermicelli water is cut into sections.

4, the cabbage that comes out of the water is mixed with oil, then put it in the meat, put the fans in, add salt, chicken essence, sugar, and sesame oil and mix well.

5. Steamed stuffed buns.

Some tips on the delicacy of stuffed buns;

1, first of all, the proportion of meat and vegetables should be appropriate. Generally speaking, the ratio of meat to vegetables in stuffing is1:1or1:0.5.

2. Secondly, the pork stuffed with buns should be matched according to the ratio of fat to thin 3: 7. Clean and chop the cartilage and residue of the meat to make the meat into diced meat of different sizes. Add a proper amount of ginger water in the process of stirring meat. Meanwhile, have some soy sauce.

Add it slowly drop by drop. The purpose of serving soy sauce is to adjust the saltiness, and the dosage of soy sauce should be flexibly mastered. When serving soy sauce, add a little in several times, so that the soy sauce can be completely mixed into the meat. Wait a while after serving soy sauce, if it can be put in the refrigerator for a while.

Ok, then add water (if there is broth, it is best to add broth, add drops and stir). Water should also be added a little at several times, otherwise the stuffing will be easy to make soup. Then add pepper powder, sesame oil, salt, fresh ginger powder, monosodium glutamate and sesame oil and stir evenly.

Even. Finally, pour in the stuffing and mix well.

3. Make the main ingredients of the steamed stuffed bun, such as meat stuffing or vegetarian stuffing. For the meat stuffing, cut the meat into diced pieces, accompanied by sesame oil, soy sauce, pepper powder, monosodium glutamate, etc., and let it stand for at least one hour.

Eat healthy:

1, the nutritional value of pork (pork belly) in steamed stuffed bun:

Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; Has the effects of tonifying kidney and nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and those with high blood lipids should not eat more.

2. Nutritional value of vermicelli in steamed stuffed bun:

Vermicelli is rich in carbohydrates, dietary fiber, protein, nicotinic acid and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium. Vermicelli has good flavor, it can absorb the taste of all kinds of delicious soup, and the vermicelli itself is soft and smooth, which is more refreshing and pleasant, but because vermicelli contains a lot of aluminum, it is not suitable to eat too much at one time.

What stuffed buns are delicious?

Hello! The following fillings are available, please choose by yourself: pork stuffing with green vegetables (I like it), pork stuffing with carrots, pork stuffing with mushrooms, pork stuffing with chicken and winter bamboo shoots, pork stuffing with leeks (preferably grass carp), coriander stuffing, watermelon skin stuffing (very abnormal stuffing), mutton stuffing (I like it), beef stuffing, fish stuffing (preferably grass carp) and three fresh fillings (fresh shrimp, fresh grass carp). If you choose, I'll tell you how to do it!

Basically, anything you want to eat can be wrapped in jiaozi. Vegetables, meat, seafood, whatever.

Be specific. Be specific:

Introduction to dumpling stuffing

How to bring out tender and smooth meat stuffing

Chop pork belly into mud, add a little soy sauce, cooking wine, salt and sesame oil, and cut into finely chopped green onion and ginger paste. If the meat stuffing is thin, add some vegetable oil. Stir well. Then add a little water to the meat stuffing, continue to stir until the meat stuffing is elastic, then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water every time and add it several times.

The meat stuffing made in this way is tender and delicious whether it is stuffing or meatballs.

Dumpling stuffing:

Pork stuffing with green vegetables: Chop the green vegetables and mix with the prepared meat stuffing.

Carrot pork stuffing: carrots are sliced into thin filaments and mixed with the prepared meat stuffing.

Mushroom meat stuffing: fresh mushrooms are diced and mixed with the prepared meat stuffing.

There are too many kinds of fillings, so it is enough to combine vegetables and meat. However, it should be noted that some vegetables have more water (such as Chinese cabbage, tomatoes, etc.), so water should be removed first. Chop the Chinese cabbage, sprinkle a little salt for a while, and then squeeze out the water by hand. And don't drain water when mixing meat stuffing, because there is a lot of water in cabbage, and the stuffing is easy to dilute. The seeds of tomatoes should be removed, otherwise the stuffing is not only easy to dilute but also sour.

Method for make dumpling stuffing

Dumpling stuffing is mainly divided into meat stuffing and vegetarian stuffing.

Add a small amount of water to mix the bought meat stuffing before cooking, then add chopped green onion, Jiang Mo, pepper noodles or five-spice powder, monosodium glutamate, salt, a small amount of soy sauce, cooking wine and the like. If it is not too greasy, you can also add some vegetable oil, but if the meat stuffing is fat enough, you can save it, then stir it evenly in one direction, and then adjust the saltiness. You can also add sesame oil if you like, depending on your personal taste.

Chicken and winter bamboo shoots stuffing

Raw materials: 750g of chicken breast, 0/00g of clean winter bamboo shoots/kloc-,50g of chopped green onion, sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth.

Practice: Wash and chop the chicken breast into fine mud, cut the winter bamboo shoots into small pieces and stir-fry them in the oil pan for a while. Put the chicken paste into a pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, add the winter bamboo shoots and stir a few times.

Fish and leek stuffing

Ingredients: 700g peeled fish, 50g fat meat, 200g leek, 50g chopped green onion, and appropriate amounts of cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth.

Practice: Rinse the fish in clear water, remove the coarse thorns, and chop it into fine mud on the chopping board. Cut the fat meat into fine particles and chop the leek. Take a deep pot, add fish paste and broth, open it, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, beat it clockwise by hand, and finally add fat meat and leek.

Coriander dumpling stuffing

Ingredients: 250g of coriander, 0/50g of pork stuffing/kloc-.

Accessories: light soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.

Practice:

1, coriander is washed, drained and chopped into pieces, and mixed with a little sesame oil for later use.

2. Put the pork stuffing into the basin, add all the seasonings and stir well.

3. Finally, add coriander powder and mix well.

Tip:

1, after chopped parsley, if there is a lot of water, you can squeeze out the vegetable juice with gauze, and the vegetable juice can be reserved for stuffing.

2. Pork stuffing should be moderately fat and thin, and it is best to have a ratio of three fat and seven thin, and the cooked dumpling stuffing will be fragrant.

Watermelon skin dumpling stuffing

The specific method is as follows: peel watermelon, peel it, slice it into filaments, marinate it with salt for 30 minutes, then squeeze out the water, mix in seasonings such as onion, ginger, salt, monosodium glutamate and sesame oil, and finally add shrimp (not too much), so the dumpling stuffing is ready. The jiaozi is crisp, refreshing and moderately sweet and salty.

My watermelon skin is not shredded, but chopped. In the previous practice, it was roughly salted and mixed with meat stuffing (no different from normal dumpling stuffing), which made jiaozi particularly refreshing.

Pork stuffing

Raw materials: 500g lotus white pork1000g Jiang Mo15g chopped green onion 30g refined salt15g pepper 5g cooking wine 25g monosodium glutamate15g sesame oil 25g refined oil 25g.

Method:

1 Pork is peeled, washed and cut into fine particles; Wash lotus white, cut into fine powder, and mix well with refined oil. ......

How to make the stuffing of meat buns delicious?

It seems to be mixed with lean meat ~ or it will be too greasy ~ whatever stuffing ~ it will be delicious as long as it is cooked with heart.

How to make the meat stuffing in steamed stuffed bun is delicious.

Making fresh meat buns requires certain techniques and skills. Although the method of fresh meat steamed stuffed bun introduced to you is very simple, it maintains a fairly high level in taste. There are only two characteristics: soft skin and rich stuffing.

Ingredients: self-raising flour, 500 grams of fresh meat (3 points fat, 7 points thin), 50 grams of shrimp.

Accessories: 50g of water-borne auricularia auricula, 30g of onion, 20g of ginger, 0g of pepper 1 0g, egg1piece.

Seasoning: 5g of salt, 2g of sugar, 5g of fish sauce and 3g of sesame oil.

Production steps:

1, self-raising flour kneaded dough with warm and cold water to wake up and set aside.

2. Stir-fry the pepper in a dry pan and roll it into pepper powder for later use. tall and upright

3. Chop fresh meat and shrimp into stuffing for later use.

4, onion, ginger, water fungus cut into fine pieces for later use.

5. Take a big shot and beat the meat stuffing, auxiliary materials and seasonings into stuffing.

6. Wrap the stuffing into fresh meat buns with the prepared noodles.

7. Make a steamer and steam the buns in the pot.

PS：

1, the noodles must be awake thoroughly, and the finished product can be soft and delicious.

2. Beat the stuffing in one direction and keep beating it to make the stuffing stronger.

3, onion ginger should be finely cut, friends who don't like onion ginger can use onion Jiang Shui instead.

Illustration of the kneading method of steamed stuffed buns. How to make stuffed buns delicious

Chinese cabbage stuffing:

The main ingredients are half a cabbage, six mushrooms, one carrot and one ginger (the amount of two people can be increased if there are more people).

Production method:

1, first chop the cabbage, wrap it in gauze and squeeze it until no more water flows out;

2. Remove the hard stems from the well-watered mushrooms and chop them. It is best to rub the carrots into filaments with a fine eraser and then squeeze the water a little. Then put two tablespoons of peanut oil in the oil pan, add 7 or 8 pieces of pepper and fry them before taking them out. Add a few drops of soy sauce and a little sugar to the chopped mushrooms and stir them for later use.

3, the ginger can be more or less according to the taste, and it is chopped for use;

4. Put the cabbage and carrot in a big container, pour a spoonful of sesame oil and stir evenly. Make sure that all the vegetables are evenly coated with a layer of oil, then add the fried mushrooms and Jiang Mo, add salt, a little mushroom essence and spiced powder, stir evenly, and a pot of soup dumpling stuffing will be done! When wrapping, it doesn't matter if the stuffing comes out of the water. As long as one side of the stuffing basin is raised, the water will naturally flow to the lower side. Because I am skilled at wrapping jiaozi, I always like stuffing with water, so it's really delicious to leave oil in my mouth after cooking!

Zucchini stuffing:

The main ingredients are two zucchini, more than a dozen fungus, a handful of vermicelli and a piece of ginger. Production method: the zucchini is rubbed and squeezed; Chop the water-soaked auricularia auricula, water-soaked vermicelli and ginger into powder, mix them evenly and add the cooked oil (note: the vermicelli can be soaked in cold water until soft, and don't scald it with hot water, which will affect the taste). The subsequent production process is the same as that of Chinese cabbage stuffing. The key is to mix the vegetables with oil before adding salt. Celery stuffing: the main ingredients are celery 1 kg, tofu skin 1 piece (dried tofu is also acceptable), one carrot and one ginger.

Production method:

1, celery old terrier and old leaves (some young leaves can be left), washed, scalded in boiling water for more than 20 seconds, taken out, chopped and squeezed;

2. Chop up the bean curd skin, add 1 tablespoon peanut oil to the oil pan, add a few prickly ash and fry until fragrant, then take it out. Add the bean curd skin to the oil and stir it, then drop a few drops of soy sauce, and then take it out of the pan for later use.

3, ginger minced;

4. Pour celery, bean curd skin and Jiang Mo into a large container, then add salt, a little sugar, a little pepper, pepper noodles and mushroom essence and stir evenly!

Assorted stuffing:

Ingredients: Tricholoma (you can buy Pleurotus ostreatus for Tricholoma, but remember to squeeze the water), 1 catty, 1 carrot, 5 parsley (celery can be used instead of parsley), a little green beans (or tender corn kernels) and 1 ginger.

Production method:

1, wash Tricholoma, cut into pieces, wipe carrots and squeeze water, cut coriander into pieces, soak green beans or tender corn kernels in boiling water, and cut ginger into pieces;

2. If you like to eat Luzhou-flavor food, stir-fry Tricholoma in oil for a while, add a few drops of soy sauce and mix well with other dishes. Add salt, a little sugar and a little pepper powder in turn and mix well. If you like the original flavor, you don't have to fry it. Just mix the stuffing with oil and add seasoning.

How to make pork, scallion and steamed stuffed bun delicious?

1, chop pork into minced meat, add cooking wine, soy sauce and oyster sauce, stir well, then add broth or clear water in one direction several times, and stir hard, and the poured water can't be seen. This kind of steamed stuffed bun has more soup, tender meat, lean meat absorbs more water, fat meat absorbs less water, washed and dried meat absorbs more water, and the minced meat after washing has too much water. If you don't want to put pepper powder, you can pinch some pepper and soak it in boiling water. When the cooled pepper water is put into the meat, it will also make the meat smell better and taste better.

2. Add pepper powder, ginger powder or ginger paste, as well as salt and sugar into the minced meat, or beat it evenly in the original direction;

3. The minced meat mixed in this way will be a little thin and not easy to wrap. It can be covered and put in the refrigerator for a long time, and the minced meat will be well wrapped after solidification;

4. Before wrapping, put chopped green onions, then add cooking oil and sesame oil and mix well;

5. Take 300 grams of flour and mix it with yeast and warm water to make a dough. I use the dough made by a bread machine, and it is the same with my hands. I can knead it into a smooth dough, and then ferment it to twice the size. Because there is more water, the dough made is very soft;

6. Then pour100g of dry flour into the dough, knead all the dry flour into the dough to form smooth dough, and then cover it with10min;

7. Knead the dough into long strips and cut it into agents;

8. Crush the agent and roll it into a raw skin with a thick middle and thin sides. Don't roll the steamed bun skin too thin, so that the steamed bun skin will not be very soft; Take the steamed stuffed bun skin and put it on your hand, and put a proper amount of steamed stuffed bun;

9. Knead the steamed stuffed bun with round passbook in a circle, and knead the top of the steamed stuffed bun and each passbook once to become a steamed stuffed bun with a round mouth;

10, put the steamer into clear water, put it into a steamer with a layer of oil, and then put in the steamed buns, leaving gaps between them; Cover the lid and put it in a warm place for another 20 minutes. The time of the second steaming has a lot to do with the temperature, and there is no fixed time. After the second steaming, you can see that the buns are a little bigger. If the temperature is low, you can burn the water in the pot into warm water, and then it will be faster to put the steamed buns.

12. Bring the steamed stuffed bun to a boil over medium heat, then steam it over medium heat. 15~20 minutes later, turn off the fire, open the lid and take it out. If the temperature is low and the secondary heat is not enough, first open the pot on a medium-small fire, so that the steamed stuffed bun can slowly heat up and heat up; Whether the steamed stuffed bun collapses after opening the lid has nothing to do with opening the lid immediately after turning off the fire. If the secondary smell is not good, it will collapse even if the lid is opened for 5 minutes after turning off the fire.