1. Making noodles

There are two methods of making noodles:

1. Use dough fertilizer to make dough (usually called alkaline dough)

Soak the dough fertilizer in water first, then pour the flour in and mix well, let it rest for 8 hours until the dough rises to double its original size, and then there is no need to use alkali in the face. Sour, slightly alkaline smell, just wait for half an hour to wake up. When steaming, put some vinegar in the pot to avoid spots on the steamed bun skin. Be sure to put the buns in cold water and then turn on the electricity.

2. Use yeast to make dough (usually a quick method of making dough)

. Ingredients: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, 1 tael of soybean oil, warm water (250 grams--300 grams) according to the flour The amount of water and 20 grams of sugar.

Method:

(1) Pour the flour on the chopping board, add dry yeast, baking powder and sugar, mix evenly and beat well.

(2) Add warm water to the pit, add soybean oil, mix and knead into a dough and let it wake up for about 1 hour.

(3) After the dough wakes up, make it You want to make steamed buns, steamed buns, and flower rolls.

(4) Put the prepared dough into a drawer. Put cold water in the pot. Then plug in the power and steam for 13 minutes. (If steaming steamed buns, About 30 minutes to 40 minutes (if you steam the flower rolls for 17 minutes)

2. Make the bun fillings

1. Meat bun filling

Buy a pound of pork filling (mutton, beef), a green onion, and a piece of ginger. Cut the onion and ginger into mince and put them together with the meat filling. Pour in soy sauce, sesame oil, and vegetable oil. Mix salt and monosodium glutamate (chicken essence) to form the bun filling

2. Three Fresh Steamed Buns Filling

Ingredients: 70 grams of flour (two small bowls), 30 grams of pork (half a bowl), 5-6 fresh shrimps (chopped into puree), half an egg, fried and minced, cabbage Appropriate amount of hearts (2 taels), one shiitake mushroom (chopped), appropriate amount of onion, ginger, salt, sesame oil, prepare the self-rising noodles one hour before and set aside, and a small amount of cooking wine.

Method: add onions, ginger, shiitake mushrooms and one-third cup of water), cooking wine, shrimp and minced meat, mix well and add salt, then mix well and add fried eggs, chop the cabbage hearts and put them on the Stir together without adding soy sauce and make the bun filling. Steam the buns over warm fire for 15-20 minutes.

Soup dumplings

1: Soup dumplings do not use yeast or baking powder, which are generally called dead buns. Directly add water and mix the noodles evenly until they are three-glow (hand light, basin light, surface light). In fact, it is almost the same as dumpling noodles, except that the noodles are used differently.

2: The noodles need to be smashed until they are firm (those who have eaten ramen should know this, but it does not need to be too strong, it should be moderate)

3: Everyone can roll the dough. Needless to say, once the noodles are mixed, the filling becomes the filling. The ingredients for the filling of soup dumplings are certain, and they are weighed with a scale (I don’t want to say too much about the secret recipe, please forgive me). It is usually calculated by ten pounds, and then the soup stock is added into the filling (the ratio of one pound of stuffing to four ounces of soup) .

4: Let’s talk about the packaging method. The bread will not necessarily die if it rises, but if the bread dies, it will definitely rise. We all have a basket of ten noodles and stuffing, which usually costs about two taels. It is characterized by being like a lantern when lifted. Let go like a chrysanthemum. The skin is thin and deep, the soup is oily, tender and fragrant.

Three-spice buns

Ingredients: 250 grams of refined flour, appropriate amount of flour fertilizer and alkali, 100 grams each of fresh meat filling, bean paste filling, and white sugar filling.

Preparation method:

Add refined flour with flour fertilizer and warm water and knead well. After fermentation, add alkali and knead well and set aside. Wash the adzuki beans, boil them and knead them into puree, add sugar and oil to stir-fry them into a sand-washing filling. Chop the pork into minced meat, add salt, MSG, pepper, chopped green onion and sesame oil and mix well to form a meat filling. Shape the kneaded dough into thick strips and add 12 pieces, each weighing about 20 grams. Flatten and wrap in meat filling, bean paste filling, and sugar. Knead into 18-fold wrinkles, and use chopsticks to mark 4 points at the end. Order some red water, put it in a basket and steam it until cooked.

Flavour characteristics: beautiful shape, sweet and salty, fresh and refreshing.

Technical essentials: An appropriate amount of alkali must be added to the dough to make it into a "big yeast dough".

Pork Ribs Steamed Buns

Baozi is a traditional convenience food that Chinese people like most. In the north, pork and green onions are the most common stuffing, followed by mutton, leeks, bean paste, shiitake mushrooms, and scallions. Cabbage and other stuffing. The most famous one is Tianjin Goubuli. The more distinctive southern steamed buns include crab meat and crab roe buns. As for Kaifeng soup dumplings, Chongqing Guanshengyuan egg yolk dumplings, Nanxiang steamed buns, Chengdu steamed buns, etc., they all have their own characteristics and are numerous in variety, too numerous to mention. The bun introduced below may be little known, but it is ingenious and has a unique flavor, allowing us to find new feelings among the many buns.

The delicious pork ribs buns are roughly as follows: wash the fresh pork ribs to remove the moisture, and then chop them into small pieces. Marinate with soy sauce, salt, cooking wine, green onions, ginger and MSG for three to four hours. Use warm water and self-raising dough for the dough, and knead the dough evenly. Wait until the dough rises and foams before use. In addition, prepare lentils (or other vegetables), remove the old tendons and wash them, steam them whole in a basket on the ground, then chop the lentils into puree after cooling. When everything is ready, each bun contains a small piece of pork ribs and a little lentil filling. After wrapping the buns, place them in a steamer and steam over low heat for a few minutes, then over high heat for twenty-five minutes. After steaming, don't be too busy opening the lid of the pot and let it simmer for a while. When the lid is opened, a scent hits the nostrils, which immediately makes people salivate and increase appetite.

The delicious pork ribs buns are fat but not greasy, and you won’t get tired of eating them. China is a country of gourmet food. Food that is originally very common, after careful exploration and cultivation, will be refreshing, and a delicious dish will be added to our dining table. If you are interested, you may wish to try it out according to this introduction. If you are willing to open a delicious pork ribs and steamed buns shop, it is unknown whether it will be as famous as Nanxiang Xiaolong.

Goubuli steamed buns

Ingredients:

750 grams of flour, 500 grams of clean pork, 5 grams of ginger, 125 grams of soy sauce, 422 ml of water, clean green onions 625 grams, 60 grams of sesame oil, a little MSG, appropriate amount of alkali.

Method:

1. Match the fat and leanness of the pork in a ratio of 3:7. Clean and chop the cartilage and residue of the meat into dices of different sizes. During the process of stirring the meat, add an appropriate amount of ginger water and then add soy sauce. The purpose of adding soy sauce is to adjust the saltiness, and the amount of soy sauce should be flexibly controlled. When applying the soy sauce, add it a little bit at a time so that the soy sauce is completely incorporated into the meat. Wait for a while after adding the soy sauce. It would be better if you can put it in the refrigerator for a while, and then add the water. The water should also be added a little at a time, otherwise the filling will easily become soupy. Finally add MSG, sesame oil and minced green onions and stir evenly. (Spread the minced green onion with sesame oil in advance).

2． After making the dough, divide it into 20g portions.

3． Roll the dough evenly with the dough and roll it into a round dough of uniform thickness and appropriate size.

4． Hold the skin with your left hand, put in the stuffing with your right hand, and make 18-22 pleats. When pinching the bun, move your thumb forward, and twist the pleats with your thumb and index finger at the same time. When closing the bun, press it properly and there should be no lumps on the mouth of the bun.

5. Steam the buns in the drawer for 4 to 5 minutes and serve.

Sauce Pork Buns

Sauce Pork Filling Ingredients:

1. Fresh minced meat (you can also slightly cook the lean meat and cut into fine cubes)

2. Dice 3 yellow onions, 4 sweet sauce, appropriate amounts of chicken essence, sugar, and salt

Method: 1. Add oil to the pot, wait until the oil is 70% hot, stir-fry the minced meat, and then add sweetened Stir-fry the sauce, white sugar, a little salt and a little chicken essence for a while, then add the yellow onions, stir-fry a little and set aside; 2. Take out the fermented dough and let out the air. (For detailed dough making process, see Hanamaki Making ), roll it into strips and divide it into small doughs; 3. Roll the dough into a dough and wrap it in the filling, seal it and put it into a steamer, put it over cold water and steam it over high heat until the water boils, then turn to medium heat and steam for 10 minutes. pot.

Posu buns

This is Yunnan’s specialty pastry. It is called Posu because the finished product has layers and openings on the outside, making it look like puff pastry. The main thing is that the dough rising process is a little different, and the filling can be made sweet or salty.

Ingredients: Crust part: flour (generally used for making dumplings and steamed buns), sweet fermented glutinous rice (with rice and soup), lard (large oil) fillings: fat and lean ham meat, mushrooms, green onions , soy sauce, sugar, salt.

Method: Crust: Mainly made of leavened dough, without yeast, and made with sweet fermented wine, so that the finished crust has a natural and sweet taste; the flour does not need to be mixed at once, but can be fermented first. A small portion of dough can be used to make "old noodles" when making pasta that needs to be fermented in the future. 1. Take 2 tablespoons of flour and boil a small pot of water until the dough is evenly mixed. After the water boils, let it sit until it is not too hot. Pour 1/3 of the water into the sweet fermented rice and stir well. Then add the sweet fermented rice into the flour and mix well. 2. If the water is not enough, you can add it slowly. This is just for cooking. In the first step of making the dough, you can make a little less first, and then add the required amount after the flour is fully fermented. Knead the flour into a ball until there are no flour particles on the surface. Place it in a basin, cover it, and place it in a warm place. If there is a heater at home, you can place it next to the heater at night or place it in the sun, but avoid the flour from being blown directly by the wind. If the temperature is very high, it is usually fermented at night, and the fermentation will be successful at noon the next day. You can clearly see the honeycomb shape of the dough after fermentation. If the temperature at home is very low, the time should be extended appropriately. If you don't have good control, you can also use baking powder to make it, but there is really no other way. 3. You can take a ball of dough that has risen, add an appropriate amount of water and flour to form a smooth and soft dough, and leave it for about 5 minutes to form the outer skin of the bun.

Stuffing: 1. Cook the fat and lean hind leg meat in a pot until it is 8 minutes cooked, take it out and let it cool and set aside; 2. After soaking the dried shiitake mushrooms, drain the water and cut into small dices, and chop the green onions. When minced, cut the meat into evenly fat and thin dices; 3. Add a little base oil to the wok, heat it up and pour the three fillings into the pot together, add 2-3 spoons of soy sauce, it can be colored and fragrant That's it, add 1 tsp of sugar and an appropriate amount of mushroom water. It's best if there is a little soup at the bottom of the filling. You can add a little salt according to your own taste, because the bun skin has no salt. Then arrange the dough. If you have noodles, you can make them.

Baking: roll out the dough, roll it out as thin as possible, then add a layer of lard, this step is essential, this is the key to layering, and then slowly roll it into a long strip. , so the thinner the dough is rolled out, the more obvious the final layering will be. After rolling it into a long strip, you can use your hands to pinch it into a dough, and slowly shape it into a round dough with thin edges and thick middle. You don’t need a rolling pin anymore. You can wrap it up when it’s done. Wrap it with fillings. After the water boils, steam it for a few minutes. Just wait until the dough is no longer sticky. The steamed bun wrapper contains the filling soup, which is very fragrant and can be eaten with porridge. If you have a heavy taste, you can dip it into the toppings made of soy sauce, vinegar, sugar, oil and chili pepper, which is also very refreshing.

Note: 1. If the dough is made with yeast, it is recommended to add a little bit of edible alkali when kneading the dough. This can neutralize the yeast and make the finished product taste sweeter. The alkali must be There are no particles, just a little more than the thumbnail. Be sure to knead it very evenly, otherwise you will see yellow spots in the finished product. The alkali must be added in an appropriate amount. If too much, the dough will be very yellow and numb in the end. The test method is: after adding the alkali, tear a small ball of flour and cook it over a fire until it does not stick to the teeth. 2. Filling, this is a more traditional salty method, and there is also a classic sweet filling. The general method is: cut the ham (preferably cloud ham) into dices, add the same amount of white sugar, and mix well. Yes, but the buns must be wrapped tightly, because the sugar will easily flow out after heating. This is the famous sugar leg buns.

Pork and fennel buns

Ingredients: 3 cups of all-purpose flour, 1.5 cups of water, 5g of yeast, pork filling, fennel, minced green onions, sesame oil, salt, allspice

< p>Method: 1. Mix 3 cups of all-purpose flour, 1.5 cups of water, and 5g of yeast to form a soft dough. Cover with a cage cloth and ferment for 2 hours in a container. 2. Pork stuffing, chopped fennel, minced green onions, sesame oil, salt, Mix the five-spice powder thoroughly 3. Knead the risen dough evenly and divide it into even doughs. I divided it into six pieces and kneaded each dough evenly. 4. Sprinkle a thin layer of flour on the panel and roll it into a dough thick in the middle and thin around the outside. Put the stuffing on, support the dough with your thumb, and start to evenly pleat and close the dough with your index finger. Press and close it (the pleats should be as dense and even as possible) 5. Place a semi-dry basket cloth on the basket and put the wrapped buns in. 6. Bring a small pot of water to a boil, place a basket, and steam over high heat for 13 minutes. Do not open the lid immediately after steaming, wait a few minutes before opening again!

New buns

Rice buns

How to make:

1. Melt the green beans and corn, press with the back of the knife, and cut a few times; cut the cheese into small dices and the red bell pepper into small dices

2. Cook and chop the homemade sausage, then cut some green garlic and ginger, add some Korean chili sauce, add some salt, white pepper, and beef powder and mix well

3. Rice and glutinous rice are steamed in a ratio of 4:1. Place plastic wrap on the chopping board, put some rice on it, and add the mixed vegetables. 4. Lift the plastic wrap and wrap it into a ball.