Keywords: steamed stuffed bun

1, meat stuffed bun

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

2, three fresh steamed stuffed bun stuffing

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

Practice: Add 1/3 cups of water to onion, ginger and mushrooms, mix cooking wine with shrimp and minced meat, add salt, then mix well and add scrambled eggs. Chop the cabbage and mix well without soy sauce to make buns. Steam steamed bread 15-20 minutes on a warm fire.

Features: steamed bread is soft, tastes like soup, 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, spiced powder, pepper powder, spiced powder, salt and a little monosodium glutamate. While adding water in one direction, stir it with your hands or chopsticks. You should not add too much water at a time, otherwise the filling will not stick. It is estimated that this step will have to be repeated. But generally speaking, 20 minutes to half an hour is enough (I heard that it takes an hour for Goubuli steamed buns to make stuffing). Finally, drop a little sesame oil and mix well, and a pot of delicious meat will be ready. If you don't like pure meat stuffing, you can add fragrant diced beef, vermicelli, cabbage, eggplant and other favorite dishes as appropriate, but you can't have dishes with more water. Besides, not all these dishes are delicious.

The following is the vegetarian steamed stuffed bun method that I summed up through several practices.

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

Exercise:

1. Soak dried vegetables, mushrooms and auricularia auricula in water, soften, clean and chop; Boil frozen tofu in boiling water for five or six minutes, then take it out and cut it into pieces; Boil vermicelli with water, remove with a colander to control moisture, mix with sesame oil, and chop; 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, rub them into velvet with a shovel as much as possible, add a proper amount of water until they are cooked into a red paste, and add chopped coriander and stir-fry for four or five minutes to get tomato coriander sauce.

3. Mix the sauce into the fried material, add a proper amount of spiced powder, and stir evenly to make stuffing.

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

Pay attention to stir-fry the stuffing a little more than stir-fry the oil, because it is dry vegetable material.

12 the secret filling formula of jiaozi, a northern steamed stuffed bun (by decocting soup and spice oil)

Six years ago, Wei Zhichun, a young culinary artist, opened a steamed bun shop in Harbin. Business has been booming, with 280 seats, per capita consumption of 20-30 yuan and daily turnover of 20,000 yuan. So what is the secret of its popularity? There are nearly 100 kinds of steamed dumplings and 35 kinds of fillings.

Hundreds of steamed dumplings are rich and frugal.

Wei Zhichun Centennial Steamed Dumpling Shop has nearly 100 kinds of steamed dumplings, including three kinds of dough: white flour dough, corn dough and buckwheat dough, and 35 kinds of fillings, which are divided into meat stuffing, vegetarian stuffing, seafood stuffing and vegetarian stuffing. Price 6-88 yuan/cage. In order to meet the diverse dietary needs of diners, Wei Zhichun also matched dozens of exquisite dishes. Seeing this, you may have a feeling. Centennial steamed dumplings are very similar to the red pot stickers we introduced before, and they really look like this. The noodles in the shop are also great. Centennial steamed dumplings steamed dumplings are definitely the best pasta I have ever eaten, and absolutely contain no additives. They are delicious without flavor, which mainly reflects the characteristics of mom's steamed dumplings.

A cage of steamed dumplings with various flavors.

In other steamed dumpling shops, a cage of steamed dumplings is one flavor, but in a century-old steamed dumpling shop, a cage of steamed dumplings can also have two or three flavors, so that diners can choose a wide range and the prices can be combined at will. Ordinary fillings, seafood fillings and even abalone and sea cucumber fillings can be combined at will: corn dough, white flour dough and buckwheat dough, and diners can meet their own needs at will. In order to make diners eat new ideas, the steamed dumpling master designed different shapes for steamed dumplings, such as ordinary shape, crescent shape and wheat ear shape, which gave guests a sense of visual richness.

Universal meat stuffing is convenient and fast.

There are 35 kinds of fillings in the century-old steamed stuffed bun shop. For diners, the more diverse the tastes, the more choices, but for small operators, stuffing wastes more raw materials and is troublesome to prepare. How to solve this contradiction? The wise Wei Zhichun unified the deployment of meat raw materials and solved this contradiction with universal meat stuffing.

This kind of meat stuffing can be divided into four types: pork stuffing, beef stuffing, donkey stuffing and mutton stuffing. When ready, it can be mixed with various vegetables to make meat stuffing.

Let's take pork universal stuffing as an example to introduce the practice:

Practice: 5 kg of pork foregut (fat-to-thin ratio 3: 7) was washed and chopped into paste, 2 kg of broth was added in several times, and stirred uniformly in one direction, and then salt 150 g, monosodium glutamate, soy sauce, sesame oil 50 g, chicken powder 15 g, cooking wine 500 g and seasoning oil 65438 were added.

Method for making broth: wash old hen 1 hen (weighing about 1 .500g) and pig bone1hen respectively, blanch in boiling water for 3-5min, take out and wash, put in stainless steel barrel, and inject 25kg of clean water and spice bag/kloc-0. 20g licorice, 50g pepper, and angelica 18g). A big fire boils, and a small fire boils all night. Take out all the raw materials, break them with a mallet, put them back into the soup and put them into the fierce fire. After hours, filter to get soup.

The preparation method of spice oil: put peanut oil 1kg, shallot and ginger slices 10g, onion and celery slices 30g, star anise and cinnamon slices 10g, and pepper 20g into a pot, simmer until the onion slices turn yellow, and filter from the fire to obtain the oil.

Pork universal stuffing is the most widely used. You can add all kinds of vegetable materials and use meat and vegetables as stuffing.

The donkey meat universal stuffing is based on the formula of pork universal stuffing, and 10g spiced powder is added.

Based on the formula of pork general stuffing, thirteen spices 10g was added to the general stuffing for beef. Generally, it is only mixed with chopped green onion and stuffing, and the fragrance of other vegetarian ingredients is not the strongest after mixing.

The mutton universal stuffing is based on the formula of pork universal stuffing, and 5g of angelica powder and 5g of white flour are added. Generally, mutton universal stuffing is only matched with carrot stuffing, and the flavor of other vegetarian ingredients is not the strongest after blending.

In addition to universal stuffing, I will also introduce you to the favorite stuffing formula of diners to help you open your mind.

Essential stuffing:

Ingredients: 400g of minced fresh meat in the front tank, 80g of dried seaweed, 350g of chopped Chinese cabbage leaves, chopped mushrooms soaked 120g, diced cucumber 100g.

Seasoning: sesame oil and spice oil 25g, cooking wine and soy sauce 50g, chopped green onion, Jiang Mo salt and seasoning powder 20g, salad oil150g.

Production: add salad oil to the pot and heat it to 50% heat. Add chopped green onion and Jiang Mo, stir-fry all the ingredients, stir-fry over low heat, season with the remaining seasoning, and let cool.

Centennial donkey meat stuffing:

Ingredients: 500g donkey meat stuffing, 30g chopped green onion, 30g Jiang Mo, 0g chopped green onion10g, and 25g sesame oil.

Three kinds of fresh fillings:

Raw materials: fresh minced meat 3000g, dried seaweed100g, shrimp10g, and scallop 50g.

Seasoning: 50g of soy sauce, 30g of salt, 20g of monosodium glutamate, 250g of salad oil, 0/0g of chicken powder/kloc-0, 5g of sesame oil/kloc-0, and oyster sauce.

Production: put salad oil in the pot. When heated to 50%, add fresh minced meat into the front vat and stir-fry over low heat to make it fragrant. Season with the remaining seasoning, and take out the pot to cool. Add the remaining raw materials and stir well.

Pork and corn stuffing (raw stuffing):

Ingredients: 500g pork stuffing, 50g corn kernels and 20g pine nuts.

Corn pine nut stuffing (cooked stuffing):

Ingredients: 500g pork stuffing, 20g corn kernels and 50g pine nuts.

Cucumber shrimp stuffing:

Ingredients: 800g of diced cucumber, 200g of fresh shrimp, 2g of salt and monosodium glutamate12g, 8g of chicken powder and 20g of sesame oil.

Green pepper and egg stuffing:

Ingredients: 400 grams of egg liquid, 600 grams of chopped vegetables and peppers.

Seasoning: 20g salt, sesame oil 10g, 5g spice oil, 5g monosodium glutamate and salad oil 10g.

Production: put salad oil in the pot, heat it to 50%, add egg liquid, stir-fry the eggs with low heat and season with the remaining seasoning, take it out of the pot to cool, add chopped vegetables and peppers and mix well.

Watermelon egg stuffing: the practice and proportion are the same as those of green pepper egg stuffing.

Cucumber egg stuffing: the practice and proportion are the same as those of green pepper egg stuffing.

Tomato and egg stuffing: the practice and proportion are the same as those of green pepper and egg stuffing.

Assorted fillers:

Ingredients: 300g scrambled eggs, 20g chopped leek and vermicelli, 80g shredded carrot, 5g salt and spice oil10g, 5g monosodium glutamate and chicken powder, and 5g sesame oil15g.

Good ingredients with good noodles: As mentioned earlier, there are three kinds of dough for making steamed dumplings: white flour dough, corn dough and buckwheat dough. So how should these doughs be painted?

Not all dough can wrap these 35 kinds of fillings. The gluten of corn dough and buckwheat dough is generally obviously smaller than that of white flour dough, so it is not suitable for some fillings with high water content, such as tomato egg stuffing and cucumber egg stuffing. They are only suitable for wrapping meat and vegetables with fillings or dry fillings.

Preparation of white dough;

1. Pour 350g of wheat flour into a basin, pour180g of boiling water at 95℃ and mix well to make instant noodle dough.

2. Take another pot, pour 150g wheat flour, add 80g cold water and mix well to form cold water dough.

3. Knead the two kinds of dough together.

Preparation of corn dough;

1. Mix 200 grams of wheat flour and 300 grams of corn flour evenly, pour 70% of the flour into a basin, add 180 grams of boiling water at 95℃ and stir evenly to make instant noodle dough.

2. Take another pot, pour the remaining 30%, add 80 grams of cold water and mix well to form cold water dough.

3. Knead the two kinds of dough together.

Preparation of buckwheat dough;

1. Mix 200 grams of wheat flour and 300 grams of buckwheat flour evenly, pour 70% of the flour into a basin, add 180 grams of boiling water at 95℃ and stir evenly to make instant noodle dough.

2. Take another pot, pour the remaining 30%, add 80 grams of cold water and mix well to form cold water dough.

3. Knead the two kinds of dough together.

1, Tianjin steamed stuffed bun (so-called Goubuli)

Pork 500g (thin 7 fat 3) soy sauce 125g sesame oil 50g monosodium glutamate 5g chopped green onion 50g Jiang Mo 5g water 350g (water can be turned into chicken soup) a little chicken essence.

Add the stir-fried star anise powder into the powder.

Practice: mince pork with meat grinder, add Jiang Mo, stir well, add soy sauce, and stir until thick. Then add water and stir, adding water several times. When stirring, the water should be stirred in the same direction, and pay attention to the amount of water. The filling should not be too soft. For beginners, you can add less water to make packaging. Add sesame oil, chopped green onion and monosodium glutamate when wrapping steamed buns.

Note: 1, soy sauce should be mixed with good soy sauce, not with soy sauce or soy sauce. You can add star anise water to copy, or you can add a little batter and fermented milk.

2. Meat stuffing is also made of bean paste, flour paste, spiced powder and star anise water.

2, vegetarian stuffing (Shimen sill vegetarian bag)

Mung bean sprouts 1000g vermicelli 250g fragrant dried 8 gluten 50g mushroom 15g auricularia 10g daylily 15g coriander 250g bean curd (sufu) 1 chunk.

Sesame oil 100g flour paste 100g water starch 75g star anise flour, ginger powder, soy sauce, salt and sesame paste 100g.

Practice: Dice vermicelli, dried fragrant bean curd and gluten, then cook day lily, auricularia auricula and shiitake mushrooms with water, wash and dice. Blanch mung bean vegetables with hot water, wash coriander, cut into pieces, put oil on a wok, stir-fry aniseed when the oil is hot, take out aniseed, add a little coriander and ginger powder, stir-fry, add batter, stir-fry until cooked, then add soy sauce, salt and a little water, thicken with water starch, and boil. Pour vermicelli, dried bean sprouts, gluten, day lily, fungus, mushrooms and coriander into a basin, and then pour the prepared miso soup into the stuffing and mix well.

Assorted vegetarian packages must have at least four kinds of auxiliary materials: bean products (dried fragrant bean curd, shredded bean curd, gluten or fried dough sticks), mushrooms (shiitake mushrooms, dried day lilies and dried mushrooms), bamboo shoots, fried eggs, vermicelli, day lilies, fungus, sesame oil, monosodium glutamate and salt.

Note: auxiliary materials, fried with peanut oil, and then stirred into stuffing.

It is best to fry sesame seeds, crush them and add them to the stuffing.