1. Pork and green onion steamed stuffed bun
200 grams of green onion, 500 grams of pork stuffing, 500 grams of flour, yeast powder 1/2 teaspoons, baking soda powder 1 teaspoon, ginger 1 piece, pepper powder 1 teaspoon, soy sauce 1/2 tablespoons, soy sauce.
First, the practice of stuffed buns:
1, prepare a number of green onions, and cut them into small pieces.
2, ginger grinding fine powder, ground Jiang Mo.
3, pork stuffing water and stir well, add pepper powder to smell.
4. Add soy sauce and soy sauce to taste and color, and add a small amount of oyster sauce to refresh.
5. Stir the pork stuffing in one direction, add onion and Jiang Mo.
6. Add 1 drop of sesame oil after stirring, and put the stirred pork stuffing in the refrigerator for later use.
Second, the practice of steamed stuffed bun skin:
7. Add yeast water to the flour, stir it into snowflakes and knead it.
8. Knead until the dough is smooth and ferment at room temperature.
9. Add a pinch of edible baking soda to the fermented dough and divide the dough into three parts.
10, knead into slender shape, and divide into small dosage forms.
1 1, each dose is pressed flat and rolled into skin.
12, put the stuffing, lift one end and knead it.
13, knead and fold with your left hand, and knead the steamed stuffed bun
14. Grease the steamer, put in steamed buns and ferment for 15 minutes, boil in cold water, and steam for 12 minutes.
2. Cauliflower steamed stuffed bun
500g of flour, 0/000g of moss/kloc-,300g of pork stuffing, 260g of water, appropriate amount of cooking wine, appropriate amount of oil, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of ginger powder and appropriate amount of soy sauce, namely 5g of instant dried yeast.
1, flour, 260 grams of clear water, yeast kneaded dough, fermented at room temperature, the picture shows the fermented dough;
2, wash the moss and drown;
3. Cut the moss into pieces;
4. Add ginger powder, cooking wine, soy sauce, chicken essence, salt and a little water to the meat stuffing and stir it into meat paste;
5, the meat stuffing and the moss are collected in the basin, and the moss is seasoned with appropriate amount of salt;
6. Add an appropriate amount of vegetable oil and mix well;
7. Stir the moss and the meat stuffing together;
8. After the dough is smooth, cut it into a medium-sized agent and roll it into a bun skin with thin sides and thick middle;
9. Pack a proper amount of stuffing to make buns;
10, put the corn husk on the mat, put the steamed buns in the steamer, and make a second proofing. There is cold water in the pot, so don't fire; Awakening 15-20 minutes; Look at the indoor temperature and set the time to wake up;
1 1, after proofing, put the pot on low fire, turn to medium fire after boiling, steam for 15 minutes, stop for 30 seconds and open the lid, and take the steamed buns out.
3. Mutton vermicelli steamed stuffed bun
600 grams of flour, 500 grams of mutton, 300 grams of dried vermicelli, 5 grams of yeast powder, 2 eggs, 280 grams of water, 2 onions, 20 pieces of pepper, ginger 10 grams, appropriate amount of vegetable oil, sesame oil 10 grams, 5 grams of salt, 3 grams of spiced powder and 8 cooking wine.
1, a part of onion and ginger is cut into sections, and a part of onion and ginger is minced. Add chopped mutton stuffing with onion and ginger and two broken eggs and stir clockwise, which will soon turn from thin to thick. Add soy sauce, cooking wine, salt, sesame oil and spiced powder to the stirred meat stuffing and mix well (just add enough meat stuffing).
2. Wash the vermicelli, soak it in warm water, and chop it up. Put more vegetable oil in the wok, add the pepper and onion ginger to stir-fry for fragrance, take out the pepper and onion ginger, and add the chopped vermicelli, salt and soy sauce to stir-fry evenly.
3. Mix mutton stuffing and fried vermicelli together.
4. (It is best to make the dough before filling) Dissolve the yeast in warm water, let it stand for about 5 minutes, add flour and knead it into smooth dough, cover it, put it in a warm place and ferment it to 2-2 or 5 times its original size, then exhaust and knead it tightly, and wake it up for about 15 minutes.
5. Remove the powder from the chopping board, knead the dough into strips, and cut it into small doses of uniform size.
6. Press it into a small oval shape, and roll the small dose into a round dough sheet with a thick middle and a thin edge with a rolling pin.
7, put the steamed stuffed bun bag into the meat stuffing, pinch out the uniform lace, and wrap all the steamed stuffed buns in turn.
8. Put the steamer into the cage cloth and heat it. Put the steamed buns into the steamer, cover it, and continue to ferment for about 5 minutes with low fire (minimum fire).
9, change the fire to boil, steam for about 15 minutes, then turn off the fire (depending on the size of steamed buns), and steam for 3 minutes after turning off the fire.
4. Sauced meat buns
500 grams of flour, 500 grams of pork, 5 grams of yeast powder, 250 grams of water, 40 grams of sugar, 2 cloves of garlic, soy sauce 1 spoon, vegetable oil 1 spoon, salt 1 2 teaspoons, soy sauce 1 spoon, and sweet noodle sauce/kloc.
1 Wash the meat, blanch it in a cold water pot to remove blood foam, take it out, rinse it with cold water, and cut it into diced meat.
2. Cut garlic seeds into minced garlic, heat vegetable oil in a pan, heat it to 50%, add minced garlic and saute until fragrant, and add diced meat to stir fry together.
3. Stir-fry until the surface is slightly brown, add salt, soy sauce, soy sauce and a little sweet noodle sauce to taste, stir-fry evenly, add a little water and simmer for five minutes. When the soup is almost dry, it can be cooked.
4. About 400 grams of flour mixed with yeast and sugar, add 250 grams of clear water, stir well, and put it in a warm place for fermentation for about one hour.
5. Ferment the dough to about 3 times the size, and it looks thin. It doesn't matter. Slowly add100g of flour, knead it into smooth dough, cover it with plastic wrap and wake it up15min.
6. Sprinkle a little dry flour on the panel, divide the dough after proofing into small doses of about 40 grams, flatten the small doses one by one, and roll them into a dough that is slightly thicker in the middle and thinner around.
7. Put in the sauce meat, wrap it into steamed buns, grease the steaming grid, put in the steamed buns blank for secondary steaming for 20 minutes, and steam with strong fire for 12- 15 minutes. Don't uncover it immediately after turning off the fire, and continue steaming with weak fire for 5 minutes.
5. Pork and mushroom steamed stuffed bun
Pork belly 300g, flour 500g, mushroom 10, peanut oil 1 spoon, sesame oil 3 drops, salt 2g, Haitian soybean sauce 2 spoons, onion 1/2 trees, soy sauce 2 spoons, spiced powder 1 spoon.
1, make up, and wake up for a while.
2. Prepare the meat stuffing and soak the mushrooms in advance.
3. Chop mushrooms and onions
4. Add minced meat, soy sauce, salt, spiced powder, Haitian soybean sauce, sesame oil and peanut oil and stir well.
5. Knead the dough and cut it into the same size.
6. Wrap the stuffing and make buns.
7. Steam for 20 minutes.
6. white radish pork buns
500g of flour, 20g of white sugar, 50g of pork (fat and thin), radish 1 serving, cooking oil 1 tablespoon, 2 tsps of salt, soy sauce 1 teaspoon, chicken essence 1 teaspoon, and sesame oil 1 tablespoon.
1, put yeast and soft sugar into flour, and then add a proper amount of water.
2. Then mix it into a flocculent shape. If you feel that the flour is dry, you can add some water.
3. Knead it into a smooth dough, cover it with a wet cloth and put it in a warm place for fermentation.
4. Prepare the materials needed for stuffing.
5. Wash the pork and chop it into meat foam.
6, ginger, onion chopped into the meat foam, then add chicken essence, oil, soy sauce, sesame oil.
7. Then mix well in one direction for later use.
8, white radish peeled, washed and rubbed into silk.
9. Add a spoonful of salt to the shredded radish.
10, then mix well and marinate 10 minutes.
1 1, squeeze the pickled radish out of excess water by hand.
12, put the dehydrated radish into the meat stuffing.
13, and then add a proper amount of salt.
14. Finally, mix well in one direction and set aside.
15, put a little dry powder into the fermented dough, knead until smooth, and then knead the dough into long strips.
16. Divide the fermented dough into agents with the same size.
17, take a small dose and roll it into a round dough, and wrap it with stuffing.
18, wrap it up and pinch it tight.
19, do the others in turn.
20. Put cold water in the steamer, brush it with a layer of oil, put the steamed stuffed bun blank on it, cover the pot and let it stand for 15 minutes, and then steam on high heat for 15 minutes.
2 1, turn off the fire and simmer for 3 minutes to open the lid.
7. Mutton steamed buns
Mutton 1 kg, 500g flour, 260g water, 5g yeast powder, appropriate amount of green onion, 40g yellow sauce, 2 tablespoons soy sauce, half a spoon soy sauce, a little pepper water, sesame oil 1 teaspoon, and a little salt.
1, prepare 500 grams of flour and 260 grams of warm water, put 5 grams of yeast in warm water and stir until it melts, showing milky white for use.
2. Slowly pour the yeast water into the flour, turn it into snowflake, knead it into smooth dough, cover it with plastic wrap, then cover it with a wet cloth, and let it stand in the greenhouse until the dough is fermented to twice the size.
3. Dice the green onion, soak the pepper in a little boiling water for cooling, put 40 grams of soybean sauce in the minced mutton, 1 tablespoon soy sauce, half a tablespoon soy sauce, a little salt, stir evenly in one direction, skim the pepper, pour in the cooled pepper water and green onion, and pour a little sesame oil to continue stirring evenly.
4. Knead the fermented dough until the air is exhausted, evenly divide it into several equal parts, make it into dough, put the minced mutton in the middle of the dough, wrap it into steamed buns, put it on a steamer and let it stand for fermentation for about 10- 15 minutes. After the water boils, steam it for 15 minutes.
8. Mushroom and rape buns
500g of flour, 20g of fine sugar, 300g of Chinese cabbage, dried mushrooms 1 00g, 5 eggs, 3 cloves of garlic, ginger 1 piece, shallots 1 root, 5g of yeast powder, oyster sauce 1 tablespoon, 2 tablespoons of sesame oil and pepper oil.
1, put fine sugar and yeast in a bowl, add water to dissolve and let stand for 5 minutes.
2. Pour the yeast water into the flour, add a proper amount of water and mix it into a flocculent shape, and then knead it into a smooth dough.
3. Cover with a wet cloth and put it in a warm place for fermentation.
4. Squeeze the soaked mushrooms out of water, put them in a pot, add chicken soup and simmer with low fire 15 minutes, then take out and drain.
5, onion, ginger, garlic cut into fine foam, put vegetable oil in the pot to boil, pour hot oil into the garlic foam bowl, then mix well and let it cool for later use.
6. Add a little salt to the eggs and break them up. Add oil to the pot and heat them up. Pour in the eggs and stir fry.
7. Wash the rape, put it in boiling water, scald it, scoop it up, let it cool and drain the water.
8. Chop the rape again, squeeze out the excess water by hand, and cut the mushrooms into fine dices.
9. Pour mushrooms, rape and eggs into the basin.
10, add fried onion, ginger and garlic, then add salt, pepper, sesame oil, pepper oil, oyster sauce and chicken essence and mix well.
1 1, the dough is fermented to twice its size, then it is taken out and kneaded until it is smooth and then kneaded into long strips.
12, divide into small doses with uniform size, and roll into dough sheets with thick inside and thin outside.
13, then add stuffing and knead it to make buns.
14, add cold water to the pot, and add steamed stuffed bun 15 minutes.
15, finally turn on the big fire and steam 12 minutes, turn off the fire, and don't open the lid for 3 minutes before opening it.