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), and fresh shrimps.
5-6 (minced into mud), half an egg fried, a proper amount of cabbage (2 taels), and mushrooms.
One (chopped) onion, ginger, salt and sesame oil, and the noodles were prepared one hour ago.
For use, a small amount of cooking wine.
Practice: add water to onion, ginger and mushrooms), cooking wine and shrimp,
Mix minced meat together, add salt, add scrambled eggs, and add cabbage heart.
Chop them and mix them evenly. Do not add soy sauce to make buns. Steamed stuffed bun 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.
You can try it. It's really delicious.
Jing steamed bun practice
Ingredients: 250g of refined white flour, 50g of flour fertilizer, and 25g of pork suet/kloc-0. 250 grams of soft sugar, 4 grams of alkaline water, warm water 125 grams.
Practice:
(1) stuffing. Tear off the suet, sprinkle with white sugar120g, and cut into cubes (marinate for 3 days in summer and 7 days in winter).
(2) making foreskin. Pour the flour into the basin, add flour fertilizer (namely yeast) and warm water, and mix (water is added in three times according to 60%, 20% and 20%), knead into dough, knead until the three sides of the face, hands and basin are smooth, and cover with a cloth to prevent water loss and dryness. After about 3 hours, pull a piece by hand and see some holes in it. Put the good noodles on the chopping board, press a nest in the middle, pour the alkaline water into the nest, and then knead the noodles evenly until there are no yellow spots. Then knead the dough into long strips, and hand-grind them into 12 packages weighing about 35g for later use.
(3) stuffing. Add some sugar to each steamed stuffed bun, wrap it, steam it in a steamer, take it out and put it in a basin.
The practice of steamed stuffed bun with sauced meat
Sauced meat stuffing material:
1, fresh meat foam (you can also cook the lean meat a little and dice it, I like the broken meat and stir it into paste);
2. Dice the yellow onion
3. Sweet sauce
4. Appropriate amount of chicken essence, sugar and salt.
Practice:
1, put the oil in the pan, until the oil temperature is 70% hot, add the meat foam and stir-fry, then add the sweet sauce, sugar, a little salt and a little chicken essence and stir-fry for a while, then add the yellow onion and stir-fry it a little, and put it out for use;
2. Take out the fermented dough and exhaust the air (for the detailed production process of dough, see the production of flower rolls), and knead it into strips and divide it into small dough;
3. Roll the dough into dough, wrap it in stuffing, put it in a steamer after closing, put it in a cold water drawer and steam it on high heat until the water boils, then steam it on medium heat 10 minute to get out of the pot;
Goubuli
Ingredients (68 pieces, pork stuffing):
600 grams of flour, 425 grams of pork (three fat and seven lean), 375 grams of fermented noodles, 5 grams of alkaline noodles, 87.5 grams of soy sauce, 5 grams of monosodium glutamate, 4 grams of Jiang Mo, 35 grams of chopped green onion, 60 grams of sesame oil and 250 grams of bone soup.
Production procedure:
1. Filling
Remove bone residue \ fascia from pork, grind it into minced meat, add Jiang Mo and mix well, then add soy sauce \ bone soup \ clear water in batches, stirring hard every time, and when the hardness is moderate, add chopped green onion \ monosodium glutamate \ sesame oil and stir it into stuffing.
Step 2 mix noodles
Put 550 grams of flour and yeast together in a basin, add 275 grams of clear water to make dough, cover it with a wet cloth to ferment it. When there is fat in the basin, add alkaline flour (dissolved with clear water), knead it thoroughly and simmer it slightly.
Step 3: Forming
Spread 50 grams of pavement on the chopping board, put the dough on it, smooth it, and knead it into long strips. Pull it into 68 pieces, round the dough, flatten it, roll it into a thin skin with a diameter of about 8 cm, and wrap it in 15 grams of meat. Close the mouth tightly, and fold it evenly, with the number of folds not less than 15.
Step 4 cook
Put the prepared steamed buns into a cage and steam them for about 6 minutes.
Material a:
500 grams of powder (sieved)
Salt 1/2 tsp
Instant dried yeast 1/2 tablespoons
Young sugar100g
Water 240 ml
3 tablespoons of white oil
Material b:
Double baking powder 1 tablespoon
way of doing things
1. Mix all the materials (a) evenly and knead them into a smooth dough that can be drawn into sheets.
2. Cover the dough with a wet cloth and let it ferment to double its size.
3. Sieve the cooked dough under B, and then knead the dough until it is smooth.
4. Cover with cloth and rest for 15 minutes before plastic surgery.
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Tianjin "Goubuli" steamed stuffed bun has a long-standing reputation, with a history of 100 years, and its reputation is far-reaching overseas.
Steamed buns are stuffed with lean meat, ginger, soy sauce, sesame oil, monosodium glutamate and sparerib soup. The steamed buns made are required not to go out of shape, not to fall off the bottom, and not to leak oil, all of which are chrysanthemum-shaped. Its characteristics are excellent selection of materials, thin skin and big stuffing, mellow taste, fresh and palatable, fat but not greasy.
Formula:
Noodles: Flour1000g, Angel Yeast 5g, edible alkali 4g and water 480ml.
Stuffing: 500 grams of clean pork, 5 grams of ginger, 0/25 grams of soy sauce/kloc-,60 grams of onion, 5 grams of monosodium glutamate and 60 grams of sesame oil.
Production method:
1. Pork fat and thin are matched at 3: 7. Break into cubes. The dosage of soy sauce should be mastered flexibly. When serving soy sauce, add a little in several times to make the soy sauce completely mixed into the meat, and then stop for a while after serving the soy sauce. If there is a stuffing mixer to stir the stuffing, the meat with soy sauce does not need to stop, and then the water can be added. Water should also be added a little at a time, otherwise the stuffing will be easy to make soup. Finally, add monosodium glutamate, sesame oil and chopped green onion and mix well (chopped green onion is fed with sesame oil in advance).
2. After making the dough, divide it into 20 grams of pills.
3. Roll the powder evenly and roll it into a round skin with uniform thickness and appropriate size.
4. Support the skin with the left hand, insert the stuffing with the right hand, and tuck 15~ 16 pieces. When pinching the bag, the thumb should move forward, and the thumb and forefinger should twist the pleats at the same time. When closing the bag, press it well, and there should be no pimples on the mouth of the steamed stuffed bun.
5. Steam the steamed buns for 4-5 minutes.