Keywords: bun filling, buns

1, meat bun filling

Buy a kilogram of pork stuffing (mutton. (Beef) a large onion, ginger a piece of green onion and ginger are cut into minced and meat mixture together, in the pouring soy sauce, sesame oil, vegetable oil salt, monosodium glutamate (chicken essence) and stir well that becomes the bun filling

2, three fresh bun filling

With: 70 grams of flour (two small bowls) 30 grams of pork (small bowl), fresh shrimp 5-6 (chopped into puree), half of the egg scrambled, cabbage heart appropriate amount of (two), mushrooms a (two), the mushroom (one), the mushroom (one), the mushroom (one), the mushroom (one), the mushroom (one). The first is a mushroom (chopped) green onion, ginger, salt, sesame oil moderate, self-raising noodles an hour ago to get ready to use, a small amount of cooking wine.

Practice: the onion ginger mushrooms with water one-third cup), cooking wine and shrimp, minced meat together with salt, and then mix well to add a good scrambled egg, chopped cabbage heart put together and mix well without adding soy sauce, do the bun filling. Steam the buns on warm fire for 15-20 minutes.

Features: Baozi fluffy, eat like soup, flavorful, nutritious, suitable for

The simplest pure meat filling:

Take the appropriate amount of meat, add a little minced green onion, minced ginger, take a bowl of water, add an appropriate amount of soy sauce, pepper, five spices, pepper, powdered spices, salt, a little monosodium glutamate (MSG), with a hand or chopsticks, in a direction along the edge of the addition of water while stirring, be sure to follow the direction, and each time the amount of water should not be added. direction, and each time the amount of water should not be too much, otherwise the filling is not sticky, and constantly add water until the filling sticky until, it is estimated that this step has to be repeated at least twenty minutes, the longer the better the results, but in general there are twenty minutes to half an hour, then enough (I heard that the dog indifferent buns to beat the stuffing to an hour) and finally a few drops of sesame oil and then stirred, so that a pot of fragrant meat is ready, if you do not like to eat pure meat, this is a good idea. If you do not like to eat pure meat filling, this time you can add according to the situation of diced chanterelles, vermicelli, kale, diced eggplant, and so on, you love to eat the vegetables, but not to be out of the water much of the vegetables, in addition, these dishes are not all added together, respectively, can be called chanterelles meat, vermicelli meat, kale meat, eggplant meat, and of course you can also as far as possible to play with your imagination to suit your taste to the buns.

Here's my tried-and-true recipe for veggie buns.

Materials: dried vegetables (supermarkets sell the sun dry and black cabbage), crushed rice sprouts (like Fuling squash like a small package), frozen tofu, mushrooms, fungus, vermicelli, tomatoes, cilantro

Practice:

1. dried vegetables, mushrooms, fungus, soaked in water to soften the clean, chopped; frozen tofu boiled for five or six minutes and then pulled out and cut small dices; vermicelli boiled in water, scooped out and controlled the water, and then removed from the water. Fish out of the funnel to control the water and then mixed with sesame oil, also chopped; these and half a packet of sprouts together poured into the frying pan fried.

2. tomatoes washed and peeled, chopped, put in a frying pan frying juice, with a spatula will try to wipe the tomatoes rotten some of the mushy, add the right amount of water, to be simmered into a red paste, add chopped parsley stir fry for four or five minutes out of the pan, into the tomato and parsley sauce.

3. Mix the sauce into the fried ingredients, add the right amount of five-spice powder, mix well into the filling.

4. Roll out the dough, wrap the buns with the filling and steam for half an hour.

Note that frying the filling should be slightly more than frying vegetables with oil, because it is a dry vegetable material.

12 northern buns dumplings secret filling recipe (with soup, spice oil production method)

Young culinary artist Wei Zhichun 6 years ago in Harbin opened a steamed dumpling store, business has been very hot, 280 seats, per capita consumption of 20-30 yuan daily turnover of 20,000 yuan. So what is the secret of its fire? In 35 fillings nearly 100 kinds of steamed dumplings.

Hundred kinds of steamed dumplings, abundance and thrift

Wei Zhichun operated by a century of steamed dumplings store a **** nearly 100 kinds of steamed dumplings of which there are three kinds of dough, respectively, white dough, corn dough, buckwheat dough, filling 35 kinds of filling, divided into meat, vegetarian, seafood, meat and vegetarian with the filling, the price of 6-88 yuan / cage. In order to satisfy the needs of diners with a variety of diets, Wei Zhichun also matches dozens of exquisite dishes. Seeing this, you may have a feeling. Hundred Years Steamed Dumplings is very similar to the Ah Hong Pot Stickers we introduced before, and that's indeed what it looks like. Small store also has a big wonderful, hundred years of steamed dumplings steamed dumplings is absolutely the most delicious I have ever eaten pasta, and absolutely no additives, is not put the flavor is still delicious kind of, mainly reflects the characteristics of the mother steamed dumplings.

Steamed dumplings in a variety of flavors

In other steamed dumpling stores, a steamed dumpling is a flavor, but in the Centennial Steamed Dumplings, a steamed dumpling can also have two or three flavors. This gives diners a wide range of choices, and the prices can be combined at will. Ordinary fillings, seafood fillings, and even abalone and sea cucumber fillings can be combined in any way: corn dough, white flour dough, buckwheat dough, customers can choose to meet the needs of all aspects of the customer. In order to give diners something new to eat, the dumpling masters have designed different shapes for the steamed dumplings, such as plain, crescent, and wheat ears, to give guests a sense of visual richness.

All-purpose meat filling is convenient

At Centennial Steamed Dumplings, there are 35 fillings in one ****. For diners the more varied the flavors, the more choice, but for small operators, more fillings waste raw materials and are troublesome to prepare. How to solve this contradiction? Wise Wei Zhichun on the meat ingredients for the unified allocation, with universal meat filling to solve this contradiction.

This meat filling is divided into four kinds of pork filling, beef filling, donkey meat filling and mutton filling, which can be combined with all kinds of vegetables to make meat with the filling.

The following pork universal filling as an example of the introduction of the practice:

Practice: 5 kg of pork trough (fat and lean ratio of 3:7) washed, chopped into paste, and several times to add a good hang of the soup 2 kg, in a direction to beat evenly, under the salt 150 grams of monosodium glutamate, soy sauce, sesame oil 50 grams each, 15 grams of chicken, 500 grams of cooking wine, 100 grams of spice oil, and continue to mix well in a direction, refrigerated for 2 years. direction mix well refrigerated, 2 hours can be used.

Soup method: 1 old hen (weighing about 1500 grams), pig bone 10, respectively, clean into the boiling water blanch 3-5 minutes on high heat, fished out and washed, put into a stainless steel bucket, injected with 25 kilograms of water, spice packet 1 (star anise, chenpi 15 grams each, cinnamon, shot broken fruits, dahuric acid, cumin, sand nuts, each of the 8 grams of incense, cloves, each of the 5 grams of licorice 20 grams of pepper, 18 grams of) (50 grams, angelica 18 grams), high-fire boil to small fire simmering overnight will be all the raw materials out, broken with a wooden mallet, re-introduced into the soup within the high-fire, hour filtering to take the soup.

Spice oil method: pot into the peanut oil 1 kg, scallion segments, ginger 100 grams each, round onion pieces, celery section of 30 grams each, star anise, cinnamon 10 grams each, pepper 20 grams, small fire slowly heated simmering to the scallion yellowing, away from the fire to filter the oil.

Pork universal stuffing is the most widely used can be added to all kinds of vegetable material to make meat and vegetable stuffing.

Donkey universal filling in the pork universal filling recipe, add 10 grams of five-spice powder.

Beef Universal Stuffing is based on the recipe for Pork Universal Stuffing, with 10g of thirteen spices added. Generally only with minced round onion filling, other vegetarian ingredients can not reach the strongest flavor after blending.

Lamb universal stuffing in the pork universal stuffing recipe based on the addition of angelica powder, dahurica powder 5 grams each. Generally, the lamb universal stuffing is only with carrot filling, other vegetarian ingredients can not reach the strongest flavor after mixing.

In addition to the universal stuffing, and then introduce you to the diners' favorite stuffing recipes to help you open your mind.

One of the best fillings:

Raw materials: 400 grams of fresh minced pork in front of the trough, 80 grams of dried minced seaweed minced, 350 grams of water-squeezed cabbage leaves soaked, 120 grams of chopped shiitake mushrooms, 100 grams of diced cucumber.

Seasoning: 25 grams of sesame oil, spice oil, 50 grams of cooking wine, soy sauce, 15 grams of finely chopped green onions, ginger 15 grams of salt, 20 grams of flavor powder, 150 grams of salad oil.

Production: pot into the salad oil, burned to fifty percent hot. Into the onion, ginger minced incense into all the ingredients, small fire stir-fry aroma, seasoned with the remaining seasonings, out of the pot to cool.

Centennial donkey meat stuffing:

Raw materials: donkey meat universal stuffing 500 grams, minced green onion, minced ginger 30 grams each, 10 grams of minced green onion, 25 grams of sesame oil.

Sanshin stuffing:

Raw materials: 3000g of fresh minced pork from the front groove, 100g of minced dried seaweed, 10g of shrimp, 50g of minced dried scallop.

Seasoning: 50 grams of soy sauce, 30 grams of salt, 20 grams of monosodium glutamate (MSG), 250 grams of salad oil, 10 grams of chicken powder, 15 grams each of sesame oil and oyster sauce.

Making: Put salad oil in the pot. Burned to fifty percent heat, into the fresh front groove minced pork stir-fry aroma with the remaining seasonings, out of the pot to cool, add the remaining ingredients and mix well.

Pork and corn stuffing (raw stuffing):

Raw materials: 500 grams of pork universal stuffing, 50 grams of corn kernels, 20 grams of pine nuts.

Corn and pine nut filling (cooked):

Raw material: 500g of pork universal filling, 20g of corn kernels, 50g of pine nuts.

Cucumber and shrimp filling:

Raw materials: 800 grams of diced cucumber, 200 grams of fresh shrimp, 12 grams each of salt and monosodium glutamate, 8 grams of chicken powder, 20 grams of sesame oil.

Green pepper egg filling:

Raw materials: 400 grams of egg, 600 grams of chopped green pepper.

Seasoning: 20 grams of salt, sesame oil 10 grams of spice oil, monosodium glutamate 5 grams each, 100 grams of salad oil.

Production: pan into the salad oil, burned to fifty percent hot, into the egg, small fire scrambled eggs with the remaining seasoning seasoning, out of the pan cool, add green pepper crushed and mix well.

Wild rice gourd and egg stuffing: the practice, proportion and green pepper and egg stuffing is the same.

Cucumber and egg stuffing: the same as the green pepper and egg stuffing.

Tomato and egg filling: the same as the green pepper and egg filling.

Yi Pin Vegetable Mixed Filling:

Raw materials: 300 grams of scrambled eggs, 200 grams of minced leeks, vermicelli, 80 grams of shredded carrots, 10 grams of salt and spice oil, 5 grams of monosodium glutamate and chicken powder, 15 grams of sesame oil.

Good ingredients with good noodles: introduced earlier, the production of steamed dumplings dough a **** there are three kinds of dough are white dough, corn dough, buckwheat dough so these dough should be how to apply it?

Not all doughs can be used to make these 35 fillings. Corn dough, buckwheat dough gluten is generally significantly less than white dough. So for some of the moisture content of the filling, such as tomato and egg filling, cucumber and egg filling are not very suitable, they are only suitable for wrapping meat and vegetable filling or dry filling.

White dough modulation:

1, 350 grams of wheat flour into the basin, pour 180 grams of 95 ℃ boiling water and stir, mix into hot dough.

2, take another basin, pour 150 grams of wheat flour, add 80 grams of cold water and mix well, make cold water dough.

3. Knead the two doughs together.

Corn dough modification:

1, 200 grams of wheat flour, 300 grams of cornstarch mixed well, 70% of the flour into the basin, add 180 grams of 95 ℃ boiling water and stir, mix into hot dough.

2, then take a basin, pour the remaining 30%, add 80 grams of cold water to make cold water dough.

3. Knead the two doughs together.

Soba dough modulation:

1, 200 grams of wheat flour, buckwheat flour 300 grams mixed well, 70% of the flour into the basin, add 180 grams of 95 ° C boiling water and stir, mix into hot dough.

2, and then take a basin, pour the remaining thirty percent, add 80 grams of cold water and mix well, made of cold water dough.

3. Knead the two doughs together.

1, Tianjin bun filling (the so-called doggy)

pork 500g (lean 7 fat 3) soy sauce 125g sesame oil 50g monosodium glutamate (MSG) 5g minced scallions 50g minced ginger 5g water 350g (can be replaced by chicken broth) chicken essence a little

" can be fried star anise powdered into the minced to join "

practice: pork with a knife grinder, add minced ginger, stirring, add soy sauce, stir until sticky, can be added to the sauce, and the water can be used as a substitute. Pro buns, add sesame oil, scallions, monosodium glutamate.

Note: 1, soy sauce to add good soy sauce, not to use soy sauce, soy sauce. You can add anise water to replicate, or add a little noodle sauce and curd juice.

2, also use sauce curd, noodle sauce, five spice powder, anise water to make meat filling.

2,Vegetarian Filling (Stone Menkan Vegetarian Buns)

Mung Bean Sprouts1000g Vermicelli250g Dried Shanks8pcs Gluten50g Mushrooms15g Wood Fungus10g Chinese Yellow Cabbage15g Cilantro250g Soya Sauce Tofu (curdled bean curd)1 big piece

Scented Oil100g Noodle Sauce100g Water Starch75g Anise PowderPinch of Anise PowderPinch of GingerSoy Sauce, Salt to taste Sesame Paste 100g

Method: Put 100g of sesame paste in a bowl. p>

How to do: cut the vermicelli, dried spices and gluten into small dices, then soak the cauliflower, fungus and mushrooms in water, wash and dice them. Mung bean dishes with hot water, parsley washed and cut into sections, put the frying pan on the fire, put the oil, oil is hot, will be choking the pot, frying the big spices, put the big spices out, put a little parsley and ginger powder, frying out the flavor, add pasta sauce, fried, and then into the soy sauce, salt, a little water, thickening with water starch, after the pot is opened, move the pot down, soy sauce tofu crumbled, and with the sesame oil, big spices, ginger powder, sesame sauce and mix it well together. Vermicelli, dried spices, mung bean sprouts, gluten, cauliflower, fungus, mushrooms, cilantro together into the pot, and then make a good sauce soup, poured into the filling, mixing can be.

Mixed veggie buns, at least not less than four accessories: soy products (dried beans, bamboo, oil tofu, bean curd, gluten or fritters) mushrooms (shiitake mushrooms, enoki mushrooms, dried enoki mushrooms, portobello mushrooms) bamboo shoots, and in addition to scrambled eggs, vermicelli, vermicelli, yellow cauliflower, fungus, sesame oil, monosodium glutamate, and salt.

Note: Accessories, sauteed in peanut oil, then stirred into the filling.

It is best to use fried cooked sesame seeds, rolled out and added to the filling