Practice 1
Ingredients
Prepare a proper amount of vermicelli, mushrooms, carrots, eggs, and some auxiliary materials, such as ginger, soy sauce, onion, chicken essence, sesame oil and peanut oil.
method of work
1. Wash mushrooms, carrots and auricularia respectively and cut into powder.
2. Stir-fry the eggs and chop them. Soak the fungus and cut into sections.
3. Cut the prepared dried bean curd into dices.
4. Wash and chop the onion and ginger separately.
5. Add salt, chicken essence, soy sauce, soy sauce, sesame oil and peanut oil to all the cut materials and mix well.
6. Take part of the dough and knead it into long strips.
7. Cut the noodles into several flour agents, and then flatten them.
8. Roll into skin and add stuffing.
9. Wrap the buns for 5 minutes.
Practice 2
Required raw materials
Steamed bun skin
Flour 300g+100g, yeast 3g, warm water180g ~ ~ 200g.
Stuffed bun
250g of pork (3:7 or 4: 6), 20g of scallion/kloc-0, 80g of broth or clear water, tablespoon of soy sauce/kloc-0 (or soy sauce plus soy sauce), oyster sauce 1 tablespoon, pepper powder 1 teaspoon, ginger.
Production method
1, chop pork into minced meat, add cooking wine, soy sauce and oyster sauce, stir well, then add broth or clear water in one direction several times, and stir hard, and the poured water can't be seen. This kind of steamed stuffed bun has more soup, tender meat, lean meat absorbs more water, fat meat absorbs less water, washed and dried meat absorbs more water, and the minced meat after washing has too much water. If you don't want to put pepper powder, you can pinch some pepper and soak it in boiling water. When the cooled pepper water is put into the meat, it will also make the meat smell better and taste better.
2. Add pepper powder, ginger powder or ginger paste, as well as salt and sugar to the minced meat, and beat it evenly in the original direction.
3. The minced meat mixed in this way will be a little thin and not easy to wrap. It can be covered and put in the refrigerator for a long time, and the minced meat will be well wrapped after solidification.
4. Before wrapping, add chopped green onions, then add cooking oil and sesame oil and mix well.
5. Take 300 grams of flour and mix it with yeast and warm water to make a dough. I use the dough made by a bread machine. It is the same with my hands. Knead it into a smooth dough, and then ferment it to twice the size. Because there is more water, the dough made is very soft.
6. Then pour100g of dry flour into the dough, knead all the dry flour into the dough to form smooth dough, and then cover it with10min.
7. Knead the dough into long strips and cut it into agents.
8. Crush the agent and roll it into a raw skin with a thick middle and thin sides. Don't roll the steamed bun skin too thin, so that the steamed bun skin will not be very soft; Take the steamed stuffed bun skin and put it on your hand, and put a proper amount of steamed stuffed bun.
9. Turn around and pinch the steamed stuffed bun with a round passbook, and knead the top of the steamed stuffed bun and each passbook once to become a round-mouthed steamed stuffed bun.
10, put the steamer into clear water, put it into a steamer with a layer of oil, and then put in the steamed buns, leaving gaps between them; Cover the lid and put it in a warm place for another 20 minutes. The time of the second steaming has a lot to do with the temperature, and there is no fixed time. After the second steaming, you can see that the buns are a little bigger. If the temperature is low, you can burn the water in the pot into warm water, and then it will be faster to put the steamed buns.
12. Bring the steamed stuffed bun to a boil over medium heat, then steam it over medium heat. 15~20 minutes later, turn off the fire, open the lid and take it out. If the temperature is low and the secondary heat is not enough, first open the pot on a medium-small fire, so that the steamed stuffed bun can slowly heat up and heat up; Whether the steamed stuffed bun collapses after opening the lid has nothing to do with opening the lid immediately after turning off the fire. If the secondary smell is not good, it will collapse even if the lid is opened for 5 minutes after turning off the fire.
Practice 3
raw material
250G pork.
ingredients
One egg, onion and ginger.
seasoning
Cooking wine, salt, chicken essence, soy sauce, soy sauce, sugar.
method of work
1, pork is washed, cut into small pieces and chopped into minced meat; Pour in a proper amount of cooking wine, mix well and stand for 5 minutes.
2. Slice the ginger and cut the onion, add a little water, and use a cooking machine to make onion ginger juice. After sieving, take the juice for later use.
3. Pour the filtered onion ginger juice into the minced meat, add the eggs and beat evenly in one direction.
4. Add sugar, soy sauce, chicken essence, a little soy sauce and salt, and continue to beat in the same direction.
5, add chopped green onion, mix well, and the meat dumplings will be fine.
6. Steamed meat buns.