Ingredients: 1 .600g of ground pork, 6g of salt, 2g of sesame oil18g, 6g of monosodium glutamate, 0g of soy sauce18g, 30g of salad oil, 3g of onion120g.

Practice:

1, add salt to ground meat, stir and beat until it is sticky.

2. Slice the onion and add the material 2 into the minced meat and mix well.

Cabbage sauce meat steamed bun

Ingredients: meat, soy sauce, a spoonful of sesame oil, monosodium glutamate, onion, ginger, Chinese cabbage and coriander.

Practice:

1. Stuffing: My family is just diced meat (seven points thin, three points fat), soy sauce (no salt, enough salty taste) oil, a spoonful of sesame oil, monosodium glutamate, cut some minced onion and ginger and mix well together.

2. There is no hurry to mix vegetables and meat, and then mix them when they are wrapped, because the meat is filled with soy sauce, not salt, so there will not be too much water after mixing (some coriander is added when mixing).

3. Cut the dough, roll the skin, mix the stuffing evenly, wrap the stuffing, and close the mouth (remember, don't stay too long after the steamed stuffed bun is wrapped, because the cabbage is too easy to get out of the water to prevent the bottom from collapsing).

4. Wrap the steamed buns and steam them in cold water (no one is allowed to laugh at me, so my steamed buns are wrapped like this, and there is nothing I can do about it).

5. The delicious steamed stuffed bun with Chinese cabbage sauce and meat is out of the pot. It's big and the stuffing is solid, so just a few can fill it.

Carrot bag with celery leaves

Ingredients: 300g of flour, milk 1 80ml, 5g of salt, 4g of sugar 1 0g, 4g of dried yeast, 250g of pork stuffing, 50g of celery leaves 1 50g, carrots1root, a little of onion and ginger, 2 tablespoons of soy sauce.

Practice:

1, first make dough, put flour, milk, 2.5g of salt, sugar and dry yeast into a bread machine, stir and ferment to twice the size.

2. To make stuffing, add soy sauce, oyster sauce and sesame oil to the pork stuffing and stir well. Chop onion and ginger and add the meat stuffing, then chop celery leaves and carrots, add all the meat stuffing and add the remaining salt and stir well.

3. Ventilate the fermented flour, relax it for 10 minute, divide it into 10 small doses, rub it round, roll it into round dough pieces, and wrap it in buns.

4. Put the wrapped steamed buns in a steamer and wake them for 15 minutes, then steam them on high fire for 20 minutes, and then stew them for 3 minutes.

Steamed bun with milk and yellow stuffing

Ingredients: 5 eggs, powdered 125 g, custard powder 25 g, milk 250 g, melted cream 125 g, and fine sugar 400 g.

Practice:

1. Add the eggs once 1 one by one into the material 2, and adjust it to be stubborn.

2. Heat the milk and cream in water, add sugar to the milk and stir until the sugar melts.

3. Add the egg paste prepared by the method of 1 into the pot, stir it continuously with a wooden spoon, and heat it until it is gelatinous.

Pork and Chinese cabbage stuffing

Ingredients: flour: 500g yeast: 3g pork stuffing: 500g Chinese cabbage: half green onion: half ginger: 3 slices of salt: 3 tablespoons chicken essence: 2 tablespoons thirteen spices: 2 tablespoons water: 100ml edible oil: 50ml.

Practice:

1, mix flour and yeast, add water and knead the dough until it doesn't touch your hands, and cover it with plastic wrap (put the dough in a larger container and put it in a warmer place for about 1 half an hour, and send it to two dough sizes).

2. Chop Chinese cabbage, green onion and ginger, and add them into the pork stuffing respectively. Salt, chicken essence, thirteen spices, cooking oil and water are also added into the stuffing and stirred (finally, add Chinese cabbage, and stir in one direction during the stirring process, so that the meat stuffing tastes delicious).

3. Take out the dough, knead the dough with dry flour, and roll the skin to make buns.

Shangtang steamed buns

Ingredients: flour, pork stuffed bun. Seasoning sesame oil, salt, monosodium glutamate, jelly, chopped green onion.

Practice:

1, stuffing: frozen minced pork skin, take a proper amount of chopped green onion and mix well with sesame oil, add salt and monosodium glutamate together with the frozen minced pork skin, and mix into the stuffed bun, thus forming the steamed stuffed bun stuffing.

2. Flour making: take 70% of flour and add boiling water, boil it properly (the flour is slightly harder), spread it out and cool it, then add the remaining 30% of flour, and use cold water to make a "three-raw" dough with suitable hardness and softness.

3. Packaging: Knead the dough evenly into thin strips, pick it into 20g small dosage, roll it into a round leather with a diameter of 1.2 inch with a flour pin, wrap 20g in the stuffing, and knead it into 18-22 pleated crucian carp mouth-shaped buns.

Leek egg vermicelli stuffing

Ingredients: 300g flour, a handful of leek, three eggs, a handful of vermicelli, stuffed buns and dumplings, salt, garlic, ginger, onion and sesame oil.

Practice:

1 .300g of flour, half of which is mixed with boiling water and half with cold water, then the two are kneaded together, and covered with plastic wrap for 30 minutes.

2. Chop a handful of leeks, stir-fry three eggs and chop a handful of vermicelli until soft, and stir together. Add the stuffing seasoning, salt, garlic, ginger, onion and sesame oil and stir well.

3. Knead the dough into strips, cut small doses, and roll it into round dough.

4. Wrap the stuffing, wrap it into a bun shape, put it down on the chopping board, and gently roll it into a round cake shape.

5. Pour an appropriate amount of oil into the pressure cooker. After the oil is hot, put the pie blanks one by one, fry them on medium and small fire, turn over at 1 min until both sides are golden and evenly colored (without covering the pressure limiting valve).

Tofu steamed bun

Ingredients: 600 grams of wheat flour and 450 grams of tofu.

Accessories: 60 grams of dried shrimp, 75 grams of cucumber and 60 grams of garlic moss.

Seasoning: 30g of scallion, 0g of ginger 1 0g, 8g of salt, 4g of monosodium glutamate, 35g of yellow sauce, 2g of pepper, 0g of alkali15g of sesame oil15g, 35g of peanut oil and 0g of yeast15g.

Practice:

1. Peel and wash onion and ginger, and cut them into powder for later use; Wash the tofu, put it in a boiling water pot, take it out and drain it, and cut it into cubes of about 1 cm for later use.

2. Wash cucumber and garlic seedlings, drain the water and cut them into pieces; Soak the dried seaweed, remove and cut into pieces for later use.

3. Put the bean curd into a pot, add diced cucumber, diced garlic, dried seaweed, chopped green onion, Jiang Mo, peanut oil, yellow sauce, sesame oil, monosodium glutamate, salt and pepper and mix well to obtain the filling.

4. Mix flour and yeast together, mix with warm water, and knead evenly. When the dough starts, add a proper amount of edible alkali, knead thoroughly, divide into flour agents with uniform size, roll them into round skins, put the stuffing in the middle of the round skins, pinch them tightly, and knead them into 18-20 pleats, thus obtaining the green buns.

5. Put the raw buns in the drawer, steam them with boiling water, and serve.

Doujiao steamed bun

Ingredients: beans, pork, soy sauce, yellow wine, honey, pepper, oil, onion.

Practice:

1. Wash and blanch the beans for fifteen minutes, and remove the cold water. Cut into 3MM long sections.

2. Cut the meat into thin strips, then dice it, add soy sauce, yellow wine, honey, pepper oil and onion, mix well and marinate for one hour.

3. Stir-fry the meat in a wok, pour it out, add the beans, and mix well with salt.

4. Add yeast water to the dough and make it smooth until it is several times as big as the original dough. Divide it into small pieces, roll it into thin slices, wrap it into buns, and put it in a cold water steamer for secondary proofing.

5. Turn off the fire for 20 minutes after the ignition water is turned on, cover the lid and stew for three minutes, then open the lid and take it out.

Xuecai steamed bun

Ingredients: 3 cups and 2 tablespoons of medium-gluten flour, half a catty of sherry red, 3 Liang of mushrooms, winter flour 1 handful, dry yeast powder 1 spoon.

Seasoning: 2 tablespoons and 2 tablespoons of fine sugar, 2 tablespoons of soy sauce, and 4 tablespoons of white pepper/kloc-0.

Practice:

1. Take a large bowl, pour in 3 cups of medium-gluten flour, 2 tablespoons of fine sugar, dried yeast powder and about 1 and 1/4 cups of cold water, mix well with chopsticks first, and then knead into a ball by hand.

2. Then add 1 tablespoon oil and knead until smooth, then put it in a high-density plastic bag and tie it tightly, and then put it in the refrigerator for low-temperature fermentation for more than 4 hours.

3. Stir-fry shredded mushrooms, add soy sauce, bring to a boil, add 2 tablespoons of fine sugar and stir well, then add the winter flour to stir well, then add the sherry red and stir slightly.

4. Then sprinkle with white pepper and stir well. Before turning off the fire, add 2 tablespoons of medium-gluten flour and mix well. Let it cool to become stuffing for later use.

5. Take out the fermented dough, dip it in dry flour, knead out the air first, then knead it into strips, cut it into 14 portions, dip it in hand flour in sequence, and make it into a ball shape, and then stick it into sheets with thick middle and thin edges.

6. Then, respectively wrap the stuffing, knead it into a birdcage shape, put it in a steamer layer with anti-stick paper, spray a little water to moisten the dough, and then leave it for 15 minutes for secondary fermentation.

7. Then move into a steamer where the water has been boiled, steam for 12 minutes, and then turn off the fire and stew for 1 minute and a half -2 minutes.