Question 2: What dishes make steamed stuffed buns and cabbage delicious?
Question 3: Hello, what dish does meat stuffing go with to make steamed buns? Hello, landlord, is the steamed stuffed bun delicious? Stuffed buns are very important. Today, China is eating nets. Let me introduce the method of stuffing buns. For more information about steamed stuffed bun, please click: the legality of steamed stuffed bun noodles and the making process of steamed stuffed bun. Steamed buns are home-cooked recipes, and the main raw materials are pork and cabbage. The process is mixing, and the production is simple; If you follow this recipe, whether you are successful or temporarily failed, you are welcome to express your views on this recipe and share your experience. Raw materials of steamed stuffed bun: pork belly steamed stuffed bun ingredients: onion, ginger and cabbage, and vermicelli steamed stuffed bun seasoning: salt, chicken essence, soy sauce and sesame oil. Method of making steamed buns: 1, diced pork belly, chopped green onion and Jiang Mo, put them together, add salt, chicken essence and soy sauce, and then mix well with oil. 2.3. Water cut the vermicelli. 4. Mix the cabbage with oil, then put it into the meat, put the vermicelli in, add salt, chicken essence, sugar and sesame oil and mix well. 5. Steamed buns. Some tips for eating steamed stuffed buns: 1. To make steamed stuffed buns, the ratio of meat to vegetables should be appropriate first. Generally speaking, the ratio of meat to vegetables in stuffing is 1: 1 or 1: 0.5. 2. Secondly, the pork stuffed with buns should be matched according to the ratio of fat to thin of 3: 7. Wash and chop the cartilage and residue of meat to make diced meat of different sizes. Add a proper amount of Jiang Shui in the process of stirring the meat. At the same time, soy sauce should be added slowly bit by bit. The purpose of serving soy sauce is to adjust the salinity, and the dosage of soy sauce should be flexible. When serving soy sauce, add a little at a time, so that the soy sauce can be completely integrated into the meat. After serving soy sauce, wait for a while. If it can be kept in the refrigerator for a while, it is better to add water (if there is broth, it is best to add broth, drop a few drops and stir). Add a little water several times, or the stuffing will be easy to make soup. Then add pepper powder, sesame oil, salt, fresh ginger powder, monosodium glutamate and sesame oil and stir well. Finally, pour in the stuffing and stir well. 3. Make the main ingredients of steamed buns, such as meat stuffing or vegetarian stuffing. For the meat stuffing, the meat is diced and mixed with sesame oil, soy sauce, pepper powder and monosodium glutamate. , and let stand for at least one hour. Eat healthy: 1, nutritional value of steamed bun pork (pork belly): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption and improve iron deficiency anemia; Has the effects of tonifying kidney, nourishing blood, nourishing yin and moistening dryness; However, due to the high cholesterol content in pork, obese people and hyperlipidemia people should not eat more. 2. Nutritional value of steamed stuffed bun vermicelli: vermicelli is rich in carbohydrates, dietary fiber, protein, nicotinic acid and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium. The flavor of vermicelli is very good, it can absorb the taste of all kinds of delicious soup, and vermicelli itself is soft and smooth, which is more refreshing and pleasant, but because vermicelli contains a lot of aluminum, it is not suitable for eating too much at one time.
Question 4: What vegetables should be served with pork buns in jiaozi? Pork can be said to be omnipotent, with cabbage and vegetables. It can also be served with fragrant shavings, eggplant, cantaloupe and green pepper. Or just put green onions is also delicious.
Question 5: What kind of meat and steamed buns are delicious? Shepherd's purse, green vegetables, Chinese cabbage, celery, mushrooms, fungus and cabbage are all available.
Question 6: How to cook vegetable buns?
1. Take a small bowl of clear water, add yeast and a spoonful of sugar to melt it, then pour in flour, knead it into smooth dough, cover it with a lid or plastic wrap, and I knead it for about 10 minutes, which is very laborious.
2. Add 3 spoonfuls of clear water to the meat slippers, stir in one direction to make the meat slippers fully absorb water, then add a spoonful of raw flour, a proper amount of soy sauce, refined salt, pepper, a spoonful of pepper powder, chopped green onion and Jiang Mo, stir in one direction, and finally add salad oil and stir evenly.
3. After washing the Chinese cabbage, put it in boiling water and cook it for 1 min, then add cold water again and drain it.
4. Dice the Chinese cabbage and the watered mushrooms, squeeze out the water, then add it to the seasoned meat sauce, and then add a proper amount of refined salt, sesame oil and chicken essence (I didn't add monosodium glutamate chicken essence because there is a lot of flavor in soy sauce) and stir well.
5. The stuffing should be mixed in one direction. The filling tastes a little heavier. The food is delicious, but not too salty. Don't put too much pepper. I smell like Chili, and I don't want numbness.
6. I didn't buy food until I kneaded the dough. Two hours later, I saw how the dough was made. It seems to have been made ... at least four times ... Now the room temperature is about 25 degrees, and fermentation for one hour should be enough.
7. Take out the dough, sprinkle some dry powder, knead it into strips and cut it into small pieces. Do not dare to add too much dry powder, and do not dare to rub it hard, for fear that it will be compacted when steaming and will not rise.
8. Roll the dough into thin skin with a rolling pin. Wrap a spoonful of vegetable stuffing, hold it in your left hand, fold it in your right hand, and wrap the vegetable stuffing.
9. With the memory of watching my mother make steamed buns as a child, I can barely show my face. However, without a helper to take pictures, the process of the bag cannot be recorded.
10. Wrap it and put it in a steamer. Do not put gauze, because it will still stick badly. A good way is to dip salad oil directly in the bottom of steamed stuffed bun, which is the simplest and not at all. The picture shows the first pot, which is inexperienced and the bottom is stuck on gauze.
1 1. Add cold water to the bottom of the steamer, steam the steamed bread with medium heat, and steam after the water boils 10 minute. Look at the steaming ~ it's still a lot worse.
12. Steamed buns are smaller than children's fists. A total of 35 steamed buns. It can be served with rice porridge, meat porridge, tomato egg soup and laver egg soup, which is a better meal in summer. I ate eight at a time, hehe, it was delicious ~
skill
1. Sister dare not rub the skin embryo more, for fear that it will not rise. Actually, don't worry, it should be rubbed. Did you find that the steamed bread bought outside is very dense and meticulous, like cotton? But my own steamed stuffed bun organization always
Question 7: How to make steamed buns and make them delicious? Making fresh meat buns requires some skills and techniques. Although the method of fresh meat steamed stuffed bun introduced to you is very simple, it maintains a quite high level in taste. There are only two characteristics: soft skin and more stuffing. Ingredients: self-raising flour, 500g of fresh meat, 7 minutes of lean meat, 50g of shrimp. Accessories: 50g of auricularia auricula, 30g of onion, 20g of ginger, pepper 10g, egg 1 piece. Seasoning: 5g of salt, 2g of sugar, 5g of fish sauce and 3g of sesame oil. Production steps: 65438. 2. Stir-fry the peppers in a dry pan and roll them into pepper powder for later use. 3. Chop fresh meat and shrimp into stuffing for later use. 4, onion, ginger, water fungus cut into small pieces for use. 5. Take a big shot and beat the meat stuffing, auxiliary materials and seasonings into stuffing. 6. Wrap the stuffing into fresh meat buns with the prepared noodles. 7. Make a steamer and steam the buns in the pot. PS: 1, the noodles should be completely awake, and the finished products can be soft and delicious. 2. Beat the stuffing in one direction and keep beating to make the stuffing stronger. 3, onion ginger should be finely cut, friends who don't like onion ginger can use onion Jiang Shui instead. You can look at the menu of Abang Food Channel. There are many practical pasta practices.
Question 8: Tofu and what dishes are good ingredients for steamed stuffed bun?
tofu
500 grams
Fermented dough
300 grams
condiments
Sweet sauce made of fermented flour
Proper amount
soy
Proper amount
energy
Proper amount
verdant
Proper amount
oil
Proper amount
salt
Appropriate steps
1. Wash the tofu.
2. Pour in one spoonful of sweet noodle sauce and two spoonfuls of soy sauce.
3. Chop ginger and onion.
4. Add a spoonful of oil, a little salt and two spoonfuls of water, and mix all the materials evenly.
5. Re-knead the fermented dough on the panel.
6. Divide into groups and wake up for 20 minutes.
7. Roll the proofed dough into a round crust.
8. Wrap in tofu stuffing.
9. Wake the wrapped buns for ten minutes and steam them in hot water for half an hour.
Question 9: What do you want with mushrooms and steamed buns? Steamed buns are delicious: Chinese cabbage, green onions, Chinese cabbage, bamboo shoots and carrots.
Question 10: What is the dish for eating steamed buns? I think cabbage noodles are good, eggs, shrimps and shredded fungus are also delicious, and mushrooms are also good.