In every Dalian child's memory, there is a memory of seaweed steamed bread wrapped by his mother-the smell of fireworks in the countryside, the smell of Toona sinensis leaves on the tree, the smell of tomatoes, the smell of seafood just out of the pot, and the smell of seaweed in steamed bread. ...
In spring, seaweed is on the market. As long as you see seaweed in the seafood market, one word will emerge in everyone's mind: bumper harvest!
Of course, the main ingredients of seaweed buns are all kinds of seaweed, such as seaweed, seaweed and seaweed thread, which can be used alone or in combination.
The most commonly used are hemp thread and small long-leaf seaweed. With pork stuffing and shrimp skin as ingredients, it is best to eat a little more fat in the meat stuffing, and add a proper amount of shrimp skin and oysters to enhance the taste.
Seaweed itself is slightly salty, so the amount of salt used when mixing stuffing must be less.
These three vegetables, shredded radish, leek and Chinese cabbage, are served as side dishes. Of course, this is the ratio of three to one.
Steamed noodles are generally used to make steamed buns, and mixed noodles can also be used, such as 2 portions of corn flour and 1 portion of wheat flour/kloc-0.
Mix the two kinds of flour, slowly pour in boiling water and stir into wet flour wadding. When it is not hot, knead the flour wadding into dough and cover it with a wet cloth for about 20 minutes. Knead the dough until smooth and even, roll it into steamed bread, put it into stuffing, steam it in a steamer for 20 minutes, and take it out.
Steamed Dalian seaweed steamed buns, with thin skin and many fillings, are tightly sealed, like round mice.
A few people wolfed down their food. Leaning back in a chair with a fresh smell is the most suitable and warm meal in daily life.
Seaweed steamed stuffed bun is one of the specialties of Dalian.
The cooking method is as follows:
1. and noodles. The seaweed buns in Dalian are not made of dough. Knead into a soft dough with water at about 70 degrees, and then relax for half an hour.
2. prepare meat stuffing. Add soy sauce, oyster sauce, thirteen spices and a little sugar to the meat stuffing, and then stir the onion and Jiang Shui in one direction, without adding salt first (laver contains a certain amount of salt, and then add it into laver to make it salty).
3. Wash the seaweed. Seaweed will be mixed with sand and sundries (choose less sand when buying), so be sure to clean it carefully. When cleaning, the water surface is wide, which is convenient for cleaning. Chop the laver, squeeze out the water and put it into the meat stuffing.
4. Add oil (the amount of oil is slightly larger, it is best to put some lard) and salt. In order to keep the original freshness of laver, chicken essence does not need to be added.
5. Roll the dough into a slightly larger dough, roll it into a slightly thicker dough at the bottom, and add the prepared stuffing to wrap it into a jiaozi shape.
6. After the water is boiled, put it in a steamer in turn and steam it on medium fire 15 minutes.
As bank of dalian, if you don't eat a few seaweed buns every year, you seem a little disappointed with nature.
Fresh seaweed in Dalian, the colder, the more tender. There are two kinds of seaweed that can be used to make steamed buns in Dalian:
Making method of seaweed steamed stuffed bun: main ingredients: seaweed with narrow leaves, Chinese cabbage heart and pork belly.
Ingredients onion, ginger and garlic
Seasoning salt, cooking wine, fresh soy sauce, pepper oil.
working methods
The skin is thin and the stuffing is big, the juice is dripping, the fragrance is delicious, and the tongue can swallow it! Coming to Dalian is one of the delicious foods you have to taste!
As the most delicious food in Dalian, seaweed buns are cooked by almost every household in the season when seaweed is on the market. As long as the seaweed is fresh without precipitation, no matter how it is packaged, you can always eat the unique "freshness" of seaweed! 1. Sift the flour into a pot, pour it on half of the flour with boiling water, and stir it while pouring until the flour is stirred into a batter, and the other half of the flour is stirred into a batter with cold water, and then knead it together into a smooth dough.
2. Dice the pork, add chopped green onion, add appropriate amount of bean paste and mix well.
3. Add a little oil and salt, and add washed and chopped seaweed and mix well. You don't need to send other spices, just eat the delicious seaweed itself.
4. Divide the dough into evenly sized agents and roll them into leather bags for stuffing.
5. Put the wrapped steamed buns in a steamer, put the cloth inside, steam with boiling water for 15 minutes, and stew for another three minutes after turning off the fire.
Personal practice, like to try.
I come from Lushun. Spinach, cabbage and seaweed steamed stuffed bun, everything should be enlarged in oil. In other words, lard seaweed buns can be dead noodles, that is, cold water and noodles. Or the hot surface is half warm water and half cold water. But noodles are not delicious.
As for meat or no meat, it is ok. If you put meat, I personally suggest pork belly or diced fat.
Now it's all ground meat. Personally, I think cutting meat is delicious.
Seaweed steamed stuffed bun is a special food in Dalian, with thin skin and many fillings, delicious taste and fragrant mouth, which is deeply loved by everyone. Seaweed steamed stuffed bun is made of seaweed, pork, flour and various seasonings. Steamed bun skins and fillings are very important, and they are also our northerners' favorite.
Steamed buns are our northerners' favorite. They are fluffy, soft, fresh and juicy, with thin skin and many fillings, rich nutrition and delicious taste. Steamed buns can be made into various fillings, such as sauerkraut, pork, cabbage, seaweed, etc., which are rich in nutrition and delicious. Porphyra steamed buns are a major specialty food in Dalian, which is delicious and full of fragrance. Adults and children like to eat. Let's share the practice of Dalian laver steamed buns.
1. Dalian Porphyra Steamed Bun Method 1. Prepare ingredients: 500g of flour, 5g of yeast powder, 8g of sugar and 300g of warm water.
Stuffing: laver, pork, Chinese cabbage, onion, ginger, soy sauce, oyster sauce, pepper and salt.
2. Put the flour into the basin, add sugar and yeast powder and mix well. Mix the dough with warm water, stir while adding it, knead it into smooth dough, and cover it with plastic wrap to double the size.
3. Pick out the impurities in the seaweed, clean it, drain and chop it, wash and chop the cabbage, add a little salt, stir evenly and marinate for a while, and wash the pork and cut it into small diced meat.
4. Wash and chop the ginger onion, add a little oil to the pot, add diced meat, and fry until the diced meat is golden and crisp. Take it out. After the cabbage is marinated, squeeze out the water and add a little oil to mix well.
5. Put all the seaweed, pork, Chinese cabbage, ginger and onion into the basin, add soy sauce, oyster sauce, pepper and salt, stir well and adjust the stuffing. After the noodles wake up, put them on the chopping board, knead and exhaust, then knead them into strips and divide them into small doses of uniform size.
6. Roll a small dose of steamed bread skin with a rolling pin, wrap it in the stuffing, cover it with a clean cloth, wake it up for 20 minutes, steam it in the pot 15 minutes, and stew it for 2 minutes. It is delicious.
Second, seaweed buns tips 1, it is also very important to make seaweed buns, the formula ratio must be mastered, the noodles must be blended, the buns must be softened, and the noodles must be awakened, so that the buns made will be fluffy and soft.
2. It is very important to make stuffing for seaweed buns, and the stuffing is also the soul of seaweed buns. Be sure to choose fresh seaweed, marinate the cabbage with salt, and it is best to fry the pork belly, so that the stuffing will be more fragrant and taste better.
3, you can taste according to your own preferences. After the steamed stuffed bun is wrapped, it must be proofed twice. The steaming time of steamed buns depends on your actual situation. After steaming, simmer for a few minutes, so that the steamed buns are fluffy and soft.
Summary: Porphyra steamed stuffed bun is ready, fluffy and soft, delicious, with thin skin and many fillings. A bite is really delicious and the method is simple. As long as you master the skills, you can make delicious Dalian seaweed buns at home. You can try it if you like.
Dalian people use instant bread seaweed steamed buns. Choose to cut the lobular seaweed from kelp, wash and chop it for later use. Pork belly cut into small pieces, add a little soy sauce, chopped green onion and Jiang Mo. It is best to season the oil with lard or peanut oil salt, and add appropriate amount of ground barley or shredded radish. Wrap and steam 10 minutes.
Hello, I'm chef orange. I'm glad to answer your question. What does Dalian laver steamed stuffed bun do? As a Dalian native, seaweed is a delicacy on my table every spring. The seaweed is the freshest in spring, and the steamed buns of seaweed made this season are also the best. Although seaweed buns can also be eaten in other seasons, seaweed buns in spring are particularly delicious and delicious, and they can't be missed.
Next, I'll introduce you to my method of making Dalian seaweed steamed buns.
1. ingredient list: seaweed 1 kg, half a catty of pork belly, 300 g of flour, fine corn flour 100 g, appropriate amount of shrimp skin, fragrant soy sauce, sesame oil and salt. Second, cooking steps:
1. Mix corn flour and white flour evenly, then slowly pour in 220g of boiling water, not all at once, but add it bit by bit, stir it into a flocculent shape, then knead it into a smooth dough, cover it with plastic wrap, and stir it for 15 minutes.
2, seaweed clean, chopped, don't cut too much, a little bigger tastes better.
3, pork belly cut into pieces, and then cut into diced.
4. Add chopped green onion and Jiang Mo into the cut seaweed, add diced pork belly, then add delicious soy sauce, sesame oil, salt and shrimp skin, and stir evenly in one direction by hand.
5. Take out the proofed dough, knead it evenly, and then mash it into a proper dosage.
6. Roll it into a round cake shape with a rolling pin and add the prepared seaweed stuffing. Personally, the more the better, the more stuffing the better, and the thin stuffing is very satisfying.
7, cold water on the pot, boil and steam 15 minutes.
Have a good time. The above is my answer, I hope it will help you.
Answer: What impressed me most in Dalian was seaweed buns. This kind of seaweed can be seen everywhere in Dalian seaside in a certain season, which is cheap and delicious. Making soup is extremely delicious. It's delicious to wrap buns. This is probably hard for people who have never lived in Dalian to understand. You can be vegetarian when you make steamed buns with seaweed. The most important thing is to add some garlic oil to make it fresh and fishy. There are many varieties of laver, such as laver, Undaria pinnatifida, kelp and laver. Generally, seaweed and laver are mixed and delicious.
Seaweed buns:
Preparation of ingredients:
300 grams of common flour, 3 grams of yeast, 500 grams of laver, 200 grams of pork stuffing (three-part fat and seven-part thin is more appropriate, and the taste will be very fragrant), 2 tablespoons of pepper/kloc-0, 2 tablespoons of minced garlic, oyster sauce 1 tablespoon, soy sauce 1 tablespoon, 5 grams of salt, and appropriate amount of vegetable oil.
Production method:
1. Put the yeast in a bowl, and then pour in about 50% warm water. Stirring and standing for 10 minute, waiting for complete emulsification.
2. Add emulsified yeast water to flour several times. Stir while adding to form a flocculent surface. Then knead it into a dough with moderate hardness. Cover it and wake up twice as big as before.
3. Wash seaweed repeatedly. Generally, seaweed will have sand, so wash it repeatedly with water. ) and then cut into small pieces.
4. Pour the right amount of oil into the pot, add pepper and stir fry, and then remove the residue. Add appropriate amount of minced garlic, stir-fry until golden brown, and remove residue.
5. Take part of the material oil, heat it to 70%, and pour it into seaweed. Add chopped green onion, Jiang Mo and thirteen spices into the meat stuffing, and pour in the oil heated to 70% heat. Then add soy sauce, oyster sauce and salt and stir in one direction. Add seaweed and stir well.
6. Proofread the dough and divide it into several equal parts. Make dough. Stuffing. Do a second awakening
7. Boil water in the pot, the water temperature is about 50, and put the buns in. Time 16 minutes later, the fire boiled. (The time depends on the size of the steamed stuffed bun, usually between 15 minutes and 18 minutes), turn off the fire and stew for 2 minutes, then take out the pot.
I heard about seaweed steamed buns for the first time, because I am in Inner Mongolia, and we only have steamed buns stuffed with potatoes here. Our buns are very big. We eat them with milk tea when breakfast is normal, which means moving. It is enough to eat only one steamed bun for breakfast, because a steamed bun is as big as a fist and drink a pot of milk tea. On such days, we don't have to eat. The best steamed stuffed bun is in pastoral area or Wulanchabu area. If you travel to Inner Mongolia and have breakfast, you must eat steamed stuffed buns. I suggest you go to a Mongolian restaurant to eat steamed buns, not like that.