1, stuffed bun with meat

Buy a catty of pork stuffing (mutton. A onion and a slice of ginger. Cut the onion and ginger into powder and put them with the meat. Add soy sauce, sesame oil, vegetable oil, salt and monosodium glutamate (chicken essence) and stir well to make steamed buns.

2, three fresh steamed stuffed bun stuffing

Ingredients: 70g of flour (two small bowls), 30g of pork (half a bowl), 5-6 fresh shrimps (chopped into mud), half fried eggs, 2 ounces of cabbage, mushrooms 1 piece (chopped), onion, ginger, salt and sesame oil, and a small amount of cooking wine.

Practice: Add 1/3 cups of water to onion, ginger and mushroom, mix cooking wine with shrimp and minced meat, add salt, then mix well and add scrambled eggs, chop and mix Chinese cabbage, and make steamed buns without soy sauce. Steam steamed bread 15-20 minutes on a warm fire.

Features: steamed buns are soft, like soup when eaten, delicious, nutritious and suitable.

The simplest pure meat stuffing:

Take a proper amount of minced meat, add a little chopped green onion and Jiang Mo, take a bowl of water, and add a proper amount of soy sauce, pepper powder, spiced powder, pepper powder, spiced powder, salt and a little monosodium glutamate. While stirring with hands or chopsticks, add water in one direction, and the amount of water should not be too much at a time, otherwise the filling will not stick. It is estimated that this step will have to be repeated. But generally speaking, 20 minutes to half an hour is enough (I heard that it takes an hour for Goubuli steamed stuffed bun to make stuffing). Finally, drop a little sesame oil and mix well, and a pot of delicious meat stuffing will be ready. If you don't like pure meat stuffing, you can add diced beef, vermicelli, cabbage, diced eggplant and other dishes you like as appropriate, but you can't have dishes with more water. Besides, not all these dishes are delicious.

The following is the vegetarian steamed stuffed bun method that I summarized through several practices.

Ingredients: dried vegetables (dried cabbage and black and white vegetables sold in supermarkets), broken rice buds (small packets like Fuling mustard tuber), frozen tofu, mushrooms, fungus, vermicelli, tomatoes and coriander.

Exercise:

1. Dried vegetables, mushrooms and auricularia auricula are soaked in water, softened, washed and chopped; Boil frozen tofu in boiling water for five or six minutes, then take it out and cut it into cubes; Boil vermicelli in water, take it out with a colander to control moisture, mix it with sesame oil, and chop it; Pour these and half a bag of sprouts into the oil pan and fry until cooked.

2. Wash the tomatoes, peel and chop them, stir-fry them in an oil pan to get juice, rub them into velvet with a shovel as much as possible, add appropriate amount of water until the tomatoes are cooked into a red paste, and add chopped coriander and stir-fry for four or five minutes to get tomato coriander sauce.

3. Mix the sauce into the fried materials, add a proper amount of spiced powder, and mix well to make stuffing.

4. Roll out the steamed bread, wrap it with stuffing and steam it for half an hour.

Pay attention to the fact that the oil in the fried stuffing is a little more than that in the fried stuffing, because it is a dried vegetable material.

The practice of steamed stuffed bun is completed. How to make steamed buns delicious?

material

1.600g minced meat, 6g salt, 2. 18g sesame oil, 6g monosodium glutamate,18g soy sauce, 30g salad oil, 3. 120g onion.

working methods

(1) Add salt to ground meat, stir and stir until it becomes thick.

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

How to make steamed buns and eat sugar packets

material

Dough material:

Ordinary flour 300 grams

Warm water and yeast155g 3g.

5 grams of sugar

8 grams of milk powder

Steamed bun material:

60 grams of water and fine sugar 180 grams.

50g of lard residue and 50g of lard.

Peanut oil 25g

30 grams of rose sauce

30 grams of orange peel

2 grams of salt

Stir-fry 30 grams of white sesame seeds.

50g fried glutinous rice flour (cake flour)

Method for making stuffed bun with sugar heart

First, make candy stuffing and prepare materials; orange peel

Wash with hot water, remove the white pulp under the skin with a blade, and cut it into fine pieces.

Chop lard residue

Pour 60 grams of water and 180 grams of fine sugar into a small pot.

Heat slowly on low heat until the sugar bubbles.

Stir with chopsticks until the sugar melts, and turn off the heat.

Add lard, lard residue and peanut oil, and let the pot

Melt lard and lard residue at residual temperature and stir.

Add rose sugar sauce and chopped orange peel.

Add salt and stir well.

Finally, add sesame seeds and cake powder and mix well. That's what I did.

A good candy filling is liquid, which is cooled and put in.

It will set after 30 minutes of cold storage, and after heating,

Will soften

Take out 16 pieces 16 grams of stuffing and round it.

(The steamed stuffed bun is round) Put it in the refrigerator again.

Freeze for 20 minutes until solidified.

Put the bowl on the electronic scale, pour 55 grams of warm water,

Dissolve yeast, add sugar and let stand for 5 minutes, add

Add milk powder and mix well. Pour the remaining100g warm water.

Stir well in a bowl, pour in flour and stir until it is snowflake-like.

Flower shape

It takes 7 minutes to knead the dough into a smooth and delicate dough.

About 10 minutes, cover and put it in a warm place for fermentation.

It takes about 50 minutes for the hair to grow twice as long as the original body.

1: Take out the dough, exhaust and knead well, sprinkle some flour, no need.

Nengduo! Knead into a smooth and delicate dough.

After a while, the dough became softer and softer, and no bubbles appeared.

) is divided into 16 small dough with uniform size,

Round; 2. Take a small dough and flatten it (in the middle).

Thicker) put in stuffing 3: wrap it up and escape with your left hand.

Turn the opening while pinching, face down; Step 4 use your hands

The raw embryo on the chopping board becomes round! It's getting round!

When it's all finished, put it in a steamer, turn on a small fire, and then put it in

Heat the water to about 40 degrees. Turn off the fire! (Touch

Let the hot water temperature become the second.

Wake up the proembryo for the second time until the proembryo expands slightly.

About 20 minutes, steaming on medium-high fire 12 minutes.

Turn off the fire, simmer for 5 minutes and then open the lid.

White fat sugar buns, soft and sweet.

A flowing sugar heart is eaten in the mouth and sweet in the heart.

How to make steamed stuffed buns delicious?

Hello, landlord

It's very important whether steamed stuffed buns are delicious or not. Today, China is eating nets. Let me introduce the method of stuffing buns for you. 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 succeed or fail temporarily, you are welcome to express your views on this recipe and share your experience.

Raw material of steamed stuffed bun: pork belly

Stuffed bun ingredients: onion, ginger, cabbage, vermicelli.

Steamed bun seasoning: salt, chicken essence, soy sauce and sesame oil.

The practice of steamed stuffed bun:

1, diced pork belly, diced onion and chopped ginger, put them together, add salt, chicken essence and soy sauce, and mix well, then put oil and mix well.

2. Cut the cabbage into small dices the size of a fingernail, then grab it with salt, let it stand for a while, and then squeeze out the water.

3. Water cut the vermicelli.

4. Mix the cabbage with oil, then put it into the meat stuffing, add the vermicelli, add salt, chicken essence, sugar and sesame oil and mix well.

5. Steamed buns.

Some suggestions on the delicacy of steamed stuffed bun;

1. To make steamed buns, the proportion of meat and vegetables should be appropriate first. Generally speaking, the ratio of meat and 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 the meat to make the meat into diced meat of different sizes. Jiang Shui is added in the process of mixing the meat stuffing. In the meantime, drink some soy sauce.

Drop by drop, slowly. 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 in several times so that the soy sauce can be completely integrated into the meat. Wait a while after serving soy sauce, if it can be put in the refrigerator for a while.

Ok, then add water (if there is broth, it is best to add broth, drop it and stir). Add a little water several times, otherwise 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.

Even. Finally, pour in the stuffing and mix well.

3. Make the main ingredients of steamed buns, such as meat stuffing or vegetarian stuffing. For meat stuffing, cut the meat into dices and add sesame oil, soy sauce, pepper and monosodium glutamate. And let it stand for at least an hour.

Healthy eating:

1, nutritional value of pork (pork belly) in steamed stuffed bun:

Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can 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 those with high blood lipids should not eat more.

2. Nutritional value of vermicelli in steamed stuffed bun;

Vermicelli is rich in carbohydrates, dietary fiber, protein, nicotinic acid and minerals such as calcium, magnesium, iron, potassium, phosphorus and sodium. Vermicelli has a good flavor, it can absorb the taste of all kinds of delicious soup, and vermicelli itself is soft, smooth and more refreshing, but because vermicelli contains a lot of aluminum, it is not suitable for eating too much at one time.

What steamed stuffed bun is delicious?

Hello! Please choose from the following fillings: pork stuffing with green vegetables (I like it), pork stuffing with carrots, pork stuffing with mushrooms, pork stuffing with chicken and winter bamboo shoots, pork stuffing with leeks (preferably grass carp), coriander stuffing, watermelon skin stuffing (very abnormal stuffing), mutton stuffing (I like it), beef stuffing, fish stuffing (preferably grass carp) and three fresh stuffing (fresh shrimp). If you choose, I will tell you how to do it!

Basically, anything you want to eat can be wrapped in jiaozi. Vegetables, meat, seafood, whatever.

Be specific. Please specify:

Introduction of dumpling stuffing

How to make tender and smooth meat stuffing

Chop pork belly into mud, add a little soy sauce, cooking wine, salt and sesame oil, and cut into minced onion and ginger. If the meat is thin, you can add some vegetable oil. Stir well. Then add a little water to the meat stuffing, continue to stir until the meat stuffing is elastic, then add water and stir again. Do this for about 3-4 times, and the meat stuffing will be sticky and elastic. Remember to add less water each time and more times.

The meat stuffing made in this way is fresh, tender and delicious, whether it is stuffing or meatballs.

Dumpling stuffing:

Pork stuffing with green vegetables: Chop the green vegetables and mix with the prepared meat stuffing.

Carrot pork stuffing: carrots are cut into filaments and mixed with prepared meat stuffing.

Mushroom meat stuffing: fresh mushrooms are diced and mixed with prepared meat stuffing.

There are too many kinds of fillings, and it is enough to combine vegetables with meat. However, it should be noted that some vegetables contain more water (such as Chinese cabbage and tomatoes). ), so go to the water first. Chop the Chinese cabbage, sprinkle some salt for a while, and then squeeze out the water by hand. And don't drain the water when mixing the meat stuffing, because there is a lot of water in the cabbage, and the stuffing is easy to dilute. The seeds of tomatoes should be removed, otherwise the stuffing will not only be easy to dilute but also sour.

Method for make dumpling stuffing

Dumpling stuffing is mainly divided into meat stuffing and vegetarian stuffing.

Before cooking, add a little water to mix the bought meat stuffing, and then add chopped green onion, Jiang Mo, pepper noodles or five-spice powder, monosodium glutamate, salt, a little soy sauce, cooking wine, etc. If it is not too greasy, you can also add some vegetable oil, but if the meat stuffing is fat enough, you can save some, then stir it evenly in one direction, and then adjust the salinity. If you like, you can also add sesame oil to see your personal taste.

Chicken and winter bamboo shoots stuffing

Ingredients: 750g of chicken breast, clean winter bamboo shoots100g, 50g of chopped green onion, sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth.

Practice: Wash and chop the chicken breast into fine mud, cut the winter bamboo shoots into small pieces and stir-fry in the oil pan for a while. Put the chicken puree into the pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate and stir well. Add winter bamboo shoots and stir a few times.

Fish and leek stuffing

Ingredients: 700g peeled fish, 50g fat, 200g leek, 50g chopped green onion, cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth.

Practice: Rinse the fish with clear water, remove the coarse thorns and chop them into fine mud on the chopping board. Cut the fat into fine grains and chop the leek. Take a deep pot, add fish paste and broth, open the pot, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, stir clockwise by hand, and finally add fat and leek.

Coriander dumpling stuffing

Ingredients: 250g coriander, pork stuffing150g.

Accessories: soy sauce, cooking wine, salt, monosodium glutamate and sesame oil.

Exercise:

1. Wash coriander, drain the mud, chop it into pieces, and mix in a little sesame oil for later use.

2. Put the pork stuffing into the pot, add all seasonings and stir well.

3. Finally, add coriander powder and mix well.

Tip:

1. After chopped parsley, if there is a lot of water, you can squeeze out the vegetable juice with gauze, and the vegetable juice can be kept as stuffing.

2. Pork stuffing should be moderately fat and thin, and it is best to have a ratio of three fat and seven thin, so that the boiled dumpling stuffing will be fragrant.

Watermelon skin dumpling stuffing

The specific method is as follows: peel the watermelon, cut it into filaments, marinate it with salt for 30 minutes, then squeeze out the water, add seasonings such as onion, ginger, salt, monosodium glutamate and sesame oil, and finally add shrimp (not too much), so that the dumpling stuffing is ready. Jiaozi is crisp and refreshing, with moderate sweetness and saltiness.

My watermelon skin is not chopped, but chopped. In the previous practice, it was roughly pickled and mixed with meat stuffing (no different from normal dumpling stuffing), which made jiaozi particularly refreshing.

Pork stuffing

Ingredients: 500g pork loin, 25g lotus white1000g Jiang Mo15g chopped green onion, 30g refined salt15g pepper, 5g cooking wine, 25g monosodium glutamate15g sesame oil, 25g refined oil.

Method:

1 Pork peeled, washed and cut into fine particles; Wash lotus white, cut into fine powder and mix well with refined oil. ......

How to make the stuffing of Chinese hamburger delicious?

It seems to be mixed with lean meat ~ otherwise it will be too greasy ~ whatever stuffing ~ as long as you cook it carefully, it will be delicious.

How to make the meat in steamed stuffed bun delicious?

Making fresh meat buns requires certain skills and skills. Although the method of introducing fresh meat steamed stuffed bun to you is simple, it maintains a quite high level in taste. There are only two characteristics: soft skin and more stuffing.

Ingredients: self-raising flour, 500g fresh meat (3 points fat, 7 points thin), 50g shrimp.

Accessories: 50 grams of auricularia auricula, 30 grams of onion, 20 grams of ginger, pepper 10 gram, egg 1 piece.

Seasoning: 5g of salt, 2g of sugar, 5g of fish sauce and 3g of sesame oil.

Production steps:

1, self-raising flour kneaded dough is proofed with warm water and cold water for later use.

2. Stir-fry the pepper in a dry pot, and then roll it into pepper powder for later use. Tall and straight

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 picture 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 steamed bread in it.

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 it to make the stuffing stronger.

3, onion ginger should be finely chopped, friends who don't like onion ginger can use onion Jiang Shui instead.

Illustration of kneading method of steamed stuffed bun. How to make steamed buns delicious

Chinese cabbage stuffing:

The main ingredients are half a cabbage, six mushrooms, a carrot and a slice of ginger (if there are many people, you can increase the amount of two people).

Production method:

1. Chop the cabbage, wrap it in gauze, and squeeze it until no more water flows out.

2. Remove the hard stems from the watered mushrooms and chop them. It's best to rub carrots into filaments with a fine eraser, and then squeeze the water a little. Then put two spoonfuls of peanut oil in the oil pan, add 7 or 8 pieces of pepper and fry until cooked. Add a few drops of soy sauce and a little sugar to the chopped mushrooms and stir for later use.

3, ginger can be more or less according to taste, chopped for use;

4. Put the cabbage and carrot into a big container, pour a spoonful of sesame oil and mix well. Make sure all the vegetables are evenly coated with oil, then add the fried mushrooms and Jiang Mo, add salt, a little mushroom essence and spiced powder, stir well, and a pot of soup dumpling stuffing is finished! When wrapping, it doesn't matter if the stuffing comes out of the water. As long as one side of the stuffing basin is raised, the water will naturally flow to the lower side. Because I am good at wrapping jiaozi, I always like to use water as stuffing, so the oil left in my mouth after cooking is really delicious!

Zucchini stuffing:

The main ingredients are two zucchini, a dozen kinds of fungus, a handful of vermicelli and a piece of ginger. Production method: squash zucchini; Chop soaked auricularia auricula, soaked vermicelli and ginger into powder, mix well and add cooked oil (note: vermicelli can be soaked in cold water, not scalded with hot water, which will affect the taste). The subsequent production process is the same as that of Chinese cabbage stuffing. The key is to mix vegetables and oil before adding salt. Celery stuffing: main ingredients: celery 1 kg, tofu skin 1 block (dried tofu is also acceptable), carrots and ginger.

Production method:

1, celery old terrier and old leaves (some young leaves can be left), washed, blanched in boiling water for more than 20 seconds, then taken out, chopped and squeezed;

2. Chop the bean curd skin, add 1 tbsp peanut oil in the oil pan, add a few prickly ash and stir-fry until fragrant, then take it out. Add the bean curd skin into the oil and stir, then drop a few drops of soy sauce, and then take it out of the pot for later use.

3. Chop ginger;

4. Pour celery, bean curd skin and Jiang Mo into a large container, then add salt, a little sugar, a little pepper, pepper noodles and mushroom essence and mix well!

Assorted stuffing:

Ingredients: Tricholoma (you can buy Pleurotus ostreatus to make Tricholoma, but remember to squeeze out the water), 1 kg, 1 carrot, 5 parsley (celery can be used instead of parsley), a little green beans (or tender corn kernels), 1 slice of ginger.

Production method:

1. Wash Tricholoma, cut into pieces, wipe carrots, squeeze out water, cut coriander, soak green beans or tender corn kernels in boiling water, and chop ginger;

2. If you like to eat Luzhou-flavor food, you can stir-fry Tricholoma in oil for a while, add a few drops of soy sauce, and mix well with other dishes. Add salt, a little sugar and a little pepper powder in turn and mix well. If you like the original flavor, you can not fry it. Just mix the stuffing with oil and add seasoning.

How to make pork and green onion buns delicious?

1. Chop the pork into minced meat, add cooking wine, soy sauce and oyster sauce and stir well, then add broth or clear water in one direction for many times, and stir vigorously until there is no water. This kind of steamed stuffed bun has more soup, tender meat, more water absorption from lean meat and less water absorption from fat meat, and more water absorption from washed and dried meat stuffing, and too much water from washed meat stuffing. If you don't want to put pepper, you can pinch some pepper and soak it in boiling water. When the cooled Chili water is put into the meat, it also makes the meat smell better.

2. Add pepper, Jiang Mo or ginger paste, salt and sugar to the minced meat, or stir evenly in the original direction;

3. The minced meat mixed in this way will be a little thin and difficult to wrap. You can cover it and put it in the refrigerator for a long time, and the minced meat will be well wrapped after solidification;

4. Put chopped green onion before wrapping, 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 form dough. The dough I made with the toaster is the same as that I made with my hands. I can knead it into a smooth dough and then ferment it to twice its size. Because there is more water, the dough is very soft;

6. Then pour100g of dry flour into the dough, knead all the dry flour into a smooth dough, and then cover it for proofing10min;

7. Knead the dough into strips and cut it into agents;

8. Crush the medicine and roll it into hides with thick middle and thin sides. Don't roll the steamed bread skin too thin, so the steamed bread skin will not be very soft; Take the steamed stuffed bun skin and put it in your hand, and put a proper amount of steamed buns;

9. Knead the steamed stuffed bun into a circle with round passbook, and knead the top of the steamed stuffed bun and each passbook once to make it a round steamed stuffed bun;

10, the steamer is put into clean water, the steamer is coated with a layer of oil, and then the steamed bread is put in, leaving gaps between the steamed bread; Cover it and leave it in a warm place for another 20 minutes. The time of the second steaming is closely related to the temperature, and there is no fixed time. After the second steaming, you can see that the steamed buns have become a little bigger. If the temperature is low, you can boil the water in the pot into warm water, which will make the steamed buns faster.

12. Bring the steamed buns to a boil over medium heat, then steam them over medium heat for 15~20 minutes, then turn off the heat and take them out with the lid open. If the temperature is low and the secondary heating is not enough, turn on a small fire first and let the steamed stuffed bun heat up slowly; 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 bad, it will collapse even if the cover is opened for 5 minutes after the fire is turned off.