You can also use water instead of oil when frying bean paste, but the color and taste are poor. The ratio of sugar to water is 9: 1. Stir-fried bean paste and sugar can not be put at the same time, otherwise it will not be refreshing and greasy. If it is necessary to add diced lard, osmanthus fragrans or roses after the bean paste is fried, it can be added after cooling.
2. Fresh meat stuffing: There are two kinds of fresh meat stuffing: one is mixed meat, that is, meat jelly is mixed in the meat stuffing to increase the marinade, but it is greasy to eat; The other is clear water meat, which is mixed with clear water in the meat stuffing, and there is also a bag of halogen at the entrance, which is good to eat, but the cost is high.
The method of mixing water with meat stuffing is: first, put fresh skin150g, boil it in cold water, scrape off foreign hairs with a knife, wash it, put it in a pot for a little boiling, take it out, and soak it in cold water, so as to make the skin crisp, then put it back in the pot, cook it with a small fire, take it out, chop it up with a knife, put it back in the original soup, add onion, Jiang Mo and cooking wine, and use Wangwang. Then chop the sandwich meat 1 kg into a meat paste, pour it into a jar, add soy sauce, sugar, salt, monosodium glutamate and cooking wine, stir in one direction until all the seasonings are absorbed into the meat, then add clear water150g, stir in one direction until all the water is eaten, and then add clear water150g.
3. Three-diced stuffing: Pork100g is cooked until it is seven-cooked, chicken 250g is cooked until it is nine-cooked, and then it is taken out and diced; 250 grams of bamboo shoots are also diced after being cooked. Heat the pot, add chicken soup, then add diced chicken, diced diced diced pork, diced bamboo shoots, soy sauce and white sugar, cook until it is ripe, add monosodium glutamate, pour water caltrop and brown it, then add a little cooked oil, take it out and cool it.
4. Shrimp stuffing: Chop 250 grams of shrimp into paste and put it in a bowl, add 2 egg whites, stir with chopsticks to make mud, then add raw flour and mix into shrimp paste. Dice 250g of pork, shred 75g of bamboo shoots125g and barbecued pork, add appropriate amount of salt, sugar, soy sauce, monosodium glutamate, etc., and mix with minced shrimp.
5. Crab powder stuffing: Roast lard150g until 70% cooked, stir-fry onion and Jiang Mo until the onion turns yellow. Crab meat100g. First, put crab roe into hot oil, cut it with an iron spoon to make the oil orange, then pour crab roe and salt into the pot and mix it with the mixed meat.
6. Vegetable stuffing: green vegetables 1 kg, blanched in boiling water, immediately fished out and cooled in cold water (to avoid yellowing), then fished out and chopped, and put them into a cloth bag to squeeze out the water. Dice 50 grams of gluten, and cut 2 pieces of fragrant dried gluten into powder. Then pour the vegetables into a jar and shake them loosely. Add sugar, salt, monosodium glutamate, sesame oil, crude oil, diced gluten and dried fragrant powder and mix well.
7. Crystal stuffing: The lard is peeled off from the outer film, then diced and mixed with soft sugar. When filling, a small amount of water can be added to the stuffing to make the sugar slightly soluble. After steaming, the diced lard looks crystal white and crystal-like.
8. Centipede stuffing: Chop assorted candied fruit into fine powder, then add soft sugar, diced suet, melon seeds, pine nuts, almonds, walnut meat, etc., and mix well.
Steamed buns are made into dough and wrapped in various fillings to form steamed buns of various colors. Generally, when the stuffing is steamed, the package mouth is upward, and when the sweet stuffing is steamed, the package mouth is downward to show the difference.
Wrap the steamed stuffed bun, put it in a cage and steam it on boiling water for about15 ~ 20 minutes.
Attachment: Making stuffed pork buns:
300g pork, sliced.
300g chicken, sliced.
6 mushrooms, soaked and sliced.
3 tablespoons of oil
Ginger 1 piece, chopped
200 grams of shage, cut into small pieces.
6 hard-boiled eggs, shelled and cut in half.
Marinade:
2 tablespoons soy sauce
2 tablespoons oyster sauce
Chicken crystal/monosodium glutamate 1 spoon
Rice wine/imperial wine 1 tablespoon
Sesame oil 1/2 tablespoons
Pepper 1/4 tsp
Sugar 1 spoon
Potato powder 1 1/2 tsps
Practice:
1. Mix pork, chicken, mushrooms and marinade and marinate for half an hour. Hot oil, saute shredded ginger, add marinated meat slices and mushrooms, stir-fry until fragrant, add Radix Astragali, stir-fry, stew for 5 minutes until soft, taste, put it in the refrigerator for 3 hours, and divide it into 12 portions.
2. Just make steamed buns directly.
Making stuffed buns with donkey meat;
Raw material allocation:
Cooked donkey meat, donkey oil, vermicelli, shallot, leek and pepper, aniseed, fragrant leaves, cinnamon, fresh ginger, refined salt, soy sauce, sesame oil, thirteen spices, white flour baking powder and yeast powder.
Production method:
(1) Soak the vermicelli in a soft pot, add minced onion and ginger, donkey oil and salt, and stir-fry with soy sauce until it tastes good.
② Pour vermicelli onto the chopping board, add chopped donkey meat, sprinkle with pepper, aniseed powder, fragrant leaves, cinnamon powder, leek powder and chopped green onion, and mix well to make stuffing.
③ Mix flour with baking powder and yeast powder evenly. Use water (hot in winter, warm in spring and autumn, cool in summer) to form dough. Knead into long strips, roll out a number of flour agents. Roll them into bags one by one and put them into stuffing. Put them in a steamer and steam them with boiling water for 20 minutes.
Ingredients: flour 500g pork 100g mushrooms 25g winter bamboo shoots 50g.
Seasoning cooked lard onion soy sauce white sugar chicken essence
1. Fermented flour, which is dried into a large disc after the dough is made, evenly coated with a layer of cooked lard, which is called a roll from bottom to top, and then made into small doses and dried into a round skin.
2. Add scallion, ginger and pork in the water pot until they are eight-ripe, remove them and dice them.
3. Heat the bottom oil into the pan, add chopped green onion, add diced pork, mushrooms and winter bamboo shoots, add two spoonfuls of soy sauce, two spoonfuls of white sugar and appropriate amount of monosodium glutamate, stir fry evenly into a line, and let the pan cool.
4. Wrap the stuffing, put it on the pot in cold water and steam for six minutes.