Juicy fresh meat bun

foodstuff

500 grams of flour, 5 grams of yeast, 5 grams of sugar, 500 grams of pork stuffing, green onions, ginger 1, half a bowl of broth or clear water.

Practice steps

1, pork stuffing +2 tablespoons of soy sauce +2 tablespoons of oyster sauce+1 spoon of soy sauce+chicken essence+salt+pepper and stir a little evenly. 2. Add Jiang Mo, pour a tablespoon of hot oil and stir evenly, add broth or water in three times, stir until absorbed each time and then add the next time, add a spoonful of cooked oil, stir evenly and freeze in the refrigerator.

3. Put the white sugar and yeast in warm water, stir, melt and ferment until they are twice as big, and roll them into steamed buns after dividing small doses. 4. Put the steamed buns in a proper amount of meat, wrap them, stir them for 10 minute, steam them for 15 minute, and stew them for 3 minutes, then take them out.

Spicy vermicelli tofu bag

foodstuff

Noodles: 500g of flour, 5g of yeast and 260g of water. Stuffing: vermicelli, tofu, fungus, leek, salt, spiced powder, soy sauce, oyster sauce, soy sauce, chicken essence and sesame oil.

Practice steps

1, add bean curd pieces (fried in advance until the surface is golden) to the bowl, stir-fry vermicelli, auricularia auricula and leek, chop bean paste and stir-fry red oil, add 2 spoons of soy sauce to the bowl, 1 spoon of oyster sauce, a little bit of allspice powder and soy sauce, and mix well with proper amount of salt and chicken essence.

2. Stir the yeast with warm water to melt, knead the dough with yeast water, ferment it to twice the size, knead the dough and exhaust it, divide it into small portions, and roll it into steamed buns.

3. Wrap the stuffing, wrap it into buns, put it in a steamer, and wake it for about 10 minutes.

4, cold water on the pot, the fire to boil, steam 15 minutes.

Steamed Bun Stuffed with Chicken and Mushrooms Bun

foodstuff

Dough: 500 grams of common flour, 5 grams of yeast, 5 grams of sugar, cooking oil spoon.

Filling: 2 pieces of chicken breast, corn kernels, mushrooms, onion ginger, eggs 1 piece.

Practice steps

1, about 260 grams of warm water is added with yeast, white sugar is stirred and melted, added into flour several times and stirred into a flocculent state, kneaded into dough and fermented to twice the size.

2, mushrooms blanched and chopped for use. Cut the chicken into small pieces and put them into a meat grinder. Add about 80 grams of water with cooking wine and pepper, and stir them into meat stuffing.

3. Then beat the eggs, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, a proper amount of salt and cooking oil, add corn kernels, diced mushrooms and onion ginger, stir well and put them in the refrigerator for about 2 hours.

4. Take a proper amount of meat and wrap it. Steam 18 minutes, turn off the fire and stew for 5 minutes.

Plain stuffing bag

foodstuff

Dough: 400g flour, 4g yeast and 240g water.

Stuffing: carrot, pumpkin, 2 eggs, shrimp skin, vermicelli, oyster sauce, sesame oil, soy sauce.

Practice steps

1, add human yeast into the water and mix well, pour in flour and meat to make dough, and let it ferment to twice its size.

2. Shred carrots and cantaloupes, marinate them with a little salt, and squeeze them out. Stir-fry the eggs and let them cool. Scald the vermicelli and cut them short. Add shrimp skin, 1 spoon oyster sauce, a little salt and chicken essence, 1 spoon soy sauce, 1 spoon bean paste and 2 spoons sesame oil, and stir well.

3. Knead the fermented dough evenly, divide it into small portions, roll it thin, wrap it with stuffing, pinch it tightly and close it, do the secondary fermentation in turn 15 minutes, put it in a cold water pot and boil it over high heat for 12 minutes, then turn off the fire and simmer for 3 minutes and open the lid.

Whole wheat mustard tuber bag

foodstuff

Dough whole wheat flour 200g, flour 50g, yeast 3g, warm water150g, stuffing mustard tuber, bean curd, vermicelli, Chili powder, chopped green onion, soy sauce, oyster sauce, salt and spiced powder.

Practice steps

1, pour the whole yeast, knead the wheat flour and flour into a ball and ferment to twice the size. Cut the tofu into small pieces, chop the mustard tuber, add 1 spoonful of Chili powder and chopped green onion, pour them in hot oil and fry them until fragrant, and let them soak in soft vermicelli, 1 spoonful of oyster sauce.

2, spoon soy sauce, salt, spiced powder and mix well.

3. Knead the fermented dough evenly, divide it into small portions, roll it thin, wrap it in stuffing, make it in turn, wake it up for the second time 15 minutes, put it in a cold water pot and bring it to a boil, continue heating for 12 minutes, and turn off the fire and stew for 3 minutes.

Chive Sam sun pan-fried bun stuffed with pork

foodstuff

30 dumpling wrappers, 2 eggs, leeks, carrots, fungus and mushrooms, vermicelli 1 piece, soy sauce, oyster sauce, thirteen spices and edible oil.

Practice steps

1, dried mushrooms and auricularia auricula are soaked and chopped, carrots are chopped, leeks are diced, carrots are chopped, and eggs are fried and mashed in a pot.

2. Put all the ingredients in a basin, add 2 tablespoons of light soy sauce, 1 spoon of oyster sauce, half a spoonful of thirteen spices, a little salt and 1 spoon of cooking oil and mix well.

3. Roll the dumpling skin thin, wrap it with the prepared stuffing, knead it into buns, brush the oil in the pot, add the buns, fry until the bottom is golden, add half a bowl of water, cover it, stew for 6 minutes, sprinkle with sesame seeds, or put it in the pot and steam for 8 minutes.

Fresh meat Xiao fried dumplings

foodstuff

Dumpling skin, fresh meat, shallots

Practice steps

1, prepare a piece of pork, chop it into minced meat, (you can use front leg meat, and choose pork belly if you like fat and thin) +2 tablespoons of soy sauce+half a spoon of soy sauce+1 spoon of oyster sauce+a little salt and pepper+1 spoon of sesame oil, and mix well.

2. Dumplings are stuffed with meat and wrapped into buns.

3. Brush the pan with cooking oil, fry the buns until they are golden on both sides, add half a bowl of water, simmer for two minutes, and then drain. Eat while it's hot ~ the skin is crisp, and the meat is tender and juicy.

Green pepper, egg and ham buns

foodstuff

2 eggs, green pepper 1 piece, ham sausage 1 root, dumpling skin, pepper in oyster sauce, salt and oyster sauce.

Practice steps

1, break the eggs and stir-fry until cooked, and dice the green pepper and ham for later use.

2. Put the fried eggs, green peppers and ham into a bowl, add 1 spoon oyster sauce, a little salt and a proper amount of pepper, mix well, roll the dumpling skin thin, add the egg stuffing with green peppers and ham, wrap it up, put it in a pot, and steam with water for 10 minute.