First, steamed stuffed buns made of fungus, eggs and carrots.
1. The fungus is soaked 3 hours in advance.
2 Prepare 2 eggs, break them up, fry them until they are broken, and pour them into the basin. (A few eggs depend on the amount of stuffing.)
3. Slice carrots and simmer with soaked fungus. Take it out and take a shower with water. Juice carrot slices and auricularia auricula, chop them and put them in a pot. Don't make it too dry, you can't eat well without a little water. )
4. Blanch the vermicelli with boiling water and cut it into sections. Wash and chop the shallots and put them in the pot.
5. Put the salt, thirteen spices, chicken essence, soy sauce and oil into the basin and mix well.
6. After wrapping, wake up for 20 minutes, steam 18 minutes, turn off the fire for 5 minutes, lift the lid and serve.
Second, mushrooms and rapeseed buns.
1. Remove the roots and wash the rape. I use fresh mushrooms. Remove the roots of mushrooms, tear them and wash them. (Dry mushrooms should be soaked in advance, and don't blanch. )
2. Put water in the pot, a little salt, a drop of oil, pour in rape, scald it, take it out and take a bath. Now pour the mushrooms into the pot and blanch them, then take them out and take a bath. Blanch vegetables with oil to prevent discoloration. Blanch fresh mushrooms.
3. Juice rape and mushrooms, cut rape into small pieces, diced mushrooms, washed onions and chopped.
4. Burn hot oil from the pan, pour diced mushrooms into the oil, pour in a proper amount of soy sauce, stir fry and put in the pan.
5. Pour the cut rape into a pot, add salt, sugar, chicken essence, thirteen spices and oil and mix well.
6. sober up for 20 minutes, steam 18 minutes, and turn off the fire for 5 minutes. Dish and eat.
Third, Chinese sauerkraut steamed stuffed bun
1. Wash sauerkraut twice and chop it. Wash the onion, chop it up and put it in the pot. If you don't like sour food, you can soak it for a while or wash it several times to make it less sour.
2. Add salt, thirteen spices, chicken essence, soy sauce and oil and mix well. Put less salt, because sauerkraut is salty. )
3. Wake up for 20 minutes, steam 18 minutes, turn off the fire for 5 minutes, lift the lid and serve.
Four, zucchini egg buns
1. Wash zucchini, wipe silk, add a little salt, and catch well. After a while, the water came out, and then it was taken out and put in a basin.
2. Beat the egg into a bowl, break it into egg liquid, pour the oil into the pot and fry it until the egg breaks.
3. Pour the cut eggs into a basin, add salt, chicken essence and sugar and mix well.
4. Take out the cooked flour, knead it evenly, divide it into preparations with uniform size, roll the skin and add the stuffing, wake it up for 20 minutes, steam it 18 minutes, turn off the fire and stew it for 5 minutes, and then serve.
Five, radish, carrot and vermicelli steamed stuffed bun
1. I can use bean skin or yuba to soak it in advance.
2. Pull off the kohlrabi piece by piece and wash it. Wash carrots and slice them.
3. Add water to the pot, add the washed kohlrabi and carrot slices, blanch, remove and rinse with water. Blanch the bean skin and take it out for a bath.
4. Squeeze the turnip and carrot, chop them and put them in the pot, then pinch the bean skin and chop them in the pot.
5. Blanch the vermicelli with boiling water and cut it into sections. Wash the onion, chop it up and put it in the pot.
6. Add salt, thirteen spices, chicken essence, soy sauce and oil and mix well. Wrap it up and steam it when you wake up.
Six, fennel shrimp steamed stuffed bun
1. Fennel leaves are not good. Pick out weeds and wash them.
2. Add water to the pot, blanch fennel, remove water and take a shower. Squeeze the water, not too dry. Cut it into small pieces and put it in the pot.
3. Wash the shrimp, put it in water and put it in a basin. Wash and chop onions.
4. Add chicken essence, thirteen spices, a small amount of soy sauce, salt and oil and mix well. (Shrimp skin or salted shrimp skin needs less salt. )
5. Wrap it and steam it.
Seven, Chinese cabbage vermicelli steamed stuffed bun
1. Remove the roots and old leaves of Chinese cabbage, clean them and blanch them one by one. Take it out for a bath. Squeeze water.
2. Wash the vermicelli and cook until soft and rotten. Take it out, take a bath, cut it into pieces and put it in a basin.
3. Chop the cabbage, wash and chop the onion and put it in the pot. Add salt, soy sauce, chicken essence, thirteen spices and oil and mix well.
4. Wrap it and steam it.
Finally, talk about the making process of dough and steamed buns.
First preparation: yeast, warm water and flour.
1. Dissolve proper amount of yeast with warm water, pour in flour and add proper amount of warm water. If there is too much water, point the flour at Gary and knead it into dough. Seal the mouth of the basin with plastic wrap and ferment until it is twice as big, and the honeycomb is ready.
2. Sprinkle a proper amount of flour on the panel, take out the dough, knead it evenly, let air out, divide it into preparations with uniform size, roll the skin, add the stuffing and wrap it.
3. After wrapping all the bags, wake up for 20 minutes, steam 18 minutes, turn off the fire for 5 minutes, lift the lid, and the delicious big steamed buns are ready.
Collection, forwarding, attention, thank you.