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

Buy a packet of self-raising flour (the simplest method) synthetic dough, wake it up for a while, knead the dough into small pieces, then roll it into dough pieces, then put it on the dough pieces and knead it into buns (or wrap it into big jiaozi), and put it in a steamer. Boil for 20 minutes and then take out.

Dissolve 5g of dry yeast with 250g of warm water at about 30℃, gradually pour the dissolved and frothed yeast liquid into the prepared flour, stir it evenly, knead it repeatedly by hand into dough with smooth and non-sticky surface, add 20g of white sugar, dissolve and stir it evenly, (moderately difficult) synthesize dough, knead it into small pieces, then roll it into dough pieces, then put it on the dough pieces and knead it into steamed buns (or wrap the steamed buns into jiaozi), and steam it. Boil for 20 minutes and then take out.

Cover the dough directly, put it in a hot place and wait for natural fermentation until it smells sour, then dissolve the edible alkali in water and add it into the dough bit by bit until there is no sour taste in the dough.

It's basically the same as a hair head. Soak the flour fat in water first, and master the flour quantity by yourself. The flour fertilizer is only better than the one fermented without flour fertilizer, and the subsequent steps are the same as above.

The question of proportion cannot be explained. It's all based on experience Try a few more times. If you want to put sugar in the dough, put it when you are not stirring. In other words, sugar and flour are mixed with water to form dough (the most difficult method). After waking up, knead the dough into small pieces and roll them into dough sheets. Put it on the dough, knead it into steamed buns (or jiaozi), and put it in a steamer. Boil for 20 minutes and then take out.

Sam sun steamed bun

Ingredients: 70g flour (two small bowls), 30g pork (half bowl), and fresh shrimp.

5-6 pieces (chopped into mud), half fried eggs, proper amount of Chinese cabbage (2 Liang), and mushrooms.

A (chopped) onion, ginger, salt and sesame oil, noodles were prepared an hour ago.

If used, a small amount of cooking wine.

Practice: onion, ginger, mushrooms with water), cooking wine, shrimp,

Mix the minced meat together, add salt, add scrambled eggs and Chinese cabbage.

Chop them and mix them evenly. Make steamed buns without soy sauce. Wenhuo steamed bun

15-20 minutes.

Features: steamed bread is soft, tastes like soup, delicious and nutritious, suitable for.

Dinner, if accompanied by corn porridge, eight-treasure porridge, sweet potato porridge, oatmeal, vegetable porridge,

Red bean porridge is better.

Children around 2-5 years old usually prefer to eat with stuffing in their hands.

Things. Children's interest in food is more focused on the shape of food than on the food itself.

Too concerned about the content of food. This can make some nutritious children

Some foods that you don't like, such as mushrooms and vegetables, are put in the stuffing and gradually change their taste.

Children's picky eating habits.

How to make steamed bread

Don't use baking powder, it will taste bad and not delicious.

1. baking powder (I used Angel's, which is not bad) is stirred with warm water (it will burn the activity if you can't use boiling water, but it won't open with cold water). It doesn't matter if baking powder is more or less, but it will affect the fermentation time. Scroll:

2. Slowly pour the mixed water into the flour and start kneading. After the fermentation water is used up, use clear water, cold water in summer and warm water in winter. Be sure to remember that the dough should not be too hard, but soft;

3. Knead the dough evenly, cover it with a piece of wet gauze (sold in pharmacies), cover it, and then put it in a warmer place for quiet fermentation.

3. Generally, summer will be very short, 4 hours; Put it next to the heater in winter night and it will be fine the next day. One more thing: make sure the dough is fermented and fat!

4. Then you can start preparing steamed buns. Take out the fermented flour and put it on the chopping board. It may be sticky and sparse at this time. It doesn't matter. Add some dry flour and start kneading. Be sure to rub it for a while! ! After that, let it wake up for a while (just leave it there). Then you can shape it, but! That's the point. After kneading the steamed bread, be sure to put it there and let it wake up for a while, so that it will be empty when steaming. After waking up, put it on the steamer, add cold water to the pot, put the steamer in and start steaming! Don't wait for the water in the pot to boil before steaming steamed bread. This is my brilliant idea! ) Bring the fire to a boil and turn to medium heat for 40 minutes.

5. ok!

One more thing, it's best to buckle a heavy bowl on the lid of the pot when steaming, so as to make him run out of gas as little as possible!