People in China like to eat pasta, such as steamed stuffed bun jiaozi. Among them, there are many ways to make steamed buns. For example, soup dumplings in Shanghai are quite famous all over the country. Moreover, many people also like to make fried dumplings at home. In addition, the steamed stuffed bun with sauced meat sold by the street steamed stuffed bun shop is also delicious. It's not difficult to make steamed buns. The key is to make the noodles live and mix the stuffing. Then you need to pay attention to the time and duration of steaming or frying.

First of all, baozi stuffed with juicy pork

Raw materials: 300g pork, 300g medium gluten flour, proper amount of oil and salt, egg 1 piece, raw flour 10g, soy sauce 10ml, and bean jelly.

300g, warm water 170g.

Steps:

1. Flour, add 2g salt and warm water together, knead into smooth dough, and cover it with warm cloth for half an hour.

2. Add pork, eggs, cooking wine and a small amount of ginger slices into the cooking machine and beat them into paste.

3. Chop the jelly. Mix skin jelly with pork, add soy sauce, cornmeal and salt and mix well.

4. Knead the noodles into strips, cut them into pills and roll them into thin dough. Add stuffing and wrap into steamed buns.

5. Add water to the pot, bring it to a boil, spread a drawer cloth, put steamed bread on it, steam for five minutes on high fire, and take it out of the pot.

Second, fried buns

Ingredients: braised pork belly 200g, flour 500g, oil, salt, soy sauce, yeast, leek and vermicelli.

Steps:

1. Soak in warm water, chop and marinate in soy sauce 1 hour, cut the leek into small pieces, and dice the pork belly in brown sauce.

2. Flour is fermented by yeast. Put the marinated vermicelli, shallots and braised pork belly Ding Sheng into a small pot.

3. Pour in two tablespoons of oil and proper amount of salt and mix well. Knead the baked dough evenly, pull it into a batter slightly larger than the usual jiaozi paste, and roll it into thin slices.

4. Wrap the prepared stuffing and wrap it. Sprinkle a little oil in the pot. When the pot is hot, put away the wrapped buns.

5. After the steamed stuffed bun is slightly shaped, pour the thin surface water along the edge of the pot, cover the lid and open the fire. When the steamed stuffed bun is cooked and the noodle water is almost dry, turn around and pour in the oil, and turn off the heat. When the water on the surface is completely mushy and squeaky, it can be cooked.

Third, the steamed stuffed bun with sauce meat.

Ingredients: 800 grams of flour, 400 ml of warm water, 400 grams of fat and lean meat, 200 grams of onion, 2 tablespoons of peanut oil, 2 tablespoons of sweet noodle sauce, and salt.

1/2 tsp, soy sauce 1/2 tsp, cooking wine 1/2 tsp, sesame oil, pepper and Jiang Mo.

Steps:

1. Prepare materials. Dissolve the yeast in warm water, pour the yeast water into the flour for many times, knead the flour while adding water, and finally knead it into smooth dough, stirring at room temperature 1 hour.

2. Pork is cut into cubes 1 cm square, onion is cut into small pieces of the same size, and ginger is minced. Add batter, salt, pepper, cooking wine, peanut oil and sesame oil to the diced meat.

3. Stir well and marinate for half an hour. Braised meat with green onions. Stir well to make steamed buns.

4. Take out the dough and knead it evenly, and mash it into small doses. Flatten the dough and roll it into a round crust. Take a piece of dough and add diced meat.

5. pinch it and fold it into buns. Cover the prepared steamed buns with wet cloth and ferment for 20 minutes. Steam in cold water for about 18 minutes and simmer for 5 minutes.