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 evenly. 2. Add Jiang Mo, pour in a tablespoon of hot oil and stir evenly, add broth or clear water 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 for about half an hour.
3. Put sugar and yeast in warm water, stir, melt and ferment until it is twice as big, and then divide into small doses to make steamed buns. 4. Put the steamed buns skin in a proper amount of meat, wrap them, stir for 10 minute, then steam for 55 minutes, stew for 3 minutes and 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 tofu pieces to the bowl (fry in advance until.
Soaking vermicelli, auricularia auricula and leek.
Chop the bean paste, stir-fry the red oil, add 2 tablespoons of soy sauce, 1 spoon of oyster sauce, a little spice powder and a little soy sauce, and mix well with 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, and divide it into small portions to form steamed buns. 4. Wrap the stuffing, wrap it into steamed buns, put it in a steamer, and wake it up for about 10 minutes.
5, cold water on the pot, the fire to boil, steam 15 minutes.
Steamed Bun Stuffed with Chicken and Mushrooms Bun
foodstuff
Dough: 500g of common flour, 5g of yeast, 5g of sugar and edible oil 1.
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 1 spoon of cooking wine and pepper about 80 grams of water and stir them into meat stuffing.
3. Then add eggs, 2 tablespoons of soy sauce, 1 oyster sauce, proper amount of salt and cooking oil, stir well, then 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 yeast to water and stir well, pour flour and meat into dough, and let it ferment to twice its size.
2. Cut carrots and cantaloupes into shreds, add a little salt, marinate them in water, and squeeze them dry. Stir-fry the eggs, let them cool, blanch the vermicelli, 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 stir well with 2 spoons sesame oil.
3. Knead the fermented dough evenly, divide it into small portions, make it thin, wrap it in stuffing, pinch it tightly, do the secondary fermentation in turn 15 minutes, put it in a cold water pot and boil it 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 spoon of Chili powder and chopped green onion, pour in hot fried fragrant, add the soaked vermicelli, 1 about oyster sauce.
2, spoon soy sauce, salt, spiced powder and mix well.
3. Knead the fermented dough evenly, divide it into small portions, thinly 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 into a pot, add 2 tablespoons of light soy sauce, 1 spoon of oyster sauce, half a spoonful of thirteen spices, a little salt and 1 about cooking oil and mix well.
3, dumpling skin is thin, wrapped in the prepared stuffing, kneaded into buns, brushed with oil in the pot, put the buns, fried until the bottom is golden, add half a bowl of water, cover and stew for 6 minutes, sprinkle with sesame seeds, or put them 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+1spoon 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 until the dumpling skin is 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.