material

1.600g minced meat, 6g salt, 2. 18g sesame oil, 6g monosodium glutamate, 18g soy sauce, 30g salad oil and 3. 120g onion.

working methods

(1) Add salt to the ground meat, stir and beat until it becomes thick.

(2) Slice the onion, and add the material 2 into the minced meat and mix well.

Chinese cabbage steamed bun

material

Half a cabbage, half a catty of meat stuffing, two spoonfuls of soy sauce, one spoonful of oil, the right amount of salt, the right amount of pepper noodles, four cups of flour and one spoonful of yeast.

working methods

1. Add yeast to the flour, add warm water and stir the flour. After mixing, put it in a pot, cover it and wake it in a warm place for an hour to double its size.

2. Chop the cabbage, add salt, stir it evenly, let it stand for 15 minutes, and then drain the water.

3, 2 Add meat, soy sauce, oil, salt and pepper noodles.

4. The dough is rolled slightly larger than the palm of your hand, and the diameter of the wrapped buns is about 6-8cm.

5. Steam for ten minutes after the pot is boiled.

skill

1, Chinese cabbage must be drained so that the meat stuffing is chewy.

2. When rolling the skin, it should be slightly thicker in the middle and thinner at the edge.

Leek steamed bun

material

200g flour, 2g dry yeast, leek, egg, salt.

working methods

1.200g of flour and 2g of dry yeast, melted with warm water.

2. Pour the melted yeast water into the noodles and knead into dough.

3. Cover the bowl with the dough and let it stand at 30 degrees for about two hours.

4. Pick and wash leeks and control moisture.

5. Add oil to the pan, heat it and fry the eggs.

6. Mix the leek and the egg evenly and put a little salt in it.

7. When the dough rises to 2-3 times its original size, it means that the dough has developed.

8. Take out the dough and continue to knead. Knead the dough into long strips and draw it into equal doses.

9. Roll the dough into thin slices, wrap the stuffing, fold it along the edge with your fingers and knead it together. I also pinched some weird rolls, haha.

10. Steam on the pot for ten minutes, and the fat leek buns will be out of the pot!

Steamed bun fresh meat xian

material

600g ground meat, 6g salt, 6g sesame oil18g, 6g monosodium glutamate, 0g soy sauce18g, 30g salad oil and 0g onion120g.

working methods

1.) Add salt to the ground meat, stir and beat until it becomes sticky.

2.) Chop the onion, add the material 2 into the minced meat and mix well.

pickled steamed bun

material

Sauerkraut, pork belly, oil, pepper, salt, sugar, onion and ginger.

working methods

1. Chop the pork, add the minced onion and ginger, mix in the stuffing, pour out the oil in the fried pepper with cooked soybean oil, add salt and a little sugar to make it fresh, and stir the soy sauce evenly to taste.

2. Wash and chop sauerkraut, squeeze out excess water and put it into the meat stuffing and mix well.

3. Add warm yeast water to the flour, knead it into a smooth dough, and then wake it up to two or three times the original dough.

4. Break the dough into small doses, roll it into small pieces and wrap it into buns, and then wake it up for about 30 minutes.

5. Steam in a boiling pot for 10 minutes.

Pumpkin steamed bun

material

Flour, pumpkin, pork, carrot, bean dregs, yogurt, salt, sugar, pepper, cooking wine, soy sauce, scallop sauce, oyster sauce, blended oil, sesame oil and minced onion and ginger.

working methods

1. Dice carrots and paste them with a cooking machine. You need to add water when you hit them, otherwise you won't be able to hit them.

2. Add a little salt and sugar to the flour, stir well, and then add a proper amount of yeast powder. I also put the leftover bean dregs in the morning, or was it a mixture of soybeans and peanuts?

3. Pour in the carrot paste. I also put half a can of yogurt in the process, and the nightmare began.

After adding flour for countless times, it finally became a ball. The color of the carrot was much lighter and it looked more like corn flour. Sealed and fermented at room temperature.

Take all the meat out of the refrigerator and cut it into minced meat. Stir with cooking wine, soy sauce, scallop sauce and some water, add salt, pepper, oyster sauce and minced onion and ginger and mix well.

6. Knead the pumpkin into silk and mix well with blending oil. This can prevent the pumpkin from leaving the water. Please see the link below for details.

7. Mix shredded pumpkin with minced meat, add a little sesame oil and mix well, and the steamed stuffed bun is ready.

8. Pull the dough into a medium-sized agent and roll it into a thin dough in the middle.

9. Fill in the right amount of stuffing

10. Wrap into buns, cover with plastic wrap and bake for 20 minutes.

1 1. Put cold water in the pot, grease the bottom of the steamed buns, and drain with a steaming curtain. After the fire boils, turn to low heat and steam for 20 minutes, then turn off the fire.

12. After two or three minutes, boil the pot and pick out the steamed bread to eat.

Carrot and corn steamed bun

material

Flour 300g, water 150g, yeast 4g, sugar 5g.

working methods

1. Weigh all materials

2. Mix flour, sugar and yeast together, slowly pour in water, and stir with chopsticks while pouring water. Don't add water at one time, because different brands of flour have different water absorption in different weather. It is recommended to pour 80% water first, and then add water as needed while kneading dough. Knead the dough into three kinds of light: surface light, basin light and hand light, cover it with plastic wrap and ferment it to twice its size.

3. During dough fermentation. Prepare stuffing, chop pork into minced meat (don't chop it, just chop it), dice carrots and peel sweet corn.

4. Add barbecue sauce into minced meat, mix well and marinate for 15 minutes (you can add it according to your own seasoning).

5. Heat the oil pan, add carrots and corn and stir fry until soft.

6. Add some water, cover the pot and cook for a while.

Pour minced meat

8. Add appropriate amount of oyster sauce and stir-fry until the minced meat changes color.

9. Pour in water starch, collect the juice until it is thick, then serve and let it cool for later use.

10. Ferment the dough to twice the size, take it out and exhaust it, and knead it repeatedly until it is smooth and the cut surface has no pores.

1 1. Knead into strips.

12. Cut into dosage forms with the same size.

13. Roll it into a disk with thin periphery and thick middle.

14. Packing filler

15. Fold and make steamed buns.

16. Put oiled paper, oilcloth, corn husk, etc. Anti-sticking of steamed bread, or anti-sticking by brushing oil on steamer; Put it in the pot to wake up 15 minutes.

17. Add a proper amount of cold water to the pot and steam it over medium heat. 15 minutes later, SAIC, don't uncover it after turning off the fire, and take it out after 3 minutes.

Hongdousha steamed bun

material

1.250g flour, 2/ 1 teaspoon angel yeast, 2/ 1 teaspoon angel steamed bread improver.

2. Red bean paste (bought in supermarket)

working methods

1. Mix flour and steamed bread improver evenly in a basin. Dig a small pit in the middle, put Angel Yeast in the pit, stir with warm water, and start kneading dough. The standard is basin lamp, face lamp and hand lamp.

2. Put the kneaded dough into a bowl and put it in a steamer for warm fermentation for 50 minutes. Turn off the fire when the pot wall is hot, too hot will affect the fermentation of yeast powder)

3. Rub the dough into strips, roll the dough into a circle, put it in a steamer with red bean paste, and steam for 20 minutes (don't lift the lid immediately after steaming).