Steamed buns are a staple food with a strong sense of fullness. The steamed buns are thin and stuffed, soft and delicious!

4 Best Stuffed Buns to Share 1 Leek Egg Noodles Stuffing

Ingredients: a handful of leek, 5 eggs, a handful of vermicelli, salt, onion, ginger and garlic, sesame oil.

1, chop leek, fry eggs, cook vermicelli until soft, chop, stir together, add seasoning, salt, garlic, ginger, onion and sesame oil, and stir well.

2. Knead the dough into long strips, cut small doses, and roll it into round dough.

3, wrapped in stuffing, wrapped into buns.

4. After all the bags are wrapped, conduct secondary fermentation. After the fermentation is completed, put cold water into the pot and steam. After the water is boiled, it can be turned off for 12 minutes, and then open the lid for a few minutes.

2X mushroom pork stuffing ingredients:

200 grams of pork, carrots 1 root, soaked mushrooms 15 or so, 2 slices of ginger, half root of onion, 50 grams of cooking oil, appropriate amount of salt, appropriate amount of chicken essence, 20 grams of soy sauce, cooking wine 15 grams, and a little pepper powder.

1, prepare the required ingredients, and soak the mushrooms in advance.

2. Chop the pork into minced meat

3, onion, Jiang Ye chopped into pieces.

4. Put pork, onion and ginger together in a container, and add cooking oil, soy sauce, cooking wine, salt, chicken essence and pepper powder.

5. Stir clockwise until the meat is strong.

6. Chop the mushrooms and carrots into pieces, put them into the meat stuffing and stir well.

even

7. The mixed stuffing can be used to make buns or jiaozi.

3X Chinese onion and pork stuffed buns ingredients:

350g of pork, 400g of flour, 50g of scallion, 6g of ginger, 2 tablespoons of cooking oil, half a spoonful of oyster sauce, 1 tablespoon of soy sauce, a little monosodium glutamate, a little salt and a little pepper powder. Cooking steps:

1, prepare stuffing and wash pork.

2. Cut the pork and onion ginger into small pieces and put them into a meat grinder for mincing.

3. Add seasoning oil, oyster sauce, soy sauce, pepper powder, monosodium glutamate and salt to taste.

4. Stir evenly in one direction and put it in the refrigerator for later use.

5. After the dough is fermented, knead it evenly and exhaust it.

6. Knead into long strips and cut into small pieces.

7. Roll into a dough with a thick middle and a thin edge.

8. Put stuffing on the dough and wrap it into buns.

9. After all the packages are wrapped, ferment for the second time. After the fermentation is completed, put cold water into the pot and steam. After the water is boiled, it can be turned off for 12 minutes, and then open the lid for a few minutes.

4 Pork cabbage stuffed bun

Ingredients: cabbage 1 piece, salt, pork stuffing, cooking oil, white wine, chopped green onion, Jiang Mo, soy sauce, soy sauce and white pepper.

method of work

1, diced cabbage, slightly scratched with a thin layer of salt, and marinated for a while.

2, put a little oil in the pot, hot pot cold oil, then put the fat minced meat, stir-fry until the color is white, pour a circle of white wine, continue to simmer to remove water, stir-fry oil.

3, minced meat is slightly dry, add onion Jiang Mo, white pepper, stir-fry, add appropriate amount of soy sauce, stir-fry and color, soy sauce, stir-fry until minced meat is relatively dry, then turn off the fire and let it cool for later use.

4. Squeeze the water from the cabbage, pour a little soy sauce and mix well. Pour in the oil in the minced meat and mix well. Mix the cabbage with all the minced meat, add a little salt and mix well.