Many southerners like to eat steamed buns. When they were young, they would make steamed buns during the Chinese New Year, which gives them a New Year flavor. The preparation of steamed bun fillings is really random. Vermicelli steamed buns are the best, with some pork or The leek and egg stuffing will make your mouth water.
1. Pork vermicelli buns
Ingredients
Pork filling, vermicelli, green onions, ginger, garlic, flour, yeast, salt, MSG, sesame oil, light soy sauce , dark soy sauce, sesame oil, white pepper
Method
1. Put yeast in the flour, add water and mix into a dough, then ferment
2. Vermicelli Boil in a pot of water until soft, remove from the cold water, drain the water, and cut into small pieces and set aside
3. Chop the green onions, mince the ginger and garlic
4. Put oil in the wok, when the oil is hot, add minced garlic, minced ginger and minced green onion, sauté until fragrant, turn off the heat, add minced meat and vermicelli, chopped green onion, salt, light soy sauce, dark soy sauce, white pepper and sesame oil and stir evenly to form a filling< /p>
5. Make the dough twice as big, roll it into a long strip, divide it into several small rolls, flatten it, roll it into a round piece, fill it with fillings, wrap it into buns, and wrap them one by one. Put it into a greased steamer, let it rise for 15 minutes, turn on the high heat, then turn to medium heat and steam for about 20 minutes (it mainly depends on the size of the buns). After steaming, turn off the heat and simmer for 2-3 minutes before opening the lid. That's it
2. Vermicelli buns
Materials
Bun skin materials
500 grams of flour, 240 grams of water, 3 grams of yeast, 40 grams of sugar
Ingredients for steamed bun filling
300 grams of pork belly, 120 grams of vermicelli, 2 winter bamboo shoots,
Accessories
1 carrot Each, a handful of mushrooms, 10 grams each of onion and ginger, and 3 garlic seedlings. Appropriate amount of salt, 1 teaspoon of Sanxiang, 2 tablespoons of soy sauce. Appropriate amount of sesame oil and appropriate amount of salt
Method
1. Cut the pork belly into small cubes, don’t mince it too much. Boil the vermicelli in boiling water for 5 minutes, drain into cold water and cut into small pieces. Soak and chop the mushrooms in advance, peel and grate the winter bamboo shoots, grate the carrots, onion, ginger, garlic sprouts, and chop them
2. Make the dough in advance, add 500 grams of flour, 240 grams of water, 3 grams of yeast, 40 grams of sugar, mix into a smooth dough, and ferment until doubled in size. While the dough is fermenting, fry the bun fillings. Add more oil, sauté onions, ginger and shiitake mushrooms until fragrant.
3. Add the diced meat and stir-fry until it changes colour, add thirteen spices, soy sauce, winter bamboo shoots and stir-fry. Add a bowl of boiling water, cook for a while, collect the juice and add shredded carrots
4. Finally, turn off the heat, add vermicelli, garlic sprouts, add appropriate amount of salt, sugar, and season. Just make it slightly saltier than usual for cooking
5. Take out the fermented dough and deflate it
6. Divide it into small batches, the size depends on your personal needs. I will make it today The fried buns are relatively small, so they are divided into small portions of 25 grams each. Slightly bigger than xiaolongbao.
7. Roll each dough into a round shape with a thick middle and thin sides. Wrap it in any pattern you like. Here comes the most important point. After wrapping the buns, use a handle to pull up each closing area. Let the buns hang down. Baozi stood up straight. After steaming for a while, the buns will no longer lie in the pan
8. After wrapping, cover with a damp cloth and continue to rise for about 20 minutes. When you see that the buns have expanded a bit, pat them gently and they become elastic. It can be steamed or fried. I made fried buns today. Put oil in the pan, lard is best and more fragrant. Turn on low heat and place the buns on them
9. When the bottom of the buns forms a crust and changes color, pour in hot water that covers half of the buns. Cover the pot, bring to a boil over high heat, then medium heat.
10. When the water has dried up, add some oil and turn on the fire. The bottom of the buns will be crispy and delicious.
Tips
The size of the buns depends on your preference. If you don’t like cooked bun fillings, you can use raw meat fillings. The vermicelli filling is so delicious. The overall taste is great with the addition of winter bamboo shoots. Garlic sprouts are particularly good at improving flavor.
3. Leek, egg, tofu and vermicelli buns
Ingredients
3 eggs, half a catty of leeks, appropriate amount of vermicelli, half a catty of tofu, 300 grams of flour, 150 grams of water grams, salt, pepper powder, MSG, appropriate amount of sesame oil
Method
1. Fry the eggs and chop them into pieces with a spatula. Cut the tofu into cubes and add them to the eggs to stir-fry until the water is dry. Vermicelli Cook and chop slightly, wash and chop the leeks, add pepper powder, salt, MSG and sesame oil to the eggs and tofu and mix well. Add appropriate amount of yeast to flour and water in a ratio of 2:1 and form a dough, then ferment in a warm place until three times in size.
2. Take a small piece of dough and roll it into a round strip, cut it into suitable size dough balls with a knife, flatten it, and roll it into a round piece that is slightly thicker in the middle and thinner at the edge.
3. Put the stuffing in, grab the dough with your right hand and pinch it into a pleat, then release it, then pinch the dough forward with your index finger without moving your thumb, and the pleats will move closer to your thumb, one pleat after another. pinch, and finally close it.
4. Wrapped buns. (My buns are not very good, but my mother’s buns are beautiful~)
5. Brush the steamer with oil, put the wrapped buns in, let them rise for 10 minutes, and steam them in cold water for ten minutes. Turn off the heat and wait three minutes before opening the lid and serving.