Steaming steamed buns stuffed with leek and pork takes 15 minutes;
condiments
300 grams of leek
300 grams of meat stuffing
condiments
Proper amount of oil
Proper amount of salt
monosodium glutamate
step
1. Prepare the meat stuffing, then pour the oil, add the right amount of salt and monosodium glutamate and boil.
Cut leek
3. Then mix with meat and stuffing.
4. Dissolve the yeast in warm water, stir evenly, pour the yeast powder into the flour, and stir evenly with chopsticks to form cotton slices. Knead the dough until it is smooth by hand, put the dough into a container, cover it, and put it in a warm place to ferment to twice its size; The dough is evenly honeycomb-shaped. Sprinkle some fine noodles on the chopping board and knead the dough repeatedly until the dough surface is smooth.
Make dough
Knead open
Roll up the skin
8. Wrap it into a big steamed bun
9. Steam in a pot.
10. Cover the lid. After the water boils, the pan can be taken out 15 minutes.
Leek steamed bread needs to be steamed for a few minutes.
/kloc-it must be cooked in 0/5 minutes.
How long does the leek steamed buns steam?
Steam for about ten minutes if the firepower is high, or 15 minutes if the firepower is low.
If it's a steamer, ten minutes is enough.
How long does the steamed stuffed bun with leek last?
Steaming leek buns takes 10 minutes, as follows:
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 dough and let it stand at 30 degrees for about two hours.
4. Wash the leeks and control the 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 is ready.
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.
10. Steam on the pot for ten minutes, and the leek-rich steamed buns will be out of the pot.
How long does the leek steamed buns steam?
It takes 15 minutes after the water is boiled, not too long, otherwise the leek will taste very bad.
Do you want to steam leek jiaozi first?
Leek and meat don't need to be steamed first, but mixed together.
Then add a proper amount of salt, knead into stuffing, boil water in the pot, and steam after boiling 15-20 minutes.
How to make steamed leek buns with meat? Thank you in detail.
Steaming steamed buns stuffed with leek and pork takes 15 minutes;
condiments
300 grams of leek
300 grams of meat stuffing
condiments
Proper amount of oil
Proper amount of salt
monosodium glutamate
step
1. Prepare the meat stuffing, then pour the oil, add the right amount of salt and monosodium glutamate and boil.
Cut leek
3. Then mix with meat and stuffing.
4. Dissolve the yeast in warm water, stir evenly, pour the yeast powder into the flour, and stir evenly with chopsticks to form cotton slices. Knead the dough until it is smooth by hand, put the dough into a container, cover it, and put it in a warm place to ferment to twice its size; The dough is evenly honeycomb-shaped. Sprinkle some fine noodles on the chopping board and knead the dough repeatedly until the dough surface is smooth.
Make dough
Knead open
Roll up the skin
8. Wrap it into a big steamed bun
9. Steam in a pot.
10. Cover the lid. After the water boils, the pan can be taken out 15 minutes.
How to match leek pork buns
Put the pepper in boiling water, and use this pepper water to improve the taste later.
Add eggs, salt, soy sauce, chopped green onion, Jiang Mo, cooking wine and sesame oil into the pork stuffing.
Add the freshly soaked pepper water, stir it slowly and evenly, and then stir it quickly in one direction. Pepper water can be added twice.
At this time, cut the washed and dried leeks into small pieces and put them in a bowl, and add a little olive oil or salad oil, so that the leeks are not easy to change color and are very moist when put into the filling.
At the same time, stir the leek and the mixed meat evenly. Don't mix leeks too early, they will collapse.
Common practice of leek buns How to cook well?
Home-cooked method of leek meat steamed stuffed bun
material
Pig hind leg meat, diced scallops, leeks, Chinese cabbage, auxiliary materials, Jiang Mo, soy sauce, pepper, oil, salt, monosodium glutamate, sesame oil, flour 300g, milk 170g, and yeast 2-3g.
working methods
1. Mix flour and yeast evenly, add milk, knead into smooth and soft dough, cover it, and put it in a warm place for fermentation.
2. Chop the pig's hind legs (leave some small pieces, don't chop them into minced meat), pour in proper amount of soy sauce, Jiang Mo and pepper, and stir well.
3. Fresh diced scallops (frozen and melted in advance), washed and slightly chopped. Add meat stuffing, mix well, then pour in cooking oil, mix well and marinate for more than 20 minutes.
4. Wash the leaves of Chinese cabbage, drain the water, cut into 1cm square, sprinkle some salt, stir by hand, kill the water, and let stand for about 5- 10 minutes.
5. Take out the dough that has been fermented to twice the size, fully knead the dough again, exhaust the internal gas, knead it round, and buckle it on the basin for a while.
6. Squeeze out the water from the cabbage leaves by hand and add it to the meat stuffing. Cut the washed leek into about 1cm long and add it to the meat stuffing.
7. Add salt, sesame oil and a little monosodium glutamate to the stuffing and mix well.
8. Knead the dough into long strips, cut into small doses, roll it into a circle, wrap it with stuffing, and wrap it into buns.
9. Put it in a steamer, cover it and let it dry for 20 minutes.
10. The burning steam. After the steam reaches SAIC, turn to medium heat 10- 12 minutes.
1 1. Turn off the fire and cook for 5 minutes.
How to make leek and pork buns? Leek and pork are big.
I've made bread with a toaster several times before, and it feels good. Although it is not as good as what I bought, green health is particularly important to modern people. Later, a bread machine was used to make dough, and jiaozi was wrapped once, which was also very successful. Therefore, sugar mom's utilization rate of bread machine is getting higher and higher. My husband is from the north, and my mother-in-law can make buns, so this time I used a bread machine to make dough. Let's look at the finished product. "
Composition details
Meat 1 kg and a half
A kilo of leeks
4 cups of flour
2 tablespoons salad oil
2 cups water
3 grams of salt
Unknown taste
Steaming process
A few hours is time-consuming.
Simple difficulties
Making steps of homemade steamed stuffed bun with leek meat
1
Chop leek, stir, add peanut oil, chicken essence, soy sauce and raw eggs, and stir well.
2
In fact, after the dough is taken out of the toaster, it needs to be kneaded again by hand, so that the gas will be exhausted and the steamed buns will be better. The dough is divided into several small balls and rolled into a big skin (much bigger than the dumpling skin)
three
I started to wrap the first steamed stuffed bun. Haha, it is not the legendary 18 discount. I counted it on purpose and pinched it 20 times.
four
Wrapped in a cage, we also wrapped a layer of gauze below to prevent the steamed stuffed bun from sticking to the pot and being difficult to take.
five
Let it stand for 20 minutes after wrapping, and let the steamed buns serve again.
six
After 20 minutes, steam cold water and get angry.
seven
Look at steamed buns on the way
eight
15 minutes later, the hot chubby buns are out of the pot.