Main ingredients: 600 grams of wheat flour, pork (fat and lean) 500 grams

Seasoning: 15 grams of green onions, 3 grams of monosodium glutamate (MSG), 6 grams of cooking wine, 25 grams of soy sauce, 1 gram of alkali, 25 grams of sesame oil, 3 grams of salt, 15 grams of yeast

. Peel and wash the green onion and chop it into mince and set aside; wash the pork, chop it into mince and set aside.

2. Put the pork into the pot, add soy sauce, refined salt, cooking wine, minced green onions, monosodium glutamate, sesame oil and mix, and then pour the meat and bone broth Xu Xu into the side of the pouring side of the same direction, stirring, stirring into the viscous stuffing.

3. Flour and yeast mixed together with warm water and good, well kneaded, to be initiated by the dough, into the appropriate amount of alkali, kneading well kneaded, divided into evenly sized dosage, rolled into a round skin, will be put into the middle of the round skin filling, tighten the edge of the pinch, pinch into more than 16 folds, that is, the baozi baozi billet.

4. Place the buns into a drawer and steam them in boiling water over a high flame, then serve.

5 Canton three fresh bun

Main ingredients: 100 grams of seaweed, 100 grams of asparagus, 50 grams of seaweed, 200 grams of flour, yeast, cherries, each appropriate amount.

Seasoning: salt, monosodium glutamate, chicken essence, cooking wine, green onion, ginger, salad oil, moderate amount.

To teach you how to do Canton style three fresh buns, how to do Canton style three fresh buns to be delicious

1. seaweed, asparagus, seaweed processed with seasoning fried into three fresh filling.

2. Flour, water, yeast and made into a leavened dough under the agent, rolled into a blank skin.

3. Wrap the filling into the skin and let it rise again, put a cherry on the mouth and steam for 7-8 minutes.

6 Bok Choy Buns

Raw materials:

400g of gluten flour, 5g of dry yeast, 5g of baking powder, 5g of sugar, about 250cc of lukewarm water, 1,000g of bok choy (baby greens), a moderate amount of shiitake mushrooms, and a pinch of pepper.

Methods:

First, let's make the most important fermented dough, put the dry yeast powder into a small bowl, melt it with warm water at 30 degrees Celsius, and put it aside for 5 minutes to let them activate a bit;

Put the flour, baking powder, and sugar into the dough bowl, and mix them well with chopsticks. Then pour in the yeast water, mix it into lumps with chopsticks, then knead it repeatedly with your hands to form a ball, and finally cover the basin tightly with a piece of damp cloth, and in order to prevent the surface from drying out, put it in a warm place to rest. This process will take about an hour or so;

Look at the time, the volume of the dough has swelled to twice its original size, and the appearance of honeycomb-like tissue, this time do not rush to use it, use your hands to continue to knead the dough, squeeze the air out of the inside, and then again covered with a damp cloth, so that the dough will expand again ......

7 on the veggie buns

Main ingredients: 500 grams of low-gluten flour, 8 grams of yeast, 60 grams of sugar, 300 grams of water, baking powder, green vegetables, not, minced meat, each appropriate amount.

Seasoning: salad oil, salt, sugar, monosodium glutamate (MSG).

To teach you how to do on the veggie buns, how to do on the veggie buns to eat

1. low gluten flour sieve, put yeast, sugar, water, baking powder mix well, a little bit of rest; green vegetables to add seasoning mix well; minced meat fried, and minced green vegetables mix well into the filling.

2. The dough is slightly rolled out, wrapped into the filling, pinched into a bird cage-shaped bun blank, until it is twice as big, into the cage to steam 5-7 minutes.

8 Pork and Fennel Buns

Ingredients:

3 cups of flour, 1.5 cups of water, 5g of yeast, pork, fennel, chopped green onion, sesame oil, salt and five-spice powder.

Methods:

1, 3 cups of gluten flour, 1.5 cups of water, 5g of yeast and mix and form a soft dough, put it in a container covered with a caged cloth and let it ferment for 2 hours (as shown in picture 1);

2, pork stuffing, chopped fennel, minced scallion, sesame oil, salt, and five-spice powder seasoned

3, kneaded well and divided into homogeneous doughs, I divided into six, and every The dough is well kneaded;

, the panel sprinkled with a layer of thin flour, rolled into the middle of the thick, thin periphery of the pastry, put the filling, thumb support crust, forefinger began to uniformly pleat the skin child, close the good press (pleats try to be a little denser and more uniform);

5, cage drawer on the semi-dry cloth, into the wrapped package;

6, a small pot of water to boil, put on the cage drawer, steam over high heat 13 minutes, do not open the lid immediately after steaming, wait a few minutes before opening!

9 mushroom fresh meat bun

Crust material: 400 grams of flour, 5 grams of fresh yeast, 250 grams of water.

Filling materials

Meat foam 400g, 2 eggs, fungus, dried mushrooms, bamboo shoots, green onion and ginger.

Seasoning: salt, soy sauce, sugar, Meiji-Fresh flavor sauce, oyster sauce, chicken essence, sesame oil.

Do filling:

1, in the meat foam add two eggs, minced onion and ginger;

2, add salt, soy sauce, sugar, chicken essence, full of mixing well on the strength, add sesame oil, and then mix well;

3, fungus, dried mushrooms, with warm water soaking after washing and cutting granules, bamboo shoots (I use the flat tip) blanch and cut granules;

4, the pot of oil, when fifty percent of heat, the first mushrooms, the first to be cut into pieces;

5, the pot of oil, the first to be cut into pieces. When fifty percent hot, the first mushroom and bamboo shoots into the grain stir-fry until dry, and then into the fungus stir-fry, seasoned Meiji Fresh, oyster sauce stir-fry evenly from the pan and let it cool;

5, will be fried mushrooms poured into the meat, mix well that is into the bun stuffing.

Skinning:

1, melt fresh yeast in 250g of water (30 degrees Celsius water temperature);

2, pour the water into the basin with flour, and use chopsticks to stir it into snowflakes;

3, knead into a dough, cover it with a damp cloth, and let it molasses for 15 minutes (at room temperature in the summer;

4, take out the dough, knead it tightly again, and then. Roll out the dough into long strips, and then roll out the round pieces to form the bun skins.

Bao and steam:

1, in the bun skin into the appropriate amount of filling;

2, pleated into the bun billet, put into the oil brushed steamer drawer, cover the lid, and leave it for 10 minutes, for the second time to wake up;

3, will be placed on the steamer on the fire, the fire boiled to a small fire after 15 minutes of steaming;

4, turn off the fire, do not open the lid, and then slowly open the lid after a minute. A minute and then slowly open the lid can be.

10 Tea Tree Mushroom Sauce Pork Buns

Filling:

Dried Tea Tree Mushrooms, Peeled Pork, Scallions, Sweet Sauce, Salt.

Dough:

3 cups of flour, 5g of yeast, 1.5 cups of lukewarm water around 30 degrees.

How to make:

1. Dice the pork, not too small! Put in a tbsp of sweet noodle sauce and mix well with moderate amount of chopped green onion.

2, tea tree mushrooms soaked and washed, over boiling water for five minutes, drain and chopped.

3, chopped tea tree mushrooms into the meat mixture, mix well according to their own taste children add salt, mix well.

4. Mix water, yeast and flour together to form a smooth dough.

5. Cover with a damp cloth and let rise in a warm place to double its size.

6: After the dough has been deflated, divide it into ten equal portions and knead.

7: Roll out the dough into a circle, put in the filling and wrap it up.

8: Place a semi-dry cloth on the steamer drawer, place the buns on top, leaving a space in the center, and cover with a lid to wake up for 15 minutes.

9, cold water on the pot, the water boiled steam 15 minutes, steamed, do not immediately open the lid, wait about 5 minutes and then open the lid!

11 bean paste bag

Raw materials:

red beans, rock sugar, sugar, meat oil (lard).

Practice:

1, wash the red beans, soak overnight;

2, the red beans into the crockpot, put the water is not more than half a finger of the red beans and add the sugar, high heat boil, change to a small fire will be cooked red beans;

3, will be boiled out of red beans, put into the sieve in batches, with a spoon will be the sand squeezed out (before, my grandmother is a piece of sand cloth wrapped, and then squeezed, I I didn't find a clean sand cloth);

4, well, the first step is complete;

5, put the bean paste into the frying pan, the fire, constantly stirring with a spoon to remove most of the water;

6, look at the bean paste stuffing has begun to dry out, the surface of the water is no longer there, add the sugar;

7, continue to stir constantly so that the sugar is completely melted, then add the meat oil in turn. Add the meat oil. Stir well;

8, well, delicate taste, pure, sweetness moderate bean paste on this completion, into the refrigerator, refrigerate it, and then take it out of the package when it is not easy to embarrass to leak filling.

Points:

1, in the 5th step of the process is very long, but do not be so on the high heat ha!

2, in the 6th step in the amount of sugar I will not say ha, according to personal taste, but I suggest not too much, too sweet will cover the bean paste itself!

3, there is meat oil and bean paste ratio is almost 1:50. I strongly recommend to do bean paste buns must be homemade bean paste filling, than the supermarket ready-made taste will be a lot better, you can do more at a time, the buns can not be used to do bread, by the way, can also do the recent moon cake oh. Until the water is poured out, and the dough becomes a big snowflake shape;

3, knead the dough, cover it with a damp cloth, put it into the middle of the oven, put a pan of water on the lower layer, and set the oven to lower heat, 30 degrees;

4, about 30 minutes, the dough will be doubled in size, and it will not rebound when pressed with a finger;

5, put down the dosage, about 35 grams a piece;

6, roll the dosage into a round crust, with a thick center and a thin circumference, from the refrigerator, and then put it into a large circle.

7, pleat, shape;

8, a thin layer of oil on the steamer drawer, put the bun blanks, cover the pot, for the last 15 minutes to rise;

9, the pot is sealed, on the fire, high heat boil (I like cold water in the pot, from cold to hot), the dough is once again rise;

9, the pot is sealed, on the fire, high heat boil (I like cold water in the pot, from cold to hot), the dough is once again rise;

9, the pot is sealed, on the fire, high heat boil (I like cold water in the pot, from cold to hot), the dough is once again rise. During the process, the noodles are once again waking up), change to medium water, and steam for 10 minutes. Turn off the heat and keep it on for 2 minutes, then slowly remove the lid of the pot.

12 bean curd buns:

Ingredients:

Filling:

500g of long bean curd, 300g of peeled pork, one green onion, a few dried scallops, soy sauce, cooking wine, salt, sesame oil.

Dough: 3 cups of flour, 5g of yeast, 1.5 cups of lukewarm water around 30 degrees.

Practice:

1, chopped pork, add the appropriate amount of minced shallots, salt, soy sauce, cooking wine, sesame oil and mix well; dried scallops with cooking wine soak for two hours, steamed on the pot soft, chopped and put in the meat stuffing and mix well;

2, long bean curd washed, the whole strip of boiling water to cook, plus a little sesame oil can be made to make the bean curd green. Drain and chop;

3, cut the beans into the meat mixture and mix well according to their own tastes, add salt, mix well;

4, water, yeast, flour mixed into a smooth dough;

5, covered with a damp cloth and put in a warm place to ferment twice the size of the;

6, after the dough exhaust divided into ten even kneading round;

7, rolled out into a round, and put the filling into a good bag;

7, rolled into a round, and put the filling into the bag. Put the filling into the package;

8, steam drawer on a semi-dry cloth, put the buns, leaving a gap in the middle, cover and wake up for 15 minutes;

9, cold water on the pot, the water boiled steam for 15 minutes, steamed do not open the lid immediately, and wait 5 minutes or so and then open the lid.

13 dried plum cabbage meat bun

Outer crust material:

Whole wheat flour 400 grams, 250 grams of water, 5 grams of dry yeast.

Inside filling materials:

500g minced pork, 120g dried plum, 50g dried bamboo shoots, 20g ginger, 4 scallions.

Seasoning:

Soy sauce, Meiji fresh, sugar, cooking wine, chicken essence, each moderate.

Do filling:

1, dried plum and bamboo shoots soaked and cleaned, respectively, chopped, ginger and green onions were also chopped;

2, frying pan hot oil, fifty percent heat, medium heat, into the ginger and green onion stir-frying pan;

3, keep the heat in the middle, into the minced meat, stir-frying until the meat changed color, the water is gradually dry;

4, to the pan into the cooking wine, soy sauce, Meiji-Fresh, add sugar, stir-fry well;

4, to the pan into the wine, soy sauce, Meiji-Fresh, add sugar, stir-fry well;

4, to the pan into the wine, soy sauce, Meiji fresh

5, into the dried plum and bamboo shoots, stir-fry;

6, add not half of the ingredients and water, high heat boil, turn the heat, grill (is a fire with a leaning) to the water dry (about 30 minutes), add chicken, stir-fry can be.

Making the crust:

1. Melt the fresh yeast in 250 grams of water (30 degrees Celsius);

2. Pour the water into a bowl of flour and mix it with chopsticks to make a snowy flake;

3. Knead the dough, cover it with a damp cloth, and leave it to molasses for 15 minutes (put it in the middle of the oven, put the water on the lower shelf, and turn the oven on 30 degrees Celsius);

Take the dough out and knead it again, and then put it on a damp cloth. Take out the dough and knead it tightly again, then, roll it into a long strip, place it under the dosage (about 35g for 1 piece) and roll out the round piece to form the bun skin.

Packing and steaming:

1, put 35 grams of filling in the bun skin;

2, pleated into a bun billet, put it on a steamer drawer brushed with oil, covered with a lid, and left it for 10 minutes for a second wake-up call;

3, place the steamer on the fire, and then change to a low fire after the fire boils for 10 minutes.

14 Sauerkraut Buns

Ingredients:

Dough: 360g of medium flour, 1 tsp of yeast, 1 tsp of sugar, 180-200g of water.

Filling: 300g of sauerkraut, 200g of minced pork, 1 tbsp of soy sauce, 1 tsp of salt, 50-60g of scallions, 1/4 tsp of ground ginger, 1 tsp of five-spice powder, moderate amount of water, 2 tbsp of vegetable oil.

Practice:

1, dough material kneaded into a smooth dough, put in a warm place to ferment for 60 minutes.

2: Wash sauerkraut, squeeze out excess water and chop; chop green onion.

3. Add soy sauce, salt, ginger powder, five-spice powder, and 1 tablespoon of water to the meat mixture, stir until it starts to form a gelatinous mass, then add the sauerkraut and green onion, and mix well; if the mixture is dry, add a moderate amount of water, and then finally add the vegetable oil and mix well

I didn't want to make the mixture too heavy in color, so I used soy sauce.

4, the hair of the dough, divided into 12 parts, take a small ball, rolled into a thin dough, wrapped into the appropriate amount of filling, pinch the mouth.

, steam curtain coated with oil to prevent sticking, buns row to the steam curtain, cover the pot loosely for about 20 minutes, cold water and steam over high heat, open the pot to steam for 15 minutes, smothered for 3 minutes after opening the pot to remove the buns.

15 cabbage buns

Raw materials

meat (seven parts lean, three parts fat), noodle sauce, oil, sesame oil, salt, monosodium glutamate (MSG), green onion, ginger, cabbage.

Practice:

1, meat (seven points lean, three points fat) diced, noodle sauce, four tablespoons of oil, a spoonful of sesame oil, salt, monosodium glutamate (MSG), cut some green onions and ginger together with mixing

2, cabbage chopped, and the sauce of the meat mixed well, I feel like wrapping wrapped dumplings to put more oil in order to be fragrant

2, wrapped into the package, the pot steamed can be

16 wild cabbage buns <

Raw materials:

Wild vegetables, pork, pasta sauce, green onions, ginger, salt, flour.

Practice:

1, the wild vegetables must be under the pot with boiling water material out, and then soaked into cold water to soak, halfway to change the water several times, until the wild vegetables do not have a bitter taste of fishing out squeeze out the water.

, pork cut small dices, cut more fat, more fragrant.

3, meat in the pasta sauce, but also to add oil, at least 10 tablespoons of oil, because the wild vegetables this thing is too absorbent, put so much oil to eat the last or feel not oily, the chopped wild vegetables to add in, chopped into a green onion, two slices of ginger, salt and other seasoning, this step with the same as the ordinary dumpling filling.

4, the hair of good noodles under the dose, rolling, package.

5, into the pot steamed, you can eat

17 cabbage sauce pork buns'

Raw materials:

Flour, yeast, pork, soy sauce, oil, sesame oil, monosodium glutamate (MSG), minced green onion and ginger, cabbage.

Methods:

1, the dough, needless to say, the housewife's watchword.

2, mixing filling: in fact, the practice of mixing filling a family of a kind, there is no fixed recipe, my family is the meat (seven thin, three fat) diced, soy sauce (do not have to put salt, salty enough) oil, a spoonful of sesame oil, monosodium glutamate (MSG), cut some minced green onions and ginger and mix it together.

3, as we all know, cabbage buns are easy to water, so generally have to sprinkle some salt to squeeze out the water, but so the freshness of the cabbage are lost, our family is cut into diced cabbage with a few spoonfuls of oil, oil to wrap the vegetables, will not be out of too much water.

4, vegetables and meat are not in a hurry to mix, wait for the package and then mix, because the meat is put in the soy sauce, not salt, so the mixture will not come out too much water (mixed with some cilantro).

5, hairy dough cut dosage, rolling, mix the filling, wrapping, closing (remember, do not stay too long after the package, because the cabbage is too easy to water, to prevent the collapse of the bottom).

Practice:

1, self-raising flour with water and yogurt and noodles (tips plus yogurt and noodles, noodles hair more uniform and more fragrant).

2, chopped green onion and ginger, chopped sauerkraut, diced mushrooms and pumpkin, thinly sliced carrots.

3, lamb filling into the egg, minced scallions and ginger, sesame oil, salt, chicken essence, pepper, wine, soy sauce and well, mixed with mushrooms, pumpkin, sauerkraut and well.

4, face pulling Ji Zi, rolling, wrapped into a package.

5, bamboo cage drawer yards on the carrot slices, brush oil, put on the buns on the pot to open the pot after steaming for 15 minutes (tips of carrots can make the buns do not stick to the pot, you can also eat carrots).

Eating millet tips:

Developing the dough refers to the addition of yeast in the dough, in a certain temperature, humidity conditions, so that the yeast reproduction gas production, prompting the dough to expand. Rising noodles have the highest nutritional value. The added yeast is called "an inexhaustible source of nutrients". After fermentation, phytic acid, which affects the absorption of calcium, magnesium, iron and other elements in flour, is broken down, thus improving the body's absorption and utilization of calcium, magnesium, iron and other elements. Fermented flour also has a significant increase in B vitamins. Fermented flour is generally used to steam buns, and fermented buns are good for digestion and absorption because the enzymes in yeast can promote the decomposition of nutrients. Therefore, people with weak digestive functions, such as those with bad stomachs, children and the elderly, are more suitable for eating hairy noodles.

20 crab meat steamed dumplings

Main ingredients: outer skin gluten flour 200 grams 80 grams of lard 80 Weeks of water Inner filling stranded meat 130 grams of crab meat 70 grams of lard 130 grams of scallions 30 grams of salt 1/3 tsp. Fresh chicken powder 1/3 tsp. Sugar 1/3 tsp. Pepper 1/2 tsp. Sesame oil 1 tbsp.

(1) Add lard to the flour in the outer skin material, water, and knead by hand to form a dough and set aside.

(2)Mix all the ingredients of the filling well, then divide the filling into 12 equal parts.

(3) Divide the dough of method (1) into 12 equal portions, use a dough stick to form a round piece and wrap it into 1 portion of the filling, then put it into the steamer. Steam the dough for 1 minute. Steam the dough for about 1 minute.

21 Fresh Meat Xiao Long

Main ingredients: wheat flour 650 grams, pork sandwich meat (soft five) 600 grams, 350 grams of meat skin jelly

Seasoning: 30 grams of soy sauce, monosodium glutamate (MSG) 3 grams, 10 grams of salt, 5 grams of ginger, 5 grams of green onion juice, 15 grams of sesame oil

To teach you how to do how to make a fresh meat Xiao Long, how to do fresh meat Xiao Long is delicious

1. . pork sandwich meat chopped and chopped (or with a meat grinder), add salt, soy sauce, monosodium glutamate, onion and ginger juice, sesame oil and mix well;

2. and then add the grated meat jelly, mix well together to make the meat stuffing;

3. 50 grams of flour to do the drying powder, the rest of the kneaded with warm water and let it stand for a few moments to roll into long strips, picking the dose of 100, rolled into a diameter of about 5 centimeters, the middle of the thick edge of the thin round skin;

2.

4. Divide the filling into 10 portions and wrap 10 buns in each portion;

5. Put the meat filling in the middle of the blank skin and fold the skin along the edge (about 13 tucks each), leaving a small opening in the middle where the filling can be seen (some are also pinched together);

6. Put the wrapped buns into a small cage, and steam the buns for 10 minutes in boiling water or steam on a high heat. The buns can be steamed for about 10 minutes.

Tips for making fresh meat xiao long zhong:

1. The blank skin of xiao long zhong bao should be kneaded a little softer, so as to lift and pinch the folds. There are also slightly fermented dough (called tender fermented noodles or sub-leavened noodles) to do the blank skin, eat more fluffy, but should not be long hair or affect the taste;

2. the skin jelly should be appropriate thickness, too thick greasy mouth, too thin is not easy to freeze, the general 500 grams of meat skin, about 1500 grams of jelly can be added to the system of about 1500 grams of skin jelly;

3. the modulation of filling, you should be put into the first of a variety of seasoning and minced meat mix well (you can add a little water), and then put the skin jelly (also can add a little water), and then put the jelly, otherwise the meat mixing is not strong, easy to loose;

4. jelly method, jelly is made of pork skin boiled with water into jelly. It selects fresh pork skin, scrape the hair, under the boiling water pot stretching out, pour off the sewage. Pork skin into the original vortex, add water to the skin of 3 to 4 times, placed on a high fire after boiling, moved to a small fire on the simmering until crispy, chopped (or minced with a meat grinder), put back to the original pot, simmering with a high fire until the melting into a thick milky juice, poured into a container, filter the slag, cooled into the refrigerator to freeze that is (winter can be frozen naturally).

22 Crabmeat Xiao Long

Main ingredients: wheat flour 1000 g, pork (fat and thin) 600 g, 200 g crab roe, 500 g meat skin jelly

Seasoning: yeast 5 g, 25 g of yellow wine, 35 g of salt, 25 g of sugar, 15 g of soy sauce, 10 g of monosodium glutamate (MSG), 5 g of green onion, 5 g of ginger, 5 g of pepper

Crabmeat Xiao Long

The crabmeat Xiao Long Characteristics:

The skin is thin and transparent, the filling is juicy and heavy, and the flavor is very fresh.

Teach you how to do crabmeat xiaojiao, how to do crabmeat xiaojiao is delicious

1. will be clean pork, chopped into minced meat, add crab roe, 10 grams of wine, salt, soy sauce, sugar, pepper, monosodium glutamate, onion and ginger and mix, add the meat jelly, 500 grams of water, stirring vigorously until the viscous into the heart of the filling.

2. Put the flour on the workbench, fresh yeast with warm water to dissolve, make a paste, pour into the flour, add 500 grams of warm water, mixing and kneading through, covered with a clean cloth, let stand for 1 hour, and then rolled and kneaded through the leavened dough.

3. Roll the leavened noodles into strips, pick each into a small billet weighing 13 grams, snap it flat, roll it into a round circle, put 15 grams of filling on it and fold it along the sides with your hands, leaving a small opening in the middle, and then steam it in a cage for about 8 minutes.

23 Vegetarian buckwheat buns

Main ingredients: buckwheat flour 600 grams, 400 grams of eggs, leeks 180 grams

Supplementary ingredients: 6 grams of shrimp, 150 grams of charcoal rings, fungus (dry) 40 grams

Seasoning: 5 grams of ginger, 10 grams of salt, monosodium glutamate (MSG) 4 grams of sesame oil 25 grams

Vegetarian buckwheat buns characteristics:

This Buns skin pliable and crisp, filling fresh and light.

Teach you how to do vegetarian buckwheat buns, how to do vegetarian buckwheat buns to eat

1. eggs into the bowl, beat evenly, add salt, fried into an omelette, take out and chopped.

2. The caramelized ring with a knife into minced; fungus with water hair wash, chopped; green chives clean, cut into pieces; shrimp with water hair wash and cut into pieces; ginger wash and cut into pieces.

3. Eggs, seaweed, green leeks, burnt ring, ginger, fungus into the basin, add salt, monosodium glutamate, sesame oil, mix well, mix into vegetarian filling.

4. buckwheat noodles into the basin, add the appropriate amount of warm water, and into a soft and hard dough, rolled into strips, divided into uniformly sized agents, rolled into a bun skin, wrapped into the filling, tightening the edge of the pinch, that is, into the bun billet.

5. Baozi billet arranged into the drawer, with a high fire boiling water steaming about 20 minutes can be eaten.

24 cardamom buns

Main ingredient: wheat flour 500 grams

Accessories: 100 grams of cardamom, baking powder 2 grams

Teach you how to do cardamom buns, how to do cardamom buns are delicious

1.

2. Flour with water and dough leavening, kneaded dough fermentation, add alkaline water appropriate amount, sprinkle cardamom powder, knead, according to the amount of cut blocks, into the steamer, with boiling water Wushu steam 15 minutes, remove that into.

25 Beef and Celery Buns

Main Ingredients: 600g wheat flour, 350g beef (fat and lean)

Accessories: 200g celery

Seasonings: 10g ginger, 8g salt, 6g sugar, 15g glutinous rice wine, 1g lye, 50g soybean paste, 35g peanut oil, 15g yeast

Beef and Celery Buns Characteristics:

Beef and Celery Buns:

This bun has the following features:

Beef and Celery Buns:

Beef and Celery Buns are made of a variety of ingredients.

This bun has a thin white skin, a fresh and tender filling, and a salty and slightly spicy flavor.

To teach you how to do beef and celery package, how to do beef and celery package is delicious

1. will be peeled ginger washed and cut into mince spare; will be celery clean, cut into fine; beef washed, cut into fine, spare.

2. Pour peanut oil into the pot, after the heat into the soybean, fried crispy pot, mixed into the beef, into the mash juice, salt, sugar, ginger, celery, stir evenly, made of stuffing, standby.

3. Flour and yeast mixed together with warm water and good, well kneaded, to be initiated by the dough, into the appropriate amount of alkali, kneaded well kneaded, divided into evenly sized dosage, rolled into a round skin, will be put into the middle of the round skin filling, tighten the edge of the pinch, pinch into more than 16 folds, that is, the baozi baozi billet.

4. Place the buns into a drawer and steam them in boiling water over a high flame, then serve.

Beef and celery buns preparation tips:

Mash juice that is Jiangmai wine

26 curry beef buns

Main ingredient: wheat flour 600 grams, beef (fat and thin) 500 grams

Accessories: onion (white) 300 grams

Seasoning: 10 grams of salt, monosodium glutamate (MSG) 4 grams of sugar 6 grams of curry 6 grams of wine 10 grams of cornstarch. 10 g, starch (peas) 5 g, 1 g of alkali, lard (refined) 50 g, yeast 15 g

Curry Beef Buns Characteristics:

This packet of curry flavor is strong, refreshing and not greasy.

Teach you how to make curry beef buns, how to make curry beef buns to be delicious

1. Wash the beef, chopped into mince; onion peeled off the skin, washed, cut into small dices, spare.

2. Pour the appropriate amount of lard into the pot, hot, put the minced beef, stir fry, out of the pot on the plate.

3. Pour lard into the pot, hot curry powder, stir-fry flavor, add onion stir-fry, stir-fry minced beef, cooking wine, chicken broth, salt, monosodium glutamate, sugar stir-fry, thickened with cornstarch, that is, for the filling.

4. flour and yeast mixed together with warm water and good, well kneaded, to be initiated by the dough, into the appropriate amount of alkali, kneading well kneaded, divided into evenly sized doses, rolled into a round skin, the filling into the middle of the round skin, tighten the edge pinch, pinch into more than 16 folds, that is, the baozi billet.

5. Place the buns into a drawer and steam them in boiling water over a high flame, then serve.

27 ham and shrimp package

Main ingredients: 600 grams of wheat flour, 200 grams of ham sausage, 500 grams of shrimp

Seasoning: 5 grams of ginger, 8 grams of salt, 5 grams of monosodium glutamate (MSG), pepper 2 grams of cooking wine 10 grams of alkali 1 grams of cooking wine, 50 grams of sesame oil, 15 grams of yeast

Ham and shrimp package features:

The package is puffed up and soft, fresh and salty flavor. The flavor of the ham and shrimp buns is strong.

Teach you how to do ham and shrimp packet, how to do ham and shrimp packet is delicious

1. will be washed and peeled ginger cut into ginger minced standby; will be shrimp (the best choice of river shrimp) removed from the mud line, washed, drained; cooked ham chopped into pieces, standby.

2. River shrimp into a bowl, add refined salt, monosodium glutamate, ginger, pepper, cooking wine, sesame oil, mix well, marinate for 5 minutes, add cooked ham, chicken broth, mix well, that is, for the filling.

3. Flour and yeast mixed together with warm water and good, knead, until the dough is launched, into the appropriate amount of alkali, knead well kneaded, divided into uniform size of the dough, rolled into a round skin, will be put into the middle of the round skin filling, tighten the edges of the pinch, pinched into 18 or so folds, that is, the baozi billet.

4. Place the buns into a drawer and steam them in boiling water over a high flame, then serve.

28 Onion Beef Buns

Main Ingredients: Beef (fat and lean) 250g, onion (white skin) 200g, 500g wheat flour

Seasoning: 50g onion juice, 50g ginger juice, 8g salt, 2g MSG, 15g sugar, 5g soy sauce, 10g sesame oil, 5g baking powder, 5g yeast, 250g common water

Onion Characteristics of Beef Buns:

The beef is soft and tender, the onion is fragrant and the sauce is sweet, crisp and strong.

Teach you how to do onion beef buns, how to do onion beef buns are delicious

1. flour, dry yeast, baking powder, sugar in a container and mix well, add 250 ml of water, mixing into a block, kneaded into a ball, put on the board and repeatedly kneaded until the dough is smooth and lubricated can be;

2. beef cleaned and twisted into a meat filling with seasoning mix, adding in stages Onion and ginger juice water, clockwise stirring vigorously, until the meat to eat enough water and then add part of the onion and ginger juice water, continue to clockwise stirring vigorously, until the beef meat completely eat enough water on the strength;

3. chopped onion, minced onion into the container, and then added to have been on the strength of the beef stuffing, stirring well, and put in a container standby;

4. will be a good dough divided into small pieces, and then rolled out into a crust, wrapped into the filling, pinched, and steamed in the usual way, and the dough will be steamed.