A list of the contents of this article:

How to make big steamed buns, how to mix stuffing, how to make stuffing.

1, stuffing: take a large plate, put the minced beef on the plate, add 80 grams of soy sauce; 10 grams of minced ginger; appropriate amount of salt, a little monosodium glutamate, a little rice wine, stir well, so that the salt melts, gradually add a total of 250 grams of water, pour while stirring, when showing a paste, add 10 grams of starch and stir well, then add 100 grams of chopped onions, 10 grams of sesame oil, 35 grams of soybean oil, stir evenly, and then stir evenly.

2. practice: add 1/3 cups of water to onion, ginger and shiitake mushrooms, mix cooking wine with shrimp and minced meat, then add salt, then mix well with scrambled eggs, chop cabbage hearts together and stir evenly without soy sauce to make steamed buns stuffing. Steam steamed buns over low heat for 15-20 minutes.

3. Production steps: diced onions; minced beef into mashed shape; stuffing: put mashed beef on a plate, add soy sauce, minced ginger, salt, monosodium glutamate, yellow rice wine, water and starch, gradually add and stir to dilute paste, add chopped onions, sesame oil and soybean oil to form stuffing. 1 steamed stuffed bun crust production steps: wheat flour 1 jin, baking powder 4 grams, Angel yeast 5 grams.

4. Prepare main ingredients: 350 grams of medium gluten flour, 100 grams of millet flour, 5 grams of yeast, 250 grams of pork stuffing, 500 grams of shepherd's purse. Chop the pork stuffing. Blanch the shepherd's purse in a pot of boiling water. Remove shepherd's purse and soak it in cold water. Squeeze the water out of shepherd's purse and cut it into pieces. Mix chopped shepherd's purse with pork stuffing. Heat the sesame oil in the pan until 50% hot.

5. Wash the long beans 3-4 times, cut them into small pieces, and finally put 2 tablespoons of salt into the marinade. It is best to choose three fat and seven thin pork. Add spring onions, ginger, oyster sauce, light soy sauce and 2 tablespoons sesame oil and mix well. Add water to the meat stuffing and stir hard clockwise until it is sticky.

6. Delicious stuffing of steamed buns stuffing: fresh minced pork (1 kg), 150 grams of concentrated pork juice, vegetable oil, sesame oil, pea cold powder (noodles) chopped onions, minced ginger and other appropriate amount, salt test. Vegetables: cabbage, fennel, leek, dried plum, eggplant, beans and so on. Flour: special self-made flour.

The process of making steamed buns and the recipe of steamed buns

1. Add chopped onions in front of the bag, then add cooking oil and sesame oil and mix well. Roll the flour into a bag, wake up and put it in the meat stuffing. Put it in a steamer and wake up for 50 minutes. Put a gas stove in the steamer and light a small fire to further awaken. After boiling water, steam for 10 minutes, turn off the fire, wait 5 minutes before cooking and take out the steamed buns.

Materials: 500 grams of flour, 5 grams of yeast, 5 grams of baking powder, 5 grams of sugar, 300 grams of water. Steamed stuffed bun stuffing: 250g pork (fat and thin 3:7), 120g green onions, 80g water, 1 tablespoon soy sauce, 1 tablespoon five-spice powder, 5 tablespoons edible oil, ginger, sesame oil, cooking wine, a little sugar, 3 grams of salt. Mix the baking powder and sugar into the flour. Mix the yeast with warm water and knead well in the flour. Wake up for 20 minutes.

3. Noodle formula: 500 grams of flour, 3-5 grams of yeast, 5-7 grams of baking powder, 20 grams of sugar, 20 grams of lard and 260 grams of water. Meat stuffing formula: 500g of pork, 180g of water, 65g of chopped onion, 65g of chicken oil, 18g of minced ginger, 10g of soy sauce, 10g of light soy sauce, 9g of cooking wine, 8g of sugar, 5g of salt, 4g of monosodium glutamate, 5g of minced garlic, 0.55g of thirteen fragrances and 0.25g of white pepper.

4. Put the stuffing on a dough, drag the crust with the left hand, and begin to wrap the filling with the right hand by pulling, pushing and pinching. When you pinch the last fold, plug in the part pushed out in front and seal it. Put water in the steamer, brush a thin layer of oil on the drawer, and put the Xiaolongbao away. Steam for 5 minutes over high heat, then wait for 1 minute after turning off the heat. The soup-rich and delicious soup Xiaolongbao is ready.

The steps and skills of making steamed buns

Prepare a piece of pork and chop it into minced meat. (you can use front leg meat, choose pork belly if you like fat and thin) + 2 tablespoons light soy sauce + half tablespoon soy sauce + 1 tablespoon oyster sauce + a little salt and white pepper + 1 tablespoon sesame oil. Put the dumpling skin into the meat stuffing and wrap it into small buns. Brush the pan with cooking oil, fry the steamed buns until golden on both sides, add half a bowl of water and simmer for two minutes and dry.

Steamed buns must be noodles, so the first step is to warm the yeast to open, the temperature of the water must not be too high, fingers to try the warm feeling is good. Pour the stirred yeast water into the flour and knead the noodles with a little warm water. here comes the secret: water must be added in a small amount, so that the dough can not be kneaded too soft, so that it is easier to shape. If you add too much water at a time, it will simply not take shape after fermentation.

Take the water in the formula and melt the dry yeast. Knead the dough and cover with a wet cloth or fresh-keeping film to ferment at room temperature. A small number of times to add water to the dry powder, the standard of success is basin light, hand light, surface light. Rub the ginger paste with ginger board in the meat stuffing. Add chopped onions. Steamed buns and dumplings are seasoned with a little. You don't have to add what you don't like, or you can add a little black pepper to fishy.

Ingredients: pork, edible oil, spring onions, ginger, rotten milk, sugar, salt, light soy sauce, liquor, 500g flour, 255g warm water at 35 degrees Celsius, 5g yeast, 5g baking powder, lard steps: (1) separate fat meat and lean meat after cleaning pork, then cut into thin dices respectively.

The step diagram of steamed buns, how to steam steamed buns and how to make them delicious.

1. Cooking steps: put the flour in a clean bowl and add yeast and sugar. Don't put sugar and yeast together. While adding water, stir the flour with chopsticks to make the flour into cotton floss. Add cold water in summer and warm water in winter. Knead the flour into a dough by hand and then put it on the board to continue to knead into a smooth dough. The dough is neither too hard nor too soft. If the dough is too hard, it is not easy to pinch the folds. If it is too soft, it will collapse.

2, dumpling skin, fresh meat, spring onions step to prepare a piece of pork, chopped into minced meat, (you can use front leg meat, like fat and thin, choose pork belly) + 2 tablespoons light soy sauce + half tablespoon soy sauce + 1 tablespoon oyster sauce + a little salt white pepper + 1 tablespoon sesame oil, stir well. Put the dumpling skin into the meat stuffing and wrap it into small buns. Brush the pan with cooking oil, fry the steamed buns until golden on both sides, add half a bowl of water and simmer for two minutes and dry.

3. Steamed buns are directly steamed in cold water after waking up. How to judge whether steamed buns wake up for the second time or not? Gently press the steamed stuffed bun with your hand, and it can bounce back quickly, which means you can wake up, cover the pot, turn on the fire, steam for 15 minutes, turn off the fire after 15 minutes, lift the lid to breathe a little bit, and wait 5 minutes before coming out of the pot, which can prevent her from thinking and retreating. This is also a little trick of steaming steamed buns.

4. "steamed buns are one of the traditional pasta foods, and the stuffing can be prepared according to their own taste."

5. practice: add 1/3 cups of water to onion, ginger and shiitake mushrooms, mix cooking wine with shrimp and minced meat, then add salt, then mix well with scrambled eggs, chop cabbage hearts together and stir evenly without soy sauce to make steamed buns stuffing. Steam steamed buns over low heat for 15-20 minutes.

6. Knead the dough first: put the flour, yeast and sugar together in a large basin, add water, do not add all at once, add a small amount of water, and knead it until you knead it into a smoother and softer dough. Close the lid and set aside to ferment. About an hour or so. Mix the stuffing when fermenting: the pork stuffing had better be eight thin and two fat.

The steps of steamed buns

Open the lid of the pot, turn to low heat, sprinkle with a little oil, fry the steamed buns until golden and crisp at the bottom; sprinkle with sesame seeds and chopped onions.

Ingredients: flour 300, yeast 5g, sugar a little, water 160g. Put a little sugar and yeast into the flour and stir well with chopsticks. Slowly pour the water into the mixture. Knead into a smooth dough for more than 10 minutes, cover with wet gauze and prepare to wake up. About an hour later. Exhaust the dough and divide it into small pieces. Wrap the stuffing you like. Steamed buns and steamed buns are optional. Plastic steamed buns and steamed buns.

The wrapped steamed buns are fermented again, as shown in the following picture. When the steamed stuffed bun is fermented to twice its size, put it in a steamer and steam it. 1 after steaming, put it out of the pot and put it on a plate, so that the crispy buns are finished.

Steps: (1) after the pork is cleaned, separate the fat meat from the lean meat, and then cut into thin dices and set aside.

Step 1: put 500 grams of flour into a basin, add 5 grams of yeast and 2 grams of sugar (you can also use warm water to open and release the yeast and sugar), pour in warm water prepared in advance (30 degrees is the best), pour and stir, stir the noodles into dough. Note that the noodles of steamed buns are a little softer than those of dumplings, usually 500 grams of flour about 250 grams of water, but do not be dogmatic.

Tip 1: mixing proportion is the foundation. Generally 500 grams of flour add 4 grams of yeast and 2 grams of baking powder (adding baking powder can shorten the time to wake up noodles and make steamed buns more fluffy. If you don't like it, you can also use white sugar instead. Use 30-35 ℃ warm water to mix noodles. (the ratio of water to flour is 1:2). Don't have too much water, or the dough won't ferment easily.

Step diagram of cabbage stuffing steamed buns, how to make cabbage stuffing steamed buns

Step 1: prepare meat stuffing and cabbage. Add pepper and ginger to a small bowl of hot water and let cool. Step 2: blanch the cabbage in a hot pot. Step 3: blanch the cabbage and rinse the cold water, then use your hands to dry the water. Step 4: then cut it into pieces.

2. Ingredients: half of cabbage, 260 grams of flour, 130 grams of water, 2 grams of yeast powder, 15 grams of sugar, 1 tablespoon of oil consumption and 1 tablespoon of edible oil. First mix the noodles, prepare a basin, pour 130 grams of water, add 15 grams of sugar, 2 grams of yeast, fully melt. Then pour 260 grams of flour into the yeast water. Stir the noodles into cotton floss with chopsticks. Knead it into a smooth dough with your hands. Wrap the basin in a fresh-keeping bag and ferment in a warm place.

Step 1: prepare meat and cabbage. In a small bowl, add hot water, pepper and ginger, stir until the spices fully release the flavor, then cool and set aside. Step 2: blanch the cabbage in boiling water. Step 3: remove the cabbage after James water, soak it in cold water to remove excess moisture, and then squeeze dry with your hands. Step 4: cut the dried cabbage into chopped pieces.

4. Materials: flour 500g, Chinese cabbage 300g, pork 200g. Add a little yeast and some water to make the dough and wake up for two hours. Knead the awakened dough into a smooth dough. Chop pork into small pieces, mince ginger and garlic. Wash and drain the cabbage and cut it into pieces. Put the chopped cabbage and pork stuffing in a bowl and add oil, salt, monosodium glutamate, a little spice powder and oyster sauce. Add broken vermicelli.

5. Wash and chop the cabbage and marinate it with salt for 10 minutes. Hold out the water. Wash Lentinus edodes, remove water, cut Xiaoding, and mix with chopped onions. Stir-fry three eggs until cooked, cool and chop. Mix chopped vegetables with shiitake mushrooms, chopped onions and chopped eggs, season with soy sauce, salt, thirteen fragrances and sesame oil. Steamed stuffed bun stuffing. Put the right amount of baking powder into the flour and mix well. Pour in warm water and stir with chopsticks to make a cotton floc.