Find the recipe of the bun spice and the recipe of the bun ingredients

Ingredients: flour, warm water, fatty and lean meat, green onions, auxiliary ingredients peanut oil, sweet paste, salt, soy sauce, cooking wine, appropriate amount of sesame oil, pepper, ginger, etc. Choose a better fat and lean meat for pork, and the ratio of fat to lean meat is 3:

7.The diced meat must be marinated for a period of time in advance with seasonings such as noodle sauce.

Baozi is a traditional Chinese food, an indispensable food in people's lives, it is made of noodles and filling, or made of vegetarian filling.

Buns can be made in a variety of patterns: animal, plant, flower, all kinds of patterns.

The steamed buns taste filled and have pleats in appearance, while the steamed buns have no filling, let alone pleats, just a round piece of noodles.

Sachet: Sachet is also called sachet bag, is embroidered with flower cloth and silk thread into various images of birds and beasts, fish and insects, flowers, grains, people, etc., and is loaded with Chinese herbs such as realgar, atractylodes, mugwort leaves, etc., worn on children, can exude fragrance and prevent mosquito bites. "The sachet is strapped, and the doll is cute", sachets dress up children lively and cute, adding to the festive atmosphere.

The lavender traditional sachet is equipped with a variety of Chinese herbs such as fine spice, angelica, cloves, jatamansi, atractylodes and other Chinese herbs to remove filth and ward off evil, repel insects and mosquitoes.

These include roses, sage, mint, rue, rosemary, mallow, dill, fennel, etc., which are used both for medicinal purposes and for cooking and beauty purposes.

Vanilla is a unique and precious spice plant in China.

Vanilla is a treasure all over the body and has a high economic value. The dried herbs emit a strong fragrance for a long time, which not only purifies the air environment, but also has the function of insect control and sterilization; Seeds, stems and leaves can extract a large number of lactone incense seeds, is the preferred material for a variety of fixatives, its fine products include sachets, perfume grass, pandan, mustard, peppermint, lemon basil, valerian, thyme, lavender, etc., can be described as a collection of county incense, pleasing to the eye.

What do you do? Ten old man sachets have a variety of functions, and the matching is not the same.

1. Perilla 10, clove 10, Huoxiang 10, mint 10, mugwort leaf 10, tangerine peel 10 (insect repellent).

2. Artemisia 10, Guanzhong 10, Huoxiang 10, Calamus 10, Borneol 10, Clove 10, Baibu 10, Nepeta 10, Asaroxin 10 (to prevent influenza).

If you need a clear sweetness, you can add other spices.

Spices: citronella (mosquito repellent - lemon flavor), jasmine, lavender, rose, etc.

240 grams of all-purpose flour, 4 grams of yeast (dry), 400 grams of pork, appropriate amount of ginger, 150 grams of water (and noodles).

1 Mince the pork, mince the ginger, add about 10 grams of salt, a little five-spice powder, and a spoonful of sesame oil.

2 Stir clockwise or counterclockwise with chopsticks in one direction, and add a little water in small amounts many times, so that the minced meat will be more tender and juicy.

3 Pour water into the inside bucket of the bread maker, add the sugar, then add the flour, and finally dig a hole in the flour and add the yeast. Summer yeast can lose 1 1 5 grams. The water absorption of each brand of flour is different, do not pour all the water at once, leave 5 10 grams to see the situation and then add.

4 Stir into a smooth dough. I was lazy and didn't take it out to knead the round, and fermented it directly. When the temperature is high, the bread machine stirs and heats up severely, so use ice water and noodles.

5 The dough is 2 2 5 times larger, poke a hole with your finger without retracting, the dough is honeycomb inside, many holes, and it's fine. If the sourness is noticeable, it's overblown.

6 Take out the dough, press it flat with your hands, fold it twice, press and fold it twice, press and fold it twice to vent the dough. If it's a little sticky, sprinkle some dry powder on the board, and you can also stick some hand powder on your hands.

7 Roll the dough into long strips.

8 Then fold the left and right thirds and roll them into long strips. Repeat two to three times. Dry the flour in small quantities at a time, don't sprinkle too much, and finally the dough will not stick to your hands.

9 Knead the dough into long strips one last time, then divide it into 12 equal parts and knead it into rounds. Divide as many as you like, 8 or 6, it's a matter of the size of the bun.

10 Take a piece of medicine and gently flatten it with the palm of your hand, as well as with a rolling pin. Circle the edges and pinch them a little thinner with your fingers.

11 Take an appropriate amount of meat.

<>13 Final Closure. When making steamed buns, you can start boiling water.

14 Put the steamed buns in a steamer and let them rest for 15 to 30 minutes, and the specific time is adjusted according to the room temperature. The bun embryo looks obviously bigger, don't wake up, and can't be more than 1 5 times bigger. After the water boils, put it in the steamer basket and steam for 15 minutes, then turn off the heat and simmer for 5 minutes.

15 After simmering for 5 minutes, open the lid and remove the buns and let them cool. You can make more at a time, and after it cools thoroughly, seal it in a fresh-keeping bag or fresh-keeping box, and freeze it in the refrigerator. The next time you eat it, take it out and steam again for 15 minutes.

Let's introduce a few of the most common fillings, in fact, there will be differences in different ingredients.

Hope it helps you fennel buns.

Ingredients for fennel buns:

Ingredients: 600 grams of wheat flour, 300 grams of pork (fat and lean), 450 grams of fennel.

Seasoning: 15 grams of green onions, 10 grams of ginger, 6 grams of salt, 3 grams of monosodium glutamate, 35 grams of soy sauce, 10 grams of cooking wine, 1 gram of alkali, 25 grams of sesame oil, 15 grams of yeast.

How to prepare fennel buns:

1.Wash the pork and chop it into pieces; Wash the fennel, chop it into minced pieces, wrap it in a cloth and squeeze out the water; Peel the green onion and ginger, wash it, cut it into minced pieces, and set aside.

2.Put the pork into the bowl, add cooking wine, soy sauce, refined salt, monosodium glutamate, minced ginger, fresh soup, whip until viscous, and put the minced fennel, green onion and sesame oil into the meat bowl before wrapping and mix well to make the filling.

3.Mix the flour with yeast, mix it with warm water, knead it well, wait for the dough to start, add an appropriate amount of alkali, knead it thoroughly, divide it into a uniform size of the flour agent, sprinkle a little dry flour, roll it into a round skin, put the filling into the round skin, close the edge and pinch it tightly, knead it into 18-20 small folds, that is, it becomes a bun green blank.

4.Put the raw buns in a drawer, steam them in boiling water, and serve. The dog ignores the buns.

Goubuli bun making materials:

Ingredients: 600 grams of wheat flour, 500 grams of pork (fat and lean).

Seasoning: 15 grams of green onions, 3 grams of monosodium glutamate, 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.

The practice of ignoring the bun by the dog:

1.Peel and wash the green onion and chop it into minced pieces for later use; Wash the pork, chop it into minced meat and set aside.

2.Put the pork in a basin, add soy sauce, refined salt, cooking wine, minced green onion, monosodium glutamate, sesame oil and mix, then slowly pour in the meat and bone broth, stir in the same direction while pouring, and stir into a sticky filling.

3.Mix the flour with yeast, mix it with warm water, knead it well, wait for the dough to start, add an appropriate amount of alkali, knead it thoroughly, divide it into a dough agent of uniform size, roll it into a round skin, put the filling into the middle of the round skin, close the edge and pinch it tightly, knead it into more than 16 pleats, that is, it becomes a bun green blank.

4.Put the raw buns in a drawer, steam them in boiling water, and serve.

Hope you'll like it.

Soak the steamed bun in hot pepper water for about 10 minutes, the purpose is to deflavor the meat and add a bit of peppercorn aroma. Then add salt, sugar, monosodium glutamate, cooking wine, pepper, sesame oil, soy sauce, ginger and shallots to the minced meat and stir well. In the preliminarily completed bun filling, add the chilled pepper water several times, and continue to stir until the pepper water is completely sucked into the meat filling; Then add green onion and ginger to the minced meat and stir well.

Sichuan pepper flavor:

1. Soak the steamed bun meat filling in hot pepper water for about 10 minutes, the purpose is to deflavor the meat and increase the aroma of peppercorns; After that, add salt, sugar, monosodium glutamate, cooking wine, pepper, sesame oil, soy sauce, ginger, shallots to the meat filling and stir well, and the bun filling is preliminarily completed.

2. In the preliminarily finished bun filling, add the chilled pepper water several times and continue to stir until the pepper water is completely sucked into the meat filling; Then add green onions and ginger to the meat filling and stir well, put it in the refrigerator for about an hour after the thickest grip, and take it out, and the steamed buns made of meat filling are fragrant.

Spices and spices to enhance the flavor:

1. The meat must have a peculiar smell buried in the imperial stool, you can soak the meat in water first, and soak it until the water has no color.

2. Put the meat into the pot, the water can be submerged over the meat, and then reduce it to the minimum, control the water temperature not to exceed 30 degrees, until all the debris in the meat comes out, and then take out the meat and wash it.

3. Use cooking wine to get rid of peculiar smells, and in the process of preparing meat filling, you can also use condiments such as green onion and ginger to assist seasonings.

4. After the peculiar smell of the meat filling is removed, add spices, and the meat filling without peculiar smell and fragrance is ready, and then use a blender or knife to chop the meat for later use.