How to make the leeks in the bun not change color

How to keep the leek stuffing green:

Leeks can be blanched by stir-frying or filling, which will destroy the original flavor of the leeks and affect the greenness.

1. Wash the leeks to control the moisture, then cut them into thin (not too fine) with a top knife and put them in a basin, add a little baking soda and mix well.

2. After mixing, the leeks can smell the original fragrance of the very fragrant leeks, and the leeks become more green and delicious.

3. There will be a little soup in the leeks after mixing, take off the soup, don't use too hard, dry the leeks and add scrambled eggs, shrimp or sea rice, salt, monosodium glutamate, and soybean oil or salad oil to mix into a "leek vegetarian filling" filling.

4. Try to wrap the adjusted stuffing as soon as possible, otherwise it will shrink and kill the soup, and the original flavor of the leeks will be lost.

When making leek stuffed buns, you can put some baking soda in the leeks to avoid discoloration. Of course, you should also pay more attention to the steaming time, not too long.

A leek bun recipe

Nine vegetable stuffing package method.

Ingredients: Appropriate amount of leeks, 2 eggs.

Steps: 1. The nine vegetables used in the filling can be cut slightly larger, not as broken as the vegetable filling, because the steaming process is heated for a long time, and cutting too much will make the nine vegetables yellow faster, and you can also add someBaking soda to avoid changing color

2. After the nine vegetables are cut, use the fried green onion and ginger oil to mix the nine vegetables, the amount of oil is larger, and generally one pound of stuffing can be put 1 or two oils. Remember, no spices have been put in at this time. Let the scrambled eggs cool, then mix the oiled nine vegetables together, and then add salt to taste, only salt.

3. After mixing the nine vegetables with oil, the time of water can be slowed down, but if it is left for a long time, the soup will also appear. Therefore, the nine-dish filling must be mixed when the noodles and skin are ready, and it should be wrapped as soon as possible, steamed in cold water after wrapping, and steamed for 10 minutes after boiling.

This kind of nine-vegetable egg stuffing bun with green onion and ginger oil is just from the back, the filling of nine vegetables inside is emerald green, the entrance is smooth and tender, and the shrimp skin is put to make the stuffing more delicious, and it tastes really delicious.

Nine dishes function: 1Tonifying the Kidney and Warming Yang:

It has a warm nature, a pungent taste, and has the effect of tonifying the kidney and playing yang, so it can be used for impotence, spermatozoa, and other diseases;

2.Liver and stomach:

Contains special ingredients such as volatile essential oils and sulfides, exuding a unique spicy smell, which helps to regulate liver qi, increase appetite and enhance digestive function;

3.Qi and blood:

Its pungent smell has the effect of dispersing blood stasis and activating blood, and is suitable for chest pain and other symptoms;

Nutritional value of eggs:

1.Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage;

2.Rich in DHA, lecithin, vitelline, beneficial to the nervous system and physical development, can strengthen the brain, improve memory, and promote liver cell regeneration;

3.Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

Efficacy and function:

1.Brain Puzzle: Eggs have a great effect on the nervous system and physical development, and the choline contained in them can improve memory in all age groups.

2.Liver protection: The protein in eggs has a repair effect on liver tissue damage, and the lecithin in egg yolk can promote the regeneration of liver cells. It can also increase the amount of plasma protein in the human body and enhance the body's metabolic function and immune function.

3.Prevention and treatment of arteriosclerosis: eggs to prevent atherosclerosis, obtained unexpected and amazing results, they extract lecithin from eggs, walnuts, pig liver, and give 4 6 tablespoons a day to cardiovascular patients.

After 3 months, the patient's serum cholesterol decreased significantly and satisfactory results were obtained.

1. Blanching skills:

Green vegetables, with large moisture, are easy to produce water when encountering salt as a filling. Before making the filling, blanch the greens.

Add water to the pot and boil, add a little salt, a few drops of cooking oil, put the washed greens (beans, small greens, chrysanthemum hearts, black cabbage, camellia, etc.) into the pot, quickly blanch for 1 minute, put in cold water after taking it out, dry the water by hand and set aside, so that the blanched greens can keep the green, not yellow, and not discolored;

2. Put baking soda:

For green vegetables that are not suitable for blanching, such as leeks, you can add a little baking soda when mixing the filling, and mix evenly; Put oil on the leeks in advance and mix well, which can lock the moisture of the leeks, and then add salt to taste, which can prevent the leeks from coming out of the water;

3. Master the heat:

The steaming time of vegetarian buns should not be too long, after the water is boiled, the buns can be steamed for about 5 minutes on medium heat; If it is dough and the skin is thick, it can be extended appropriately, about 7 minutes; Steamed and eaten hot, if you leave it for a long time, the taste will not be good, and the vegetable filling will turn yellow.

In fact, you can add some salt to these fillings, and then wrap them in plastic wrap, and steam them a little faster, so that they will not change color.

If you want to keep the leeks in the leek bun green, we need to add a small amount of baking soda and cooking oil to the leeks when preparing the filling, which have a good color fixing effect, and this method can also be applied to green onions. After the leeks are processed, stir-fry the minced meat and stir it well.

How to make the leeks in the leek bun not change color.

Steamed buns are a very common staple food in daily life, and when we usually make leek-filled buns at home, we will always encounter the situation that the leeks change color after the buns are steamed, so what can be done to make the leeks remain green after heating?

If you want to make the leeks not discolored, it is very simple, we only need to add a little baking soda and cooking oil to the leeks when the filling is finished, and stir evenly, they have a good effect of fixing the color of vegetables, and this method can also be applied to green onions.

After the leeks are ready, we can put the minced meat in a pot and fry it, and then mix it with the leeks and put it in the dough to wrap it, so that the filling tastes good and is very delicious.

In order to avoid the discoloration of leeks, you can try the following methods:

Blanch the leeks in boiling water. Blanch the leeks in boiling water, then take them out, soak them in cold water, and then remove them for later use. Doing so destroys the enzymes in the leeks and slows down the rate at which they change color.

Add some acidic substance to the blue hand. You can add some acidic substances such as vinegar or lemon juice to the leek filling, and the acidic substances can neutralize the enzymes in the leeks, thereby slowing down the rate of leek discoloration.

Add egg whites or starch. Add some egg whites or starch to the leek filling, stir well and set aside, which can play a role in maintaining the color of the leek filling.

It should be noted that in the process of processing the leek filling, try to minimize the stirring and avoid over-damaging the leeks, which can also slow down the rate of leek discoloration.

The leek filling method is as follows:

Ingredients: leeks, minced lean pork, salt, light soy sauce, cooking wine, chicken essence, minced ginger and garlic, chopped green onion, sesame oil, starch.

Steps: Wash and chop the leeks into fine pieces, add salt and marinate for 10 minutes.

Add the minced lean pork to the pickled minced leeks, add light soy sauce, cooking wine, chicken essence, minced ginger and garlic, green onion and sesame oil and starch, and stir well.

Rub the leek filling by hand until it is sticky and firm, and leave it for 5-10 minutes for later use.

If you want leeks to not change color during the production process, you can use the following methods:

Before cutting the leeks, blanch them in boiling water and then rinse them into cold water to cool to preserve their emerald green color.

In the process of stirring the leek filling, you can add a little white vinegar or lemon juice to prevent the leeks from changing color.

Adding a small amount of vitamin C to the filling can also help prevent the leeks from discoloring.

It is necessary to grasp the following points:

First, the dish must be fresh. Do not use leeks that are too long to put the spine sedan at the time.

Second, don't mix the stuffing too early. It should be mixed with the package. For example, you can save the noodles first, then mix the filling, and wrap it immediately after mixing.

The third is to cook it immediately after wrapping it, and don't leave it for too long. In this way, the leeks will change color after being marinated in the dough for a long time.

Fourth, the steaming time should not be too long. Generally, leek-filled buns should be out of the pot after 10 to 15 minutes. Leeks at this time are ripe and do not change color.