Steamed bun filling ingredients, steamed bun filling seasoning secret recipe

Soak the peppercorns in water, add soybean oil, add the refined salt chicken powder thirteen spices, light soy sauce oyster sauce, pepper water, and stir in one direction.

Beef stuffed large bunsStep 1

Add two eggs and half a bowl of water to the minced beef, stir clockwise, it will become very thick from thinning after a while, add the stirred meat filling to the dark soy sauce and cooking wine, and mix well with salt (only add enough meat filling).

Step 2: After washing the vermicelli, soak it in warm water to soften, peel and wash the green onions.

Step 3: How to make a large steamed bun with beef filling.

Chop the green onions into very minced pieces and the ginger into minced pieces. Mix the chopped green onion with minced ginger, salt, soy sauce and five-spice powder.

Step 4: Pour an appropriate amount of oil into the pot and fry the peppercorns to make them fragrant, and take out the peppercorns.

Step 5: Pour the minced meat into the chopped green onions, add the freshly fried peppercorn oil and mix well, then pour in the soaked soft and chopped vermicelli and mix well.

Step 6: Figure 6 below is the adjusted meat filling.

Step 7 (it is best to do it before mixing the filling) Melt the yeast in warm water, let it stand for about 5 minutes, add flour and knead it into a smooth dough, cover it with a lid, and let it ferment in a warm place to double the original size, exhaust the dough and knead it tightly, and let it rise for about 15 minutes.

Step 8: Sprinkle flour on the cutting board, roll the dough into long strips, and cut into small pieces of uniform size.

Step 9 press the flat into a small oval, and roll the small agent into a round dough sheet with a thick middle and thin edges with a rolling bowl.

Step 10: Wrap the bun skin in the ground beef.

Step 11: Pinch out the even lace.

Step 12: A simple way to make a large steamed bun with minced beef.

Put the steamed buns into the steamer, cover the lid, continue to ferment on low heat (the smallest fire) for about 5 minutes, change to high heat and steam for about 20 minutes, then turn off the heat (set the time according to the size of the buns), and steam for 2 minutes after turning off the heat.

Vegetarian buns: 200 grams of flour, 2 grams of dried yeast, leeks, eggs, salt meat buns: 600 grams of ground meat, 6 grams of salt, 18 grams of sesame oil, 6 grams of monosodium glutamate, 18 grams of soy sauce, 30 grams of salad oil, 120 grams of green onions.

Steamed bun seasoning: fresh meat filling:

Material 1600 grams of ground meat, 6 grams of salt, 218 grams of sesame oil, 6 grams of monosodium glutamate, 18 grams of soy sauce, 30 grams of salad oil, 3120 grams of green onions.

Method (1) Add salt to the ground meat, stir and beat until sticky.

2) Finely chop the green onion and add it to the ground meat together with ingredient 2 and mix well.

Leek filling: Ingredients flour 200 grams, dry yeast 2 grams, leeks, eggs, salt recipe 1200 grams of flour, 2 grams of dry yeast, 2 grams of warm waterPour the melted yeast water into the dough and knead it into a dough.

3.Put the dough on the basin with a lid and leave it at about 30° for two hours 4Pick the leeks and wash them and control the moisture.

6.Mix the leeks and eggs well and add a pinch of salt to them.

7.When the dough rises to 2-3 times its original size, it indicates that the dough has been prepared 8Remove the dough and continue kneading. Roll the dough into long strips and knead into equal sized pieces9Roll out the dough into thin slices, wrap it in the filling, fold your fingers along the edges, and close the mouth.

10.Steam in the pot for ten minutes, and it's done.

The detailed recipe of the seasoning of the steamed bun filling cavity includes Tianjin big bone soup bun, Tianjin Goubuli, Lu Ji special flavor bun, mushroom meat bun, capers and pickled pepper buns.

1. Tianjin big bone soup dumplings.

Tools Ingredients: 400 grams of minced meat, 10 grams of fermented bean curd and milk soup, 10 grams of flavored fresh flavor, 10 grams of light soy sauce, 15 grams of ginger, 5-6 grams of Lee Kum Kee straw mushroom old soy sauce, 1 gram of salt, 10 grams of cooking wine, 6 grams of muyou pepper, 6 grams of chicken essence, 3 grams of monosodium glutamate, 2 grams of white sugar, 18 grams of chopped green onion, 3-10 grams of sesame oil, 150 grams of water.

2. Tianjin dogs ignore it.

Tools Ingredients: 300 grams of minced meat, 10 grams of Wei Damei, 10 grams of light soy sauce, 10 grams of minced ginger, 6 grams of cooking wine, 7 grams of monosodium glutamate, 4 grams of chicken essence, 6 grams of Lee Kum Kee straw mushroom dark soy sauce, 3-5 grams of salt, 1 gram of pepper, 75 grams of chopped green onion, 3-10 grams of sesame oil, 150 grams of water.

3. Lu Ji special flavor bag.

Tools Ingredients: 300 grams of minced meat, 4 grams of sugar, grams of pepper, thirteen grams of incense, 5 grams of ginger, 4 grams of salt, 9 grams of monosodium glutamate, 3 grams of sesame oil, 10 grams of chopped green onions, 100 grams of hot water.

4. Shiitake mushroom meat bun.

Tools Ingredients: 30 grams of dried shiitake mushrooms, 3 grams of salt, 3 grams of chicken essence, 2 grams of monosodium glutamate, 5-160 grams of Chinese herbal oil.

5. Capers pickled pepper buns.

Tools Ingredients: 500 grams of capers, 2-5 grams of salt, 5 grams of monosodium glutamate, 5 grams of chicken essence, 3-5 grams of white sugar, appropriate amount of wild pickled pepper, 2-3 cloves of minced garlic, 250 grams of pure fat, 3-5 grams of shiitake mushroom chicken flavor, 3-5 grams of shiitake mushroom.

Bean pork bun method.

Ingredients: Beans, pork belly, onions, carrots, fungus, sweet paste, salt, pepper, flour.

Production steps] 1, the food I want to teach you today is the bean meat stuffing bun, which is particularly delicious to eat, with thin skin and large filling, soft and delicious, and full of fragrant filling. First of all, let's prepare the ingredients needed to make the bean stuffing bun, prepare a large handful of beans, then prepare an onion, half a carrot, a small handful of dried fungus, half a catty of pork belly, a spoonful of sweet noodle sauce, an appropriate amount of salt, pepper and flour. After all the ingredients needed to make these bean meat buns are ready, we can start cooking.

2. Let's deal with the beans first, put the prepared beans into a large basin, and then put in an appropriate amount of water to clean the beans. The beans can be cleaned about 2 or 3 times, after cleaning, drain the water and take it out and put it on the cutting board, first cut it into small pieces, and then put it in a large bowl for later use, and then process the onion.

3. Remove the outermost skin of the onion we have prepared, then cut the head and tail, and then cut it into 4 cloves after cutting, and then cut it into small dices, if you think that cutting onions is more spicy for eyes, then soak the onion in water for 10 minutes and then cut it, so that it will not be spicy eyes, and the small onion dices should be put into a bowl after cutting.

4. Take out the washed and peeled carrots, first cut them into thin slices, then cut them into dices, and put the chopped ones into the onions. Then chop the fungus soaked in advance, chop it as little as possible, and put it aside for later use. Clean the prepared pork belly and cut it into long strips, then cut it into small slices, make the slices as small as possible, set them aside after cutting, and then start cooking.

5. There is no need to put oil in the frying pan, put the pork belly directly into it, and then slowly fry the fat in the pork belly over low heat, pour the pork belly into the beans together with the fat and stir it again, so as to lock the moisture in the beans, then add the ingredients that have just been cut, then add a spoonful of sweet noodle sauce, a spoonful of edible salt, and then some pepper, stir well and put it aside for later use.

6. Put the prepared flour into a large bowl, use a chopstick to divide the flour into two halves from the middle, half pour cold water and noodles, half pour boiling water and noodles, stir them together after reconciliation, and then knead them into a dough, the dough should be slightly softer, knead it and then take it to the board and knead it a few more times, and then make the dough into a smaller bun skin after kneading.

7. Wrap the filling in the skin and set aside. Spread a layer of gauze on the steaming drawer, pour hot water on it, put the bag on it, cover the pot and steam it over high heat for 40 minutes, and then simmer for 5 minutes, and you can eat it when the time is up.

Material. 1.600 grams of ground meat, 6 grams of salt, 218 grams of sesame oil, 6 grams of monosodium glutamate, 18 grams of soy sauce, 30 grams of salad oil, 3120 grams of green onions.

Method. 1) Add salt to the ground meat, stir and beat until sticky.

2) Finely chop the green onion and add it to the ground meat together with ingredient 2 and mix well.

Take pork radish stuffing, for example:

Rub the radish into shreds, put it in a pot under cold water, boil for one minute after the pot is boiled, then take it out and put it in cold water to soak it, then take it out and squeeze out the water, and chop it slightly. Mix the shredded radish with the meat filling, add cooking oil, pepper noodles, chopped green onions, light soy sauce and a little salt, stir well, and the bun filling is ready.

Meat buns with plum vegetables.

Ingredients: 100 grams of dried plum cabbage, 15 grams of green onions, 500 grams of pork belly, 15 grams of ginger, 3 garlic sprouts, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, appropriate amount of salt, 1 teaspoon of thirteen spices, 2 tablespoons of light soy sauce, appropriate amount of hot water.

Steps: 1. Prepare the filling, finely dice the pork belly, mince the green onion and ginger, and chop the garlic sprouts.

2. Soak the dried plum cabbage two hours in advance. Wash it and make a few random cuts with a knife if it's too long.

3. Add an appropriate amount of oil to the wok, stir-fry the shallots and ginger, and add the diced meat to burst the meat oil. Stir-fry the meat to discolor.

4. Add 1 tablespoon dark soy sauce and 1 teaspoon thirteen spices, stir-fry evenly, and pour in the dried plum cabbage.

5. Add hot water flush with the ingredients and bring to a boil.

6. When the juice is almost collected, add an appropriate amount of salt, sugar, and an appropriate amount of light soy sauce to taste. Then add garlic sprouts to enhance the flavor. Flip twice and let cool.