How to make shiitake mushroom and green vegetable buns, and how to make shiitake mushroom cabbage bu

1. Melt the yeast with water.

2. Add sugar to the flour.

3Add yeast water and cooking oil.

4. Stir into a flocculent shape.

5Knead the smooth dough by hand and place it in a warm place to rise.

6. Ferment until it is twice as large, and poke it with your finger without rebounding.

7. Prepare the raw materials and soak the mushrooms. There are 10 shiitake mushrooms here, and 5 are actually used.

Blanch 8 dried tofu and use 2 slices.

9Blanch the greens.

10Blanch the water and put it in ice water to cool, so as to maintain the emerald green color of the greens.

11Cut all three ingredients into small cubes. Squeeze out the water before chopping the vegetables.

12Add seasonings and stir well.

13Knead the leavened dough again and expel the air. Knead to the size before fermentation.

14Take about 50 grams of dough and roll it out into large round slices.

15. Add the filling.

16 packs of good buns, a little ugly.

17Put on top of the damp drawer cloth, close the lid of the steamer, and let rise for 10 minutes.

18Steam in a pot of cold water, from the boiling of the water, steam for 15 minutes. It's out of the pot.

Shiitake mushrooms, also known as mushrooms, mushrooms, incense letters, mushrooms, shiitake mushrooms, and mushrooms, are the fruiting bodies of the fungus of the family Orientaceae. Shiitake mushroom is the second largest edible mushroom in the world, and it is also one of China's specialties, known as "mountain treasure" among the people. It is a fungus that grows on wood.

The taste is delicious, the aroma is refreshing, and the nutrition is rich. Shiitake mushrooms are rich in vitamin B complex, iron, and potassium.

The preparation of the mushroom cabbage bun filling is as follows:

Ingredients: 1 cabbage heart; 15 dried shiitake mushrooms; 2 pieces of dried incense; 1 carrot; Light soy sauce, thirteen spices, some salt.

Step 1:

Shred the cabbage heart, finely chop the shiitake mushrooms, dice the dried fragrant mushrooms, and finely chop the carrots.

Step 2:

Heat the oil in a pot, add diced shiitake mushrooms and stir-fry until fragrant, then add dried dices, add a little salt and thirteen spices and mix well. Then add shredded carrots and shredded cabbage and stir well, add salt and thirteen spices, light soy sauce, and adjust the taste.

Step 3:

After the filling is out of the pan, add sesame oil and mix well to make it more delicious.

Step 4:

Prepare the flour for mixing, then wait for the dough to rise.

Step 5:

Knead the dough evenly and leave it for a few minutes, then cut off a long piece and knead the round strips directly, no need to rub back and forth. Cut evenly into several small pieces, press vertically from the incision, and then roll out the skin. If you are a novice to do it, you can try to cut one first and then roll it out, wrap it, and see how the size is, which is very convenient.

Step 6:

After wrapping, let it be left for more than ten or twenty minutes, proofing for the second time, steaming on the basket, and 15 to 20 minutes after the water boils. Turn off the heat and stop for two minutes before opening the lid.

Ingredients: 100 grams of shiitake mushrooms, 100 grams of packaging materials, half a carrot, 1 spoonful of salt, 2 spoons of light soy sauce, 1/2 spoon of sugar, 1 spoonful of sesame oil.

1. Soak the mushrooms in water for 30 minutes, pick the packaging materials into slices, and peel the carrots.

2. Cut the shiitake mushrooms into shreds, cabbage into foam, and carrots into thin strips.

3. Heat oil in a pot, first pour in shredded carrots and stir-fry for a while, then pour in shiitake mushrooms and cabbage, then add the prepared seasonings, stir-fry for 1 minute and serve.

4. After the fried cabbage and shiitake mushroom filling is cooled, it can be used.

It should be noted that the stir-fry time should not be too long, to keep the state of various materials half-cooked, stir-fry just to make the ingredients more flavorful and more fragrant, because it needs to be steamed, so there is no need to fry too much, generally fry for about 1 minute.

Preparation of shiitake mushroom cabbage buns.

Step 1: Melt the yeast powder with warm water, add some sugar, and mix the dough. Knead the dough into a smooth bowl and cover the pot.

Step 2: Cook the chicken rack in a pot under cold water, remove and wash it and put it in a casserole, add boiling water, green onions, ginger and garlic, and a little peppercorns. Turn the pot to a low heat.

Step 3: Remove all the roots of the cabbage in half, add water and salt to the pot, add some corn oil, put the cabbage in water, remove the cold water, and pinch the water dry. Chop and pinch the water again.

Step 4: Finely chop the shiitake mushrooms and shred the carrots. Put some oil in the pot, stir-fry the shiitake mushrooms, add salt and light soy sauce halfway, and add chicken broth. Finally, add shredded carrots and some chicken broth, remove the juice, turn off the heat and let cool.

Step 5 Pour the cooled shiitake mushrooms and carrots into the cabbage and stir together, season according to taste, you can add some chicken broth, no need to put onions, ginger and garlic.

Step 6 After the dough is fermented, pour it on a cutting board and knead the dough to exhaust, cut it into your favorite size, roll out the dough, and stuff the cabbage. Steam in a pot of cold water, start timer when the water boils, about 30 minutes, then turn off the heat. Leave for 5 minutes before lifting the lid. (Otherwise, the hot expansion and cold contraction buns will not be able to be seen.) ）

Cooking tips for shiitake mushroom cabbage buns.

Ingredients to be prepared in advance include: 300g shiitake mushrooms, 230g cabbage, 3 eggs, 1 teaspoon salt, 1 teaspoon pepper, 2 shallots, 1 tablespoon oyster sauce, and 3 tablespoons cooking oil.

1. Take the crown part of the mushroom and blanch it to cool down.

2. Chop into small particles.

3. Heat oil in a pot, fry the eggs, and stir-fry them.

4. Chop the outermost part of the cabbage and mix it with salt to remove the water.

5. Prepare eggs, shiitake mushrooms, cabbage, and chop some shallots.

6. Add salt, pepper, oil and oyster sauce and mix well to finish.

Ingredients: 500g of wheat flour.

Excipients: 8ml oil, 6g salt, 5ml light soy sauce, appropriate amount of oyster sauce, 5ml of sesame oil, 1 egg, appropriate amount of thirteen spices, 3 slices of ginger, appropriate amount of starch, 100g of cabbage, 10 shiitake mushrooms, 4g of yeast.

Step 1Put the flour, water and yeast in the bread maker and start the dough mixing program.

2.Wash and chop the cabbage.

3.Finely chopped cabbage and rub with a pinch of salt.

5.Squeeze out the pickled cabbage.

6.Wash the mushrooms and chop them.

7.Pour the cabbage and shiitake mushrooms into the minced meat, add a small amount of sesame oil and stir well.

8.The dough is kneaded and discharged, divided into small agents, and the dough is rolled out.

9.Top with the filling.

10.In order to distinguish it from other fillings, it is kneaded into the shape of a dumpling.

11.The bottom of the finished bun is padded with banana leaves, and it is put in the steaming rack for a second proofing.

12.After the second awakening is completed, boil the steam, turn to medium heat, steam for 13-15 minutes, and steam for 3 minutes after turning off the fire before opening the lid.

Cabbage and mushroom vegetarian buns have loved vegetarian buns since childhood, and they only love to eat cabbage and mushroom filling. Material:

Dough: 500g of refined flour, 5g of dry yeast, 300g of warm water, a teaspoon of sugar, filling: a large cabbage, 25 shiitake mushrooms, a tablespoon of sesame oil, an appropriate amount of salt, a little sugar, an appropriate amount of chicken essence.

Method: Dissolve the yeast in warm water and let it sit for a short time.

After sifting the flour, add 1. Knead into a smooth dough, cover with a damp cloth and place in a warm place to rise. The dough is twice as large as before.

To make the filling, wash the cabbage and chop it, add an appropriate amount of salt, wait until the cabbage comes out of the water, and squeeze out the water of the cabbage.

Add a little water to the mushrooms and steam for 5 minutes (microwave on high heat for 2 minutes is OK), cut into small cubes after steaming, squeeze out the water, mix with 3, add sesame oil, add salt and chicken essence according to your taste, put a little sugar to hang the umami.

After the dough is ready, roll it into long strips, use small pieces to cut it into small pieces, and roll it into a bun skin, not too thin. Add the filling and wrap it into a bun.

The wrapped buns are allowed to stand for 20 minutes, then steamed for about 8 minutes.

Tip: To see if the dough is good, poke the dough with an appropriate amount of flour with your fingers, and the small holes are not retracted, then it is ready.

The longer the dough is kneaded, the better the steamed buns will taste, but not for too long.

Adding a small amount of sugar to the dough can help fermentation, and the steamed bread will be sweeter, but not too much, otherwise it will inhibit the fermentation.

The water in cabbage and shiitake mushrooms must be squeezed dry, and shiitake mushrooms must be steamed.

Shiitake mushroom and cabbage meat bun Ingredients:

Big bag of noodles, shiitake mushrooms, pork, ginger, soy sauce, cooking wine, cabbage, refined salt, thirteen spices, sugar, chicken essence, oil, sesame oil, monosodium glutamate.

Method:1Stir the large bag of flour with milk, cover with a lid and let it rise for a while.

2.Chop the cabbage and add a small amount of salt to drain the water.

3.Heat the shiitake mushrooms and soak them in water and chop them, chop the ginger, and stir the meat well.

4.Add ginger, soy sauce, cooking wine, monosodium glutamate, thirteen spices, sugar, chicken essence, oil, sesame oil, refined salt in turn and stir well in one direction.

5.Knead the flour into an agent and roll it out into a round skin and wrap it.

6.After the water boils, steam the buns immediately.

There can be many kinds of filling for vegetarian dumplings, and I will introduce you to a few of them: 1. Green pepper with eggs, a little shrimp skin. 2. Leeks, shrimp crawler meat with eggs 3, blanched radish with minced frozen tofu 4, add more powder to cabbage As long as the vegetables are matched, they can be made into fillings, and they are also more nutritious.

If you want to make dumplings or buns, just put some baking powder, and it will be distributed after ten minutes. (Baking powder is sold in the market for one dollar.)

Three or four bags) a small handful of cornmeal is better. To use warm water and dough.

Buns with green vegetables and shiitake mushrooms.

Ingredients: greens, shiitake mushrooms, vegetable oil.

Seasoning: salt, sugar, oyster sauce, thirteen spices, chicken essence.

1. Prepare a handful of fresh vegetables, about 3 yuan, if there is a vegetable garden is the best, when buying vegetables, it is best to go in the morning, you can pick fresh leaves, go home and clean them first.

2. Why are vegetable leaves easy to turn yellow? Many people ignore this step, that is, blanch, boil water, put in a small half spoon of salt, drip in cooking oil, boil the water into the vegetables, blanch for 30 seconds and take it out, and immediately put it in cold water to cool.

3. After blanching, the vegetables will be more green than the original, and the taste will become crispy.

4. If it is a dried shiitake mushroom, you need to soak it in warm water in advance, cut off the hard stem, put it on the cutting board, and cut it into dices.

5. Put the cut shiitake mushrooms and green vegetables together, in order to facilitate stirring, try to find a large pot, and then start seasoning, first put a spoonful of vegetable oil, stir well, lock the water, put in oyster sauce, salt, chicken essence, sugar, thirteen spices in turn, stir well, and the filling part is completed.

6. Prepare the bun skin, scoop in the appropriate amount of filling, beautiful or not beautiful for the so-called, must ensure that the filling is not exposed, pinch tightly, all wrapped in this way.

7. After all the wrapping, it is necessary to wake up twice, cover with a layer of filter cloth, let it rise for 15 minutes, boil the water, open the water into the buns, steam for 15 minutes, turn off the heat and simmer for 3 minutes.

8. The steamed cabbage bun in this way, the leaves are not blackened, not yellow, green and crisp, fragrant and delicious, and the strong taste of shiitake mushrooms makes people unforgettable.

Summary of tips. 1. Do you want to keep the green vegetables and mushroom buns from yellowing? The greens must be treated in advance, dripping vegetable oil and a small half spoon of salt into the water, blanching for 30 seconds, immediately putting in cold water, and drying can make the greens greener.

2. When adjusting the filling, try not to release light soy sauce and dark soy sauce, as the blackened seasoning will make the color of the vegetables more ugly.

3. Scoop a spoonful of vegetable oil into the greens, stir well, lock the moisture of the greens first, and eat the buns after a few days, the filling is still green.

How to make the stuffing of mushroom and green vegetable buns:Ingredients: 500g all-purpose flour, 340g water, 5g yeast, 450g green cabbage (rape), 18 180g shiitake mushrooms, half an onion, 100g dried tofu, 6g salt, 1 tablespoon light soy sauce, 10g sugar, 60g vegetable oil, 15g sesame oil.

Steps: 1. Boil a pot of boiling water, put a spoonful of salt, blanch the vegetables for 10 seconds, and remove the supercooled water.

2. Chop the greens after passing through the cold water. Squeeze out the water.

3. Dice the shiitake mushrooms and onions.

4. Put a small amount of vegetable oil in a pot, fry the shiitake mushrooms and onions until soft, and add light soy sauce to taste.

5. Dice the dried tofu and mix well with the fried shiitake mushrooms and the dried vegetables.

6. Add salt, sugar, sesame oil and vegetable oil and mix well. Refrigerate and set aside. The filling is all cooked, so you can taste it directly and adjust it to your taste.

7. Knead the flour, yeast and water into a uniform dough and let rise for 20 minutes. Then knead thoroughly smooth.

8. Knead the dough and divide it into 24 parts.

9. Roll out the skin. 10. Then wrap the buns and let them rise in a warm place for 40 minutes. After the water boils, steam for 10 minutes on high heat.

Summary. 3. Cut the mushrooms into shreds, and rub the carrots and white into shreds.

Preparation of mushroom cabbage bun filling.

Dear, hello, I am inquiring about related matters for you, please wait a moment<> dear, there are the following practices for mushroom cabbage bun filling.

1. Prepare the main ingredients: 100g of shiitake mushrooms, 100g of cabbage, 3 stalks, half a carrot, 2 celery. <>

2. Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of light soy sauce, appropriate amount of sesame oil.

3. Cut the mushrooms into shreds, and rub the carrots and white into shreds.

4. Chop cabbage and celery. 5. Put oil in a hot pan and heat it. 6. Add shredded carrots and stir-fry. 7. Add the white and shredded mushrooms and stir-fry. <>

8. Add celery and stir-fry. 9. Add the cabbage and stir-fry, turn off the heat. 10. Add salt, sugar, light soy sauce and sesame oil and mix well. <>

That's all for the detailed steps, I hope it will be helpful to you.

<> wish you a happy Chinese New Year<>