How to mix mushroom and green vegetable wrap delicious, mushroom and green vegetable wrap filling re

Today I will share a particularly classic northern breakfast - mushroom and green vegetable buns. The green vegetable buns sold in the breakfast shop are green and oily like fresh vegetables, but why do many people steam them at home and the filling is yellow? It doesn't look good, and it doesn't taste fresh enough.

Today, I will share in detail how the breakfast shop makes green vegetable buns, with just a few tips, you can also steam delicious and beautiful green vegetable buns at home. It's easy, so let's do it with me.

Ingredients: 400g greens, 4 shiitake mushrooms, 2 slices of dried fragrant, 300g flour, 3g yeast, 160ml warm water;

Specific method] 1. Add a little salt and cooking oil to the boiling water, so that the color of the blanched dish is more oily, put the green cabbage in blanching for about 30 seconds, blanch until the green vegetables change color and become soft, don't blanch for too long, take out the cold water, chop it and then grab the water.

2. Dice the mushrooms and dried fragrant mushrooms, put them in a pot and fry them until they are broken.

3. Put all the ingredients together, add a little baking soda or edible alkali and stir well, so that the filling can keep green and not change color. Add sugar, salt, chicken essence, oyster sauce, and sesame oil to taste, which can be adjusted according to personal preference.

4. 300g of ordinary flour, 3g yeast, 160g of warm water kneaded into a smooth dough, no dough is used, directly cut into agents, I cut 11 agents, and then rolled into thin sheets around the middle and thick in the middle, and wrapped them into buns. Some friends may ask, how can it be soft if it doesn't make noodles? In fact, the one-time fermentation method is used here, that is, the fermentation is done after the modeling, so that the shape is faster than the small fermentation, and it also saves the rubbing and exhaust, which is faster.

5. After the bun is wrapped, put it on the steamer to ferment for about 30 minutes to 1 hour, and the volume becomes larger and the feel is lighter. The fermentation time is not fixed, which is directly related to the temperature, and is subject to the fermentation state of the buns. We can boil a pot of warm water in advance and then turn off the heat and put the steaming drawer on it, so that the temperature is high and the fermentation is fast.

6. Boil the water into the pot and steam it for 10 minutes, simmer for 2 minutes, don't steam for too long, the filling will be yellow if you steam for too long, do the above points, you can also make green vegetable buns. The mushroom and green vegetable buns made in this way have a particularly soft skin and a green filling, which is fragrant and tender, and is very delicious.

Here are a few more important points. The stuffing of the bun should be green and not discolored, first, the blanching time of the green vegetables should not be too long, and the color can be changed slightly; the second is to add a little edible alkali to the filling to help keep it green; Third, the steaming time should not be too long, and it can be steamed for 10 minutes on high heat. Do these three points, basically you can steam out the same perfect mushroom greens in the breakfast shop Thank you friends for reading, your attention, comments, collections, ** is the greatest encouragement to me.

Hello everyone, this is Shoshiji! Who can say no to a steaming meat bun? Especially the kind of dough that is soft, juicy and fragrant but not greasy, just thinking about it makes your mouth water!

Yesterday, Xiao Jane was willful and bought 100 yuan of pork to make meat buns to treat her family. Although pork is a bit expensive, isn't life just about eating and drinking, and you have to eat ......

In winter, in addition to cabbage, the most common thing in my family is shiitake mushrooms, and the whole family likes the taste of shiitake mushrooms very much, not only because of its good taste, but also because it is a relatively healthy ingredient. The wrapped mushroom-stuffed buns, which are more fragrant than celery and cabbage, are eaten at least twice a week at home at home, let's see how I make them!

Ingredients: lean pork, fresh shiitake mushrooms, dried shiitake mushrooms, minced green onion and ginger, five-spice powder, soy sauce, dark soy sauce, scallion oil, cooking wine.

Method, 1: Chop the pork into minced meat, no need to be too fine, then add the above seasonings, stir well, marinate for 30 minutes.

2) Soak dried shiitake mushrooms, wash and cut into small cubes, wash fresh shiitake mushrooms and cut into small cubes, chop coriander.

3) Mix the shiitake mushrooms, minced meat and coriander, then add a little more scallion oil and stir well.

4) Add eggs, baking powder, yeast, salt, warm water, and dough to the flour, cover with plastic wrap and let rise for a while.

5: Wake up the dough into a small agent, and wrap it with your own skillful technique.

6: After all the wrapping, put it in the cage drawer, proofing it for the second time, one circle larger than the embryo body, and steam for 15-18 minutes.

Chef Jian has something to say:

1: The meat filling is best to use pork foreleg meat, this part of the meat is relatively tender, the most suitable for dumplings, buns.

2: The marinating time of the minced meat should not be less than 30 minutes, otherwise the minced meat will not taste good.

3: For the fermentation of dough, yeast powder and baking powder can be used at the same time for better results.

4: The second proofing is very important, you must see that the bun embryo is larger than before, before it can be steamed.

5: Steamed buns, steamed buns, be sure to pot on cold water, so that the dough has a process of proofing again, and the steamed buns are softer.

I use two kinds of dried shiitake mushrooms and fresh shiitake mushrooms, because the taste of dried shiitake mushrooms is relatively strong, especially dried shiitake mushrooms dried in the sun, the umami flavor is greatly improved. After heating and cooking, all the flavors are released, so it tastes even better. The wrapped buns and dumplings are all tender and juicy, and I definitely want to eat ......

The mushroom bun is very easy to make, tear the mushrooms into slices and blanch them in boiling water. Chop it, dry it by hand, knead the greens with salt, and dry them, then you can put the greens and mushrooms together and pour in soybean oil, peppercorns, salt, monosodium glutamate, soy sauce, and stir evenly.

Hello, if you cut this green vegetable into minced pieces, marinate it with a little salt, remove the water, and then stir it well with the shiitake mushrooms, so that the buns are very delicious.

Be sure to fry it in rapeseed oil to be fragrant. If you have shiitake mushrooms, you can use dried shiitake mushrooms to make them more fragrant.

This green vegetable bun is first to choose some, cabbage and the like can be caught with salt first, and then fried with shiitake mushrooms until fragrant and then boiled.

You can search the Internet and find out.

We all know that bun stuffing can be made in a variety of flavors, everyone often eats meat stuffing and mushroom and green vegetable filling, mushroom and green vegetable filling is also a common bun filling, but in fact, if you want to make the mushroom and green vegetable filling delicious, it is very particular to do a good job, although the mushroom and green vegetable filling ingredients look simple, if some friends want to make their own mushroom and green vegetable stuffed buns, you can understand the recipe of this filling before doing it. The following is a detailed introduction to the recipe of the filling of shiitake mushroom and green vegetable buns.

The recipe for the filling of shiitake mushroom and green vegetable bun has these:

1. Shiitake mushrooms + small greens + lard residue + fragrant dry, the method is to wash the small greens first, then put water in the pot, blanch the greens after boiling, and take them out and put them in cold water after the greens are soft. Then chop the shiitake mushrooms, dried mushrooms and lard residue together and put them on a plate, the lard residue can increase the flavor of the filling. Then put oil in the pot and heat it, and then put in dried mushrooms, mushrooms, and lard residues in turn to fry together.

Then squeeze the vegetables dry, chop them again, put all the ingredients in a container, and then add an appropriate amount of salt, sugar, light soy sauce, sesame oil, thirteen spices, and taste the taste, and it's almost done.

2. Green vegetables + shiitake mushrooms + green onions, this method is also very simple, the water in the same pot is boiled, put in the washed green vegetables to blanch, and then take out the green vegetables, then blanch the mushrooms and cut them into cubes, then heat the oil in the pot, pour in the minced green onion and ginger and stir-fry until fragrant, then squeeze the green vegetables dry, chop them and pour them together and stir-fry, and finally put in salt, thirteen spices and sesame oil.

Everyone's taste is different, so everyone can adjust it to their own preferences when making it.

1. Ingredients: 300 grams of flour, 200 grams of shiitake mushrooms, 200 grams of cabbage, 3 grams of yeast powder.

2. Dissolve the yeast powder in warm water at about 30 degrees Celsius and let it stand for 5 minutes, then slowly add it to the basin and stir it into a ball with chopsticks.

3. Knead the dough repeatedly with your hands, cover with plastic wrap and let it ferment in a warm place.

4. When the dough is carefully raised to 2 times the size, the fermentation will be completed.

5. Take advantage of the dough fermentation time to make vegetable filling, wash the vegetables and put them in a pot of boiling water to blanch, put them in cold water immediately after scalding, cut them into small cubes and then squeeze out the water.

6. Wash the mushrooms and cut them into small cubes.

7. Mix diced greens and diced shiitake mushrooms, add salad oil, sesame oil, salt, sugar and pepper and mix well.

8. Take out the dough, knead and exhaust it, then roll it into long strips to make a agent, roll it into a round skin with a thick middle and a thin periphery, wrap it in the filling, and pinch the edge of the dough with the thumb and index finger of the right hand to fold and knead.

9. After turning a circle, pinch and seal tightly until the mouth is closed.

10. Put cold water in the steamer, put all the prepared bun embryos into the steamer and wake up for 20 minutes, boil the water over high heat, steam for 8 minutes, turn off the heat and let it stand for 5 minutes, then slowly lift the lid and take out the buns. In this way, the temperature in the steamer can be slowly approached by the outside world, so that cold air will not enter all of a sudden, causing the buns to wrinkle.

Shiitake mushroom bun is a kind of food that many breakfast shops will sell, because it is easier to make and the cost is not high, and the most important thing is to meet the taste of the public, so this kind of bun is a must-sell food for many breakfasts, but some people will also learn to make it themselves, and feel that they will make it more delicious, so the practice of mushroom and green vegetable bun filling? How to adjust the filling of mushroom and green vegetable buns? Let's take a look.

First of all, boil water in the pot, put the washed vegetables into the pot, and pour a few drops of oil, so that the color of the vegetables is better. Then blanch, similarly, blanch the washed shiitake mushrooms, cut them into dices, set aside, heat the oil, pour in the minced green onion and ginger, stir-fry until fragrant, pour in the diced shiitake mushrooms and stir-fry, finally pour in the chopped green vegetables and stir-fry evenly, turn off the heat, mix with salt, chicken essence and other seasonings, and finally pour sesame oil, so that the simple bun filling is ready.

Then melt the yeast with water, put sugar in the flour, add yeast water and cooking oil, stir it into a flocculent shape, knead it into a smooth dough by hand, and then put the dough in a warm place to ferment. If it is fermented to twice the size, poke it with your finger and do not rebound. Knead the fermented dough again, so that the air can be expelled, knead it to the size before fermentation, and take a certain amount of dough, such as about 50 grams.

Roll out into large round slices, put in the filling, wrap it, put it on top of the wet drawer cloth, cover the steamer lid, let it rise again for 10 minutes, and then steam for 15 minutes from the boiling water.

Edible oil and a small amount of salt must be put in the water of the green vegetables, and the cold water should be cooled immediately after boiling, so that the green vegetables can be fresh and green.

Shiitake mushroom greens bun.

Main ingredients: 500 grams of all-purpose flour, 5 grams of dry yeast, a small spoon of sugar, about 200ml of water.

Leavened dough: 1Put 500 grams of flour in a basin and set aside.

2.Prepare a spoonful of sugar and about 5 grams of yeast.

3.Take a part of the water and heat it to about 30 degrees Celsius, melt the sugar and dry yeast powder (the most favorable temperature for yeast to reproduce is 30 to 40 degrees Celsius. Below zero degrees Celsius, the yeast becomes inactive; When the temperature exceeds 50 degrees Celsius, the yeast will be scalded to death.

Therefore, the optimal temperature for the dough is about 30 degrees Celsius).

4.Knead the yeast water and some water into the flour and form a dough (let the water run slowly so that it doesn't get too wet all at once).

5.Cover with plastic wrap and put it in a warm place to ferment, it's winter, I put it in an air-conditioned room to ferment, about 2 hours, the volume increases to 2 times, there are many pores in it, poke a hole in the dough with your finger, the hole does not retract to indicate that the fermentation is done.

6.Divide into appropriate sized doses.

Filling: While the dough is rising, you can make the filling.

Ingredients: 500 grams of green vegetables, a number of dried shiitake mushrooms (increase or decrease according to your preference, as for shiitake mushrooms, it is best to choose dried ones, the taste is fragrant and the water is less, it is more suitable for filling), edible oil, salt, monosodium glutamate, sesame oil appropriate amount.

Method:1Dried shiitake mushrooms are soaked in warm water beforehand; Wash the greens, and if they are bought outside, it is best to soak them in clean water for a while.

2.Pour an appropriate amount of water into the pot, put a spoonful of cooking oil and a small spoon of salt in the water, put in the vegetables and blanch them for about 30 seconds after the water boils, and then soak them in cold water. After the greens are completely cooled, wrap them in gauze and squeeze out the water; After squeezing out the water, chop the greens, squeeze out the soaked shiitake mushrooms, cut them into small cubes, add an appropriate amount of salt, monosodium glutamate, and sesame oil and mix well.

3.After the dough has risen, divide it into appropriate sized agents and wrap them.

Steamed buns: After the water is boiled, steam on high heat for about 12 minutes, gently press the bun skin with your hands, and it will be cooked without sticking to your fingers.

1.Wash the greens and shiitake mushrooms.

2.Cut the shiitake mushrooms into thin slices and set aside.

3.Divide the stems and leaves of the greens into two.

4.Stir-fry garlic in a hot pan with cold oil.

5.Stir-fry the green vegetable stalks over high heat.

6.Add the mushroom slices and stir-fry slightly, add an appropriate amount of salt and a small amount of sugar.

7.Add green cabbage leaves and stir-fry twice, add a small amount of monosodium glutamate.

Use spinach juice and dough; Feel free to ask!