How to make bamboo shoot meat stuffing, how to make bamboo shoot fresh meat bun stuffing How to make

Maybe many people usually eat bamboo shoots not much, but in the future, we may wish to eat more, because bamboo shoots are very nutritious, such as containing a lot of plant protein, in addition to rich vitamins, especially containing a lot of trace elements, now many people have low immune function, often get sick, at this time you can enhance the body's immunity by eating bamboo shoots, today I recommend bamboo shoot bun filling, the production method is as follows.

Bamboo shoot bun filling steps:

1.Pour the flour into a basin. Dissolve 6 grams of baking powder with 65 grams of water.

Pour in the middle of the flour. Pour another 200 grams of water into the flour. Pour in the oil and sugar to taste.

Stir while pouring. until the water disappears. Knead the dough by hand.

Go to the cutting board and knead. until smooth.

2.Place in a basin with a safety film cover. Place in a pot with a lid and let it rise. Remove after 40 minutes. Look at it very soft.

3.The dough is divided into two equal parts. Half of it is rolled into such a cylindrical shape. Put the other half in the basin first. Make the first pot and then the second pot.

4.Cut in half several times and divide into 8 equal portions. Sprinkle with flour. Palm press.

5.Roll out into a dough that is thick in the middle and thin at the edges.

6.In the first step, wait for the dough to rise for 40 minutes. You can take care of the stuffing. Blanched bamboo shoots, bought ready-made, washed, diced bamboo shoots.

7.Put 4 tbsp soy sauce, 1/2 tsp sugar, 1 tsp white pepper, 2 tbsp white sesame oil, 2 green onions, diced bamboo shoots, 1 tsp salt, and an appropriate amount of water to draw water. The stuffing with soup is ready. It's fragrant!

8.Wrap the bun with pleats. Place it on the board for the second proofing.

Try putting it in a pot or on a cutting board to rise. It was found that it was better to wake up on the outside. It is necessary to pay attention to the bottom of the bun to stick a layer of flour.

Don't let it stick to the board. This step takes 30 minutes.

9.Put water at the bottom of the steamer. Steamed in two layers.

There should be gaps in each floor. The steamer at home is steamed 8 at a time. It takes 17 minutes from **.

Remove from heat after 17 minutes. Do not come to the lid. Let it simmer for 3 minutes.

As soon as it is steamed, the pot lid is opened, and the buns are wrinkled and not good-looking. Remember.

10.It's delicious! Each person can eat 4 to 6 in one sitting.

Ha ha! Don't forget that there's a second pot of steamed buns to steam. Don't just eat steamed buns.

Dough waits for no one! You can also change the stuffing to your favorite. For example, I also made pickled cabbage and meat buns.

Tips: After the dough is kneaded, seal the safety film, let it sit for about 40 minutes, and then it can be shaped. You don't have to send too many honeycombs. Adding the right amount of sugar is to add nutrients to the yeast, and oil is to increase the softness of the dough. A very useful secret ingredient.

Materials. 500 grams of pork belly.

300 grams of peeled winter bamboo shoots.

Green onion 50 grams.

Ginger a small piece.

Salt to taste. Ground white pepper to taste.

Light soy sauce to taste.

Dark soy sauce a little.

Essence of chicken a little.

The preparation of pork dumplings with winter bamboo shoots.

Peel the pork belly and cut into pieces and mince or mince it. Preparation of pork dumplings with winter bamboo shoots Step 1

Wash the green onion and ginger. Pour half a bowl of water. I grind the meat directly and then use the meat grinder to grind it! If you don't have one, rub it with your hands. Make green onion ginger water! Preparation of pork dumplings with winter bamboo shoots Step 2

Then in the minced meat. Add a portion of white pepper. A pinch of salt. Light soy sauce. Dark soy sauce. One-third of the green onion ginger water. Start stirring in one direction! Preparation of pork dumplings with winter bamboo shoots Step 3

Add the water from green onion and ginger three times. Stir in one direction each time and add a second time! Then put the minced meat in the refrigerator and set aside! Preparation of pork dumplings with winter bamboo shoots Step 4

Peel the bamboo shoots. Then use a grater to rub into silk. Chop again! Preparation of pork dumplings with winter bamboo shoots Step 5

Then put water in the pot. Add the chopped bamboo shoots in cold water. And then**. Bring to a boil and cook for another 20 seconds. Scoop it up and pass it in cool water. Preparation of pork dumplings with winter bamboo shoots Step 6

Then squeeze out the bamboo shoot water. Place on top of the minced meat. Add the chopped green onions. Add salt. Light soy sauce. Dark soy sauce. Ground white pepper. Essence of chicken. Stir well and season twice! Preparation of pork dumplings with winter bamboo shoots Step 7

That's how the stirred minced meat goes. You can make dumplings directly. You can also refrigerate for a while before wrapping! You can also make steamed bun filling! Preparation of pork dumplings with winter bamboo shoots Step 8

Just make dumplings the way you are used to! Preparation of pork dumplings with winter bamboo shoots Step 9

When cooking dumplings. Throw two green onions in the water. Put a pinch of salt. Dumplings are non-sticky and not easy to break!

1. All-purpose flour, milk powder, caster sugar, salt, add fresh milk, water, yeast powder and knead it by hand until smooth into a ball, and let it ferment for about an hour.

2. Fresh bamboo shoots. Eggs, shells, carrots. Peel the ginger and dice all ingredients. Put the seasoning into a stainless steel basin and grasp it all evenly.

3. After the dough is fermented, knead it until smooth and divide it into 12 equal portions (about 40g each), flatten each into a slightly thicker inside, put the filling on the skin and wrap the filling tightly.

4. Put the bottom pad into the steamer, cover the pot with a lid and send it for another 40 minutes until the bun is fluffy.

5. Steam over medium heat for 15 minutes, turn off the heat when the time is up, open a small slit with the lid and put it for about 5 minutes.

1. Ingredients: 500g flour, 250g pork filling, 220g bamboo shoots, appropriate amount of salt, appropriate amount of soy sauce, appropriate amount of chicken powder, appropriate amount of blending oil, appropriate amount of shallots, appropriate amount of Sichuan pepper powder, 3 tablespoons of yeast (dry) (salt spoon).

2. Wash the bamboo shoots.

3. Cut into cubes and soak in salt water for 10 minutes, remove the core bright tung and drain the water.

4. Heat the pan with cold oil, stir-fry the diced shallots in the oil, and then stir-fry the meat filling.

5. Add Sichuan pepper powder and soy sauce and mix well.

6. Add diced bamboo shoots and salt and mix well.

7. Put the flour yeast with warm water and mix it into a soft and moderate dough, and let it rise.

8. After the dough is opened, knead the dough evenly and divide it into agents of the same size.

9. Roll out the skin and stuff.

10. Wrap it in your favorite shape.

11. Put it in the pot (warm water) and let it rise again for half an hour.

12. Steam over high heat for 30 minutes, turn off the heat and simmer for another 5 minutes. Remove the buns.

Bamboo shoots and three fresh buns with Fu Zao stuffing can do this: Hall Hui

Ingredients: flour, pork essence, shrimp, spring bamboo shoots, green onion, turmeric, rice wine, starch, edible oil, yeast powder, salt, light soy sauce, chicken essence.

1. Add yeast powder to the flour and form a dough to ferment and set aside.

2. Remove the shell of the bamboo shoots, remove the shrimp line, remove the fascia of the pork and wash it, cut the pork into cubes for later use, and cut the shrimp into cubes.

3. Add water to boil the bamboo shoots for 15 minutes to remove the astringency, and then cut the cool bamboo shoots into small cubes.

4. Put the diced pork with rice wine, light soy sauce, starch grasp evenly, slide the oil pan and put it out for later use, then stir-fry the green onion and ginger in the oil pan, fry the diced shrimp, pour the diced pork and bamboo shoots into the pot.

5. Add salt, light soy sauce and chicken essence to taste. Then thicken with water starch, put it out and let it cool, roll out about 50g of a piece of dough, and put the stuffing into a bun.

This is the same as how we make fresh meat buns with shiitake mushrooms, except that some bamboo shoots need to be added in the process of adjusting the filling.

Method. Ground meat take 1 3 and stir-fry, add diced mushrooms and bamboo shoots and stir-fry. Add sugar and soy sauce, bring to a boil and let cool. Add to the ground meat, add salt and stir well. The virtual fiber is stored in cold spring for later use.

The dough is kneaded three times, and the relaxation is 10 points.

12 parts of dough flour, roll out the filling. Ferment.

Steam for 18 minutes.

Pork] diced and chopped + [shallots] diced + seasoned + a little water....Mix well and remove stickiness and refrigerate for later use.

Shiitake mushrooms] cut into cubes, [green bamboo shoots] boiled and cut into wide dices, put them in a wok, stir-fry the withered branches until fragrant, season and let cool for later use.

Mix all the ingredients of the flour into a ball, knead until shiny and smooth, and let loose for 15 minutes.

Divide the dough into 48 equal parts (about 43g), roll out and wrap into the filling, let stand for about 25 minutes, and steam in cold water in a steamer for about 20 minutes.

Ingredients: dried bamboo shoots, 1 kg of meat, 1 kg of cabbage, half a small green onion, 1 tablespoon (15ml) of dark soy sauce; 2 tablespoons (30ml) light soy sauce; 2 tablespoons (30g) salt; 1 tablespoon (15g) sugar; 2 tablespoons (30ml) of sesame oil; Angel Yeast 1 3 sachets and noodles at a water temperature of 1 degree to activate Angel Yeast powder, about 5 minutes; 2. Put the flour into a basin, pour in Angel yeast and a few grains of sugar, add cold water and noodles.

The softness of the dough should be moderate, not too hard and not too soft. The surface should be reconciled to three lights, "hand light", "basin light" and "face light"; 3. Wake up to initiation. At present, this weather can be more than 1 hour; How to make the stuffing:

1. Stuffing. First, add dark soy sauce, light soy sauce, salt and sugar to the meat filling, and mix well in one direction; 2. Add water slowly, wait for the meat to eat into the water, and then continue to add it after it is thoroughly absorbed. Again, mix well in one direction until the meat filling is sticky; 3. Use a meat grinder to grind the dried bamboo shoots soaked in advance, chop the cabbage, marinate it with a little salt, squeeze out the water, and chop the green onion; 4. Add some hot boiled water to the dried bamboo shoots, mix well in one direction, and absorb water to avoid being too dry; 5. Before wrapping, put dried bamboo shoots, green onions, and chopped cabbage into the meat filling and stir well, among which the chopped cabbage should be mixed with sesame oil before mixing the meat filling, so as not to clear the water during the wrapping process; I start the lapping method:

1. Divide the dough into several portions. Take out a portion and roll it evenly into long strips, cut out the agent that is basically the same size, and roll out the skin. The skin should be thin on the outside and thick on the inside, so that it is not easy to fall off the bottom; 2. When wrapping, you should put your hands up and raise the pleats, and the buns should not move; 3. After all the buns are wrapped, they should be fermented for the second time.

Put the buns into the steaming drawer, cold water, the fire is not boiled, and after fermenting again for 20 minutes, ** steamed; 4. After 12 minutes on the atmosphere, turn off the low heat and steam for 2 minutes, do not open the lid immediately, and steam for another 1 minute. In this way, the steamed bun skin is not easy to collapse. Tips:

1. The bamboo shoots here are the prototype of bamboo, not other bamboo shoots. Dried bamboo shoots are made from bamboo shoots through shelling, steaming, boiling, tableting, drying, shaping and other processes. Containing a variety of vitamins, fiber and high protein, it is not only rich in nutritional value, anti-cancer and anti-cancer, but also can promote digestion and reduce fat.

Dried bamboo shoots should be soaked two or three days before eating, and the soaking process is very simple, simply put, it is to keep boiling with water, keep soaking, and keep changing the water. 2. The cooking of dried bamboo shoots cannot be done without oil, otherwise it is easy to hurt the stomach. 3. You must not use a food processor for dried bamboo shoots, and it is best to have a manual meat grinder at home, which does not occupy an area and is not expensive.

Minced meat is easier to use than a food processor. 4. This stuffing is also very suitable for steamed dumplings.

1.Prepare the materials.

2.Leavened dough.

3.The minced meat is packed in a container and marinated with salt, light soy sauce, dark soy sauce, pepper and cooking wine.

4.Wash the shredded bamboo shoots and stir-fry them in a wok with dry water.

5.Cut the bamboo shoots into small pieces.

6.Put the bamboo shoots and the marinated meat filling in a bowl and mix well, stir vigorously, and it will become a meat filling.

7.Divide the dough into different small pieces.

8.Take one and flatten it, thick in the middle and thin around the perimeter.

9.Wrap into buns and let rise for 15 minutes.

10.Wrap them in turn.

11.Put on the rice cooker and steam, pot on warm water, turn off the heat 10 minutes after the water boils, cover and simmer for 3 minutes.

12.Remove from pan with lid open.

Ingredients: 500 grams of flour.

Water 300 grams.

Pork 500 grams.

300 grams of bamboo shoots.

2 green onions and 5 slices of ginger.

Salt 20 grams.

Light soy sauce 1 scoop.

1 scoop of dark soy sauce.

1 tablespoon ground black pepper.

Essence of chicken 1 scoop.

1 egg.

The preparation of dumplings stuffed with bamboo shoots and pork.

Mix the noodles first, put the noodles aside, wake up, and then chop the dumpling filling. The dumpling filling is chopped and the noodles are also awakened, and they can be wrapped directly.

Choose the lean pork belly with the right mix, chop it, add salt, black pepper, light soy sauce, dark soy sauce, and add the green onion and ginger water prepared in advance, and stir the meat filling well.

Finely chop the boiled bamboo shoots, put chopped green onions, mix them in the adjusted meat filling, I usually beat a raw egg, and then season it twice, pour in light soy sauce, dark soy sauce, chicken essence, and add a little salt appropriately. Stir well and you're ready to wrap.

Tips:1. Don't cook the bamboo shoots for too long, otherwise they won't look good if they look yellow.

2. It is best to have more meat and less bamboo shoots, otherwise the bamboo shoots full of mouths will not feel very good.

3. I will update the recipe from time to time, and when chatting in the afternoon, my neighbor told me that the fat meat should remember to fry it in the pot and then chop the filling.

The preparation of fresh bamboo shoots dumplings is as follows:

1. Rub the carrots and bamboo shoots into the shreds.

2. Minced pork, add salt, soy sauce, thirteen spices and blended oil, stir well, add shredded carrots and bamboo shoots, and mix well.

3. Knead the flour with water to form a dough, press it into a thin dough sheet with a dough sheet, and fold it.

4. Use a round mold to press the dough sheet out of the dumpling wrapper.

5. Wrap in the filling.

6. Put an appropriate amount of water in the pot, add a little salt, put the dumplings in the water after boiling, boil for 5 minutes on low heat, sprinkle an appropriate amount of pepper, and then you can enjoy it out of the pot.

Cooking skills: 1. The amount of water used to make dumpling wrappers is more than that of noodles.

2. Wrap the dumplings and place them separately.

3. If you can't finish eating at one time, you can put the raw dumplings in the refrigerator and freeze them.

bamboo shoots, shrimp, minced meat, chopped carrots; There is also bamboo shoots and pork belly to make a sauce meat bun.