How to adjust the leek meat bun filling to be delicious, how to adjust the leek meat stuffed bun to

Some people like leek dumplings and some people hate them, but leek meat buns are the majority of people who like them, leeks are nutritious, can kill insects and nourish the stomach, and even have a ** effect on some diseases. Therefore, eating leeks often is very beneficial to the body. Leek meat bun filling is a kind of meat filling of buns, mainly leeks, supplemented by meat, but the taste is really delicious.

Let's introduce you to the method of leek meat bun filling.

Ingredients: 150 grams of minced meat, 150 grams of leeks, 1 handful of vermicelli, 1/2 teaspoon salt, 3 tablespoons sesame oil, 75 grams of dumpling skin, 1 tablespoon cooking wine. The specific method of leek meat bun filling:

1 Use the minced meat first.

2 tbsp oil sautéed until fragrant, drizzled with 1 tbsp cooking wine and served. In addition, wash and chop the leeks, mix in the minced meat and soaked soft and chopped vermicelli. (First stir the meat with hot oil (it is the oil that becomes cool after heating), then stir the chopped leeks together, and stir several times with a seasoning, probably just put salt, monosodium glutamate, sesame oil, chicken essence, stir in the same direction, so that the taste of the stuffing is very uniform.)

3 Add salt and sesame oil to taste and make a filling.

Note: Pay attention when picking leeks:

1.Select the root is thick, the cut is relatively flat, the leek leaves are straight, and the color is fresh and green as the best product, so the nutritional value of the leek is relatively high;

2.Holding the leaves of the root of the leek can stand upright, if the leaves are loose and drooping, it means that they are not fresh;

The above is the introduction of leek meat bun filling, leeks are a very beneficial vegetable, although the taste is pungent, it is because it contains ingredients that can kill bacteria and insects, so after eating leeks, it is very beneficial to the body, it can be said to strengthen the body. The leek meat bun filling is complicated to make, but it can only be done with patience.

Leek meat stuffing package to eat delicious filling method

Ingredients: pork, leeks, eggs.

Steps:1Chop the leeks and stir together with the minced meat, add peanut oil, chicken essence and light soy sauce and raw eggs, and stir well.

2.In fact, after the dough is taken out of the bread machine, it needs to be kneaded manually again, so that the gas will be discharged, and the buns will be better, and the dough will be divided into several small balls and rolled into a large crust (much larger than the dumpling dough).

3.When I started wrapping the first bun, haha, it wasn't the legendary 18-fold mother-in-law bag, I specially counted it and pinched it 20 times.

4.Wrap a cage We spread a layer of gauze underneath for fear that the buns will stick to the pot and be difficult to take.

5.After wrapping, let it stand for 20 minutes to let the buns come out again, after 20 minutes, steam cold water and heat it, and after 15 minutes, the hot and chubby buns are out of the pot.

Nutritional value of nine vegetables:

1.Tonifying 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.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

The specific steps for the leek bun filling are as follows:

Ingredients: leeks, flour, pork belly, green onions, ginger, salt, light soy sauce, cooking wine, corn leaves, yeast powder, edible alkali, cooking oil.

1. Remove the old leaves of the leeks, after the leaves are rotten, clean them, put them on the cutting board, cut them into small pieces, and put them in pots.

2. When wrapping buns stuffed with other vegetables, some minced green onions and minced ginger are often added to taste, while when wrapping buns stuffed with leeks, it is not advisable to add minced green onions and minced ginger directly, which is easy to cross. We can add an appropriate amount of cooking oil to the pot, heat the oil, add minced green onions and ginger, fry it until it is fragrant, and let it cool for later use.

3. Take an appropriate amount of pork belly and grind it into a meat filling, put it in a basin, sift the fried scallion oil into a basin filled with meat filling, add an appropriate amount of salt, add an appropriate amount of light soy sauce, add an appropriate amount of cooking wine, stir evenly in one direction, marinate for 20 minutes, and let the meat filling taste in advance.

4. When steaming leek-stuffed buns, if you want the leeks to be green and not yellow, you can add an appropriate amount of edible alkali to the leeks, grasp and mix evenly, and then add an appropriate amount of cooking oil and stir well. Note: Be sure to add cooking oil and then salt, after adding cooking oil, you can lock the moisture in the leek, and when you add salt, the leek is not easy to come out of the water, and the color will not turn yellow.

5. Put the marinated meat filling into a basin containing leeks, add an appropriate amount of salt, stir well in one direction, and the vegetable filling will be adjusted. Take out the noodles, knead them, vent the noodles, knead them into long strips, cut them into evenly sized dough agents, knead each dough agent, and use a dough pin to form a thick bun skin in the middle and thin around it.

6. Take a dough and hold it in your hand, add an appropriate amount of vegetable filling, press the vegetable filling with the thumb of your left hand, turn the circle with your right hand and take the pleats to close the mouth, and a bun embryo with leek filling is ready.

7. Add an appropriate amount of water to the steamer, put a corn leaf under the bun embryo, and put it in the pot, leaving a certain gap for each bun directly to prevent the buns from becoming larger and sticking together. Cover and let rise for 10 minutes. The second proofing can make the bun skin softer and fluffier.

8. After proofing, turn on high heat and steam, steam for 18 minutes, turn off the heat, simmer for 2 minutes, open the lid, and the buns will be steamed. Let's break open a bun and take a look, the heat of the leek bun is just right, the color of the leek is emerald green and not yellow, it is very appetizing to look at, and it is also very fragrant to eat!

Ingredients: leeks, pork, flour, salt, light soy sauce, oyster sauce, light soy sauce, chicken essence, cooking oil. The specific steps are as follows:

Step 1: Make dumplings with noodles first, and the dumpling skin bought outside is not as delicious as rolling it yourself. Take a basin, add an appropriate amount of flour, add an appropriate amount of salt, stir well, add salt to increase the gluten of the flour, stir while adding cold water, stir into a dough, knead it into a smooth dough, the dough of the dumplings should be softer, and the ratio of noodles and water is 2:

1. After the dough is kneaded smoothly, cover with a drawer cloth and relax for 10 minutes. Step 2: Pork belly is the first choice for making dumplings, and the meat filling should be chopped by yourself as much as possible, and the ground meat filling is not delicious.

Take an appropriate amount of pork belly, cut it into small pieces, chop it into minced meat, put it in a basin, add an appropriate amount of salt, oyster sauce, light soy sauce, chicken essence, stir in one direction, so that the minced meat is easy to hold together, stir evenly, and marinate for 15 minutes. Step 3: After the leeks are cleaned, drain the water completely, do not let the water outside the leeks enter the leek filling, cut the leeks into small pieces, the position of the leek head is easy to hide sediment, and it is necessary to cut it and throw it away.

Put the cut leeks and meat filling together, add an appropriate amount of cooking oil first, stir evenly, seal the water in the leek, and then add an appropriate amount of salt to taste, so that the leeks are not easy to get out of the water, and after stirring evenly in one direction, the vegetable filling will be adjusted. Step 4: Take out the dough, knead it, roll it into long strips, cut it into evenly sized flour, sprinkle with an appropriate amount of dry flour, press the dough with your hands, and then use a rolling pin to roll out the dough with a thick middle and thin edges, take a dumpling wrapper, add an appropriate amount of vegetable filling, wrap the vegetable filling, and a dumpling is wrapped!

Expand your knowledge: When wrapping leek dumplings and adjusting the filling, keep in mind 2 points and 3 points. Point 1: Choose pork belly for pork, chop the meat filling by yourself, don't use a meat grinder, don't draw water in the meat filling, and stir the meat filling in one direction.

Leeks themselves have a spicy flavor that removes the fishy smell of pork. Therefore, when adjusting the filling, do not add condiments such as green onions, ginger, and five-spice powder.

The practice of leek stuffed buns includes leek pork buns, leek shrimp stuffed buns, leek egg vegetarian stuffed buns, etc. Pork buns with leeks. Prepare the ingredients:

500 grams of leeks, 250 grams of pork, appropriate amount of ginger, 3 porcelain spoons of light soy sauce, 1 porcelain spoon of dark soy sauce, 1 porcelain spoon of oyster sauce, 1 porcelain spoon of cooking wine, 1 spoon of thirteen spices, appropriate amount of sesame oil, 8 grams of salt, 450 grams of water. Diced pork, minced ginger, light soy sauce, dark soy sauce, oyster sauce, cooking wine, thirteen spices mixed thoroughly. 1. Leek pork buns.

Ingredients: 500 grams of leeks, 250 grams of pork, appropriate amount of ginger, 3 porcelain spoons of light soy sauce, 1 porcelain spoon of dark soy sauce, 1 porcelain spoon of oyster sauce, 1 porcelain spoon of cooking wine, 1 spice spoon of thirteen spices, appropriate amount of sesame oil, 8 grams of salt, 450 grams of water. 1. Mix diced pork with minced ginger, light soy sauce, dark soy sauce, oyster sauce, cooking wine and thirteen spices.

2. Before wrapping, mix the meat filling with leeks, salt and sesame oil. 2. Leek and shrimp stuffed buns. Prepare the ingredients:

500 grams of leeks, 200 grams of shrimp, 3 eggs, appropriate amount of ginger, 10 grams of oil, appropriate amount of salt, 10 grams of oyster sauce, 5 grams of light soy sauce, 2 grams of vinegar, 3 grams of oyster sauce. 1. Put the shrimp and minced ginger into a large bowl with the filling, add oil, salt, light soy sauce, vinegar and oyster sauce and stir well, marinate for a while to let it taste. 2. Add chopped leeks, knock in an egg, and mix well.

3. Leek and egg vegetarian stuffed buns. Prepare ingredients: 1000 grams of leeks, 5 eggs, a handful of shrimp skin, appropriate amount of refined salt, appropriate amount of cooking oil.

1. Heat the oil, pour the stirred eggs into the pot and stir-fry until golden brown, add the shrimp skin and stir-fry evenly. 2. After the eggs and shrimp skin in the pot are cooled, add chopped leeks, green onions, ginger, etc. and stir well.

The method of adjusting the filling of leek meat dumplings is as follows:

1. Wash the leeks and dry the surface moisture, chop them for later use.

2. Add an appropriate amount of vegetable oil and stir well to prevent dehydration when adding salt.

3. Select three points of fat and seven points of lean pork and cut it into large pieces, and then use a knife to chop it into minced meat, so that the meat filling tastes more chewy.

4. Add cooking wine, light soy sauce, salt, oyster sauce, sesame oil to the minced meat, and whip in one direction, so that the stirred filling will be more viscous and fragrant.

5. Energize until completely absorbed, then let stand for 20 minutes to make dumplings.

Leek, also known as yang grass, grass stalactites, long-lived leeks, aphrodisiac grass, flat cabbage, etc. Leeks are perennial herbaceous plants of the lily family, 20-45cm tall, and have a particularly strong odor. The leaves, flowers and flowers of leeks are eaten as vegetables, and the seeds can be used as medicine.

Leeks are native to the southeastern part of Asia and have been widely cultivated in the world. Leeks are adaptable, cold and heat resistant. It has a special strong odor, the rhizome is horizontal, the bulb is narrow and conical, and it grows in clusters; Scaly outer skin yellowish-brown, reticulated fibrous; Leaves basal raw, strip-shaped, rotten and flattened; Umbel inflorescence, apical.

Preparation of the benefits of leek bun filling:Ingredients: 200 grams of pork (lean), 200 grams of leeks, 300 grams of wheat flour.

Excipients: 1 green onion, 5 ml of sesame oil, 10 ml of sesame oil, Angel yeast, 1 gram of sugar, 1 gram of baking soda, 20 grams of ginger, soybean soy sauce soup spoon, oyster sauce soup spoon, 3 ml of cooking wine, 1 gram of pepper, 1 gram of 13 incense grams of dust, appropriate amount of salt, 1 egg white.

Steps: 1. Chop the minced meat.

2. Add cooking wine, oyster sauce, soy sauce, salt, pepper and thirteen spices and stir well.

3. Then add ginger, green onion and sesame oil and mix thoroughly, then add egg whites and stir well in one direction.

4. Add leeks when wrapping. (Leeks must be washed and drained).

5. Add sesame oil to the mixed bend Zen filling.

6. Add yeast and white sugar to the wheat flour and stir it with cold water and flour. After cooking, add baking soda and knead well.

7. Roll the noodles, cut them into small pieces, and roll out the skin.

8. Let the wrapped buns stand for 15 minutes, and then steam them in the pot for 13 minutes.

9. Steamed buns. (Stuffed soup in the soup).

Preparation of leek bun filling

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 little will make the nine vegetables yellow faster, and you can also add some baking 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.