The practice of cabbage vegetarian buns, how to make cabbage vegetarian buns delicious

The practice of cabbage vegetarian buns is actually to put a little salt on eight packs of cabbage when they are chopped into filling, and then clean his water, and then put some tofu in it, then put some vermicelli and broken vermicelli, and then put five-spice powder to cook it out, it is very delicious.

The main key to wrapping vegetarian buns is to put some meat oil in them, then blanch the vegetables with boiling water, chop them into minced pieces, dry them by hand, add red oil and various seasonings and stir them.

You can put some of your favorite stuffing in the filling, such as leeks, eggs, zucchini eggs, or eggplant. As long as they are ready, whatever they want will be delicious.

For cabbage vegetarian buns, first cut the cabbage into minced pieces, then marinate it with salt and water, um, and then stir the meat filling evenly, so that you can wrap the buns.

1.Pour the flour into a basin and dig a small pit in the middle to put in the yeast.

2.Pour a little warm water into the yeast area and melt the yeast.

3.Then slowly add warm water and use chopsticks to stir the flour into a cotton wool shape.

4.Knead the dough by hand into a smooth dough and set aside with plastic wrap to rise naturally.

5.Use the time the dough is fermenting to adjust the filling: tear the cabbage into flakes.

6.Boil water in a pot and add cabbage, blanch until soft, remove the cold water and set aside.

7.Squeeze out the cabbage and chop it into minced pieces, and chop the carrots into a pot with the cabbage.

8.Add the oyster sauce, light soy sauce, cooking oil, white pepper, soup and a pinch of salt.

9.Stir well and the filling is ready.

10.Ferment the dough until it doubles in size and knead well.

11.Cut into dough and flatten it with your hands.

12.Use a rolling pin to roll out a crust that is thicker in the middle and thinner at the edges.

13.Take a piece of pie crust and add an appropriate amount of filling.

14.Use the thumb and forefinger of your right hand to pinch out the folds.

15.Pinch a loop of pleats along the edges.

16.Finally, you can close the mouth.

17.Wrap all the buns in turn.

18.Put it in the steamer and cover the pot, don't ** first, and let the buns rise for 20 minutes.

19.After boiling the pot on high heat, steam for 10 minutes, turn off the heat and steam for another 3 minutes.

Chop the cabbage, add the shrimp skin, add oil, soy sauce, salt, green onion and ginger and stir together, let the noodles rise with yeast, add less than soda, then wrap the buns, steam them in cold water for 25 minutes, and then you can get out of the pot.

Cabbage vegetarian bun steps:Ingredients: 600 grams of flour, 3 grams of thirteen spices, 2 grams of white pepper, 2 grams of chicken broth powder, 2 tablespoons of cooking oil, appropriate amount of salt, 4 grams of dry yeast, 1 handful of longkou vermicelli, 1 2 cabbages, 6 grams of black fungus, 2 eggs, 1 green onion, 5 grams of ginger, 2 tablespoons of oyster sauce.

Excipients: appropriate amount of warm water.

1. Mix the flour and dry yeast well.

2. Add an appropriate amount of warm water in batches and stir with chopsticks to form cotton wool.

3. Knead into a smooth dough, cover with plastic wrap and let it rise in a warm place until it is twice as large.

4. Prepare the following materials, and soak the black fungus in advance.

5. Break the cabbage, blanch it in boiling water, and remove it.

6. After cooling, take out the water and chop it for later use.

7. Soak the vermicelli until soft and chop it finely.

8. Wash and chop the soaked black fungus.

9. Beat the eggs in a bowl, pour them into a wok, fry them and smash them, and let them cool.

10. Chop the green onion and ginger and set aside.

11. Put all the ingredients into the pot.

12. Add the chopped green onion and ginger.

13. Add oyster sauce, thirteen spices, white pepper, salt, chicken powder and cooking oil.

14. Stir well with chopsticks in one direction, and the bun filling is ready.

15. The fermented dough has obviously expanded a lot, and the internal tissue is honeycomb-shaped.

16. Take out the dough, knead it well, knead it into long strips, and cut it into evenly sized agents.

17. Use a rolling pin to roll out a dough with thick middle and thin edges. (Thicker than dumpling skin).

18. Add an appropriate amount of filling.

19. Wrap out the shape of the bun.

20. The cabbage vegetarian buns are out of the pot.

The preparation of vegetarian buns is as follows:Ingredients: 500 grams of flour, 5 grams of yeast, 30 grams of sugar, 500 grams of greens, 10 shiitake mushrooms, 50 grams of black fungus, 50 grams of goldenrod.

Step 1: Wash the shiitake mushrooms, black fungus and goldenrod and cut them into small pieces and set aside.

Step 2: Add the mushrooms to the oil temperature until fragrant, add the black fungus, and finally add the golden needle cabbage and sprinkle a little salt.

Step 3: Add the fried mushrooms to the greens.

Step 4: Wrap the filling with vegetarian vegetables.

Step 5: Add 40 grams of kneaded dough and 20 grams of filling.

Step 6: After proofing, steam for 10 minutes.

The practice of cabbage to make vegetarian bun filling:Ingredients: 500 grams of flour; water 250 g; yeast 5 g; cabbage to taste; 1 carrot; Appropriate amount of fungus; 2 eggs; salt to taste; Ground white pepper to taste; Light soy sauce to taste; Appropriate amount of chicken essence; a pinch of sesame oil; A pinch of sugar.

Steps:1.Add yeast and flour to warm water and stir into a flocculent, then knead into a smooth dough and let it rise in a warm place until it is twice as large.

2.The dough can be prepared during the fermentation process.

3.Chop cabbage, fungus, carrots. 2. Beat the eggs and fry them into broken eggs, heat oil in another pot, pour the above ingredients into the pot and stir-fry, add an appropriate amount of salt, light soy sauce, thirteen spices, chicken essence, sugar, and sesame oil. Stir-fry for about 2 minutes, don't fry for too long.

4.Stir-fry the filling. Vegetarian bun filling finished.

Here's how to make vegan cabbage buns:Ingredients: 500 grams of all-purpose flour, a cabbage, a bag of dried bamboo shoots, an appropriate amount of fungus, an appropriate amount of salt, and an appropriate amount of sesame oil.

Step 1: If you want to make steamed buns, your temporary family members say that you want to eat steamed buns.

Step 2: In summer, if you are afraid of overdoing it, put it in the refrigerator for low temperature fermentation.

Step 3: It seems that it is the first time to get such a perfect shape, hehe!

Step 4: Soak the fungus and chop it, dry clean and chop the bamboo shoots, chop the cabbage to kill the water, add salt and sesame oil and mix well.

Step 5, why does the wood have pleats, is it a big treasure every day?

Step 6, finished product drawing.

Vegetarian buns are the pasta that we Chinese like to eat, not only simple to make, but also suitable for men, women and children, and more nutritious and delicious than meat buns. There are also many ways to make the recipe for the stuffing of the raw bun. So, the recipe and recipe for vegetarian bun filling?

Let's find out.

The stuffing of the raw bun is a bun that can not be filled with meat, eggs, or fish, but only a combination of various vegetables. The method is not complicated, first of all, we need to prepare flour, corn flour, baking powder, cabbage, carrots, lard, salt, shiitake mushrooms and other materials; Then mix the dough first, knead the flour and other materials into a smooth dough and wait for fermentation; Then you can prepare the pie bucket bun filling, chop the cabbage, carrots and shiitake mushrooms, heat the oil pan and pour it in, add salt and monosodium glutamate and a small amount of sugar and fry until medium-rare; After that, the fermented dough is cut into small agents of uniform size and rolled into bun skins; Then add an appropriate amount of filling, dust, and abrasive, wrap it into a bun shape, and bury it; Finally, put it in boiling water and steam for 10 minutes. There are many recipes for vegetarian bun filling, such as vegetarian stuffing can also be filled with carrots, fungus, shiitake mushrooms, tofu, etc.

That's all for my answers to vegetarian bun stuffing. The process of making steamed buns is not difficult, but there are many details that need to be paid attention to, such as the dough must be fully fermented before the filling can be filled, so that the steamed buns are delicious.

Vegetarian stuffed cabbage bun is a vegetarian Chinese dim sum, and here's a simple way to make it:

Material: Dough:

All-purpose flour: 300 grams.

Yeast: 3 grams.

Warm water: to taste.

Filling: Cabbage: to taste.

Shiitake mushrooms: to taste.

Dried tofu: to taste.

Ginger and garlic: to taste.

Cooking oil: to taste.

Soy sauce: to taste.

salt to taste; Ground white pepper to taste;

Steps:1Prepare the dough: Mix the all-purpose flour and yeast, gradually add warm water and stir into a dough, kneading until smooth and elastic. Leave the dough in a warm place to rise until the dough is twice as large.

2.Prepare the filling: Wash and chop the cabbage, chop the shiitake mushrooms and dried tofu into small cubes, and chop the ginger and garlic for later use.

3.Stir-fry the filling: Add an appropriate amount of cooking oil to the hot pan, add ginger and garlic and stir-fry until fragrant, add cabbage, shiitake mushrooms and dried tofu and stir-fry until soft. Elimination of the register.

4.Seasoning: Add soy sauce, salt and white pepper to taste. Continue to stir-fry evenly to allow the filling to absorb the flavor.

5.Stir-fry until cooked through: Stir-fry the filling, take the eggplant and wait until the cabbage is soft and cooked, and the flavors of shiitake mushrooms and dried tofu blend in.

6.After the dough is fermented, the dough is removed, kneaded until smooth, divided into small agents and rolled into a thin crust.

7.Filling: Put the fried vegetarian filling on the dough and wrap it into the shape of a bun.

8.Steaming: Put the wrapped buns in a steamer and steam them over high heat for 10-15 minutes until the buns are cooked through.

9.Remove from the pot: After steaming, turn off the heat, let it sit for a while, then take it out and serve.

The above are the basic steps to make vegetarian stuffed cabbage buns, you can also adjust and improve according to your personal taste and preferences, adding other vegetables or seasonings to add texture and layering. Finally, remember to eat the steamed vegetarian cabbage buns in time to maintain the texture of the buns and the deliciousness of the filling.

The preparation of cabbage and shiitake buns is as follows:

Ingredients: Dough: 500 grams of all-purpose flour, 5 grams of dry yeast, about 250 ml of warm water.

Filling: Appropriate amount of cabbage, appropriate amount of shiitake mushrooms, appropriate amount of ginger, appropriate amount of salt, appropriate amount of pepper.

Steps:1Wash the cabbage and shiitake mushrooms separately, chop them, and chop the ginger into minced pieces for later use.

2.Heat the pan with cold oil, first stir-fry the minced ginger, then add the cabbage and shiitake mushrooms and stir-fry together, add an appropriate amount of salt and pepper, fry until the water comes out of the water and let it cool for later use.

3.Add the dry yeast to the all-purpose flour, stir slowly and add warm water, knead until the dough is smooth and elastic, cover with a damp cloth and let rise for about 30 minutes.

4.Take out the proofed dough, knead it into long strips, divide it into small pieces of equal size, and roll it out into a round dough with a thin middle and a thick edge.

5.Put an appropriate amount of filling in the middle of each dough, close the mouth and pinch it tightly, knead it round as a whole, and then put it in a steamer to ferment for about 15 minutes.

6.Add water to the steamer and bring it to a boil, put it in the steamer, and steam it for about 10-15 minutes.

Ti Mao Bridge shows: 1After the dough is kneaded, let it sit for a while to make the gluten soft and easy to roll out.

2.The filling can be added according to the taste of individual people.

3.The size of the buns can be adjusted according to personal preference, and the steaming time will also vary as a result.

Cabbage and shiitake mushrooms are a delicious way to make bun stuffing Ingredients list

Ingredients: 90 grams of beans, 80 grams of fresh shiitake mushrooms, 240 grams of cabbage, 280 grams of carrots, 4 eggs.

Seasoning: light soy sauce, oyster sauce, Hu Shi pepper powder, salt, cooking oil.

Dough: 400 grams of flour, 4 grams of yeast, 3 grams of sugar, 200 ml of water at room temperature.

Steps to make a return to the cultivation of honors

1. Wash the vegetables, 90 grams of beans, 80 grams of fresh shiitake mushrooms, 240 grams of cabbage, 280 grams of carrots, slice the mushrooms, shred the carrots, chop the cabbage, add 2 tablespoons of salt and marinate for 10 minutes;

2. Boil water in a pot, blanch the green beans after the water boils, boil until all the beans float up, blanch the mushrooms, and finally pour the radish into the blanching water for 1 minute, and add all the radishes to the meat grinder to crush after taking them out, 5 seconds is enough, no need to beat too delicate;

3. The cabbage is also pickled, wrapped in gauze and squeezed dry;

4. Beat 4 eggs, pour oil into a hot pan, pour in the egg liquid, fry until the eggs Qingwei is slightly carred and then out of the pot, put them out and put them in a larger bowl, and add the cabbage and beaten vegetables that have been squeezed out of the water;

5. After mixing well, start to adjust the filling, light soy sauce, oyster sauce, pepper, salt, edible oil, stir evenly, you can leave oyster sauce unput, the taste is added according to personal taste, and the filling part is done;

6. Now make the part of the dough, 400 grams of flour, 4 grams of yeast, 3 grams of sugar, 200 ml of room temperature water, knead the dough with your hands, today this dough does not need to be proofed twice, the only thing to pay attention to is to knead the dough, the basic kneading is moved to the cutting board to continue kneading, when kneading, you can sprinkle some dry flour until it is kneaded into a smooth dough with moderate softness and hardness, about 15 minutes;

7. Directly knead into long strips and divide them into small agents, no need to knead, flatten them with the palm of your hand;

8. Now to roll the dough, roll it into a thick dough with a thin edge in the middle, the shape is not particularly round and it doesn't matter much, the main thing is to be thick in the middle and thin at the edge, so that the skin will be thin and the filling will be big and the stuffing will not be exposed, this method of rolling the dough is very fast, you can roll it all out together, put the stuffing and wrap it up;

9. Put it in the steamer and start to rise, the current temperature is enough for 30 minutes, the volume becomes larger and lighter, you can start steaming, pot on cold water, then heat for 8 minutes after boiling, turn off the heat and simmer for 3 minutes;