Tips for how to make cabbage chicken buns, how to make cabbage meat buns and steps

Ingredients for chicken and cabbage stuffed buns.

Filling: chicken breast, 1 piece of cabbage, 5 slices of carrot, half a mushroom, 6 white peppers, 3 grams of cooking wine, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 3 grams of Lao Gan Ma, 1 tablespoon of light soy sauce, 1 tablespoon of salt, 3 grams of water starch, 2 tablespoons of chives, 3 small parsley, 3 pieces of coriander, dough, all-purpose flour, 350 grams of warm water, appropriate amount of yeast, 4 grams of salt, 2 grams of sugar, 1 tablespoon.

Steps to prepare chicken and cabbage stuffed buns.

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Step 1space

Wash the cabbage and cut it into strips, sprinkle a little salt and mix well, marinate for 15 minutes and let the water come out.

Step 2space

Wring out the water and set aside.

Step 3space

The chicken breasts are naturally thawed and washed and cut into small cubes, the carrots and shiitake mushrooms are also cut into small cubes, and the green onions and parsley are finely chopped. Stir-fry the green onion and small parsley head (if you like ginger, you can add some minced ginger) in the oil pan until fragrant, add diced chicken to fry the water, pour in diced mushrooms and carrots and stir-fry.

Step 4space

Add salt, white pepper, Lao Gan Ma, oyster sauce, cooking wine, sugar, light soy sauce to taste, and finally sprinkle two spoons of water starch and stir-fry the slimy paste to serve it for later use.

Step 5space

Add the shredded cabbage that was wrung out.

The trick of making cabbage and chicken buns, wash and chop the cabbage, chop the chicken, put it in a basin and add oil, add green onion and ginger, add seasoning, stir well, and the bun filling is ready.

Wash and chop the cabbage, remove the excess water, remove the chicken for many years, add salt, pepper noodles, cooking wine, stir well, and roll out the agent into a round filling after the dough is ready, so that the bun is ready.

There is no recipe or trick for this bun, that is, mince the chicken, add cabbage and stir well, add your favorite seasoning, and then wrap it in the bun.

Hello, cabbage and chicken buns are best made of dough to be delicious, chop cabbage and chicken breast and add a little carrot fungus chop, mix evenly together to wrap.

If you want to know how to make cabbage and chicken buns, you must first marinate the chicken, and then after it is not adjusted, the steamed buns will be particularly delicious.

Hello, you can puree that chicken in a food processor, and then chop that cabbage into a puree and use it to make buns.

If you want to use cabbage and chicken as a filling, you need to kill the cabbage with salt first. Chop the chicken into a minced chicken and mix the stuffing together.

Cabbage and chicken buns, this muscle is best fried and wrapped with cabbage.

If you do this, you must make the chicken well, otherwise it will not be delicious, and the chicken should be tender.

In this regard, as long as they are reasonably matched together, the taste is authentic, and it can be steamed for about 15 minutes.

Hello, wash the ingredients. Then add the cabbage chicken and you're done.

1. Filling: pork belly, soy sauce, white pepper, bean paste, minced ginger, cabbage, green onion, oil, salt, chicken essence;

2. Dough: flour, warm water, baking powder;

3. Cured meat. Select the best pork belly and cut it into cubes, add soy sauce, pepper, minced ginger, bean paste, salt chicken essence and stir well, marinate for more than an hour. Cabbage-stuffed buns, marinated meat is the key, marinated meat in bean paste or marinated meat in sweet noodle sauce can be used, but I like the special noodle sauce made in our hometown and then bean paste.

4. Cut the Chinese cabbage into fine cubes, add a little oil and stir, (wrap it with oil to form a protective film and reduce the water output of the cabbage) Add the green onions and stir well. Add the marinated meat to the cabbage and green onions and stir well (don't rush to mix with the meat filling just yet, this will reduce the amount of water).

5. Melted the baking powder in warm water, put the flour in, mix it into a dough, and place it in a warm place to ferment. When it is twice as large as it is and there is a large cavity in the middle, it means that the fermentation is complete.

6. Fermented good'The dough is kneaded vigorously and repeatedly to form a strong dough; Knead into a suitable size of dough agent; Roll into round skins; Scoop up the filling with a spoon and compact it with the back of the spoon; Wrap into large buns. Fold one by one, knead in the clockwise direction, and finally pinch it in the opposite direction, and form a circular dimple in the middle (fast when wrapping, don't wait for the cabbage to pickle out of the water before wrapping. The kneading should be firm, otherwise the soup will leak when it is proofed).

7. Wrap all the buns in this way. Key point 2: Put it in a warm place to proof, this time is also critical, whether the bun is good or not, it also depends on this step, so don't worry; Add water to the steamer, brush the grate with oil, stack the buns on top of it, and increase the heat.

Once the heat is boiling, turn off the heat for 20 minutes.

8. Tips: 1. Fermentation must not only look at the time, but also observe the state. Fermentation is related to time, temperature, quantity and quality of baking powder, and no one can be taken out alone to measure whether the fermentation is in place; 2. Put it in a warm place to proof, this time is also very critical, whether the bun is good or not, it also depends on this step, so don't worry; 3. Don't be in a hurry to open the lid after turning off the heat, wait for another 5-8 minutes, and wait for the fermentation state to stabilize before opening, and it will not collapse.

9. "Cabbage Meat Bun" is very suitable for eating at noon and evening, you can choose to eat it hot or cold. Its biggest feature lies in the health of the recipe and the reasonable combination of meat and vegetables.

Cabbage vermicelli vegetarian stuffed buns.

Ingredients: flour, yeast, cabbage, vermicelli, fungus, green onion, ginger, salt, dark soy sauce, light soy sauce, soybean paste, five-spice powder.

Specific method] 1, steamed buns, first and noodles. Add 4 grams of yeast to 220 ml of warm water and stir well, then pour in 400 grams of flour and stir into a flocculent shape, then knead into a smooth dough, seal it and set aside to rise.

2. Next, start making the filling. Pour a little more oil into a hot pan, add minced green onion and ginger when the oil is hot, and stir-fry over low heat until fragrant.

3. Add 2 tablespoons of soybean paste, 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce (the ratio of soybean paste, dark soy sauce, and light soy sauce is 2:1:2) and a little five-spice powder, stir-fry over low heat to bring out the flavor of the sauce. Remove from heat and set aside.

4. Cut the cabbage into shreds, add an appropriate amount of salt according to the amount of vegetables, mix well, and marinate for about ten minutes.

5. There will be a lot of water in the pickled cabbage, chop the cabbage and squeeze out the excess water.

6. Soak the vermicelli and fungus before mixing the noodles. Now wash the soaked fungus and vermicelli and chop them separately.

7. Put the fungus, vermicelli and chopped cabbage together, then pour in the sauce that has been fried in front, add a little chicken essence to increase the umami, and mix the filling well. At this time, you can smell the filling very fragrant. Because the sauce is salty, the cabbage is also salted, and the amount of fungus and vermicelli is not very large, so there is basically no need to put salt in the filling here.

8. Next, start to wrap buns. Move the dough to the panel, and you can use the dough at this time if it is not ready, because the wrapped bun still needs to be proofed twice. As long as it hasn't been overdone, it will have a sour taste, and you need to add baking soda to neutralize it.

Move the dough onto a plate, divide it into small, evenly sized pieces, and knead them separately to smooth out. The better the dough chain here is kneaded, the smoother the surface of the steamed bun will be.

9. Roll out the dough into a thick middle and a slightly thinner bun skin, wrap the filling, and knead it into a bun in the way you like.

10. Add water to the steamer, you can boil the water until it is warm, and then put the wrapped buns on the steaming drawer, so that the buns can be proofed again in a warm and humid environment. After about fifteen minutes, press the bun skin to be elastic and not collapse, and you can open the shed and steam it. Bring to a boil over high heat, turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 5 minutes.

The cabbage buns made in this way are vegan and have a great taste. The sauce is rich, soft and fragrant, and it is better than a large meat bun. Friends who love steamed buns must try it.

Cabbage and diced pork buns are delicious

Ingredients:Cabbage400g、Diced pork200g, 10g ginger, 20g green onion, 30g shrimp skin, 2 tablespoons (30ml) soy sauce, 2 tablespoons (30ml) peanut oil

Steps:1Wash the Chinese cabbage, make the Chinese cabbage into minced cabbage, sprinkle salt and kill the water from the cabbage.

After a few minutes, squeeze out some of the water in the cabbage, then pour the peanut oil into the cabbage, stir well, so that the oil can wrap the cabbage and keep the moisture of the cabbage.

3.Beat the ginger and green onions in a food processor until the green onions and ginger are minced, put the minced meat, shrimp skin, minced green onion and ginger and soy sauce in a large bowl, stir well in one direction, and let rise for 15 minutes. Mix the minced cabbage with the minced meat, stir well clockwise, and stir the meat filling vigorously, so that you can make the buns.

Nutritional value of cabbage.

1.Chinese cabbage has a moisture content of about 95% and is very low in calories.

3.Chinese cabbage is also rich in iron, potassium and vitamin A.

4.Cabbage is rich in crude fiber.

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.

Summary. Dear, I'm glad to answer for you: Raw materials for cabbage meat bun filling:

Flour, pork filling, warm water, yeast, cabbage, chopped green onion, oil, light soy sauce, Sichuan pepper powder, sesame oil, cooking wine, dark soy sauce, chicken essence flour and good fermentation and good kneading. Add light soy sauce, Sichuan pepper powder, chopped green onion, cooking wine, sesame oil, dark soy sauce and salt to the pork filling, pour hot oil and stir well. Chop the cabbage and add salt to the sand to remove the moisture.

Remove the water from the cabbage, put it in the meat, add the chicken essence and mix well. Roll out the skin. Wrap it up.

Boil the water in the pot and steam for 16 minutes, turn off the heat and simmer for 5 minutes. <>

Dear, I am glad to answer for you: Raw materials for cabbage meat bun filling: flour, pork filling, warm water, yeast, cabbage, chopped green onion, oil, light soy sauce, Sichuan pepper powder, sesame oil, cooking wine, dark soy sauce, chicken essence flour and good fermentation and good kneading.

Add light soy sauce, Sichuan pepper powder, chopped green onion, cooking wine, sesame oil, dark soy sauce and salt to the pork filling, pour hot oil and stir well. Chop the cabbage and add salt to the sand to remove the moisture. Remove the water from the cabbage, put it in the meat, add the chicken essence and mix well.

Roll out the skin. Wrap it up. Boil the water in the pot and steam for 16 minutes, turn off the heat and simmer for 5 minutes.

Pro, add cooked rapeseed oil and mix well, add salt when wrapping, so that the oil is wrapped, not easy to get out of the water, note: cabbage must not add salt sha water alone, we did not hit the water in the meat filling just now, wrap the water in the cabbage with meat, knead the fermented dough again, knead it into long strips, divide it into small agents and flatten, and then knead and roll it into a thick side of the middle and thin dough. <>

How to make cabbage meat bun stuffing:

Ingredients: 300 grams of pork, 200 grams of cabbage, 300 grams of flour, 160 grams of water, 4 grams of sugar, 3 grams of baking powder (aluminum-free), 10 grams of sugar.

Excipients: 4 grams of salt, 40 grams of light soy sauce, appropriate amount of chives, a little minced ginger.

Steps: 1. After cleaning the lean pork, remove the fascia and cut it into pieces.

2. Put it in a cooking cup and beat it into a delicate meat filling.

3. Pour the meat filling into a basin, add a little water to smooth it out, then add salt and soy sauce and stir well in one direction.

4. Add minced chives and ginger, if you don't like the taste of these two ingredients, you can put the chives and shredded ginger in a bowl, put a small amount of water, grasp and pinch into green onion and ginger water, and then pour the green onion and ginger water into the filling and stir.

5. Chop the appropriate amount of cabbage into fine pieces, and adjust the ratio of cabbage and meat according to personal preference.

6. Put the cabbage into the meat filling, the cabbage is very tender, there is no need to marinate the soup with salt, the cabbage juice will be fully mixed with the meat filling, no waste, and no soup.

7. Mix evenly, taste the saltiness to decide whether to add salt. The minced meat is ready.

Ingredients: 600 grams of flour, 400 grams of pork, 800 grams of cabbage, auxiliary materials: appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of soy sauce, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of baking powder.

Production steps: 1. Put a little yeast and an appropriate amount of warm water in the flour to make a dough, and let it rise for two hours.

2. Chop the cabbage, add salt, stir evenly and let it sit for 15 minutes, drain the water, add the meat filling, soy sauce, oil and salt.

3. Knead the dough into long strips, then knead it into small balls of similar size, and roll out the skin.

4. Take a piece of rolled skin and put an appropriate amount of filling.

5. Press the stuffing with one hand, knead the dough inward with one hand, and finally pinch it with your mouth firmly in your mouth.

6. The wrapped bun will wake up for more than ten minutes, which can be determined according to the weather conditions, and it will take longer to wake up in winter.

7. Then put the buns in the pot and wait for the water in the pot to boil, start the timer, and it will be cooked in about 12 minutes.

Cabbage pork stuffing bun ingredients: appropriate amount of flour, appropriate amount of baking powder, appropriate amount of cabbage, appropriate amount of pork, appropriate amount of minced green onion and ginger, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of five-spice powder, appropriate amount of sesame oil.

Method 1Ingredients: minced pork, cabbage, green onion, minced ginger, flour, yeast, soy sauce, thirteen spices, salt, monosodium glutamate, etc. Method: 1. Dough. Melt the baking powder with warm water and add the flour and dough. Place in a warm place for fermentation.

The pork filling is marinated with soy sauce, minced ginger, thirteen spices, monosodium glutamate, and sesame oil.

Finely chop the cabbage, finely chop the green onion, add the minced meat, add the oil and stir.

Bao Baozi, Bao Yuan, I guess you should know. After wrapping, let it stand for a second fermentation, and if the temperature is too low, it can be placed in the oven to ferment.

After the buns wake up, put water in the pot, spread a cage cloth or grease on the grate, put the buns in, steam for 20 minutes after the heat is out, and turn off the heat. After turning off the heat, do not rush to open the lid first, let it stand for more than 10 minutes, and then open it and take out the buns.