How do you mix the stuffing out of the bun to make it delicious?

How to make a delicious dumpling filling First of all, the ratio of meat and vegetables should be appropriate. Generally speaking, a meat-to-vegetable ratio of 1 or 1 is appropriate for dumpling filling. Secondly, don't throw the juice out.

It has been determined that more than 60% of the vitamins will be lost after the Chinese cabbage is dejuiced. In order to avoid nutrient loss and waste, the scientific method is: after chopping the vegetable filling, first squeeze out the vegetable juice and put it in the basin, add the soy sauce and soy sauce when mixing the meat, stir fully to make the vegetable juice penetrate into the meat, and then put the vegetable on and stir well.

If it is a vegetarian dumpling, you can also chop the vegetable filling first, pour it into the pot (basin), add cooking oil (vegetable oil) and mix gently, let the oil wrap the vegetables, and then put salt and seasonings. In this way, the nutrition is retained, the dumpling filling will also be tender and delicious, if it is a leek meat filling, after the vegetable filling is mixed with oil, then pour the mixed meat filling (has put enough salt) into it, and mix evenly. The vegetable filling is mixed with oil first, and is wrapped by a layer of oil film, which is not easy to dehydrate when encountering salt.

The dumplings wrapped in this stuffing taste very fresh and have a little flavor of vegetable juice. Finally, the meat should be chopped into a fluffy shape. The stuffed meat is minced with a knife to make it fluffy.

When there is a lot of lean meat, you can add vegetable juice or water in an appropriate amount; When there is a lot of fatty meat, add less vegetable juice or water and stir vigorously in one direction. After the meat is sticky, add an appropriate amount of peppercorn powder, five-spice oil, salt, minced fresh ginger, monosodium glutamate, sesame oil, and continue to stir. At the same time, the soy sauce should be added slowly and drop by drop.

If there is broth, it is best to add broth, add drips and stir until it becomes a paste, and then pour the vegetable filling into it and stir evenly. Dumplings wrapped in such dumpling fillings are full of soup and tender when eaten. When mixing dumplings, add a small amount of sugar, and the dumplings will have a delicious seafood flavor.

The water used to stir the minced meat is also particular. You can soak star anise in boiling water for 15 minutes and pour it into the minced meat.

It's best to add some eggs to it, which can make the meat filling fresh and delicious.

Hello, put all the chopped stuffing together. Put in 13 incense. Essence of chicken, salt. Taste Dammel. Put in an egg, cooking wine. Stir and you're done.

How is the bun filling made? Delicious bun filling, put all kinds of seasonings on the water pavilion, stir and stir into it, and the dumplings are the most delicious after stirring.

The stuffing of the bun must be made with vegetables and meat, and then mixed with seasonings and oil, which is more delicious. And there are more environmentally friendly ones, which are very delicious.

For steamed buns, you can add some 13 spices, oyster sauce, light soy sauce and the like, so that the flavor is more delicious.

How is the bun filling made? Put the seasoning on the delicious bun filling for him, and mix the oyster sauce, green onion and ginger thoroughly, so that the bun filling is delicious.

The bun filling is mixed out, and first of all, the right line should be marinated with egg white, soy sauce, oyster sauce, and pepper.

Or when the meat is stirred with water, in this way, the equipment is slower, and then put the shallots, pour garlic, pepper soy sauce, vinegar and stir evenly.

How to make the steamed bun stuffing delicious, adjust the filling according to your own taste, such as cabbage and pork filling, first cut the cabbage seven-year-old meat into a meat puree.

How to mix the steamed bun filling is delicious, I think the stuffing ingredients of the steamed bun filling are good, the effect is also very delicious, and its proportional ingredients taste good, and the steamed buns are generally very delicious.

The bun filling is very delicious when you put these eggs, and put some ginger flavor.

How to mix the bun filling out deliciously? I think if you want to make the bun stuffing delicious, you must put enough condiments and handle it according to your preference.

The best steamed buns can be made into pork and green onion filling, which are particularly delicious, and the taste is also very good, especially suitable for the elderly and children.

Prepare the various ingredients and stir them with cold water.

If you want to make it delicious, you need to add some water, and the taste is not deliberate, so that the taste is very good?

This mainly depends on what raw materials you use, if it is pork and green onions, you can drizzle hot oil.

When preparing the stuffing of the steamed buns, add a little jelly of meat skin, and the cooked steamed buns have soup.

How is the bun filling made? It's delicious, for this question, find a chef to consult him, and he will tell you how to mix the bun filling deliciously? You can also go to the Internet to search for it, there should also be various ways to mix bun filling on the Internet, just ask.

So what medicine are you taking? How about pork green onions? It's more troublesome, and it's easy to say anything else.

For the delicious way to eat steamed buns and fillings, let's take beef fillings as an example to illustrate.

Recipe 1: Beef and green onions.

Chop the beef stuffing, wash and slice the ginger, wash and cut the green onion into small pieces; Put the ginger and green onions into a food processor and crush them in turn, and don't break the green onions too much; Beat the beef filling into eggs, add chopped ginger and green onions, add light soy sauce, black pepper, and an appropriate amount of salt to taste; Finally, add sesame oil and stir in one direction, you can add a small amount of water, and stir until the meat is sticky.

Side 2: Beef onion.

Beef minced filling, minced ginger and shallots; Put the ginger and shallots into the oil and fry over low heat until fragrant, remove and put in a bowl; Add the ground beef, stir in a little thirteen spices, cooking wine, salt, chicken essence, light soy sauce, and mix well.

Recipe 3: Beef celery.

Chop the beef and stir in one direction with a little water; Put minced green onion and ginger, pepper, refined salt, soy sauce, monosodium glutamate, salad oil, and a little sesame oil in the beef filling; Blanch the celery in water, cut it into minced celery and mix it in the ground beef.

Recipe 4: Beef lotus root.

minced beef, minced lotus root, minced green onion and ginger; Mix all the ingredients together, add oil, salt, soy sauce and pepper water, and stir clockwise to puree.

Recipe 5: Beef potatoes.

Chop the beef filling, take three garlic sprouts and chop them (those who don't like the taste of garlic sprouts or have a bad stomach can replace the garlic sprouts with green onions), slice the potatoes, put them in the steamer, steam them (about 15 minutes), and mash them into mashed potatoes; Heat the oil in the pot, add the beef and fry the water, add ginger, dark soy sauce, salt, pepper powder, chicken essence, dumpling powder, stir-fry evenly, add garlic sprouts, mashed potatoes, continue to stir-fry evenly, and put the fried stuffing on a plate.

Recipe 6: Beef with shiitake mushroom filling.

Chop the beef and mince the green onion and ginger; Add green onion and ginger foam, light soy sauce, 1 egg, thirteen spices, sesame oil, be careful not to be too thin, it feels smooth; Wash the mushrooms, boil the water to prepare to scald the mushrooms, first scald the mushroom legs, then put the mushrooms after the water is boiled, open about twice and take them out to cool and then squeeze the water, you can wrap the gauze and squeeze the mold; Chop the mushrooms into the meat filling, add two tablespoons of paste, two teaspoons of salt, and then add a small amount of sesame oil and mix well.

Recipe 7: Beef radish filling.

Chop the beef stuffing, peel the cherry radish and rub it into thin strips; Boil the water, after the water boils, put in the rubbed radish shreds and blanch for 2 minutes, after blanching, let the water cool down, and then squeeze out the water for later use; Add chopped green onion and oil to the ground beef, stir clockwise, put it for 3 minutes, add shredded radish squeezed out of water, add salt and monosodium glutamate and mix well.

Recipe 8: Beef with nine vegetables.

Wash and drain the water and then chop the nine vegetables, you can sprinkle some salt to kill the water, and you can also do without the heavy taste; The lean beef is cut into small pieces first, and then slowly chopped; Add pepper noodles, chili noodles, salt, green onions, ginger and garlic, an egg and a small amount of walnut oil; Stir well, put less salt, and eat the nine dishes of beef with the word "fresh".

1 8 Peel and chop the pork belly into a meat puree (you can also let the meat seller in the market grinder grind it)2 8 Add an egg to the meat puree, an appropriate amount of pepper, light soy sauce, salt, and monosodium glutamate.

3 8 Stir well.

4 8 Cut and chop the green beans, lotus roots, shiitake mushrooms, black fungus, and green onions respectively, and the newer and finer the better (the green beans should be blanched in boiling water first, and the shiitake mushrooms should be soaked in advance).

5 8 Add an appropriate amount of salt, monosodium glutamate, and peanut oil to the chopped vegetable filling.

6 8 Stir well.

7 8 Put the stirred minced meat together.

8 8 Then mix all the filling, and the stuffing is ready.

Tips for delicious buns and fillingsThe tenderness and juiciness of the minced meat depends mainly on the moisture content and fat content. The meat filling should choose fresh meat sold in regular stores, and the ratio of fat to lean is generally 4 to 6, and the steamed bun filling will be fragrant when there is more oil. If there is a lot of lean meat, you need to beat an egg or some water (stock) into the filling first, but be careful to add the water in batches and stir in one direction until it is strong.

In addition, a small amount of salt should be added to the meat filling first, which can increase the water-holding capacity of the filling;

The easiest way to wrap the stuffing together is to freeze it together. Add water or stock to the meat filling in batches, stir well, and freeze it in the refrigerator (remember not to freeze it for too long or too hard). Then take it out and chop it and wrap it with the slag as a filling, and when it is steamed, it will be tender and juicy.

Materials

Pork, ginger, green onions, chicken powder, salt, pepper, yellow sauce, soy sauce, cooking wine, sesame oil.

StepsWash and peel the pork, cut it into small cubes and chop it into minced meat (note that the hand-chopped meat filling does not destroy the pork.)

physical structure, so it tastes better than a machine-cut one);

Chop the green onion into finely chopped green onions, mince the ginger and set aside;

Put the minced meat in a basin, add the minced ginger, pepper, yellow sauce and stir well;

Then add an appropriate amount of cooking wine and soy sauce, stir evenly, add an appropriate amount of water, and whip in one direction;

Finally, add the chicken broth powder, salt, flavor and green onions and stir well.

Tips: Adding water is key, and if possible, it's best to add some stock or broth for boiled meat, so that the mincing is tender and juicy.

How to make soup with the filling of meat buns, there are many plans and enough flavor.

How to make special fragrant meat buns:

Filling: 5 kg of freshly ground pork (three points of fat), 150 grams of concentrated pork juice powder, vegetable oil, sesame oil, pea jelly (vermicelli), chopped green onions, minced ginger, etc., salt and other appropriate amounts.

Vegetables: cabbage, fennel, leeks, dried plum cabbage, eggplant, beans, etc.

Flour: special self-rising flour.

Method: 1. First take 300 grams of warm and cold water (less than 50 degrees) to soak and dissolve the concentrated pork juice powder, pour in the pork filling and stir well, and let it stand for 12-24 hours to make the pork filling completely tender and flavorful. Divide into portions and wrap in a plastic bag and refrigerate for later use.

2. Wash the vegetables separately and chop the stuffing (the cabbage is wrapped in gauze to squeeze out the excess water), and the pea jelly is chopped (or soaked in vermicelli to chop softly).

3. According to customer requirements, prepare different vegetable fillings. If there are few vegetables, you can not put salt, and if you have more vegetables, you can put less salt, and you must steam them in advance to taste.

The specific steps are as follows:

1. Today's wrap is a bun stuffed with shredded radish, so we need to choose a fatter pork belly when choosing meat. Cut the pork belly into small cubes, put it in a basin, add chopped green onion and minced ginger, add an appropriate amount of salt, add an appropriate amount of light soy sauce, add an appropriate amount of cooking wine, stir well, marinate for 20 minutes, no matter what kind of bun is wrapped, as long as the meat is marinated in advance, this bun is particularly delicious! It is necessary to taste this meat in advance!

2. Rub the radish into fine shreds, blanch for 1 and a half minutes, let it cool, squeeze out the water, chop the shredded radish into minced pieces, put it in a basin, and pour it into a basin with shredded radish after the meat is marinated.

3.Shredded radish bun oil is not delicious, so add more oil, add an appropriate amount of salt, there are many friends like to add five-spice powder when adjusting the filling, don't put it, after putting it, the umami of shredded radish is gone, add an appropriate amount of sesame oil, an appropriate amount of light soy sauce, stir evenly in one direction, and stir the meat filling.

Pour pepper water over the meat foam and stir until the chopsticks are less than enough.

Soak the peppercorns in water, add soybean oil, add the refined salt chicken powder thirteen spices, light soy sauce oyster sauce, pepper water, and stir in one direction.

Put more fat and fragrant meat, and be sure to let your wife wrap it.

Slow-motion bag bun technique tutorial.

Bun filling preparation method.

The minced meat can be freely mixed and matched according to the taste.

Teach you how to make steamed buns delicious.

Prepare the pork and chop it and add the green onion, ginger and garlic, and then match it with your favorite vegetables, chop it and stir it well, then add light soy sauce oil, pepper, salt, chicken powder, etc. and stir well.

Dried vegetables, mushrooms, and fungus are soaked with water, softened, and chopped; Frozen tofu is boiled in boiling water for five or six minutes, then removed and cut into small cubes; Boil the vermicelli in water, remove it from a colander to control the moisture, mix it with sesame oil, and chop it too; Pour these into a pan with half a pack of sprouts and sauté. Wash and peel the tomatoes, chop them, fry them in an oil pan to get the juice, use a spatula to wipe the tomatoes as much as possible into a fluffy shape, add an appropriate amount of water, wait for them to boil into a red paste, add chopped coriander and stir-fry for four or five minutes to make tomato coriander sauce. Mix the sauce into the fried ingredients, add an appropriate amount of five-spice powder, and mix well to form a filling.

Chop capers and set aside. Chop the green onion, ginger, garlic, and chili pepper and set aside. Add an appropriate amount of oil to the wok and stir-fry 2 star anise until fragrant, add the meat filling and fry until the minced meat is oily and the edge is a little yellow.

Pour in the dark soy sauce and stir-fry. Add an appropriate amount of thirteen spices. Add green onions, ginger, garlic, and chili peppers and continue to stir-fry.

Add 2 teaspoons of salt. Pour in the capers and fry for a while, let cool and set aside. Pull the noodles and cut them into similar sized pieces and roll them into round slices.

Put the filling in the middle of the dough and wrap it into a bun.