How to adjust the stuffing of leek stuffed buns, how to adjust the stuffing of leek buns to be delic

Steamed pork buns with leeks

Ingredients required: 750 grams of flour, 500 grams of leeks, 300 grams of ground pork, 1 small piece of ginger, 2 tablespoons of cooking wine, 2 tablespoons of light soy sauce, 5 grams of salt, 7 grams of yeast, 1 gram of five-spice powder, 50 grams of peanut oil.

Specific method: The yeast is boiled with warm water, the flour is poured into a large bowl, the yeast water is slowly poured in, stirred with chopsticks while pouring until it is flocculent, kneaded into a smooth dough by hand, and the lid is covered to rise to twice the size;

Pour the minced pork into a basin, add light soy sauce, cooking wine, five-spice powder, 2 grams of salt and half of peanut oil and stir well in one direction and marinate for a while;

Wash and chop the leeks, add minced ginger, then pour in the pork filling, pour in the remaining oil and salt and mix well, and mix into a filling;

Take out the dough and knead it to exhaust it, knead it into long strips, cut it into large pieces, press it flat and roll it out with a rolling pin to form a dough with a thick middle and thin edges;

Take an appropriate amount of filling and wrap it into the dough and wrap it into a bun;

Wrap all of them and place them on a steamer covered with a cloth, with enough gaps in between, close the lid and let rise again for 10 minutes;

Place the steamer on a pot of boiling water, steam on high heat for 15 minutes, and simmer for another 2 minutes without opening the lid.

Precautions: Add some minced ginger when preparing the leek filling, and eat it without heartburn;

Do not stir the leek filling too much when adjusting the filling;

Before steaming, it is necessary to proofing again and steaming, and do not open the lid in a hurry after steaming to prevent retraction;

The amount of yeast should be increased in winter and reduced in summer.

Ingredients: 500 grams of leeks, 200 grams of sweet potato vermicelli, 250 grams of pork belly, 100 grams of corn oil, 50 grams of starch, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of ginger, appropriate amount of black pepper. Wash the leeks and drain the water and chop them into pieces and not put them in the basin, soak the sweet potato vermicelli in hot water and chop them softly, and pour the pork belly into the pot without all of them, add salt, light soy sauce, dark soy sauce, starch, ginger and pour in corn oil and stir well again.

If you are stuffed with leeks and eggs, remove the vermicelli and pork belly on top, and replace them with scrambled eggs and leeks and stir them together.

Material. 200 grams of flour, 2 grams of dry yeast, leeks, eggs, salt.

Method. 1.200 grams of flour, 2 grams of dry yeast, melt with warm water.

2.Pour the melted yeast water into the dough and knead it into a dough.

3.Cover the bowl where the dough is placed and leave it at about 30°C for two hours.

4.Pick the leeks and wash them and control the moisture.

6.Mix the leeks and eggs well and add a pinch of salt to them.

7.When the dough rises to 2-3 times its original size, it indicates that the dough has been prepared.

8.Remove the dough and continue kneading. Roll the dough into long strips and knead into equal sized pieces.

9.Roll out the dough into thin slices, wrap in the filling, fold your fingers along the edges, and pinch the mouth. I also pinched a few weird hanamaki, haha.

10.Steam in the pot for ten minutes, and the white and chubby leek stuffed buns will come out of the pot!

The leek stuffed buns are delicious and often made at home. Chop the pork belly into a filling, add dark soy sauce, sesame oil, chopped green onion and ginger and stir well in one direction, and put it in the refrigerator overnight. Chop the leeks, fry the eggs and put them in the leeks, put the meat filling in, add the thirteen spice salt and dark soy sauce and sesame oil, and mix well in one direction.

The stuffing of the leek stuffed bun is ready.

The practice of leek fungus and eggs vegetarian three fresh, this vegetarian three fresh filling is very good, wash the leeks and cut them into small pieces, cut the fungus into minced pieces after soaking, fry the eggs into minced pieces and let them cool, add these three ingredients to the pot, as long as you add salt and oil and stir evenly, some friends like to add light soy sauce, which is not right, after adding light soy sauce, the vegetable filling is easy to turn black.

The method of leek-egg shrimp filling is different from vegetarian three fresh in that when adjusting this vegetable filling, you need to marinate the fresh shrimp with cooking wine for ten minutes to remove the fishy smell of the shrimp. Then add salt, cooking oil, and sesame oil to adjust the filling.

To make pork and leek filling, first cut the pork belly into small cubes and marinate it with salt, minced ginger, light soy sauce and cooking wine for 20 minutes. Clean the leeks and cut them into small pieces, put them in a bowl with the marinated pork belly pieces, and stir well.

Leek-stuffed buns are delicious to mix the filling like this.

Wash and mince a pound of leeks, add 50ml of cooking oil, mix well and set aside.

4. After frying the eggs into dices and letting them cool, add leeks, add an appropriate amount of salt and monosodium glutamate, mix well, and you can wrap the buns.

After cutting the leeks, put oil and stir well, put ginger, salt, thirteen spices, cooking wine, and oil consumption into the minced meat, stir evenly, and then put it together with the leeks and stir well.

The buns and dumplings stuffed with leeks are particularly delicious, but after eating, there is a peculiar smell in the mouth, which is really not good, and everything else is particularly good. How to season, it should be the same as the seasoning method of the general filling, Yan, sesame oil, and war powder, chicken essence, everything should be added.

Prepare the required ingredients, chopped leeks, fried eggs, dried shrimp, minced meat, salt, peppercorn noodles, and other seasonings

Chop the leeks, add the meat sauce, chopped fungus, chopped mushrooms, soy sauce, salt, and oil and stir well.

Teach you how to make leek buns.

Main raw materials: leeks, eggs, sweet potato vermicelli, shrimp skin.

Seasoning: salt, sesame oil.

Production of filling: 1. Pick and wash the leeks and chop them to control the moisture; Sweet potato vermicelli is cooked, drained and cut into 1cm pieces; Beat the eggs, add a pinch of salt, fry and chop;

2. Add an appropriate amount of salad oil to the pot, turn off the heat after the oil is heated until it is 80% hot on medium heat, put the leeks, sweet potato vermicelli, eggs and shrimp skin into the pot and mix evenly, add an appropriate amount of sesame oil and salt to adjust the saltiness and mix well.

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.

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.