Tips for making carrot buns with vegetarian filling

You can stick the radish well, hopefully.

How to make the carrot stuffing: Chop the carrots with salt for an hour, then wash them with water to dry. Fry two eggs and crush the eggs, pour the carrots and eggs together and mix with chopped green onions, peppercorns, soybean oil and a little salt.

Method. Ingredient.

The oil squeezed from the pepper (about 2 taels of oil depends on the amount of radish), salt, five-spice powder, thirteen spices, sesame oil, and an appropriate amount of minced green onion and ginger.

How to make it: 1. Soak the radish shreds in salted water (which can reduce the phenomenon of soup), take out and chop it after 20-30min, and put it in the oil for later use (pay attention to the strength of the grape, not too dry to affect the taste);

2. After the vermicelli is cooked, chop and add (it can make the filling cohesive);

3. Cut the mushrooms into small pieces;

4. Add minced green onion and ginger, salt, five-spice powder, thirteen spices, and sesame oil.

5. When sending it into the pot to steam, do not wait for the water in the pot to boil before putting in the buns. (so as not to burn the dough to death if the temperature is too high) but put the buns into the pot before the water is boiled, so that the buns can be gradually heated to help the bun noodles make better.

After steaming and turning off the heat, stop for a while and then open the lid to make the temperature drop gradually, so as to avoid the phenomenon of heat rise and cold contraction caused by quickly opening the lid to make the temperature drop rapidly. In this way, it is good to take it out after steaming.

Delicious tips.

Stir again when wrapping, otherwise the radish soup will affect the operation. In the process of wrapping, there will also be a soup phenomenon, and the action should be slightly accelerated. Chop the green onion and ginger together to prevent the spicy eyes of the green onion, and the method of greasing the cloth with a drawer, cabbage leaves, and buns when steaming can prevent it from sticking to the pan.

If there is any remaining dough, it can be steamed into salt and pepper rolls, sesame sauce, brown sugar and other flavors.

Nutritive value. White radish is conducive to qi digestion, phlegm and lungs, detoxification and rejuvenation, and cough, and good for bowel and bowel movements.

Sharing tips for adjusting the filling of carotene dumplings is very practical, and it has become much easier to adjust the filling.

Everyone knows that carrots are rich in carotenoids, which can improve people's eyesight after eating, and it is also rich in a variety of vitamins, and it is also the main source of dietary fiber, which is known as the small ginseng in vegetables. Whether it's an adult or a child, it's a good idea to eat it regularly.

There are many ways to eat carrots, as dishes, as pasta or raw food, but my family eats carrots are generally eaten in dumplings, adding eggs, fungus, shrimp skin, made into vegetarian dumplings, light and nutritious, very good food, the whole family likes to eat with Hui.

Well, without further ado, let's take a look at the specific method.

Carotene dumplings and oaks

Ingredients: 400 grams of flour, 2 carrots, 160 grams of water, 3 eggs, 1 small handful of fungus (soaked in advance), 1 handful of shrimp skin, a teaspoon of salt, half a tablespoon of light soy sauce, half a tablespoon of oyster sauce, 4 tablespoons of cooking oil, appropriate amount of sesame oil.

Specific method: 1. Clean the carrots, peel off the skin, do not throw away the eliminated skin, chop and put it in the food processor, add water and beat it into carrot juice.

<>2. Add 400 grams of flour to the beaten carrot juice, stir it into cotton wool first, then mix it into a smooth dough, and put it aside to stir a little after mixing.

3. Prepare the filling while the noodles are cooking, rub the carrots into shreds first, then chop them with a knife, after chopping, add 1 tablespoon of cooking oil to the pot and fry them in the pan. The purpose of this stir-fry is to wrap the water of the carrot with oil, so that the water will not come out when wrapping the dumplings; Sautéed carrots will taste more fragrant.

4. Put the fried carrots into a bowl, add the scrambled eggs, fungus, shrimp skin, add 3 tablespoons of cooking oil, a teaspoon of salt, half a tablespoon of light soy sauce, half a tablespoon of oyster sauce, and an appropriate amount of sesame oil and mix well to make a filling.

<>5. Rub the good noodles on the board and knead them into long strips, and divide them into small agents. Start making dumplings.

6. After the dumplings are wrapped, add water to the pot, put the dumplings into the water after the water boils, and point the cold water 3 times after boiling, the dumplings will be cooked, and they will be eaten out of the pot.

7. In this way, the elegant, light and nutritious carotene vegetarian dumplings are ready, so hurry up and eat them.

Tips: The carrots are crushed and fried in a pot to lock in their moisture, and the water should not be used when making dumplings, and it tastes more fragrant.

1.500 grams of flour, add 1 gram of baking soda, a little sugar, 5 grams of yeast dissolved in warm jujube dough water, knead into a soft and hard dough, and let it rise in a warm place.

2.Blanch the vermicelli in a pan.

3.Wash the carrots and cut them into shreds, chop them a few times.

4.Add the fittest orange oil to the pot and heat it, add a little cooking wine to the eggs, stir well, and stir well with chopsticks.

5.Add the shredded carrots and stir-fry evenly to turn off the heat.

6.Finely chop the vermicelli, add the carrots and eggs, add a pinch of salt, oyster sauce, minced green onion and ginger and mix well.

7.Knead the dough evenly and divide into small portions.

8.Roll out the dough and wrap it with thin skin on all sides and thick in the middle.

9.Leave the wrapped buns to rise for 15 minutes.

10.Add rock to the pot and put an appropriate amount of water, brush a little oil on the cage drawer, put the buns on high heat, boil and steam for 15 minutes, turn off the heat, and simmer for 3 minutes to get out of the pot.

Hello, very happy to serve you, after inquiry, carrots can nourish the liver and eyes, clear heat and detoxify, carrot round remnants are rich in vitamins. It can improve the body's immunity and has an anti-cancer effect, and it should be the most nutritious and top of the orange to make dumplings. Stupid draft.

The method is two carrots, two eggs, a little fungus, a little green onion, a little ginger, a spoonful of vegetable oil, an appropriate amount of salt, a little monosodium glutamate, a small amount of thirteen spices, and a little oil for the number of incense.

I hope mine can help you and I wish you a happy life.

Material. Ingredients: 238 grams of carrots, 2 eggs.

To prepare healthy carotene stuffed buns.

1.Healthy carotene stuffed buns.

Mix the noodles first. I use 300g of flour and 460g of dough for good noodles;

Rise to twice the size.

For the specific method of noodles, see my post "Steamed Steamed Buns!" Live good noodles and make good pasta! Lead Reputation Wide".

2.Healthy carotene stuffed buns.

Soak 15 grams of fungus in warm water to soften, remove the pedicle and set aside.

3.Healthy carotene stuffed buns.

Rub the carrots with superheated oil and set aside.

Remove the stems of the fungus and chop and set aside.

4.Healthy carotene stuffed buns.

2 eggs, scrambled and chopped.

Add the ingredients from step 3 and mix well.

Add salt and a pinch of pepper to taste.

5.Healthy and poor carotene stuffed buns.

The dough is divided into equal portions of about 29 grams each.

6.Healthy carotene stuffed buns.

I stuffed about 65 grams each.

7.Healthy carotene stuffed buns.

A total of 12 65-gram buns were wrapped, and 4 small pieces of dough were left in the end, which I would make a small cake to eat tomorrow morning.

8.Healthy carotene stuffed buns.

Steam in cold water for about 15 minutes.

Ingredients: all-purpose flour, dry yeast, milk, sugar, white radish, vermicelli, fatty and lean meat, salt, chicken essence, thirteen spices, ginger powder, white pepper, sugar, dark soy sauce. Mix the flour with milk, yeast and sugar, knead it into a smooth dough, cover it with a lid, and let it rise twice as large.

Stir the stuffing at the beginning of the resting time, mix the buns, shredded white radish, and soak the vermicelli until soft. Put an appropriate amount of water in the pot and boil, blanch the shredded white radish and vermicelli respectively, and take them out for later use.

Ingredients: 400 grams of all-purpose flour, 4 grams of dry yeast, 235 ml of milk, 10 grams of sugar, 1 white radish, 1 handful of vermicelli, 100 grams of fat and lean meat, appropriate amount of salt, 1 spoon of chicken essence, 1 spoon of thirteen spices, 2 grams of ginger powder, 2 grams of white pepper powder, 1 gram of sugar, 1 spoon of dark soy sauce.

1. Mix the flour with milk, yeast and sugar, knead it into a smooth dough, cover it with a lid, and let it rise twice as large.

2. Stir the buns at the beginning of the filling at the resting time: shredded white radish, and the vermicelli is soaked soft.

3. Put an appropriate amount of water in the pot and bring to a boil, blanch the shredded white radish and vermicelli respectively, and take them out for later use.

4. Squeeze out the shredded white radish and cut it into sections, chop the vermicelli with water control, and cut the fat and lean meat into cubes.

5. Put a small amount of base oil in the pot, stir-fry the diced fat meat over low heat, and fry until the diced meat turns yellow and the oil comes out.

6. Pour the white radish vermicelli into the oil residue pot, add salt, thirteen spices, ginger powder, dark soy sauce, chicken essence, white pepper and sugar, stir evenly and let cool for later use.

7. The dough is twice as big as before, open the dough, the inside is honeycomb-shaped, the dough is exhausted, kneaded into long strips, cut into small pieces and flattened.

8. Roll out into a round dough, thick in the middle and thin around the periphery, and wrap it with radish vermicelli filling.

9. Wrap the bun with your own technique, put steamer paper under the bun, cover the lid, and carry out the second proofing.

10. Cover the lid, steam for 20 minutes after the water boils, turn off the heat and simmer for 1-2 minutes.

First of all, the noodles are made with yeast, then the white radish is rubbed into shreds, killed with salt, then the water is removed, chopped a few times with a knife, and then salt, monosodium glutamate, chopped green onions, and pre-blanched vermicelli, mixed well and wrapped into buns, stopped for 20 minutes, and steamed in the pot for ten minutes.

Ingredients: 500g of pork filling, 2 carrots, appropriate amount of oil, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of dumpling filling seasoning, appropriate amount of cooking wine, appropriate amount of green onion, appropriate amount of ginger.

1. Prepare the raw materials and reconcile the noodles in advance.

2. Rub the carrots into shreds with a grazer and chop them with a knife.

3. Put oil in the pot, you can put more in an appropriate amount, add chopped green onion and minced ginger and stir-fry until fragrant.

4. Add minced carrots and stir-fry until cooked.

5. Finely chop the green onion.

6. Add cooking wine to the meat filling and stir the gluten in one direction, and add some water in the middle.

7. Add fried carrots and minced green onions to the meat filling, add the dumpling filling seasoning, salt, light soy sauce, dark soy sauce and sesame oil, and stir well.

Rub the carrots and chop them, add minced meat, salt, oil, monosodium glutamate, a small amount of coriander, and make small dumplings or small buns. Another point to mention is that it is not advisable to dip vinegar in carrot-stuffed dumplings and buns, because acid will destroy carotene.

1.Carrot egg filling. Fry four eggs, crush the carrots, and chop them into shreds.

Add green onions when mixing the filling. Salt. Monosodium glutamate.

Allspice. Ginger powder. Pour oil into the pot and add 10 peppercorns to fry the pepper oil (if it is peanut oil, add it directly, do not make it into pepper oil).

When it cools, stir into the filling. (Actually, you can also add some shiitake mushrooms to make them delicious).

2.Introducing a vegetarian dumpling that I love. Ingredients:

Cabbage. Carrot. Lentinula edodes.

Coriander (to personal taste).1 churros (usually leftovers from early.) Cabbage loves juice very much, fritters can absorb juice and are delicious).

Green onion (one green onion. Vegetarian filling with green onions is very flavorful) salt. Monosodium glutamate.

Allspice. Ginger powder. Peanut oil (This cabbage filling is less oil than carrot and egg filling.)

The fritters contain more oil and are greasy)

Note: If it is peanut oil, add raw oil directly. If it is other oil, add Sichuan pepper and heat it to make Sichuan pepper oil. Vegetarian stuffing must be added with five-spice powder.

Here's how to make carotene vegetarian stuffed buns:Ingredients: 500 grams of flour, 2 grams of white pepper, 2 grams of chicken powder, appropriate amount of salt, appropriate amount of cooking oil, 3 grams of dry yeast, 2 carrots, 10 grams of black fungus, 2 eggs, 30 grams of green onions, 5 grams of ginger, 1 tablespoon of oyster sauce, 3 grams of thirteen spices and 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 carrots, eggs and black fungus.

5. Knock the eggs into a bowl and beat them, fry them in a pot, and let them cool for later use.

6. Peel and wash the carrots and rub them into shreds.

7. Soak the black rice fungus, wash it and chop it.

8. Chop the green onion and ginger for later use.

9. Cut the carrots slightly with a knife and put them in a pot.

10. Add the crushed eggs and black fungus.

11. Add minced green onion and ginger.

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

13. Follow one direction, stir well, and the carotene filling is ready.

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

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

16. Use a rolling pin to roll out the bun skin with a thick middle and thin edges.

17. Add an appropriate amount of filling.

18. Pinch out the shape of the bun.

19. After all the wrapping, let the second proofing take about 30 minutes. Put the raw steamed buns into the greased steaming drawer, cover with a lid, bring to a boil over high heat, turn to medium heat and steam for 18 minutes, turn off the heat and simmer for 3 minutes.

Carrot stuffing vegetarian buns.

Main ingredient. Flour.

Accessories. Vermicelli, carrots.

Seasonings. Yeast powder, peppercorns, oil, salt.

Ingredients:

500 grams of flour, 5 grams of yeast powder, 3 carrots, 1 small handful of vermicelli, 1 small handful of shallots, a little peppercorn powder, 3 tablespoons of cooking oil, appropriate amount of salt.

Method.

1. Peel and cut the carrots into slices, blanch them in boiling water for 1 minute, remove them from the cold water;

2. Chop the blanched carrots into fine pieces;

3. The vermicelli is also scalded with hot water to soften, and cut into minced pieces;

4. Put the minced carrots, vermicelli and chopped green onions into a pot, add oil, salt and pepper powder and mix well to taste the saltiness;

5. Put 500 grams into 250 grams of warm water and 5 grams of yeast and ferment into a dough, then take it out, roll the dough into long strips and cut it into small sections;

6. Take a small section and roll it into a round skin that is thick in the middle and thin around it, and put in the mixed carrot filling;

7. Lift the round skin around and pinch the fold to wrap it into a bun;

8. Put it on the oiled steaming curtain and cover the pot lid (let stand) for 20 minutes, turn on medium heat and steam for another 20 minutes (steam for 25 minutes if the buns are large and numerous), turn off the heat and wait for 2 minutes before opening the lid.