What filling is the best for steamed buns, and what stuffing is better for making steamed buns

1. Steamed buns stuffed with cabbage and pork.

How to make steamed buns The five best ways to make steamed buns.

Ingredients: 500g flour, 3g yeast, 500g ground pork, half a cabbage, half a green onion, 3 slices of ginger, 3 tablespoons of salt, 2 tablespoons of chicken essence, 2 tablespoons of thirteen spices, 50ml of cooking oil

Preparation of cabbage pork filling:

1. Shred the cabbage, mince the green onion and ginger, and chop the pork;

2. Put the chopped cabbage and green onion and ginger into the pork, salt, chicken essence, thirteen spices, cooking oil, water and stir well in the filling;

3. Knead the prepared dough, roll it into a dough sheet, wrap it, and steam it in the pot.

Two and three fresh buns.

How to make steamed buns The five best ways to make steamed buns.

Ingredients: 3000 grams of pork, 100 grams of dried sea rice chips, 10 grams of shrimp roe, 50 grams of dried scallop chips.

Seasoning: 50 grams of soy sauce, 30 grams of salt, 20 grams of monosodium glutamate, 250 grams of salad oil, 10 grams of chicken broth mix, 15 grams of sesame oil and 15 grams of oyster sauce.

Three fresh bun filling.

1. Add salad oil to the pot When it is hot, put fresh minced meat and stir-fry over low heat to bring out the fragrance;

2. Start seasoning, let it cool, add the remaining ingredients and mix well.

3. Stuffing of sauce meat buns.

How to make steamed buns The five best ways to make steamed buns.

Ingredients: water, 50 grams of pork, 3 grams of sugar, soy sauce, a small spoon of oil vinegar;

The practice of stuffing meat buns with sauce.

1. Chop the pork into minced meat, soak the fungus and chop it;

2. Add mustard, chop the mustard, add red starch, water, sugar, fungus, and then stir well;

3. Pour oil into a hot pan, put the mixed meat filling, stir-fry, add vinegar, light soy sauce, chopped green onion, and remove from the pot.

Fourth, milky red bean buns.

How to make steamed buns The five best ways to make steamed buns.

Ingredients: red beans, sugar, water, condensed milk;

How to make the milky red bean bun filling:

1. Wash the red beans and soak them for more than 4 hours;

2. Pour the red beans into the pot, add less than one centimeter of water to the red beans, and then start cooking;

3. The boiled beans are basically burst, drain the red beans, and mix with sugar;

4. Pour some honey beans into a clean pot, add condensed milk, and roast over low heat;

5. When wrapping buns, wrap the dense red beans tightly with your hands, and it is easy to wrap them into a ball.

5. Sauerkraut pork buns.

How to make steamed buns The five best ways to make steamed buns.

Ingredients: sauerkraut, ground beef, white flour;

How to make sauerkraut pork filling:

1. Chop the sauerkraut and squeeze out the water;

2. Add ginger, minced meat, salt, light soy sauce, chicken essence and oil and stir well to make a filling;

3. Then wrap buns;

4. Steam in a pot.

Personally, I love it! For the salty, I like cabbage and pork filling, cowpea filling with meat foam, and plum cabbage button meat filling, and sweet ones like custard filling and bean paste filling.

Hello everyone, I am Xu Shuifeng from Henan, I went to Guangdong to work at the age of 19, I worked hard for a few years, I didn't have much money left in my pocket, and I went home for the New Year to see that other people were all mixed up, and I still didn't achieve anything, and I was very annoyed. I'm tired of going out to work again, thinking that since I've quit my job and come back, it's better to start a small business by myself, and if I don't work hard when I'm young, how can I have a chance in the future?

At that time, I didn't have much money in my hands, and those businesses that couldn't move more than 100,000 or 200,000 yuan really didn't have the strength. Once I accidentally learned about the steamed bun industry, I found that it is highly profitable, and the cost of starting a business is low, and now many young people will buy two steamed buns for breakfast, and the market popularity is extremely high, which is just right for my situation at that time. At that time, I learned about it on the Internet, and found that many of them are brand chains, and the costs are so expensive, not counting the store decoration, rent, etc., there is no 108,000 yuan that can't be done, and this road will not work.

Later, I went to our local steamed buns and sold them well, and I wanted to pay money to study, but I ran into a gray nose, and people didn't teach local ones at all!

The first time I made a bun seriously, I took a photo for a souvenir).

During that time, there was no progress, and every day was distressing. It happened that one day I was looking for the practice of buns on my mobile phone, to see if there were any netizens to share, and I accidentally learned about the technical tutorial from Sister Yan's steamed buns, and found that Sister Yan's steamed buns are really famous, and I added Sister Yan's WeChat, looking at his circle of friends, I found that Sister Yan herself was selling steamed buns, and the business was particularly good, and many people were successful through Sister Yan's technology, and decided to buy a set of technology, and later found that my worries were unnecessary. The eldest sister talked a lot, and combined with my situation at the time, he gave me a lot of useful advice.

Many of the students have already successfully set up stalls, and Master Yan will teach us the full set of processes and practices of steamed bun technology, and does not control the core recipe (that is, there is no need to buy expensive core ingredients).

After receiving the teaching technical information, it took a whole day, repeated the practice and details, and the next day in accordance with the teaching of Sister Yan, I tried to make it at home, because I had no experience in doing it for the first time, and I didn't grasp the details, which led to the finished product being a little less than ideal, but the taste is very good, and it is no exaggeration to say that the taste is completely comparable to the most popular bun taste in our local business. Anyway, I am very satisfied with the taste, and I have completely mastered the preparation of various steamed buns and the skills of making the recipe.

The steamed buns I made, the colorful steamed buns made with vegetable juice sold very well, and the chili oil in the dipping sauce was also very important).

The rest is to find an address, and at that time, Sister Yan suggested that I start with a stall with less funds. Say do it, immediately buy tools and materials, a few days to open the business, now open for almost half a year, from the time of the stall to the store, every day busy dizzy, but no matter how tired and busy I am happy, now by the way, I feel that the bun stuffing in the meat is delicious.

This depends on personal taste, everyone's taste is different, the buns you want to eat are different, some people like sweet buns, and they put bean paste filling or other fillings in them.

My favorite thing to eat is the steamed buns with sprouts and pork, followed by the fresh meat buns. The rest is insensitive.

I prefer the leek and egg filling, and the tofu buns taste good, and there are too many types of meat buns.

Personal preferences are different, I like tofu.

The tofu-stuffed buns seem to be a specialty of mine, but I haven't seen them anywhere else.

Looking at personal taste, I like eggs and leeks, as well as sauerkraut vermicelli, I think it is the best.

It depends on personal preference, and different people like different tastes.

I think everyone has their own standards, just like it, I like meat.

Make your favorite stuffing, which is usually the best.

Pork and celery filling, plum cabbage and meat filling, and peanut and sesame filling are all commonly used fillings in Chinese buns.

The steamed bun with pork and celery filling emphasizes the filling of celery and the fat of pork, which is neither too greasy nor too bland, so pork and celery are a very good filling match. The plum cabbage meat filling is because the plum vegetables themselves have been pickled, and the filling also makes the buns have a richer taste, and it is a salty bun.

Precautions for making steamed buns.

Some vegetables for making vegetable buns should be dehydrated in advance, otherwise the buns will be very wet and not delicious. To make the filling of meat buns, it is best to put them in the refrigerator before wrapping, so that the steamed buns will be more juicy.

It is best to smear a little oil or sprinkle a little powder on the steaming drawer, which can prevent the bottom of the bun skin from sticking to the steaming drawer.

Steamed bun stuffing is divided into two categories: meat and vegetarian, meat can be made cabbage meat filling, mushroom meat filling, pork celery filling, plum dried vegetable meat filling, pork and green onion filling, etc., more types of vegetarian can be made corn carrot filling, cabbage filling, sauerkraut filling, vermicelli filling, mushroom and green vegetable filling, etc. In fact, all kinds of food in life can be made into bun filling, and you can give full play to your creativity and make your favorite stuffing.

Pork and celery fillingIngredients: celery, minced pork, thirteen spices, oil, salt, sugar, green onion, ginger and garlic, light soy sauce. Wash the celery, cut it into small pieces, chop it and wring it out, chop the green onion, mince the ginger and garlic; Pour an appropriate amount of thirteen spices, salt, sugar, minced green onion, ginger and garlic, light soy sauce, oil into the pork filling, stir well, stir in one direction until strong, and then pour the chopped celery into it and stir well.

Stuffed with shiitake mushrooms and greensIngredients: greens, shiitake mushrooms, sugar, salt, oil, sesame oil, pepper. Wash the greens with water and chop them into minced pieces for later use; Wash the mushrooms and cut them into small cubes; Mix the minced greens and diced shiitake mushrooms together, pour in an appropriate amount of oil, sesame oil, salt, sugar and pepper and stir well.