Can pork and shallots be eaten as buns?

Pork shallots, shiitake mushrooms and beans can be made into buns, but the beans must be cooked before filling, because raw beans or undercooked beans are poisonous, and there is no problem after cooking.

Pork and shallots, shiitake mushrooms, and beans can be eaten as buns. But pay attention to the good proportion, the beans should be put less, and the shiitake mushrooms and pork should be put some.

Of course, you can eat steamed buns made of pork, shallots, and shiitake mushrooms and beans, and I think the steamed buns made in this way taste very good, so we can eat them.

Pork and shallots, mushrooms and beans can be made together, which will make the stuffing of this bun more delicious, and the Jingdong ingredients are particularly nutritious.

Pork and shallots, shiitake mushrooms, and beans can still be eaten as buns, and they are still relatively delicious.

Pork, shallots, and mushroom beans can be chopped together to make steamed bun filling, so that the steamed buns should be very fragrant, because the fragrance of shiitake mushrooms and the fatty aroma of pork are very attractive to eat together.

Pork and shallots, shiitake mushrooms, and beans can be made into steamed buns. Who else? But this is a bit too complicated, and it is better to combine them in pairs to make a bun filling.

These ingredients you mentioned can be eaten together to make steamed buns.

Hello friend, these ingredients you mentioned can be eaten together in steamed buns. It's the relationship between the quantity.

Of course, you can eat it, as long as you like it, just wrap it in buns and eat it.

Pork, shallots, and shiitake mushrooms and beans can be put together to make steamed buns, and as long as you have the right ingredients, I think it tastes very good.

Pork, shallots, shiitake mushrooms, and beans can be eaten together to make buns without any problems, and the taste is still very good.

Yes, the buns made of pork and shallots, shiitake mushrooms and beans are still delicious, and I often make them

Of course you can, of course you can, and it's very fragrant, it's very delicious, I like to eat pork stuffed buns with green onions.

Pork can be eaten with shallots, shiitake mushrooms, and beans to make steamed buns, and these are very delicious to make steamed bun fillings together.

Pork and green onion filling is a kind of delicious filling in the meat filling, which can be used as the filling of buns, buns and pies.

The following is a detailed introduction to the preparation of pork and green onion filling:

1. 500 grams of pork stirred fine (the taste of chopped fine is better, and the ratio of pork fat to lean is 3 to 7).

2. Add 8 grams of salt, stir well, add 15 grams of light soy sauce, 10 grams of dark soy sauce, 15 grams of minced ginger, 10 grams of oyster sauce, and whip continuously in one direction.

3. Add 20 grams of cornstarch.

4. Pour 150 grams of green onion and ginger water (pour it multiple times, and after each pour of water, you need to stir continuously in one direction until the water is completely absorbed).

5. Pour in 3 grams of spice powder (mainly Sichuan pepper, pepper, star anise, cinnamon, angelica, cumin, cloves are mixed in proportion and beaten into powder), 4 grams of monosodium glutamate, 8 grams of umami powder, and stir well.

6. Pour in 300 grams of finely chopped green onions and stir well.

7. Finally, pour in 50 grams of spice oil and stir well (mainly star anise, cinnamon, fragrance, pepper, green onion, ginger are fried in oil to make the fragrance and remove the slag).

Cover with plastic wrap and refrigerate for more than 1 hour, this filling is very fragrant and delicious, you can try it at home!

Key points to note: The meat filling needs to be constantly whipped in one direction, so that the meat filling will taste tender and smooth, and the meat filling will be huddled.

The minced meat must be salted first, and oil must be added at the end to lock in the moisture.

How to adjust the pork and green onion dumpling filling to be delicious.

Yes, it tastes quite delicious, you can try it yourself.

500g minced meat; Onion 400g ; 100 grams of fresh shiitake mushrooms; 1 piece of ginger ; 2 teaspoons refined salt; 2 teaspoons sugar; 4 tablespoons light soy sauce; 1 teaspoon ground black pepper ; 1 teaspoon monosodium glutamate; Water (2) 200ml; 4 tablespoons vegetable oil; 2 tablespoons of sesame oil.

The umami of the meat comes from the gravy. When chopping meat with a knife, the mechanical squeezing of the meat pieces is uneven, the muscle cells are less destroyed, and some of the meat juices are still mixed or scattered in the meat, so the taste is stronger. The minced meat that is ground by the machine is forcefully torn and squeezed in the meat grinder, resulting in a large number of ruptured muscle cells, and a large amount of protein and amino acids contained in the cells are lost with the blood juice, and the taste is inferior.

When adjusting the meat filling, add some salt first and then stir, which can make the meat filling more and more sticky, and make the water in the filling not seep out, and the filling will not disperse, and it will be soft and tender to eat. Add minced ginger, refined salt, sugar, light soy sauce, monosodium glutamate and water to the minced meat and mix well.

When preparing the minced meat, slowly add water to the minced meat and stir in one direction. If there is more lean meat in the filling, you can put more water, and if there is more fatty meat, you should put less water. Stir until the mincing is elastic, add water and stir again.

So about 3 or 4 times, the meat filling is sticky and elastic. Remember to add less water each time, and add it several times.

Cut the onion and shiitake mushrooms into cubes, add vegetable oil and sesame oil and mix well, and then mix well with the mixed meat filling.

Chopped vegetables are mixed with vegetable oil before seasoning, and the filling is not easy to flood. The chopped vegetables are mixed with oil first, and they are wrapped in a layer of oil film, so it is not easy to get out of the water when they encounter salt. The meat filling can be mixed with some dry noodles, or put it in the refrigerator to refrigerate, and wait until the fat condenses, and the meat filling will thicken.

It's OK, it's good to use pork shiitake mushroom fungus, you can try it.

The main material of the material is detailed.

Appropriate amount of ground pork.

Flour to taste. Yeast to taste.

Appropriate amount of adjuncts: green onions.

Ginger to taste, peppercorns, peppercorns.

Ingredients: Salt to taste.

Soy sauce to taste. Salty and umami taste.

The steaming process takes half an hour.

Normal difficulty. Steps to prepare pork and green onion wraps.

After soaking the peppercorns in hot water, let them cool to room temperature, and add pepper water to the meat filling to remove the smell and make the filling more tender.

Add yeast and a pinch of salt and sugar to the flour, add warm water to make a smooth dough, cover and let it rise.

Finely chop the green onion and ginger and set aside.

Prepare the filling, pepper water and pork rib soup. Usually stewed pork ribs or stewed chicken, a bowl of broth is served, and the stock is used instead of water to make the filling, and the buns are very delicious.

Add the stock and pepper water to the meat filling in batches, beat evenly in one direction, do not add too much at a time, and wait until the meat filling has fully absorbed the soup before adding it.

Add salt, chicken essence and pepper to the well-beaten minced meat, soy sauce and minced ginger and stir well. At this time, don't put chopped green onions first, it is easy to smell scinched shallots if you put them too early in advance.

When you open the dough, you can see small holes evenly distributed inside, indicating that the dough has been prepared.

Knead the dough well, remove the gas from it, roll it into strips, cut it into pieces of equal size, and roll it into thin slices around the middle of the middle.

Before wrapping, put the green onion into the dumpling filling, pour sesame oil on it, and then stir well with the meat filling.

Grease the cage drawer, put the wrapped buns, and let them rest for another 15 minutes.

After the water boils, put in the awakened buns and steam them on high heat for 20 minutes.

After the water boils, put in the awakened buns and steam them for 20 minutes.

Don't be in a hurry to lift the lid of the steamed buns and simmer for 5 minutes to ensure that the buns don't collapse.

Original log.

1.Wash and chop the ginger and set aside; Wash the green onions, mince them and set aside.

2.Put the minced meat into a basin, add minced green onions, refined salt, chicken powder, minced ginger, sesame oil, olive oil, two eggs, thirteen spices, and stir well; Ready-to-serve filling.

3.Angel yeast ferments the flour, makes about 100 grams of dough, flattens the agent, rolls it into a round skin, wraps it with filling, and kneades it into a bun shape for later use.

4.Put the buns in a drawer, steam them in boiling water for about 20 minutes, and then serve.

Recipes for nutrition. Wheat flour: Flour is rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium, magnesium, etc., which has the effect of nourishing the heart and kidneys, strengthening the intestines, removing heat and quenching thirst, and is mainly used to treat irritability, heat irritability, thirst, diarrhea, carbuncles, traumatic bleeding and scalds.

Pork (fat and lean): Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia; It has the effect of nourishing the kidneys and nourishing the blood, nourishing yin and moisturizing dryness; However, due to the high cholesterol content in pork, obese people and people with high blood lipids should not eat more.

Green onion: Green onion is a warm and yang health condiment, as a seasoning, the main function of green onion is to remove meat, fishy, fat and other greasy thick smell and the peculiar smell in the dish to hide, and produce a special fragrance, as well as a strong pure hall sterilization effect. The medical community believes that green onions have the effect of lowering cholesterol and preventing respiratory and intestinal infectious diseases, and eating green onions regularly also has a certain effect on strengthening the brain.

Allithin extracted from green onion has a good effect on cardiovascular sclerosis, and can also enhance fibrinolysis and reduce blood lipids.

After putting the seasoning in the steamed buns with pork and green onion filling, an egg is also added, so that the bun filling will not be hard.

Add some leeks to it, add less, and when the seasoning is ready.