How to make beef buns, how to make beef buns delicious

Ingredients. 450 grams of wheat flour 300 grams of beef.

50 grams of bamboo shoots 50 grams of celery.

Accessories. 5 grams of baking soda 50 grams of yeast powder.

1 gram of salt 10 grams of soy sauce.

1 gram of monosodium glutamate and 10 grams of ginger.

40 grams of oil and 35 grams of watercress.

2 grams of peppercorn powder 1 gram of pepper powder.

Steps to prepare beef buns.

1.Flour, water, and old yeast flour are mixed into a dough and fermented;

2.Add baking soda to the fermented dough and knead well, cover with wet gauze, and let it sit for about 10 minutes;

3.Beef chopped into centimeter-sized pieces;

4.Shoot shoots and celery stalks cut into centimeter-sized pieces;

Finely chopped watercress; Put the wok on the fire, put in the rapeseed oil and cook until it is six mature, fry the loose seeds with the beef, and continue to fry the bean paste;

When the color is red and fragrant, add the minced ginger, bamboo shoots, soy sauce, and stir-fry slightly;

Mix in pepper, Sichuan pepper powder, celery, refined salt, monosodium glutamate to form the filling;

Knead the dough well, knead it into a round strip with a diameter of about 3 cm, pull it into 20 agents, and press it into a round skin with the palm of your hand;

Wrap the filling, knead it into fine folds at the end, and put it in the cage drawer of the steamer;

Steam with boiling water for about 15 minutes.

How to cook beef in a pot? Clean and slice the beef, add flour starch and egg liquid, fry the breadcrumbs in the pan until they are removed, and then stir with the seasoned sauce.

1.Add yeast powder and water to the flour and form a dough with moderate softness and firmness, and let it ferment to form a honeycomb 2Chop the beef into a filling, add the pepper water and stir to strengthen, and the pepper water should be added little by little.

3.Add a small amount of light soy sauce, minced green onion, minced ginger, salt, peanut oil and mix wellRub the green radish into shreds, add salt and water, and pinch off the excess water with your hands5Add to the ground beef, stir well, and the bun filling is ready.

40 grams of cooked vegetable oil, 35 grams of Pixian bean paste, 50 grams of bamboo shoots, 50 grams of celery stalks, 10 grams of minced ginger, 10 grams of soy sauce, 2 grams of refined salt, 2 grams of pepper powder, 1 gram of monosodium glutamate.

How to make it: The production process.

The production process. 1.Dough: Flour, water, and old leavened dough are mixed into a dough and fermented.

2.Put alkali: Add baking soda to the fermented dough and knead well, cover with wet gauze, and let it sit for about 10 minutes.

3.Filling: Beef chopped into centimeter-sized particles; Shoot shoots and celery stalks cut into centimeter-sized pieces; Finely chopped watercress;

Put the wok on the fire, put in the rapeseed oil and burn until it is six mature, fry the loose seeds under the beef, put the watercress and continue to fry, fry until the color is red and fragrant, add the ginger, bamboo shoots, soy sauce, and then fry it slightly to get out of the pot, mix in pepper, pepper powder, celery, refined salt, monosodium glutamate to become the filling.

4.Forming and cooking: knead the good dough, knead it into a round strip with a diameter of about 3 cm, pull it into 20 agents, press it into a round skin with the palm of your hand, wrap the filling heart, knead it into a fine wrinkle at the mouth, put it in the cage drawer of the steamer, and steam it with boiling water for about 15 minutes.

Product features Spicy, salty, mellow and beautiful.

Practice 2. Materials.

Ingredients: 250 grams of beef (fat and lean), 200 grams of onion (white skin), 500 grams of wheat flour.

Seasoning: 50 grams of green onion juice, 50 grams of ginger juice, 8 grams of salt, 2 grams of monosodium glutamate, 15 grams of sugar, 5 grams of soy sauce, 10 grams of sesame oil, 5 grams of baking powder, 5 grams of yeast, 250 grams of water.

Method. 1.Mix the flour, dry yeast powder, baking powder and sugar in a container, add 250 ml of water, stir into a block, knead it into a ball by hand, and knead it repeatedly on the board until the dough is smooth and lubricated;

2.Wash the beef and grind it into a meat filling, add seasonings and mix well, add green onion and ginger juice in stages, stir in a clockwise direction, add part of the green onion and ginger juice when the ground meat has enough water, and continue to stir in a clockwise direction until the ground meat is completely full of water;

3.Finely chop the onion, put the minced onion into the container, then add the beef filling that has been strengthened, stir well, and put it in the container for later use;

4.Divide the dough into small pieces, roll it into a dough, wrap it in the filling, knead it, and steam it in the usual way.

Tips for making it. 1.Onions have a spicy flavor and are rich in sugar, so they become sweeter the more you cook, and they are filled with tender beef for a smooth and sweet taste, and onions can be replaced with celery or sauerkraut.

2.Steaming: It should be noted that the water in the steamer should be six to eight percent full, and the water must be boiled to cover the cage lid, and then steamed with a strong fire. Steaming can be divided into steamer steaming and steamer steaming.

a.Steaming in a steamer:

1) Spread gauze on the steamer; (2) Place the raw embryo that has been proofed on the steamer; (3) Steam vigorously over high heat (usually about 10 minutes).

b.Steaming in a steamer:

1) Place the proofing embryo on the boiling steamer; (2) Steam over high heat (usually 7-10 minutes).

Preparation of beef buns.

Flour, water, and old yeast flour are mixed into a dough and fermented;

Add baking soda to the fermented dough and knead well, cover with wet gauze, and let it sit for about 10 minutes;

Beef chopped into centimeter-sized pieces;

Shoot shoots and celery stalks cut into centimeter-sized pieces;

Finely chopped watercress; Put the wok on the fire, put in the rapeseed oil and cook until it is six mature, fry the loose seeds with the beef, and continue to fry the bean paste;

When the color is red and fragrant, add the minced ginger, bamboo shoots, soy sauce, and stir-fry slightly;

Mix in pepper, Sichuan pepper powder, celery, refined salt, monosodium glutamate to form the filling;

Knead the dough well, knead it into a round strip with a diameter of about 3 cm, pull it into 20 agents, and press it into a round skin with the palm of your hand;

Wrap the filling, knead it into fine folds at the end, and put it in the cage drawer of the steamer;

Steam with boiling water for about 15 minutes.

I saw that my mother had done it, the main thing was to do a good job, the face work was good, the skin was good, everything else was OK, the shape or something, all at will!

Beef buns - the preparation of minced beef buns.

Ingredients: beef, pork, celery, green onions, other condiments.

Beef buns - the preparation of minced beef buns.

1.and noodles.

Add about 1 kg of white flour to an appropriate amount of yeast and warm water 25 35 is appropriate, reconcile, and knead well. Put it in a place where the temperature is relatively high, such as a heating area, or a balcony with sunlight.

2.Mix the filling.

Whether this beef stuffed bun is delicious or not, this stuffing is very important.

The stuffing of steamed buns is mainly made of beef, pork and celery in a ratio of 6:2:1, minced finely.

In the process of chopping the filling, add a green onion and an appropriate amount of ginger, and chop them finely.

After the filling is adjusted, add the stock (fine), five-spice powder, salt, a small amount of monosodium glutamate (preferably replaced by chicken essence), soy sauce, and stir the filling well.

3.Wrap buns.

There is nothing to explain about the steamed buns, usually the noodles that have been reconciled and mixed are kneaded vigorously for more than 10 minutes, so that the noodles taste more vigorous. Knead (cut) the dough into an orange-sized dough, and use a rolling pin to roll it into a dough cake that is slightly larger than the palm of your hand, and the ** of the cake should be slightly thicker, so that you can put more filling!

How to wrap the buns, let's show their skills!

4.After the beef buns are wrapped, don't rush to steam in the pot, put them in the pot and then send them again, that is, pick up the buns into the pot, heat the pot to lukewarm with a little heat, 25 35, turn off the heat, wait for 10 minutes, and then steam over high heat normally, and basically operate the medium heat for about 20 minutes after the pot is boiled!

Add more water, mix well and let it sit for a while, about 10-20 minutes, and the water will be eaten, if you don't mind, put some meat skin jelly, so that the broth will be more.

It seems that you should add some oil, and you must put more water It seems that you don't have enough water

<> ingredients: 400 grams of flour, 5 grams of Angel yeast, about 200 grams of warm water, 200 grams of beef, half a year of onion, 1 small piece of ginger.

Method: 1. Mix flour, Angel yeast, warm water, knead into a smooth dough, and place it in a warm place to ferment until twice the size.

2. Chop the beef into minced meat, chop the onion, mince the ginger into a bowl, add corn oil, salt, pepper, light soy sauce, oyster sauce, mix well.

3. After fermented dough, knead and exhaust the dough, divide it into dough of the same size, roll it into round dough sheets with a rolling pin, and add meat filling to wrap it.

4. Put the finished buns in the steamer and let them stand for 10 minutes. Bring to a boil over high heat, turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 5 minutes, then open the lid. The fragrant beef buns are ready.

Preparation of beef buns.

Ingredients for dough: flour, yeast, warm water.

Filling: 700 grams of beef belly strips, green onions (more), vermicelli, fresh peppers, minced ginger, 2 eggs, soy sauce, cooking wine, five-spice powder, salt, half a bowl of water, appropriate amount of vegetable oil.

Ingredients for 2 people.

Flour to taste. 700 grams of beef.

Appropriate amount of excipient vermicelli.

2 eggs. Yeast powder to taste.

Appropriate amount of green onion and peppercorns.

3 slices of ginger in soy sauce.

Cooking wine to taste. Appropriate amount of five-spice powder.

Salt to taste. Vegetable oil to taste.

Step 1: Add two eggs and half a bowl of water to the minced beef, stir clockwise, it will become very thick from thinning after a while, add the stirred meat filling to the dark soy sauce and cooking wine, and mix well with salt (only add enough meat filling).

Step 2: After washing the vermicelli, soak it in warm water to soften, peel and wash the green onions.

Step 3 Chop the green onion into very small pieces and mince the ginger. Mix the chopped green onion with minced ginger, salt, soy sauce and five-spice powder.

Step 4: Pour an appropriate amount of oil into the pot and fry the peppercorns to make them fragrant, and take out the peppercorns.

Step 5: Pour the minced meat into the chopped green onions, add the freshly fried peppercorn oil and mix well, then pour in the soaked soft and chopped vermicelli and mix well.

Step 6 (it is best to do it before mixing the dough) dissolve the yeast in warm water, let it stand for about 5 minutes, add flour and knead it into a smooth dough, cover it with a lid, and when it is placed in a warm place to ferment to double the original size, exhaust the dough and knead it tightly, and let it rise for about 15 minutes.

Step 7: Sprinkle flour on the cutting board, roll the dough into long strips, and cut into small pieces of uniform size.

Step 8 Press the flat into a small oval, and roll out the small agent into a round dough sheet with a thick middle and thin edges.

Step 9: Wrap the bun skin in the ground beef.

Step 10: Pinch out the even lace.

Step 11: Put the steamed buns into the steamer, cover the lid, continue to ferment on low heat (minimum fire) for about 5 minutes, change to high heat and steam for about 20 minutes, then turn off the heat (set the time according to the size of the buns), and steam for 2 minutes after turning off the fire.

Chop the beef into a filling, add an appropriate amount of seasoning, stir well, and then start to mix the noodles.

The noodles of the steamed buns are slightly harder, so the buns are more chewy.

1.Add yeast, sugar, and warm water to the flour, stir it into a flocculent shape, knead the dough by hand, cover it with plastic wrap, let it rise until it is twice as large, and stir the beef into minced meat.

2.Add chopped green onion, minced ginger, Sichuan pepper powder, thirteen spices, chicken essence, refined salt, oyster sauce, soy sauce, water, vermicelli, vegetable oil, cut the dough into agents and roll out into bun skin.

3.Fill in the filling, wrap the buns, cover with a fresh-keeping belt, proofing for the second time, put the buns on the steamer after proofing, cover the lid, and steam on high heat for 15 minutes.