Who can tell you about the various methods of bun filling?? Urgent!!

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1. Sauce meat bun ingredients: fresh meat foam (you can also cook the lean meat slightly and cut it into fine cubes), shallots into cubes, sweet sauce, chicken essence, sugar, and salt.

Method: Put oil in the pot, wait for the oil temperature to be 70% hot, then fry the meat foam, then add sweet sauce, sugar, a little salt and a little chicken essence and stir-fry for a while, and then add the shallots and fry it slightly.

The fermented dough is taken out and the air is expelled (see Hanamaki for details on how to make the dough), and then knead it into strips and divide it into small doughs.

Roll out the dough into a dough and wrap it in the filling, put it in the steamer after closing, turn on the cold water drawer and steam it over high heat until the water boils, then turn to medium heat and steam for 10 minutes.

2. Bean bun ingredients: 500g of long beans, 300g of peeled pork belly, a green onion, a few dried scallops, light soy sauce, cooking wine, salt, sesame oil, 3 cups of flour, 5g yeast, about 30 degrees of warm water.

Method: Chop the pork belly, add an appropriate amount of minced green onion, salt, light soy sauce, cooking wine, sesame oil and mix well; Soak the scallops in cooking wine for two hours, steam them in a pot until soft, chop them and put them in the meat filling and mix well.

Wash the long beans, cook the whole beans in boiling water, and add a little sesame oil to make the beans green. Drain and finely chop.

Put the chopped beans in the meat filling and mix well, add salt according to your taste, and mix thoroughly! Mix water, yeast and flour to knead into a smooth dough. Cover with a damp cloth and leave in a warm place to ferment twice the size.

After the dough is vented, divide it into 10 equal portions and knead it round. Roll out into a round crust and wrap in the filling. Put a half-dry cage cloth on the steaming drawer, put the buns, leave a gap in the middle, and let the lid rise for 15 minutes.

Steam for 15 minutes after boiling water, do not open the lid immediately after steaming, and wait for about 5 minutes before opening the lid!

3. Ingredients for cabbage and shiitake mushroom buns: 500g of refined flour, 5g of dry yeast, 300g of warm water, a small spoon of sugar, a large piece of cabbage, 25 shiitake mushrooms, a tablespoon of sesame oil, an appropriate amount of salt, a little sugar, and an appropriate amount of chicken essence.

Method: Dissolve the yeast in warm water and let it sit for a short time. After sifting the flour, add 1. Knead into a smooth dough, cover with a damp cloth and place in a warm place to rise. The dough is twice as large as before.

To make the filling, wash the cabbage and chop it, add an appropriate amount of salt, wait until the cabbage comes out of the water, and squeeze out the water of the cabbage.

Add a little water to the mushrooms and steam for 5 minutes (microwave on high heat for 2 minutes is OK), cut into small cubes after steaming, squeeze out the water, mix with 3, add sesame oil, add salt and chicken essence according to your taste, put a little sugar to hang the umami.

After the dough is ready, roll it into long strips, use small pieces to cut it into small pieces, and roll it into a bun skin, not too thin. Add the filling and wrap it into a bun.

The wrapped buns are allowed to stand for 20 minutes, then steamed for about 8 minutes.

One. 【Sauce meat bun】

1.Wash the pork leg and cut it into large pieces, put it in a pot and cook for about 20 minutes, and remove it.

2.Cut into small pieces of about 1 cm.

3.Put oil in a pan, add diced meat when the oil is hot, fry until it changes color, then add 1 tablespoon of cooking wine and stir-fry.

4.Cut the chives into small pieces and stir-fry them in a pan with the minced ginger.

5.Add the sweet noodle sauce and dark soy sauce and stir-fry well.

6.Add a bowl of hot water, cover the diced meat, and simmer for about 40 minutes until the diced meat is soft and rotten, and reduce the juice.

Two. 【Pork and eggplant filling】

1.Peel the eggplant and cut into small cubes.

2.Add 3 grams of salt, a little white pepper, a spoonful of sesame oil, 1 egg white, an appropriate amount of minced green onion, ginger and garlic to the minced meat, then add diced eggplant and mix well.

Three. 【Pork white radish filling】

1.Wash the white radish and rub it into shreds. Add 2 grams of salt, marinate for about 15 minutes, then wrap in a bean cloth to squeeze out the water.

2.Add 3 grams of salt, a little white pepper, a spoonful of sesame oil, a little minced ginger, and shredded radish to the minced meat and mix well.

Put the pork belly filling into soy sauce, five-spice powder, cooking wine, chicken essence sesame oil, and a little ginger to marinate into the flavor, add an appropriate amount of water (or egg white) to adjust the thickness of the filling, remember to beat a small amount of water many times, until the water is completely absorbed, chop the green onion and put it into the meat filling, add a large spoon of cooked peanut oil, mix well to make the filling, and add an appropriate amount of salt to taste before wrapping the buns.

Cabbage pork:

Ingredients: half a cabbage, half a pound of meat filling, two tablespoons of soy sauce, one tablespoon of oil, an appropriate amount of salt, an appropriate amount of peppercorn noodles, four cups of flour, and a teaspoon of yeast.

Method 1: Add yeast to the flour, warm water and noodles. Once reconciled, place in a pot, cover and let rise in a warm place for an hour until twice the size.

2. Chop the cabbage, add salt, stir evenly, put it for 15 minutes, drain the water, and add the meat filling, soy sauce, oil, salt and pepper noodles.

4. Roll out the dough slightly larger than the palm of your hand, and the steamed buns are about 6-8cm5 in diameter, and steam them ten minutes after boiling.

Fresh meat: Ingredients.

600 grams of ground meat, 6 grams of salt, 18 grams of sesame oil, 6 grams of monosodium glutamate, 18 grams of soy sauce, 30 grams of salad oil, 120 grams of green onion.

Method 1Add salt to the ground meat, stir and beat until sticky.

2.Chop the green onion finely and add it to the ground meat together with ingredient 2 and mix well.

Hello, if you want to make a good bun, it is better to go to the training school to study hard.

500 grams of pork, 4 grams of salt, 4 grams of monosodium glutamate, 10 grams of chicken essence, 10 grams of oyster sauce, 5 grams of soy sauce, 50 grams of water, and then add an appropriate amount of ginger and shallots.

Soak the peppercorns in water, add soybean oil, add the refined salt chicken powder thirteen spices, light soy sauce oyster sauce, pepper water, and stir in one direction.