The best way to eat the buns is thin skin and big filling, soft and not collapsing, and the shepherd

Shepherd's cabbage is the earliest wild vegetable that grows in spring, and it is very nutritious, and it is very delicious to make dumplings, cook soup, and salad. I will tell you the specific method of making dumplings with shepherd's cabbage, first scalding half of the white noodles with boiling water, then mixing the noodles with cold water, kneading the dough and waking up for half an hour, at this time, clean the shepherd's cabbage, boil some salt and oil in the pot, put the shepherd's cabbage into the pot, cook for a minute, and then take it out with cold water several times, earn dry water, cut it into fine foam for later use, and then the shepherd's cabbage is emerald green. Stir the meat filling with green onion and ginger, light soy sauce, chicken essence, oyster sauce, salt, sugar, five-spice powder, and sesame oil, and then put the shepherd's cabbage in and stir again.

At this time, the noodles are also awakened, kneaded into long strips and kneaded into small agents, flattened and rolled into a thin dough, wrap the filling in, boil the water in the pot, steam the wrapped dumplings in the pot, steam them on high heat for 10 minutes, simmer for 2 minutes after closing the fire, and then you can get out of the pot, so that the steamed dumplings are thin skin and big filling, soft and not collapsed, and the shepherd's cabbage is also green, and the taste is particularly delicious.

Mix the shepherd's cabbage trap well, and you're good to go.

Wash the shepherd's cabbage repeatedly, blanch it in boiling water until it changes color, and it can be done for a few seconds.

Quickly scoop the shepherd's cabbage into cold water to keep the color green and ensure the freshness of the taste.

Squeeze out the water from the shepherd's cabbage, put it in a vegetable cutter with the shiitake mushrooms and steamed dumplings, and add a little salt.

Cover with a lid and stir and chop to make the filling.

Wash the shepherd's cabbage, blanch it with water, and then clean the water, that is, twist it by hand, wring out the water, then chop it, put it together with the meat filling, it will not collapse, and the color is also green.

The best way to eat mustard buns, the thin skin and large filling are fluffy and do not collapse. Mustard greens are green and not yellow, when making mustard stuffed buns, try not to put some other things in them, which is the simplest filling. It's best to put some chopped green onions.

Sichuan pepper water seasoning. Onions, ginger and garlic are fine, don't put some messy things, and make just the right mustard stuffed buns. Be sure not to steam for too long, if it is too long, the filling will be easy to panic.

It's really good to open the lid immediately after that, and the filling will not turn yellow, and it will be an emerald green filling. It's particularly good-looking and appetizing.

The best way to eat colorful buns is to chop the shepherd's cabbage, put in the condiment salt, then roll out the dough into a thin skin, roll out the dough, and then wrap it into the meat mold of the shepherd's cabbage and put it in the steamer to steam, so that the steamed shepherd's cabbage buns are very delicious.

This is mainly to pour some clear oil into the filling when mixing, so that you can keep the filling green.

If you want the shepherd's cabbage to be green and not yellow, you can first blanch the shepherd's cabbage with water, and put a little cooking oil, salt and baking soda when blanching to ensure that the shepherd's cabbage is green and not yellow.

The best way to make shepherd's cabbage buns. Thin crust and large filling. It is soft and does not collapse, and the shepherd's cabbage is green and not yellow. You can blanch the shepherd's cabbage in boiling water before wrapping. Then chop it together with the meat, so that the buns will taste better.

The best way to make mustard buns. My skin is big, the stuffing is soft and does not collapse, and the mustard greens are green and not yellow. That's to put mustard greens. Fry it with water, put some oil and salt in the water, and fry it like this.

The best way to do the steamed buns is to chop them up. Top with some veal cubes. Then put the green onions. Put some peppercorn powder on it, splash it hot with clear oil, and stir it into a filling.

Then you must make the dough well, try to roll it out a little thinner when rolling the skin, master the heat when steaming, and add some baking soda to the shepherd's cabbage when mixing the filling, so that the body color is green and not yellow.

The best way to eat mustard buns, thin skin, big filling, soft and not collapsing, and the vegetables are still green, so when making mustard buns first, you must put a little bit of green vegetables, baking soda so that the leaves are fresh, and the buns are also delicious.

If you make the shepherd's cabbage buns very delicious, I'm here to first wash the car for many years after he is cleaned, and he is bright, 10 minutes later, chop and chop when you must put lard in, I definitely want to send a lot of lard in, and then send a lot of meat into it After adding up, this Weibo will be very good, eat, the key is two lines.

Well, first of all, you have to blanch it with water a little, then squeeze out some excess water, and then chop it up, so that it is delicious.

The method of shepherd's cabbage bun is thin, the big filling is soft and not humiliating, the shepherd's cabbage is green and not yellow, and the fresh shepherd's cabbage should not be put in the sun after washing, and then it is very ideal to make it into a bun.

It's very delicious to make stuffing with local vegetables, but I think you need to put more oil and some pork belly stuffing when you make stuffing with shepherd's cabbage, which is very fragrant.

Because the shepherd's cabbage is a wild vegetable, the oil must be larger, and more pork belly should be put in, which will be particularly delicious.

The practice of mustard buns is to make the dough well, and then blanch the mustard greens with boiling water for about five minutes, and then take them out of the cold water to cool the head, and then control the moisture to make the filling, which should be possible.

Now the best way to eat steamed buns is to accompany the big skin and thin filling to be soft and not collapse, so that it will quickly turn yellow, what you said is completely correct, especially delicious.

The best way to make egg buns is the best way to make them, this is the same as the general steamed buns, mainly if you adjust the filling, you can put some meat, put some light soy sauce and thirteen spices and the like.

Everyone's taste is different, and what you think is the best does not mean that others also think it is delicious, but it can only be said to be in line with the taste of the public.

In terms of the best way to make steamed buns, I think it is to chop this question in the steamed bun and put it in the steamed bun.

If you want to be soft and not collapsing, you need to add a little salt to kill the water. Then the godmother is fully fermented.

First of all, you need to blanch the mustard greens with boiling water, and put a small amount of oil and salt when making noise, so as to ensure that the green is not yellow.

In this case, it is recommended to boil it in a pot and blanch it with salt.

Then called buns, the best way to eat the foreskin elephant is soft and does not collapse, now the most should be the ring under the bun to make the hair is particularly good, the spot is particularly fragrant, this egg does not collapse.

Then I think it's a good thing to have a thin crust and a big filling, but if it doesn't collapse, it means that the flour is a matter of choice, and then if you let him do it, it would be good to put some alkali in it.

I think shepherd's cabbage wrapping is the most delicious way to eat, and although it tastes refreshing, my favorite is the shepherd's cabbage dumplings, especially with chili oil.

You have to make a good filling, and the dough must be good, so be sure to choose a flour that is specially used for buns, which may be better.

Buns with shepherd's cabbage. Ingredients:

Flour, shepherd's cabbage, minced pork, cabbage, yeast, warm water at 40°C, sesame oil, Sichuan pepper oil, oyster sauce, light soy sauce, ginger, minced green onion, salt.

Steps: Step 1, put yeast in flour, warm water in advance and reconcile, and let rise to twice the size.

Step 2: Add oyster sauce, light soy sauce, minced ginger and pepper to the pork filling and marinate for 20 minutes.

Step 3: Cut the cabbage.

Step 4: Blanch the shepherd's cabbage and cut it well.

Step 5: Put all the ingredients together, add salt, minced green onions, sesame oil, and pepper oil and mix well.

Step 6: Wake up the dough, knead the dough and vent it, and divide it into a homogeneous mixture.

Step 7: Roll out the bun wrappers.

Step 8: Add the filling and close the mouth.

Step 9: All the buns are wrapped, the second proofing is 30 minutes, and the temperature of my house is 22°.

Step 10: Put the steamed buns in a pot with cold water, bring to a boil over high heat, turn to medium heat and steam for 18 minutes.

Step 11: Turn off the heat and simmer for 5 minutes.

Step 12: The dough is soft and the filling is fragrant and delicious.

Step 13: Finished product.

Do you find that the buns bought outside are very soft and elastic, in fact, food additives are added in the process of making buns, adults eat nothing, and children often eat it is not very safe, so Bao Ma can make buns with various fillings for the baby to eat.

The method of filling the bun with shepherd's cabbage:

1. The main ingredients are shepherd's cabbage, cabbage, pork, and there are many auxiliary materials, including green onions, ginger, sesame oil, monosodium glutamate, twelve spices, sugar, etc. (seasoning is added according to the situation), note that the pork is added here to make the filling more delicious, so the amount of pork is not too much, of course, you can also do not add pork, and make vegetarian buns.

2. Peel and wash the green onion and ginger first, and cut them into minced pieces for later use. Then wash the shepherd's cabbage and cut it into pieces, before that, you need to blanch the shepherd's cabbage with boiling water, cool it down and then chop it. Then wash the pork and chop it for later use.

3. Put minced green onions, minced ginger, salt, monosodium glutamate, soy sauce, sugar, cooking wine, and minced meat in the wok, and wait until the marinade is rich to serve.

In addition, the method of filling the buns with dried shepherd's cabbage is simpler, soak the shepherd's cabbage in water, wash it and drain it, and chop the shepherd's cabbage into minced pieces. Then cut the pork belly into small strips, then cut the ginger and green onion into shreds and put them together with the minced shepherd's cabbage, and then add an appropriate amount of peanut oil, dark soy sauce, salt and other condiments and stir well.

The method of the vegetarian filling of the large bun with shepherd's cabbage is as follows:

Ingredients: flour, shepherd's cabbage, vermicelli, eggs, steamed dumplings, dark soy sauce, steamed buns, dumpling seasoning, salt, chicken essence.

Add a little salt to the gram of flour to increase the gluten, then pour in 250ml of warm water and stir into the dough. Knead the dough again, seal and let stand for 20 minutes. Remember to knead the dough twice in the middle to make the dough smooth and fine.

If you eat it for breakfast, you can knead the dough the night before, put it in a plastic bag, and put it in the refrigerator overnight.

2. Scrambled eggs. Crack the eggs into a bowl and stir well. Heat the pan with cold oil, pour in the egg mixture, stir-fry with chopsticks quickly and stir-fry until crushed. Scoop out for later use.

3. Wash the vermicelli and soak it softly, remove the water, and then chop it. Then add a little dark soy sauce and mix well so that the noodles can absorb the flavor of the soy sauce and color the noodles at the same time.

4. Blanch the purse shepherd's cabbage in a pot, drain the water and chop it. When blanching, you can add a few drops of cooking oil to the boiling water, which can keep the color of the shepherd's cabbage green.

5. Crush the steamed dumplings, pour them into the shepherd's cabbage together with the vermicelli and cold eggs, add salt, chicken essence, and steamed bun seasoning to taste, and mix well again, so that the filling is ready.

7. Divide the dough into small dough and roll it out into a thin dough. Wrap it in the style you like.

8. Place the finished buns on the steaming drawer. Boil the pot on water and steam for 8 minutes on high heat. Serve on a plate and serve.

Reminder

1. Use warm water and noodles to make the finished dough soft and chewy, not dry and hard, and more delicious.

2. It needs to be steamed in a pot with boiling water, which can be quickly set. If there is no cage cloth, you can smear some oil on the cage grate to prevent sticky skin.

3. The filling is very cooked, and the heat is good for a maximum of 8 minutes. Don't steam for a long time, otherwise it will affect the taste.

Nowadays, people are advocating a healthy diet, because people's requirements for health are increasing, and the demand for food is also increasing. With the attention of people to health now, more people choose to eat vegetarian food, wild vegetables are one of them, and shepherd's cabbage is also a kind of wild vegetables, it will taste better when making dumplings, how to make dumplings?

Wrapping dumplings with shepherd's cabbage

1. Chop the meat filling, you can also buy ready-made meat filling directly, then add minced green onion and ginger, add salt, chicken essence and pepper, or you can put in steamed buns and dumplings to taste. Add sesame oil and stir-fry oil, mix well clockwise and simmer first.

2. Rub the radish and chop the shepherd's cabbage.

3. Make the dough well, not soft or hard. Awake.

4. When you are ready to eat, put the shredded radish and shepherd's cabbage into the meat filling and continue to stir clockwise, and the noodles will wake up (very moisturizing).

5. Cut it into small pieces and continue to knead it after you knead it, then divide it into small pieces, cut a piece of noodles after kneading, cut this small piece in half, hold it into a round strip, the thickness is uniform, cut a small ball with a knife, roll out the dumpling skin with a rolling pin, if you don't want to get it yourself, you can buy a ready-made dumpling skin is also a good choice, save time, and the skin is also strong.

6. Put the filling into the dumpling wrapper and pinch it on both sides.

7. In this way, you can knead the dumplings.

Nutritional value

Dumplings with shepherd's cabbage have a good taste and are nutritious, which can supplement carbohydrates and nutrients from shepherd's cabbage. Capsule's cabbage can be stir-fried, cold dressed, vegetable filling, vegetable soup, edible methods are diverse, and the flavor is special. Shepherd's cabbage is cold-tolerant, and it is easy to protect and cultivate in winter, which has a certain effect on the first winter green leafy vegetables.

Promote gastrointestinal motility. Moreover, the crude fiber contained in shepherd's cabbage is very rich, which can enhance the peristalsis of the large intestine, promote excretion, and can also promote metabolism, have the effect of preventing high blood pressure, and also have a certain relieving effect on obese people and diabetes. Therefore, it is the best choice to eat dumplings stuffed with shepherd's cabbage.

In fact, if you don't want to roll the skin yourself, you can buy ready-made dumpling skin is also more convenient, the nutritional value of the shepherd's cabbage is very high, you can mix it cold or hole the core and fry it, it contains crude fiber, which can promote metabolism, and can also supplement nutrition, let's try it.