Do you want to put pepper in the bun filling, and put thirteen spices or pepper in the dumpling fill

To put pepper.

Vegetarian filling can be seasoned according to taste. The minced meat needs to be added with additional cooking wine.

Ground white pepper to remove the fish. Vegetarian fillings can choose radish, cabbage, leeks, shiitake mushrooms, etc. You can choose pork, beef, lamb and so on.

When stirring, you need to stir in one direction, add a small amount of water in batches, until the meat filling is stirred to a strong and non-sticky texture, and add egg whites to increase the tender taste of the meat filling.

The steamed bun manufacturing method. Put sugar in warm water, then add yeast, stir well, pour into the flour, and add a little edible alkali to the flour.

Stir until flocculent, so that there is no dry flour, then add the lard little by little.

A total of 6 grams, so that the dough will be soft and white. Then cover with plastic wrap.

Ferment at more than 20 degrees for an hour.

If the fermentation is good, it is okay to poke it with your finger without rebounding. Fermentation is complete. In the process of stir-frying the pork in oil, add minced ginger, dark soy sauce, pepper, salt and monosodium glutamate.

When it is ready, add more pepper, turn off the heat, and after cooling, add the green onions and shallots.

Freeze in the refrigerator for an hour, so it's good to pack some. The noodles were divided, and I divided them into 12.

The general bun is steamed with raw meat, and I prefer fried buns. I think it's delicious, personal taste. After the buns are wrapped, put them in the steamer and wake up for 20 minutes, turn to medium and low heat and steam for 12 minutes, turn off the heat and simmer for 3 minutes.

Pepper in vegetarian buns is both a good condiment and a precious medicinal herb. Pepper powder can be used for both medicine and food, and traditional Chinese medicine believes that pepper has the effect of dissipating cold in warmth, strengthening the spleen and appetizing, and relieving pain.

The role of pepper:

1. It can dissipate cold in warmth, because from the perspective of traditional Chinese medicine dietary therapy, pepper has a pungent taste and heat, and for people with abdominal pain, nausea, bloating, diarrhea, and loss of appetite caused by spleen and stomach deficiency, if pepper is properly consumed, it has a good effect of dissipating cold in temperature and promoting digestion.

2. It can strengthen the spleen and appetize, for people with indigestion and abdominal distension caused by weak spleen and stomach, if pepper is properly consumed, it has a good effect on strengthening the spleen and appetizing.

3. It can relieve pain, and for the pain caused by qi stagnation and blood stasis, if pepper is properly consumed, it has a good effect of relieving pain. It has the function of warming the stomach and dissipating cold.

Thirteen incense refers to the mixture of 13 kinds of Chinese herbs with different aromas, such as purple percussion, sand kernel, nutmeg, cinnamon, cloves, Sichuan pepper, large ingredients, cumin, woody fragrance, angelica, sannai, good ginger, dried ginger, etc., which is a compound spice.

Pepper powder is spicy and mainly has a freshness effect. Thirteen spices are compound seasonings, condiments for fishy seasoning.

Therefore, you can also put some thirteen spices in the vegetarian bun with pepper.

Efficacy and effects of pepper and contraindications.

1. Efficacy:

1. Eliminate phlegm and relieve cough. Pepper is a kind of warm nature, spicy taste of the ingredients, it can enter the stomach meridian and large intestine meridian, warm and lower breath and phlegm and cough is its important role, usually it can be used for human cough phlegm and asthma and other common diseases of prevention and **, the effect is particularly excellent.

2. Increase appetite and promote digestion. Taking some pepper in moderation can promote the secretion of digestive juices, and can also make people have a good appetite, which can play an important role in increasing appetite and promoting digestion, and is usually most suitable for those who have lost appetite and have indigestion. Pepper also contains some natural antibacterial and anti-inflammatory ingredients, which can eliminate a variety of pathogenic bacteria in the intestine and have a very effective preventive effect on human diarrhea and enteritis.

3. Remove the smell and enhance the smell. Pepper has a strong spicy atmosphere, it can destroy a variety of bacteria, and can remove the fishy odor, is people in the cooking of animal offal or seafood ingredients, add some pepper in moderation, can play an important role in removing the fishy taste, can make the cooking of the dish more attractive.

2. Contraindications: 1. Traditional Chinese medicine theory believes that pepper can not only make people feel numb in the tongue, but also increase blood pressure. People who usually have a constitution of yang and internal heat, yin deficiency and fire, as well as those with hemoptysis, epistaxis (nosebleeds), blood in the stool, constipation, hemorrhoids, high blood pressure, stomach ulcers, red and swollen gums, sore throat, bad breath and other diseases, should fast or eat less pepper.

2. From the perspective of medicine in the motherland, pepper fever, the ancients believed that overeating would damage the lungs, sores, toothache, dizziness, broken blood, abortion, etc., so even the usual seasoning should not be excessive.

What dishes to make is suitable for putting pepper.

1. Soup and porridge, such as fish soup, seafood soup, tofu soup, seafood porridge and so on.

2. Stir-frying, roasting, such as fried eel must be put in, and cooking such as chowder.

3. Make stuffing, dumplings, wontons, buns, and pies.

pepper preparation.

Ingredients: pepper to taste, a pinch of cornstarch.

Method: 1. Clean up the impurities of the pepper, and then put the pepper in the grinding cup of the food processor.

2. Put it in a food processor and grind it into powder.

3. Pass the ground pepper through a sieve, and pay attention to the hole of the sieve should be very small, otherwise the powder and large particles cannot be well separated.

4. At the end of the sift, there will be some coarse pepper crumbles, which can be ground again with a food processor.

5. Put the sifted pepper on a plate, put a little cornstarch in it after it cools, mix well, and put it in a bottle.

You can put pepper in the bun filling, or you can not put it, you can put five-spice powder. Add green onions, ginger, salt, dark soy sauce, soy sauce and other seasonings, and the ratio of meat to vegetables in the bun filling is 1:1.

First of all, when making steamed buns, you need to prepare, there is pepper, what you need to prepare is the kind of carrots, coriander and the like, the kind of soy sauce that you also need to prepare, as well as vinegar and sugar, with these ingredients, you can match some very delicious vegetables and meat to make more delicious steamed buns.

Hello, do you put pepper in the dumplings, if it is a vegetarian filling, you don't need to add thirteen spices, you can put a little pepper, if it is a meat filling, you can add thirteen spices and pepper, the former is better.

As the saying goes, "dumplings are delicious, but the filling is difficult to adjust", whether the dumplings are delicious depends on the mouthful of filling, when making the filling, it can be modulated according to the type of filling, such as when preparing leek egg filling, you can add scallion oil and mix well, add pepper to the egg, and stir well with water. Stir-fry in an oil pan and cool thoroughly, so that the dumpling filling will taste better. If you are making dumplings with mutton filling, when making them, it is best to chop the mutton into a fine meat filling, add salt, pepper, ginger juice to grasp well, and then add pepper water in batches, so that the taste will be better.

Dumplings are mostly mixed with cold water and noodles, and after being reconciled, they should be covered with plastic wrap to rise.

How to mix dumplings with pepper filling:

Ingredients: flour, flour, minced meat, cabbage, green onion, ginger, salt, monosodium glutamate, sugar, pepper, sesame oil. Take the flour and add a little clear noodles and mix well, add a little salt, mix with warm water at about 60 degrees, and let the dough rise for a while.

Add a little water, salt, monosodium glutamate, sugar, pepper, cooking wine, minced green onion and ginger to the minced pork, stir well, add the minced cabbage, sesame oil and edible oil to squeeze out the water, mix well to make a filling for later use. Take out the dough and wrap it in the filling to make dumplings of different shapes, and steam them.

This depends on personal preferences and tastes, there is no fixed standard, I personally prefer to put pepper, whether it is cooking or adjusting the filling.

Personally, I think that the stuffing of the bun will be more delicious with thirteen spices, the pepper will be more spicy, and the thirteen spices will be milder and more fragrant.

If it is a vegetarian filling, you don't need to add thirteen spices, you can put a little pepper, if it is a meat filling, you can add thirteen spices and pepper, the former is better.

First of all, it depends on what kind of bun you wrap, in addition, you can put pepper according to your taste, some people like to eat pepper flavor, then you can put it in when wrapping.

If there is meat in the bun filling, you can add some pepper in an appropriate amount to remove the fishy, and if it is a vegetarian filling, you don't need to add pepper.

Put some pepper in the bun filling to remove the smell, knock an egg, add some green onion and ginger water, and add it in three times so that the filling is more delicious.

I don't think you need to put pepper in the dumplings, so the filling won't be delicious and have a spicy feel.

Personally, I think it's all right, as long as I can eat it, the pepper should taste more fragrant.

Personally, I think it is necessary to put pepper to enhance the flavor and freshness.

You can put a small amount of some to mention the taste, which is suitable for people who like heavy tastes.

It's okay to put a little bit, and the taste will be better.

You can put some pepper in the filling.

Whether or not to put pepper in the bun filling depends on personal taste.

Wrap dumplings and put thirteen spices in the filling.

Or pepper.

It depends on what kind of filling it is, if it is a vegetarian filling, you don't need to add thirteen spices, you can put a little pepper, if it is a meat filling, you can add thirteen spices and pepper, the former is better.

As the saying goes, "dumplings are delicious, the filling is difficult to adjust", whether the dumplings are delicious depends on the mouthful of filling, when making the filling, it can be modulated according to the type of filling, such as when preparing leek egg filling, you can add scallion oil and mix well, add pepper to the egg, stir well with water, fry in the oil pan, cool through, so that the dumpling filling will be more delicious.

If you are making dumplings with mutton filling, when making, it is best to chop the mutton into a meat filling of fine socks, add salt, pepper, ginger and juice to grasp evenly, and then add pepper water in batches, so that the taste will be better.

Dumplings are mostly mixed with cold water, and covered with plastic wrap after being reconciled.

Proofing, so that the cooking effect will be better.

When preparing the meat filling, it is generally necessary to add water, green onion, ginger or pepper water, so that after adding it, the prepared filling will be more delicious.

When preparing vegetarian dumplings, try not to put dark soy sauce, thirteen spices, and five-spice powder.

and other seasonings with heavy colors and flavors, so that cooking looks very bad.

Bun stuffing can be putCumin powderCumin bun filling is a new bun flavor on the market, this flavor is still relatively popular, especially many young people on the scene like to eat this flavor of buns, we usually eat the most steamed buns should be pork flavor, if you feel tired of eating, you can change the taste to try.

The role of cumin

Cumin, the fruit of the annual herbaceous plant umbelliferae, is often used as an important condiment, the smell is fragrant and strong, suitable for meat cooking, regulating qi and appetizing, and can drive away wind and relieve pain.

It is also a necessary condiment for Qingzi barbecue food, rich in oiliness, fragrant and strong, mainly used for seasoning, extracting spices, etc., and is a preparation of curry powder.

One of the main raw materials. People often use cumin and loin to make beef cherry blossom smooth mutton, which can remove the fishy and greasy, and can make the meat more delicious and fragrant, and increase people's appetite.

You can put it, there are no rules for this, it mainly depends on your taste preferences. Like beef or mutton stuffed buns, you can add some cumin powder to enhance the flavor and taste, and the taste is unique.

It varies from person to person, everyone's taste is different, I think it's better not to put it, that will cover up the original taste of the bun filling! It's not tasty either!

Generally, it is enough to put thirteen spices in the filling of steamed buns and dumplings, and do not put cumin powder.

Bun filling can be filled with cumin powder.

Usually the amount of one pound of pork filling is less than one gram, which plays the role of removing the smell and increasing the freshness, if too much is added, it will cover up the umami of the pork.

Expand your knowledge: The origin of steamed buns is found in the "Origin of Things" compiled by Gao Cheng in the Song Dynasty

Zhuge Liang. Southern expedition, take the face and paint the human head to sacrifice it".

Steamed buns, originally known as steamed buns, also known as cage cakes, are rumored to have been invented by Zhuge Liang, and are a staple food with a strong sense of satiety, which is a traditional Chinese food and an indispensable food in people's lives.

Buns are made from flour (wheat flour.

Wrapped with the stuffing, the meat stuffing or the eggplant is made of vegetarian filling, and the buns that are made of the side are thin and filling, soft and delicious. You can also do a variety of tricks. Cute and cute, animal, plant, flower, all kinds of sleepy patterns for people to taste.

Ingredients: cabbage leaves, minced meat, green onions, dark soy sauce, salt, cooking wine, oil, all-purpose flour, warm water, yeast, vermicelli. Pour the flour, warm water and yeast into the kitchen machine, knead into a smooth dough and let it rise in a warm place.

Chop the Chinese cabbage and the meat together, soak the vermicelli in advance to soft and chop, pour in the ingredients required for the meat filling, and stir well. When the dough is honeycomb-shaped, the fermentation is basically complete. <

Ingredients: half a cabbage leaf, 400 grams of minced meat, a small section of green onions, 1 tablespoon of dark soy sauce, 3 tablespoons of salt, 1 teaspoon of cooking wine, 1 tablespoon of oil, 600 grams of all-purpose flour, 320 grams of warm water, 3 grams of yeast, 100 grams of vermicelli.

1. Pour the flour, warm water and yeast into the kitchen machine, knead into a smooth dough and leave it in a warm place to rise.

2. Chop the Chinese cabbage and the meat together, soak the vermicelli in advance and chop it softly, pour in the ingredients required for the meat filling, and stir well.

3. When the dough is honeycomb-shaped, the fermentation is basically completed.

4. Press the dough to exhaust, take a piece and knead it smooth, and divide it into several uniform small agents.

5. Roll out each small agent into a thick skin with a thick middle and thin edges, and put it in the meat filling to wrap it.

6. After wrapping, cover with a layer of cotton cloth for the second shot, about 15-20 minutes.

7. Fill the steamer with water, smear a layer of cooking oil on the grate, put the buns on the steamer, turn on the high heat, and steam for another 15 minutes. Do not open the lid immediately after turning off the heat, and simmer for three minutes before taking it out.