How to make leek buns, how to make leek stuffed buns

Ingredients: 500g flour

1000g of leeks

Excipients: 4 eggs.

Thirteen spices to taste.

Green onions to taste. Salt to taste.

Lard to taste. Ginger to taste.

Corn oil to taste.

1.First of all, prepare the ingredients and wash the leeks.

The meat is ground into a filling, and the green onion and ginger are minced. In fact, it is best to chop meat by hand.

3.Add minced green onion and ginger to the minced meat, stir well, add eggs, and marinate for 10 minutes.

4.The taste is fresher and the texture is crunchy

5.Add lard and corn oil and mix well so that the water does not run away, then add light soy sauce, chicken essence and salt to taste, and you can open the bag.

6.The meat-filled buns are fast and delicious when pinched, and they can be cooked 15 minutes after the water is boiled.

7.Dip some garlic vinegar and eat.

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Hello, wash the leeks, cut them into small pieces, put some vermicelli, put salt chicken essence, monosodium glutamate, five-spice powder, sesame oil, etc., mix thoroughly, set aside, knead the good noodles into notes, drive them into dough, wrap them with fillings, steam them for five or six minutes, and get out of the pot.

After buying leeks, chop them. Then adjust the filling. Then mix the dough and make the dough, and then wrap it and steam it in the pot. Generally, just wait for a few minutes after the previous period.

Hello, if you want to make leek buns, you can wash the leek moss first and then chop it. Scramble an egg, then put the leeks inside the eggs and add salt MSG. Then roll out the leather bag and you're done.

Hello, you can cut the leek moss, mince it, then stir the meat filling evenly, take out the noodles, make the steamed buns, and it is very delicious.

You can directly chop 9 tables into a filling, then sprinkle in some salt and eggs, and then you can wrap the buns.

The method of leek buns is also very simple: clean the leek and cut it into small cubes, add some meat filling, add green onions, ginger and garlic, marinate it in cooking wine, add oil and stir well.

Nine steamed buns. It's the same as other steamed buns. Chop the leek moss with the same meat filling. But you can report it.

If you want to make steamed buns with leeks and garlic sprouts, you can try more, and then put a little egg to fry them, and then you can make steamed buns.

It is recommended that you use leeks directly instead of other raw materials, as only leeks can absorb the flavor.

The practice of leek stuffed buns includes leek pork buns, leek shrimp stuffed buns, leek egg vegetarian stuffed buns, etc. Pork buns with leeks. Prepare the ingredients:

500 grams of leeks, 250 grams of pork, appropriate amount of ginger, 3 porcelain spoons of light soy sauce, 1 porcelain spoon of dark soy sauce, 1 porcelain spoon of oyster sauce, 1 porcelain spoon of cooking wine, 1 spoon of thirteen spices, appropriate amount of sesame oil, 8 grams of salt, 450 grams of water. Diced pork, minced ginger, light soy sauce, dark soy sauce, oyster sauce, cooking wine, thirteen spices mixed thoroughly. <

1. Leek pork buns. Ingredients: 500 grams of leeks, 250 grams of pork, appropriate amount of ginger, 3 porcelain spoons of light soy sauce, 1 porcelain spoon of dark soy sauce, 1 porcelain spoon of oyster sauce, 1 porcelain spoon of cooking wine, 1 spice spoon of thirteen spices, appropriate amount of sesame oil, 8 grams of salt, 450 grams of water.

1. Mix diced pork with minced ginger, light soy sauce, dark soy sauce, oyster sauce, cooking wine and thirteen spices.

2. Before wrapping, mix the meat filling with leeks, salt and sesame oil.

2. Leek and shrimp stuffed buns. Ingredients: 500 grams of leeks, 200 grams of shrimp, 3 eggs, appropriate amount of ginger, 10 grams of oil, appropriate amount of salt, 10 grams of oyster sauce, 5 grams of light soy sauce, 2 grams of vinegar, 3 grams of oyster sauce.

1. Put the shrimp and minced ginger into a large bowl with the filling, add oil, salt, light soy sauce, vinegar and oyster sauce and stir well, marinate for a while to let it taste.

2. Add chopped leeks, knock in an egg, and mix well.

3. Leek and egg vegetarian stuffed buns. Prepare ingredients: 1000 grams of leeks, 5 eggs, a handful of shrimp skin, appropriate amount of refined salt, appropriate amount of cooking oil.

1. Heat the oil, pour the stirred eggs into the pot and stir-fry until golden brown, add the shrimp skin and stir-fry evenly.

2. After the eggs and shrimp skin in the pot are cooled, add chopped leeks, green onions, ginger, etc. and stir well.

Leek Meat Buns are a delicious traditional Chinese breakfast with a rich aroma and texture. The outer skin of the bun is soft, and the filling is delicate and delicious. Below, let's take a look at the steps to make leek meat buns.

First of all, we need to prepare the following ingredients: flour, yeast powder, warm water, leeks, pork, green onion and ginger, salt, light soy sauce, cooking wine and pepper.

Next, start making the dough of the buns. Mix the flour and yeast powder together, then slowly add warm water and stir into a dough. Place the dough in a warm place and let it rise for about an hour.

During this time, we can start preparing the filling for the buns. Chop the leeks and pork into small pieces, then add green onion and ginger, salt, light soy sauce, cooking wine and pepper, stir the plums and mix well.

When the dough is finished rising, knead it into small balls of the appropriate size. Roll out the balls into a thin crust, place the filling in it, and seal the bun by hand, making sure the filling doesn't come out.

Finally, put the trapped Yu Zhao buns with the seal facing up into the steamer and steam them over medium-high heat and the lid of the steamer for about 10 minutes.

Well, the leek meat bun is ready! If you prefer a little more aroma, you can sprinkle sesame seeds or chopped green onions on top of the buns. Other ingredients can also be added according to personal taste, such as shiitake mushrooms.

In conclusion, the process of making steamed buns requires careful handling of each step in order to make a delicious and delicious leek meat bun.

Here's how to make the leek bun stuffing:Ingredients Tools: 250 grams of leeks, 3 eggs, 350g of plain flour, 1 bowl of warm water, appropriate amount of rapeseed oil, appropriate amount of salt, 3g of yeast, iron pot.

1. Melt the yeast with warm water, add flour to knead into a smooth dough, and leave it in a warm place to ferment for 2 hours.

2. Wash the leeks to control the moisture, then chop them.

3. Add a little water to the egg mixture, heat the pan with cold oil, pour in the egg mixture, and stir while solidifying. The purpose of adding water is to make the eggs more tender, and the purpose of stirring is to break the eggs a little, and the egg liquid is solidified and turned off the fire, and then let it cool.

4. Add a little flour to the cooked dough to prevent it from getting wet, and continue to knead the dough smooth.

5. Pour the eggs into the leeks after cooling. Spikes.

6. Add a pinch of salt to taste and stir well.

7. Cut the dough into uniform size and roll it out into a dough sheet.

8. Wrap the adjusted filling into buns.

9. Put it in a pot and let it stand for 10 minutes, then steam for 15 minutes.

10. The leek buns are ready.

The leek bun filling is a delicious traditional Chinese dish. Here's a simple way to make a leek bun filling:

Ingredients: 300 g leeks.

200g minced pork (lean or a little fatty depending on personal preference) 1 medium onion.

2 cloves of garlic. 1 scoop light soy sauce.

1 tablespoon cooking wine. Salt and pepper to taste.

Appropriate amount of minced ginger. Appropriate amount of sesame oil.

Steps:1Wash the leeks and chop them into fine cubes.

2.Finely dice the onion.

3.Mince the garlic.

4.Place the minced pork in a large bowl.

5.Add the leeks, onion, garlic, minced ginger, light soy sauce, cooking wine, salt and pepper. Stir well until the filling becomes a mixture of lead pies.

6.Add a few drops of sesame oil and stir well to make the filling more aromatic.

7.Refrigerate the filling for 30 minutes to make it easier to knead.

8.Put the chive filling on the wrapper of the bun and roll it into the shape of the bun.

9.Put the buns in a steamer and steam them over high heat for about 15 minutes.

Now, you can enjoy the delicious leek buns!

Here are some common recipes for leek bun filling:

1.Meat stuffed buns:

Ingredients: ground meat (pork, beef, chicken, etc.), green onions, ginger and garlic, base salt, light soy sauce, cooking wine, sugar, sesame oil, etc.

How to make it: Stir the ground meat with the chopped green onions, ginger and garlic.

Add salt, light soy sauce, cooking wine, sugar, sesame oil and other seasonings, stir well.

Wrap it in the dough rolled out into the bun skin, pinch it and seal it, and steam it in a pot.

2.Shrimp stuffed buns fight quietly:

Ingredients: fresh shrimp, green onion, ginger and garlic, salt, cooking wine, eggs, sesame oil, etc.

Production process: Chop the shrimp into minced shrimp, add minced green onion, ginger and garlic, salt, cooking wine, eggs, sesame oil and other seasonings, and stir well.

Wrap in the wrapper, pinch and seal it, and steam it in a pot.

3.Duck stuffed buns:

Ingredients: duck meat, green onion, ginger and garlic, salt, five-spice powder, light soy sauce, cooking wine, sugar, etc.

Production process: Chop the duck meat into minced meat, add minced green onion, ginger and garlic, salt, five-spice powder, light soy sauce, cooking wine, sugar and other seasonings, and stir well.

Wrap in the wrapper, pinch and seal it, and steam it in a pot.

Ingredients: 500 grams of flour, 500 grams of leeks, 300 grams of pork filling, 3 servings.

Excipients: 3 grams of yeast, 250 grams of water, appropriate amount of light soy sauce, appropriate amount of cooking wine, appropriate amount of peanut oil, and a little chopped green onion.

1. Flour, yeast, water and dough, ferment in a warm place.

2. Take out the fermented dough and knead it smooth, and divide it into medium sized agents.

3. Roll out the agent into a bun skin.

4. Wash and chop the leeks.

5. Mix the pork stuffing with chopped green onions, cooking wine, and light soy sauce, and mix the leeks with an appropriate amount of peanut oil and the meat stuffing Yeyou base tone evenly.

6. Take the bun skin and put it into an appropriate amount of stuffing.

7. A bun is completed.

8. Place the buns in the steamer and let them rise for about 15 minutes.

9. Start steaming over low heat, turn to medium-high heat and steam for 10 to 15 minutes after boiling.

Preparation of leek bun filling

Ingredients: Appropriate amount of leeks, 2 eggs.

Steps: 1. The nine vegetables used in the filling can be cut slightly larger, not as broken as the vegetable filling, because the steaming process is heated for a long time, and cutting too little will make the nine vegetables yellow faster, and you can also add some baking soda to avoid changing color.

2. After the nine vegetables are cut, use the fried green onion and ginger oil to mix the nine vegetables, the amount of oil is larger, and generally one pound of stuffing can be put 1 or two oils. Remember, no spices have been put in at this time. Let the scrambled eggs cool, then mix the oiled nine vegetables together, and then add salt to taste, only salt.

3. After mixing the nine vegetables with oil, the time of water can be slowed down, but if it is left for a long time, the soup will also appear. Therefore, the nine-dish filling must be mixed when the noodles and skin are ready, and it should be wrapped as soon as possible, steamed in cold water after wrapping, and steamed for 10 minutes after boiling.

This kind of nine-vegetable egg stuffing bun with green onion and ginger oil is just from the back, the filling of nine vegetables inside is emerald green, the entrance is smooth and tender, and the shrimp skin is put to make the stuffing more delicious, and it tastes really delicious.

Nine dishes function: 1Tonifying the Kidney and Warming Yang:

It has a warm nature, a pungent taste, and has the effect of tonifying the kidney and playing yang, so it can be used for impotence, spermatozoa, and other diseases;

2.Liver and stomach:

Contains special ingredients such as volatile essential oils and sulfides, exuding a unique spicy smell, which helps to regulate liver qi, increase appetite and enhance digestive function;

3.Qi and blood:

Its pungent smell has the effect of dispersing blood stasis and activating blood, and is suitable for chest pain and other symptoms;

Nutritional value of eggs:

1.Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage;

2.Rich in DHA, lecithin, vitelline, beneficial to the nervous system and physical development, can strengthen the brain, improve memory, and promote liver cell regeneration;

3.Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

Efficacy and function:

1.Brain Puzzle: Eggs have a great effect on the nervous system and physical development, and the choline contained in them can improve memory in all age groups.

2.Liver protection: The protein in eggs has a repair effect on liver tissue damage, and the lecithin in egg yolk can promote the regeneration of liver cells. It can also increase the amount of plasma protein in the human body and enhance the body's metabolic function and immune function.

3.Prevention and treatment of arteriosclerosis: eggs to prevent atherosclerosis, obtained unexpected and amazing results, they extract lecithin from eggs, walnuts, pig liver, and give 4 6 tablespoons a day to cardiovascular patients.

After 3 months, the patient's serum cholesterol decreased significantly and satisfactory results were obtained.

Leek-stuffed bun Ingredients:

200 grams of flour, 2 grams of dry yeast, leeks, eggs, salt.

Preparation: 1200 grams of flour, 2 grams of dry yeast, melt with warm water.

2.Pour the melted yeast water into the dough and knead it into a dough.

3.Cover the bowl where the dough is placed and leave it at about 30°C for two hours.

4.Pick the leeks and wash them and control the moisture.

6.Mix the leeks and eggs well and add a pinch of salt to them.

7.When the dough rises to 2-3 times its original size, it indicates that the dough has been prepared.

8.Remove the dough and continue kneading. Roll the dough into long strips and knead into equal sized pieces.

9.Roll out the dough into thin slices, wrap in the filling, fold your fingers along the edges, and pinch the mouth. I also pinched a few weird hanamaki, haha.

10.Steam in the pot for ten minutes, and the white and chubby leek stuffed buns will come out of the pot!