How to adjust the filling of green pepper ham buns, how to make green pepper ham bun filling How to

Green pepper ham bun filling, I think it's very picky, if you only put green peppers, then chop the ham into minced pieces, and then chop the green peppers into minced as well, but remember not to put oyster sauce in it, this ham is not delicious with oyster sauce, just put clear oil and chopped green onions.

Step 11Step 22 of the practice of dough and dough the noodles to twice as much as the fried buns with green pepper and hamWash the green peppers, chop the green peppers and ham fried buns in step 33

The practice of cutting ham sausage into small diced green pepper ham fried buns step 44Divide the dough into small evenly mixed peppers, green peppers, ham, and fried buns in step 55Wrap the filling into the dough and wrap it into a steamed bun with green pepper ham and fried bun Step 66

Preheat the electric baking pan, put a little meat, and put in the steamed buns, green peppers, ham, and fried buns in step 77The steamed bun embryo is set, add a small half bowl of noodle water, and steam it to get out of the pot.

Cut the green peppers into minced peppers, cut the ham into minced pieces, stir well, put some light soy sauce, and then corn starch, these bun fillings are very delicious.

For the filling of green pepper ham buns, first cut both the green pepper and the ham into cubes, then put them together with the meat filling, and add a little egg white.

You can cut the ham into small pieces, add a little meat to it, and the final package will taste very delicious.

After the green pepper is cleaned, blanch it in boiling water for one minute, chop the ham after removing it, cut it into small cubes, add the filling and stir.

If you use green pepper and ham to make the filling, please chat, chop it first, add salt to remove the moisture, cut the ham into cubes, add green onion and ginger to adjust the filling.

Just cut the green pepper root ham into small pieces, and the smaller pieces are better than the more crumbled as possible. This can be used to make bun filling.

Okay, you can chop the green peppers, and then the ham is also minced. Put it together, put a little salt, put in an egg, and the steamed buns made are delicious.

To cut the ham into cubes, then mix some minced eggs, directly put in five cooking oil, add light soy sauce, five add sesame oil, monosodium glutamate, and salt.

Chop the green pepper root and ham, stir well, then add the salt and seasoning according to your taste.

How to fill in the surname of green pepper ham buns? You can click on the Internet to check to see what its adjustment content is, and what the effect is.

Cut them all into small cubes and stir-fry the ham. Add sesame oil, light soy sauce and oyster sauce.

1. Cut the green peppers, ham, and onions into small cubes.

2. Heat oil in a pot, stir-fry the green peppers until fragrant, and then pour in the onions. After the onion is fragrant, add two tablespoons of light soy sauce, a little chicken essence and sugar and stir-fry well.

3. Finally, pour in the diced ham and stir-fry evenly, and let it cool if there is no water.

Green peppers, ham, and onions are all diced. Heat oil in a pot, stir-fry green peppers until fragrant, and then pour in onions. After the onion is fragrant, add two tablespoons of light soy sauce, a little chicken essence and sugar and stir-fry well. Finally, pour in the diced ham and stir-fry evenly, without moisture, it can be put out to cool. <

1. Cut the green peppers, ham, and onions into small cubes.

2. Heat oil in a pot, stir-fry the green peppers until fragrant, and then pour in the onions. After the onion is fragrant, add two tablespoons of light soy sauce, a little chicken essence and sugar and stir-fry well.

3. Finally, pour in the diced ham and stir-fry evenly, and let it cool if there is no water.

1. Knead flour, water, sugar and yeast together into a smooth dough, seal it and put it in a warm place to rise until it is twice as large.

2. Cut the green peppers, ham and onions into small cubes.

3. Put oil in the pot, put green peppers and stir-fry after heating, stir-fry until fragrant, pour in onions, and then put in two tablespoons of light soy sauce, a little chicken essence and sugar, stir-fry well, and finally pour in diced ham and stir-fry evenly, and there is no water to put it out to cool.

4. After fermentation, take out the dough and knead it again, divide it into small agents, roll it into a thick dough sheet in the middle and thin on both sides, and wrap it in the cold green pepper and ham filling.

5. Add water to the steamer, put the steamer cloth on the cage drawer, put the wrapped buns on the cage drawer for final fermentation, turn on high heat and steam after the volume of the buns is twice the original size, turn to medium heat and steam for 7 minutes after steaming, and open the lid after simmering for 2 minutes.

<> "How to make dumplings stuffed with green pepper and ham;

Ingredients: 236g green pepper, 83g of two vegetarian sausages, 240g of vermicelli.

Method: Ginger minced, green pepper sausage diced, vermicelli blanched and chopped in Zheng Shui. Stir-fry the minced ginger in hot oil until fragrant, add the green pepper sausage and stir-fry until fragrant, then turn off the heat, add the vermicelli and stir well.

Seasoning: 1 spoonful of dark soy sauce, 1 spoonful of soy sauce, 1 spoonful of vegetarian oyster sauce, 1/2 spoon of Sichuan pepper powder, 1/2 spoon of thirteen spices, appropriate amount of salt, 1 mushroom essence, 1 spoonful of vegetable and land freshness, and finally a spoonful of sesame oil. Stir the fillings and condiments well.

Dumplings are a pasta dish that most northerners love, and like our family, eating dumplings in pasta is always the first place. Since green peppers are rich in natural vitamin C, it is definitely not a bad thing to supplement with more natural vitamin C. The taste of green pepper dumplings is indeed very good, and the method is basically the same as other vegetable dumplings.

Green pepper stuffed dumplings method 1, flour with cold water and cotton wool, then knead into a dough and let it rise for more than ten minutes, slice shallots, remove seeds from green peppers and cut them into pieces, stir them together with a food processor, and then dry the water for later use. 2. Add beef powder, corn oil, soy sauce and thirteen spices to the pork belly filling, mix well, and then add the crushed green pepper filling and mix it into a dumpling filling. 3. After the dough wakes up, sprinkle the mending dough and knead it, then roll it into a dough, put the filling in the dust-slowing wide dough, wrap it tightly into dumplings 4, pour water into the pot and boil, then put it into the dumplings and stir it slowly, boil the dumplings three times, boil the pot and cook it out of the pot and put it on the plate

10 green peppers, 1 kg of pork stuffing with a little fat, 25 grams of minced green onions, 10 grams of minced ginger, salt, Sichuan pepper powder, light soy sauce, and vegetable oil. Preparation: 1. Chop the green pepper, sprinkle an appropriate amount of fine salt and mix well to kill the water, then wrap it in gauze and squeeze out the green pepper juice, and keep the squeezed green pepper powder and green pepper juice.

Ingredients: round green peppers, long pointed peppers, fresh pork belly, salt, five-spice powder, oyster sauce, extremely fresh flavor, green onion and ginger water. Procedure, including 1:

Chop the pork belly into minced meat, and chop the processed green pepper into fine mincing. 2) Add the pork belly to the old mountain, add the five-spice powder, oyster sauce, very fresh, salt, green onion and ginger water and marinate for 30 minutes.

Ingredients: green pepper, egg, fungus, carrot, vermicelli, salt, scallion oil. Production, 1:

Chop the processed green peppers into fine powder, chop the fungus that has been brewed in the sedan chair into fine powder, chop the carrots into minced carrots, and chop the soaked vermicelli. 2) Add a little water to the eggs and stir-fry them.

You can put a little diced ham, the taste is also quite good) 3: Mix the above ingredients together and stir well, add salt, scallion oil, mix well, and wrap up. 3 tips for green pepper dumplings:

1: Clear the green peppers washed by Wang Jian, blanch the whole in boiling water, and let them cool immediately after changing color. 2：

Green pepper meat filling, when making the meat filling, the meat filling must be marinated in advance to taste, otherwise the cooked dumplings will be tasteless. 3: As mentioned in the title, wrapping green dumplings and stuffed dumplings.

1. Put the pork filling in a bowl, add grams of salt and a little old smoke, stir evenly and marinate for 20 minutes, chop the green onions and ginger for later use. 2. Put the chopped green onion and ginger into the meat filling, wash the green pepper and chop it, remove the seeds and chop it, and squeeze out the excess water with gauze. 3. Put the green pepper into the meat stuffing, add the five-spice powder and thick soup, and stir well.

Dumplings: Dumplings are a traditional food in northern China. Dumplings are derived from the ancient slots.

Dumplings, formerly known as Jiao'er, were first invented by Zhang Zhongjing, a medical saint in Dengzhou, Nanyang, Henan Province, China, and have a history of more than 1,800 years. It is a traditional specialty food loved by the Chinese people, also known as dumplings, which is the staple food and local snack of northern China, and is also a New Year food. There is a folk song called Da Han Xiao Han, eating dumplings for the New Year.

Dumplings are mostly boiled with dough stuffing. Dumpling wrappers can also be made of hot noodles, puff pastry, egg steps or rice noodles; The filling can be meat or vegetarian, sweet or salty; Cooking methods can also be steamed, branded, fried, fried, etc. Meat stuffing has three fresh, shrimp, crab roe, sea cucumber, fish, chicken, pork, beef, mutton, etc., and vegetarian stuffing is divided into assorted vegetarian filling, ordinary vegetarian stuffing and the like.

Dumplings are characterized by thin skin and tender filling, delicious taste, unique shape, and a complete range of nutrients for the production of dumplings.

Add the list of ingredients to the purchase list 10 30 minutes |300 grams of cut dun (primary) flour, 250 grams of beef, 5 green peppers, 1 small section of green onions, 2 slices of ginger, 2 spoons of cooking oil, 1 spoon of light soy sauce, half a teaspoon of refined salt, 1 teaspoon of thirteen spices, appropriate amount of MSG Cooking steps 1 11 Put all the seasonings in the beef filling and stir wellStep 2 11 Put the flour in a basin and form a dough with warm water, and let it rise for ten minutesStep 3 11 Remove the stems of the green peppers and wash them, and control the moisture Step 4 11 Shred the green peppers and cut them into small cubes Step 5 Put the 11 diced green peppers in a basin, Add salt and marinate for five minutesStep 6 11Click to check the big picture to squeeze out the water and put it in the meat fillingStep 7 11Click to view the big picture of the fan and stir evenStep 8 11 Roll the dough into long strips, knead it into a mixture, and roll it into a doughStep 9 11 Wrap the dumplingsStep 10 11 Boil the water into the dumplings, cook the last step, take out and put on the plate, the dumplings with the cover curtain are the best to eat Flour flour: 500 grams of water: 270 grams of green pepper Kaihu Chong:

Two pieces of meat: 500 grams of green onions: one ginger:

A pinch of oil: two tablespoons of salt: one teaspoon of essence of chicken:

A pinch of thirteen spices: a pinch of cooking wine: a tablespoon of oil consumption:

1 tablespoon of adjunct egg whites.

The materials that need to be prepared in advance include: 3 green peppers, 3 ham sausages, 3 eggs, 50 dumpling wrappers, oil, salt, and a little green onion. 1. Prepare the ingredients, remove the seeds and tendons of the green pepper and cut into cubes, cut the ham into cubes, and fry the eggs and mix them together.

2. Put the seasoning, put a little oil, two small spoons of salt, you can also put soy sauce, thirteen spices, sesame oil and other ingredients that adjust the filling limbs, as well as green onions, ginger and garlic. 3. The green pepper and ham dumpling filling is mixed. 4. Put the dumpling filling until the prepared dumpling wrapper is wrapped separately.

5. The delicious green pepper and ham stuffed dumplings and jujube friends are wrapped.

Green pepper ham dumpling filling method:

1. Wash the kohlrabi and chili peppers, and peel the ham sausage.

2. Remove the stems of the chili pepper and chop it; Kohlrabi and ham sausage diced separately.

3. Put the green pepper and ham ingredients into a basin, add 2-3 eggs, mix well clockwise, add an appropriate amount of salt, monosodium glutamate and pepper, and continue to stir in one direction.

Chop the green pepper ham separately, put the green pepper in salt and marinate for a while, then twist the water, and put it together with the ham, so you don't need to put the salt.

Chop the green pepper and ham, put less salt, add some ginger powder, white pepper, oil, sesame oil, soy sauce, and stir well.

1. Wash the chili peppers and peel the ham for later use.

2. Chop the chili pepper after removing the stem, squeeze out the water, and chop the ham to prepare.

3. Put the ingredients into a basin, add 2-3 eggs, mix clockwise, add an appropriate amount of salt, monosodium glutamate, pepper and other seasonings, continue to stir in one direction and use.

Chop and put salt, eggs, ginger, green onions, and together.

Flour to taste.

Auxiliary ingredients: a few peppercorns, half a bowl of water, an appropriate amount of thirteen spices, an appropriate amount of chicken essence, an appropriate amount of salt, an appropriate amount of soy sauce, an appropriate amount of sugar, an appropriate amount of cooking wine, and a small amount of sesame oil.

Steps. 1.The peppers on the top are not, I originally wanted to use them, but two peppers are enough. Only two pieces of meat were used.

2.The yeast is boiled with warm water and poured into the flour, then mixed with water and formed into a ball. Wrap it in a safety film and leave it in a warm place.

3.Rinse the meat and soak in water for 20 minutes.

4.Take a bowl, add Sichuan peppercorns, pour in warm water, and soak for 10 minutes. Shave off the skin, cut into small pieces, put in a food processor, pour in pepper water (throw away the peppercorns) and puree.

5.Cut the green pepper into small pieces and chop one by one.

6.Take an empty basin, pour in minced meat, chopped green pepper, add cooking wine, soy sauce, chicken essence, salt, sesame oil, sugar, and stir in one direction.

7.Adjust the meat filling, take out the good noodles, knead them again, and let them rest for a while.

8.Roll into long strips, knead the agent, press flattened, and roll out into a thin and slightly thick dough in the middle.

9.Take one side of the skin, put in an appropriate amount of minced meat, pinch it in one direction, and wrap it into a bun.

10.Put it in the steamer and you can eat it after about 12 minutes!

Add chopped green onions, ginger and garlic to the pork filling, pepper, cooking wine to remove the fish, green pepper chopped into diced size, must not be pureed, otherwise the green pepper water is too large, and it can't be wrapped, the chopped green pepper adds a little salt to kill some water, the green pepper is pulled out of the water, put it in the pork filling and mix, add the prepared pepper oil, salt, chicken essence, and a little soy sauce. If the filling is dry, you can add an appropriate amount of water from the green pepper. Then make dumplings, boil water, and cook them in a pot.

Add low-sugar resistant dry yeast, cooking wine, soy sauce, and ginger powder to make.

1. Tools and materials.

300 grams of flour, 30 grams of purple rice flour, 3 green peppers, 200 grams of pork belly, 3 grams of low-sugar resistant dry yeast, 180 grams of water, appropriate amount of cooking wine, appropriate amount of ginger powder, appropriate amount of oil, appropriate amount of salt, appropriate amount of soy sauce, a little monosodium glutamate, plastic wrap, basin.

Second, the method steps.

1. Soak the yeast in water for a while, put in flour and purple rice flour, live into a dough with moderate hardness and softness, ferment at room temperature for about 2 hours, open the dough to see, and a large honeycomb appears;

2. Wash the green peppers, cut them into cubes and sprinkle with an appropriate amount of salt.

3. Wash the pork belly and cut it into small cubes;

4. Add ginger powder, cooking wine, soy sauce, monosodium glutamate and vegetable oil to the diced meat, mix evenly;

5. Knead the dough well, roll it into long strips, and cut it into appropriate sizes;

6. Press the flat rolling skin;

7. Put green peppers on the bun skin first;

8. Put the diced pork belly again;

9. Wrapped buns, any shape can be; Cover with plastic wrap and let rise for about 15-20 minutes.