The practice of shepherd s cabbage buns, how to make the best steamed buns

Recommendations:1Pick and wash the shepherd's cabbage, blanch it in boiling water with a little oil and salt (about 5 grams of oil and 1 gram of salt) and put it in cold water.

2.Then squeeze out the water and cut into minced vegetables.

3.Soak the vermicelli in boiling water until soft, and also blanch.

4.Then cut it into fan segments, and the fan segments should not be short. It's okay to be longer, we're not making dumplings. The dumpling filling is delicate, and the bun filling can be slightly larger. (The vermicelli here can be eaten as is).

5.The tofu fruit is also cut into small pieces, and if you don't have them at home, you can replace them with fried dough sticks. Its effect is to have an oily aroma and also absorb the moisture in the filling.

6.Place the sliced tofu in a container.

7.Place the fillings all in a large container.

8.Add the seasoning.

9.Then stir it well, after stirring, taste it yourself, see the taste, we pay attention to the amount of sugar more than the amount of salt in the vegetarian bun here. It has a slightly sweet feeling. You can adjust it according to your habits there.

10.After kneading the dough ingredients evenly, ferment until twice the size. Then knead it again and divide it into 12 portions.

11.Roll out one of the fillings and wrap them in the filling.

12.Once wrapped, place on a greased steamer. I'm using silicone oil paper to put on the steamer and put the buns on it.

The purpose of this is to prevent staining, and secondly, it will not have small round eyes like a steamer coated with oil. If it's convenient for you, you can just apply oil. After waking up to a large circle, steam for about 12 minutes.

Turn off the heat for three minutes and take it out.

Recommendations:1Knock the eggs into a bowl, beat evenly, add refined salt, fry into an omelet, remove and chop.

2.Crush the coke ring into pieces with a knife; The fungus is washed with water and chopped; Wash the green leeks and cut them into minced pieces; Wash the dried shrimp with water and cut into minced pieces; Wash the ginger and finely chop it.

3.Put eggs, sea rice, green leeks, coke rings, ginger, and fungus into a basin, add refined salt, monosodium glutamate, and sesame oil, mix well, and mix into a vegetarian filling.

4.Put the soba noodles into a basin, add an appropriate amount of warm water in batches, mix them into a dough with moderate hardness and softness, knead them into strips, divide them into evenly sized agents, roll them into bun skins, wrap them in vegetarian filling, close the edges and pinch them tightly, that is, they become bun green blanks.

5.Put the raw buns in a drawer, steam them in boiling water for about 20 minutes and serve.

Recommendations:1After the shepherd's cabbage is washed, it is scalded with boiling water, it is hot Turn off the heat, don't boil it on the fire Pursed cabbage is filtered out immediately after it becomes soft You can't stay in boiling water for a long time, otherwise the color is not green, and it is old

2.Beat the eggs, add a pinch of salt, fry them, mash them with a spatula, chop the green onions, and put them in a mixing bowl.

3.Finely chop the dried tofu and fry it in oil, add five-spice powder and salt when frying. Pour into a mixing bowl.

4.Chop the shepherd's cabbage, don't chop it into a puree. It's almost fine.

5.Rub in a little ground ginger.

7.Wrap buns.

1.Chop the meat into a filling.

2.Stir vigorously, add an appropriate amount of soy sauce and cooking wine to marinate slightly.

3.Finely chop the shepherd's cabbage.

4.Put it in the meat filling and mix, put two spoons of oil and mix well, then add an appropriate amount of salt, and mix well.

5.Place the flour (with a little cornmeal) in a pot.

6.Half a bowl of warm water, put a spoonful of sugar and a spoonful of yeast, melt, slowly add a small amount of water, and stir into snowflakes.

7.Knead into a smooth dough.

8.The basin is covered with plastic wrap and fermented overnight at room temperature.

9.Knead the dough, divide it into small doses, roll out and wrap it into buns.

10.Put the buns in the steamer, ferment for more than 30 minutes (only 12 minutes), **steam for 15 minutes, 11Turn off the heat and then turn on the pot after a few minutes.

Foreword: My family's camellia was picked by my cousin in my hometown and blanched, and I asked someone else to bring it to me, so I had to put it in the refrigerator and keep it for eating, it represents my cousin's heart and hard work. Capsule's cabbage can be stir-fried, cold dressed, vegetable filling, vegetable soup, edible methods are diverse, and the flavor is special. The medicinal value of shepherd's cabbage is very high, and the whole plant is used as medicine, which has the medicinal effects of brightening the eyes, cooling, antipyretic, diuretic, and treating dysentery.

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.

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.

It can be called a shepherd's cabbage bun, or it can also be called a vegetable bun, but I think the former is better. Now that we've talked about this steamed bun, let's take a look at how to do it.

Ingredients: 400g of shepherd's cabbage, appropriate amount of coriander, appropriate amount of pork, 500g of bun skin

Excipients: 13 spices, salt, dark soy sauce, 1 egg, chives, sesame oil.

Steps. 1. Prepare the ingredients to slow the cherry blossoms, camellia, chives and coriander.

2. Wash the pork belly.

3. Chop the pork belly into a filling, if there is too much fat, you can refine the fat oil, and the meat that has been refined into the filling will taste better.

4. Add an appropriate amount of salt, thirteen spices, eggs, sesame oil, and dark soy sauce to the minced meat, stir and marinate for 10 minutes.

5. Chop the shepherd's cabbage and chives and coriander into the marinated meat filling.

6. Stir well.

7. Prepare the bun skin, which is bought in the market, and it is very simple to make it yourself, but it is a little troublesome.

8. Put the wrapped bun on the cutting board, and when the bun is about the same, you can boil the water, and when the water is boiled, the bun is also wrapped. Finally, it can be steamed in the pot.

Nutritional value of pork.

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

It can be named Liangwu "Qifu cage cake".

"Qifu" is a homonym for shepherd's cabbage, and "Jingzhi" or "cage cake" is another name for steamed buns.

The name of the dish can be based on the origin, image, utensils, and good wishes.

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.