How to make steamed buns with mustard mustard?

Purslane meat buns] Ingredients: 500 grams of flour, 100 grams of purslane (dry), 250 grams of pork belly; Excipients: 1 green onion, 1 ginger, 5 grams of salt, 4 grams of yeast powder, 10 grams of peanut oil.

Preparation of purslane meat buns.

Add yeast powder to warm water to dissolve, add flour and form a ball, and ferment into a honeycomb.

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Soak the dried purslane in cool water and wash the soaked purslane.

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Chop and put in a basin.

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Chop the pork belly, put the fatty meat into the pan to remove the oil, then add the lean meat and stir-fry well.

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Add the dark soy sauce. <>

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Pour directly into purslane, add peanut oil, minced green onion and ginger, salt, and chicken essence and mix well.

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Roll the fermented dough into small pieces and roll it out into a thin crust with a thin side and a slightly thicker middle.

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Place the filling on the bun wrapper.

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Pinch down the edges. <>

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The bun is wrapped.

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The second fermentation lasts for about 20 minutes and is placed on a greased grate.

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Put the steamed buns in cold water and boil for 20 minutes.

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Picture of the finished purslane meat bun.

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Cooking skills. When steaming buns with wild vegetables, be sure to add more oil to make them delicious.

1.Melt the yeast with water, pour it into a basin with flour and sugar, and knead until the dough is smooth. Let the dough rise at 28 degrees for an hour until the dough is twice the size of the original dough.

2.Remove the vent, knead the dough long, fold, continue to knead long, fold, and repeat until the dough is kneaded through.

3.The kneaded dough is smooth and delicate.

4.Cut into 30g pieces and roll out into a thick middle and thin sheet.

5.25 grams of minced meat each.

6.Put warm water in the pot, then put it in the steamer, stack the buns and raw embryos, and ferment until they are twice as large (I like the fermentation with clear lines to double the size, and I like the fermentation that is soft to be twice as large) Steam on high heat for 12 minutes, turn off the heat, and wait for a few minutes before opening the lid.

7.Filling method: Seven points of thin and three points fat plum head meat minced (to chop finely and coarsely, don't chop too much, it will taste bad), add cooking wine, light soy sauce, oyster sauce, sugar, pepper and beat for a while.

Cut the mustard into small cubes (just a pack of Wujiang fragrant mustard), mix well with the meat, and then divide into 25 grams.

9.Steamed buns.

Blanch the mustard in a pot of boiling water and soak it in cold water; marinate pork belly with paste, peanut oil, light soy sauce, sesame oil, monosodium glutamate and other seasonings; After taking out the soaked mustard, wring out the water, chop it and set aside; Mix the mustard and leeks and the marinated pork belly, add a small amount of salt and stir well; Roll out and wrap the filling.

Horse cabbage buns How to make horse mustard buns the best Civilian 005 The name of each place is different Chicken thighs, flour, pork belly, minced ginger, leeks, soy sauce, salt, five-spice powder, vegetable oil, horse cabbage, wash and go, put the seeds in a pot, blanch in boiling water for five minutes, stir in medium, boil the pot once, so that your wild vegetables are fat and strong, and the vegetables need to be soaked overnight in advance, so that you can lose some oxalic acid, and some green vegetable toxins should be changed three or four times in the middle, 11 dishes.

To wrap buns with mustard, how to make it delicious, first of all, you must choose refined flour in the supermarket, knead the flour according to the proportion, wrap the mustard, ferment for about an hour, put it in a steamer, and steam it.

First wash, then chop, then add seasonings and stir-fry until fragrant. Then wrap the noodles well, boil the water over high heat, and then put in the steamed buns to steam, so that the steamed buns are soft and delicious.

What kind of dish is mustard, is it mustard or wasp green, as long as the seasoning is put away, the taste will be delicious.

Ingredients: 500g of flour

Yeast 5g pork 300g

50g of dried shrimp and 50g of mustard

1 egg. Appropriate amount of excipient oil.

Salt to taste, sugar to taste.

Starch to taste. Step 1...Add 1 tablespoon of yeast sugar, add warm water to dissolve, let stand for 5 minutes, pour in the flour and stir the snowflake.

2.Knead it by hand to make a smooth surface, cover with plastic wrap and let it ferment in a warm place.

3.Chop the pork, soak the dried shrimp until soft and chop, and chop the mustard.

4.Put the ingredients in a bowl, add starch, salt, oil, sugar, and eggs and stir in one direction.

5.Ferment until it is twice as large.

6.Exhaust and rub the dough repeatedly.

7.Knead into long strips, cut into agents, press flattened, and form thin skin on the four sides of the middle of the rod.

8.Add the appropriate amount of filling.

9.Wrap into buns.

10.Wrap the bun and let rise for 20 minutes.

11.Steam in a pot under cold water, steam over medium heat for 15 minutes, turn off the heat and simmer for 3 minutes.

Tip 1The wrapped buns must be allowed to rise for more than 20 minutes.

2.After steaming the buns, be sure to simmer for more than 3 minutes, otherwise it will be easy to retract.

Crafting materials.

Ingredients: wheat flour (600 g) pork (fat and lean) (300 g) mustard (120 g).

Excipients: vermicelli (60 grams), mushrooms (10 grams), fungus (dry) (5 grams).

Seasoning: green onion (10 grams) Ginger (5 grams) Salt (6 grams) Monosodium glutamate (2 grams) White sugar (10 grams) Soy sauce (25 grams) Cooking wine (10 grams) Alkali (1 gram) Starch (peas) (25 grams) Sesame oil (25 grams) Lard (refining) (80 grams) Yeast (15 grams).

Crafting process. 1.Soak the vermicelli, mushrooms, and fungus in water separately and set aside; Wash the pork, mushrooms and fungus and cut them into small cubes; Wash the mustard and chop it into finely chopped pieces; Wash the vermicelli, put it in a pot of boiling water, cook until it is seven or eight ripe, remove the water, and chop it into minced pieces; Peel the green onion and ginger, wash it, cut it into minced pieces, and set aside.

A total of 5 mustard meat buns.

2.Put the wok on the fire, pour in the lard, burn until it is hot, put in the pot with minced green onion and ginger, put in the diced meat and stir-fry, wait for the diced meat to change color, add cooking wine and simmer slightly, put in the minced mustard, the vermicelli, the diced mushroom, the fungus, the soy sauce, the refined salt, the sugar, the fresh soup, put in the sesame oil and monosodium glutamate after boiling, thicken with starch, leave the fire to cool, and become the filling.

3.Mix the flour with yeast, mix it with warm water, knead it well, wait for the dough to start, add an appropriate amount of alkali, knead it thoroughly, divide it into a uniform flour agent, sprinkle a little dry powder, roll it into a round skin, put the filling into a round skin, close the edge and pinch it tightly, knead it into 18-20 small folds, that is, it becomes a bun green blank.

4.Put the raw buns in a drawer, steam them in boiling water, and serve.

Ingredients: 350 grams of pork, 1 package of mustard, 400 grams of flour, 4 grams of yeast, about 220 grams of water, about 50 grams of sugar, appropriate amount of salt, mustard buns.

Flour, water, sugar, and baking powder, stir and knead until it does not stick to your hands, put it in a basin and cover it with plastic wrap to ferment twice as large, divide it into several small balls, add meat and mustard mixed filling, wrap it into buns, and steam it for 15 minutes after boiling water.

The key to vegetable buns is the heat, not like meat buns steamed for a long time, generally after the fire is boiled, steaming for about 8 minutes can be turned off, at this time simmer for 2 minutes can be out of the pot, so that the filling inside can maintain the original flavor to the greatest extent.

First chop the mustard, then put the pork in the pot to blanch, then take it out and chop it, add a little light soy sauce, dark soy sauce, salt and marinate it, and then stir the mustard and meat evenly, put it in the bun skin and wrap it in the pot and steam it.