How to make vegetable buns, how to make vegetable buns How to make vegetable buns

Ingredients: 800 grams of flour, 4 grams of yeast powder, 400 grams of cabbage, 10 dried mushrooms, 400 grams of pork slip, appropriate amount of green onion and ginger.

Method:

1.Take a small bowl of water, add yeast and a spoonful of granulated sugar to melt, then pour in flour, knead into a smooth dough, cover with a lid or plastic wrap, I kneaded it for about 10 minutes, it was very laborious.

2.Add 3 tablespoons of water to the meat slide, stir in one direction to let the meat slide fully absorb the water, then add a small spoon of cornstarch and an appropriate amount of light soy sauce, refined salt, pepper, small spoon of Sichuan pepper powder, chopped green onion, minced ginger, etc. and stir in one direction, and finally add salad oil and stir well.

3.After the cabbage is washed, boil in boiling water for 1 minute, then pass a cold water and drain it.

4.Cut the cabbage and shiitake mushrooms into small cubes, squeeze out the water and add it to the seasoned meat puree, then add an appropriate amount of refined salt, sesame oil, and chicken essence (because there are a lot of MSG in the light soy sauce, I didn't put any more MSG chicken essence) and stir well.

5.It is best to stir the filling in one direction, the flavor of the filling should be slightly heavier, and the dish is delicious, but it should not be too salty. Don't put too much pepper powder, I take the fragrance of peppercorns, I don't want hemp. Feel.

6.I kneaded the dough before I went grocery shopping and filling, and after 2 hours to see how the dough was going, it turned out that it seemed to have been sent. At least 4 times the current room temperature is about 25 degrees, and fermentation for an hour should be enough.

7.Remove the dough, sprinkle some dry powder on top, knead into long strips and cut into small pieces. I didn't dare to add too much dry powder, and I didn't dare to rub it hard, for fear that it would be compacted and it wouldn't come up when steaming.

8.Roll out the dough with a rolling pin into a skin with thin edges and thick middle. Wrap a large spoon of vegetable filling, hold it with your left hand, fold the pleats with your right hand, and wrap the vegetable filling in.

450 grams of flour, 50 grams of old leavened flour, 5 grams of soda, 275 grams of water, 500 grams of lotus white, 100 grams of sprouts.

100 grams of chopped green onions, 100 grams of turned lard, 100 grams of bamboo shoots, 3 grams of refined salt, 15 grams of soy sauce, 15 grams of sesame oil, 2 grams of pepper, 2 grams of monosodium glutamate.

Method:1.Dough: Flour, water, and old yeast noodles are mixed into a dough and fermented.

2.Put alkali: Add soda and lard to the fermented dough and knead it repeatedly, cover it with wet gauze, and let it sit for about 10 minutes.

3.Filling: Wash the lotus white, put it in boiling water, take it out and cool it with water, drain the water, chop it with a knife, then wrap it in gauze, and squeeze out some water.

Shake off. Wash the sprouts, chop them finely with a knife, cut the bamboo shoots into granules, soak them in a pot of boiling water, remove and drain the water.

The above raw materials are put in a basin and then added with chopped green onions, soy sauce, refined salt, lard, monosodium glutamate, sesame oil, pepper, and mixed evenly to form a filling.

4.Forming and cooking: knead the good dough, knead it into a round strip with a diameter of 3 cm, knead it into 10 agents, and use the palm of your hand to press the round skin with a diameter of 7 cm (slightly thicker in the middle, slightly thinner on the edge), wrap the filling heart, and knead it into a pattern at the end.

Put it in a steamer and steam it with boiling water for about 15 minutes.

Wash the ash strip vegetables, blanch them in a pot of boiling water, wash them with water many times to remove the bitterness, chop them and put them in a basin, then put in shrimp skin, refined salt, monosodium glutamate, chopped green onions, lard, and mix well to form a filling.

2.Add the flour to the yeast and water and mix evenly, wait for the dough to ferment, neutralize the sour taste with alkali, knead it evenly and cut it into a dough agent, roll it into a bun dough, wrap it into a bun, steam it in the basket until it is cooked, and it is ready to come out of the basket.

Soak the mushrooms, wash them and cut them into small cubes. Wash the dried beans and cut into small cubes. Blanch the greens in boiling water, squeeze out some water and cut into cubes.

Mix the three and add salt, chicken bouillon, olive oil, and sesame oil. Stir to combine.

Dissolve the yeast in warm water, slowly pour into a flour basin, knead into a dough, and rise (100:50:1 ratio of flour, water, yeast).

Knead the leavened dough on a panel again, drain the air, and roll it into long strips.

Cut into small pieces. Knead a round and flatten it and put the filling. Wrap in the shape of a bun.

The wrapped buns let stand for 20 minutes and ferment a second time. Steam in a pot under cold water for 15 minutes and simmer for 5 minutes. Buns out of the pan.

1. Dough. (1) Prepare materials: 500 grams of flour, 3 grams of dry yeast, 5 grams of baking powder, 1 tael of soybean oil, warm water (250 grams - 300 grams) according to the draft of flour, 20 grams of sugar.

2) Pour the flour on the cutting board, add dry yeast, baking powder, sugar, mix evenly, pick up the pit, add warm water in the pit, put in soybean oil, knead into a smooth dough and then cover the film and ferment to twice the size, about 1 hour or so.

2. Make vegetable bun filling.

400 grams of pork, a scrambled egg, 200 grams of cabbage, 100 grams of mushrooms, 100 grams of green onions, ginger, salt, sesame oil, all the ingredients are cut into minced pieces and put together, and then pour in soy sauce, sesame oil, vegetable oil, salt, monosodium glutamate (chicken essence) and stir well to become the vegetable bun filling.

3. Practice. The awakened dough is kneaded into long strips, cut into small balls, rolled into a skin, and put in an appropriate amount of meat filling to form folds; Let the wrapped buns stand for another 10 minutes, then put them in a steamer and steam them on high heat for 20 minutes.

There can be many kinds of fillings for vegetable buns, and there can also be many ways to make vegetable buns. Here are two of the well-known recipes for steamed buns.

First, the practice of lettuce buns:

Ingredients: lettuce, minced meat, shiitake mushrooms, fungus, shallots, flour, yeast, condiments.

Production steps: First make the bun wrapper:

1. Mix the yeast and sugar, soak in warm water, and let stand for 10 minutes.

2. Mix the dough into a dough with an appropriate amount of yeast solution and water, let it stand for 10 minutes, then knead it again, and repeat several times.

3. When the dough is about twice the original size, press the dough flat and knead it well, so that the dough continues to rise to twice the original size.

4. Knead the dough into long strips, cut it into evenly sized pieces, press it flat, and roll it out into a round skin.

Then the bun filling:

1. Wash the mushrooms and fungus, squeeze out the water, and chop them for later use.

2. Break the lettuce into pieces, blanch it with boiling water, squeeze out the water, and chop it; Chop the shallots and set aside.

3. Mix the shallots, shiitake mushrooms, fungus and meat filling together, and add seasonings to taste according to personal taste.

Buns: 1. Take the meat filling and put it in the middle of the bun skin, then pinch down a small fold and a small fold along the edge of the bun skin, and finally seal it.

2. Let the wrapped buns stand for a while, and steam them in a boiling water drawer for 20 minutes.

Second, the practice of plum cabbage buns:

Ingredients: flour, soaked plum vegetables, pork filling, yeast, green onion, minced ginger, condiments.

Production steps: 1. Add yeast powder to the flour, then add warm water and form a dough.

2. Heat oil in a pan, add the meat filling and stir-fry. When the excess water of the minced meat is dry, add the minced green onion and ginger and stir-fry.

3. Add dark soy sauce, light soy sauce, cooking wine and oyster sauce to the pot and stir-fry.

4. Put the chopped plum cabbage into the pot and stir-fry, and add sugar, salt, chicken essence and pepper.

5. When the dough rises to more than one and a half times, repeatedly knead the dough to exhaust, then knead the dough into long strips, cut it into agents and press it into a round skin.

6. Put the plum vegetable filling in the round skin, wrap it into a bun, and let it rise for about 10 minutes.

7. Put the awakened buns into the steamer and steam for 12 to 15 minutes.

Ingredients:

Ingredients: 500g cabbage and 300g pork

Seasoning: appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of green onion and appropriate amount of oilMethod:

1.Add flour to flour and fertilizer, appropriate amount of water.

2.Live into a dough and leave it to rise in a warm place.

3.Ingredients for bun filling, greens, pork belly.

4.Pick and wash the greens, blanch them and set aside.

5.Blanch the water. Chop the greens with a knife and set aside.

6.Chop the pork belly with a knife into minced meat.

7.Put it in a basin, add salt, cooking wine, sugar, monosodium glutamate, appropriate amount of water 8Stir in a clockwise direction to firm the ground meat.

9.Put in the minced greens, then add an appropriate amount of green onions, sesame oil 10Stir together into a bun filling and set aside.

11.dough hair to twice the size.

12.Place on a cutting board and knead well and roll into long strips.

13.Prepare into a suitable size.

14.Roll out the good agent into a thin skin around and a slightly thicker skin in the middleTake a bun wrapper, put in the filling, and wrap it into a bun.

16.Rest the wrapped buns for another 10 minutes.

17.Wake up the steamed buns in a pot with cold water, steam for 15 minutes after steaming, turn off the heat and steam for another 3 minutes 18Steamed buns.

The fragrant steamed buns in the breakfast shop are always tempting, but many people prefer to make their own cabbage buns at home, which is more clean and hygienic. So how to wrap vegetable buns, and how to make vegetable buns delicious? Let's take a look.

The steps are as follows:

1. Prepare the ingredients. They are: flour, yeast, sesame oil, salt, oil, chicken essence, light soy sauce, eggs, vegetables, vermicelli, and other ingredients can be prepared according to your own taste.

2. Pour yeast powder into the flour, add warm water and dough until it is kneaded into a smooth dough and then sealed with plastic wrap to ferment.

3. Wash the greens, blanch them in a pot of boiling water, remove them and chop them; Soak the vermicelli in boiling water until soft and chop it; Beat the eggs in a bowl, pour them into a pan of hot oil, and draw circles while pouring the egg mixture, so that the scrambled eggs are very loose and do not need to be chopped again; Stir the chopped spinach, vermicelli and eggs, add other ingredients and mix well to form a bun filling.

4. Ferment the dough until it is twice the size, open it with honeycomb eyes, and then cut it off in equal parts after exhausting, and roll it into dough.

5. Add the mixed filling to the dough, and pinch out the bun pleats in turn, and try to pinch the pleats to the same size.

6. Put it in the pot after everything is ready, cover the lid for 15 minutes, and wait for the second fermentation. Then add water to the pot, bring to a boil and steam the buns for 15-20 minutes, depending on the size of the buns. After steaming, simmer for 3 minutes, then remove from the pot.

However, everyone's taste is different, so you don't necessarily have to make it according to the above, but you can also adjust it according to your preferences.

Ingredients: 300g of flour, 500g of zucchini, shrimp skin, green onions, vermicelli, five-spice powder, salt, monosodium glutamate, appropriate amount of yeast, 3 eggs and steamed buns.

1.Prepare the right amount of flour. 2.

Take a small bowl of warm water at about 35 degrees, add yeast to melt, then pour into flour, knead into a smooth dough, cover with a lid or plastic wrap. 3.It is enough to make it twice as large as it was originally and become honeycomb.

4.Wash the zucchini, soak the eggs, flour and vermicelli in water and prepare for later use. 5.

Shred the zucchini and marinate it with salt and drain. 6.Beat the eggs into egg liquid, fry the eggs, add the chopped green onion and shrimp skin.

7.Put all the above ingredients together, add salt, monosodium glutamate, and five-spice powder and stir well. 8.

The dough is kneaded into long strips, and then cut into small balls of about the same size. 9.Then it becomes a rolling skin.

10.Take a piece of rolled skin and put in the appropriate amount of filling. 11.

Press the button with one hand to observe the filling, pinch the fold inward with the other hand, and finally pinch the closure hard. 12.Wrapped vegetable packets.

13.The wrapped vegetable package is left to wake up for about ten minutes, put water in the steamer, and then put the vegetable bag on high heat for 20 minutes. 14.

The steamed buns are very fragrant!