How to make amaranth stuffed buns, the home of amaranth stuffed buns

Ingredients. Amaranth.

800 grams. Flour.

400 grams. Accessories.

Sesame oil. Amount. Salt. Amount.

Minced meat. 400 grams.

Light soy sauce. Amount.

Milk. 240 grams.

Quick-cooking oatmeal.

50 grams. Monosodium glutamate.

Amount. Yeast.

5 grams. Minced ginger. Amount. Scallions.

Amount. Steps.

1.400 grams of flour, 50 grams of quick-cooking oatmeal, then 240 grams of milk and 5 grams of yeast.

2.Mix the noodles with a kitchen machine for 4 minutes.

3.Knead into a dough and cover with a damp cloth to ferment.

4.Add minced green onion and ginger, light soy sauce, and monosodium glutamate to stir in one direction.

5.Wash the amaranth and control the water.

6.Blanch with boiling water for 2 minutes, remove the super-cold water and control the moisture.

7.Finely chop and place in a bowl of minced meat.

8.When the dough grows significantly and the hole does not rebound, it means that the fermentation is good.

9.Pour the noodles on the cutting board and knead them round and exhaust, then knead them into long strips and cut the ingredients, and use a rolling pin to roll out the wrappers into a thick wrapper in the middle and thin around the sides.

10.When the wrapper is rolled out, add salt to the filling and stir well.

11.Each bun wrapper is wrapped in a filling.

12.Add water to the electric steamer with water from the highest water level.

13.Then put the steaming drawer in place, put the bun on the steaming paper and put the lid on the drawer, and turn on the power.

14.When you see the pot boiling, you can time it for 25 minutes (then you can go to QQ chat) <>

15.After the timer rings, simmer for 2 minutes, open the lid, pick it out and eat.

Tips: Because the dough is a little soft this time, I don't need to serve it a second time. And if you don't like to eat fatty meat stuffing, then you must add more vegetable oil, otherwise it will not be delicious.

1. Ingredients: 400g of amaranth, 200g of pork filling, 350g of dumpling powder.

2. Auxiliary materials: appropriate amount of minced green onion, appropriate amount of minced ginger, appropriate amount of soy sauce, appropriate amount of rice wine, appropriate amount of sugar, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of sesame oil.

3. Mix the dumpling flour with warm water to form a slightly harder dough, cover with plastic wrap and let rise for 20 minutes.

4. Remove the roots of the amaranth and clean it.

5. Blanch the amaranth in boiling water, and when the vegetables wilt, take them out and dry them.

6. Chop with a knife.

7. Add minced green onion and ginger to minced pork.

8. Then add soy sauce, rice wine, sugar, salt, sesame oil, and monosodium glutamate.

9. Beat evenly.

10. Finally, add the minced amaranth and beat evenly.

11. Roll the proofed dough into a long cylinder and knead it into a small dough by hand.

12. Sprinkle some flour evenly on the small flour, roll it round, and press it flat.

13. Roll out into a disc with a thick point in the middle and a thin point around it.

14. Put the stirred filling in the middle of the round slice and wrap it.

15. Bring water to a boil in the pot, put the dumplings in, and gently push along the edge of the pot with a spoon to prevent the dumplings from sticking.

16. After putting the dumpling water to a boil again, order a cup of cold water, cover and cook.

17. After ordering the water twice, boil it again, and the dumplings are bulging, which means that the dumplings are cooked.

Green vegetable buns are a kind of pasta that we all love in our daily life, and there are many kinds of fillings for green vegetable buns, such as leek buns, cabbage buns, dried amaranth buns, etc. Steamed buns are also difficult to make, but it is much easier with some skills. So, how to make dried amaranth bun stuffing?

Let's take a look.

Many mothers will treat and dry the excess amaranth leaves to make delicious dried vegetable buns. There are many ways to make dried amaranth bun filling, such as dried amaranth meat stuffing buns, first of all, you need to prepare flour, meat filling, dried amaranth and some oil and salt and other auxiliary materials, and then mix the prepared meat filling and amaranth stuffing together to wrap it; There is also dried amaranth, fried peanuts, minced ginger, tempeh, salt, edible oil, thirteen spices (or steamed bun powder), yeast and other auxiliary materials made of amaranth bun filling; Amaranth egg filling is also a favorite food for many people, that is, amaranth, eggs, vegetable oil, chicken essence and other auxiliary materials can be mixed together.

That's all I know about how to stuff amaranth buns. Amaranth is a wild plant, which is very rich in nutrients, which can effectively clear away heat and detoxification, brighten the eyes and remove fire, replenish qi and blood, and enhance the body's resistance and improve immunity. However, everyone's preferences are different, and the taste is also different, so everyone can adjust it according to their own taste when making it.

Ganyoubi mustard bun filling is a traditional steamed bun filling with a rich taste and unique flavor.

Here are a few ways to make dried mustard bun stuffing.

Pork stuffing with dried mustard greens.

Ingredients: 500 grams of minced pork, 100 grams of dried mustard greens, appropriate amount of minced green onion and ginger, salt, chicken essence, cooking wine, light soy sauce.

Method: Soak dried mustard greens in water, wash and finely chop.

Add minced green onion and ginger, salt, chicken essence, cooking wine, light soy sauce and other seasonings to the pork filling, and stir well.

Add the chopped dried mustard greens to the minced pork and stir to combine.

Once the bun filling is ready, it can be wrapped into a filling, dried mustard bun.

Egg filling with dried mustard greens.

Ingredients: 2 eggs, 100 grams of dried mustard greens, appropriate amount of minced green onion and ginger, salt, chicken and soy sauce.

Method: Soak dried mustard greens in water, wash and finely chop.

Beat the eggs, add minced green onion and ginger, salt, chicken essence, cooking wine, light soy sauce and other seasonings, and stir well.

Add the chopped dried mustard greens to the egg mixture and stir to combine.

Once the bun filling is ready, it can be wrapped into a dried mustard egg bun with a unique taste.

Dried mustard greens and tofu filling.

Ingredients: 200 grams of tofu, 100 grams of dried mustard greens, appropriate amount of minced green onion and ginger, salt, chicken essence, cooking wine, light soy sauce.

Method: Soak dried mustard greens in water, wash and finely chop.

Finely chop the tofu, add minced green onion and ginger, salt, chicken essence, cooking wine, light soy sauce and other seasonings, and stir well.

Add the chopped dried mustard greens to the tofu filling and stir to combine.

Once the bun filling is ready, it can be wrapped into a light and delicious dried mustard tofu bun.

The above are a few common dried mustard bun filling recipes that can be adjusted according to your taste and preferences.

1. 500 grams of amaranth, 200 grams of shrimp, 300 grams of meat filling, 1000 grams of flour, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of green onion and ginger, appropriate amount of edible oil, 5-6 peppercorns.

2. Wash and blanch the amaranth.

3. Chop the blanched amaranth.

4. Boil the peppercorns in water and remove the peppercorns.

5. Put the pepper water, green onion and ginger, and dark soy sauce into the meat filling and stir clockwise.

6. Add amaranth to the meat filling and stir well.

7. Heat the cooking oil and put it in the meat filling.

8. Prepare the shrimp, wash and blanch. When making dumplings, put one shrimp on each dumpling.

9. Mix noodles, roll skin, and make dumplings.

Ingredients: 500g wheat flour, 260g water, 240g minced pork, 200g cabbage, 5g yeast, 1 teaspoon sugar.

Excipients: appropriate amount of chicken essence, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of thirteen spices, appropriate amount of cooking wine, appropriate amount of starch, appropriate amount of Sichuan pepper, appropriate amount of ginger.

Step 1: Prepare the minced meat and cabbage. Add peppercorns and ginger to a small bowl of hot water, then let cool and set aside.

Step 2: Blanch the cabbage in a hot water pot.

Step 3: Blanch the cabbage and drain it with rinse water, then dragging the water dry with your hands.

Step 4: Then chop into shreds.

Step 6: Then add seasoning, salt, chicken essence, thirteen spices, light soy sauce, cooking wine, starch, and mix well.

Step 7: Then add cabbage and mix well for later use.

Step 8: Add sugar and yeast to the water and pour it into the flour.

Step 9: Stir into a flocculent shape with chopsticks and knead into a smooth dough.

Step 10: Wait until the dough rises to about 2 times the size.

Step 11: Take out the dough, knead well to remove air, then divide into about 50g of dough and relax for 10 minutes.

Step 12: Roll out the dough with thick middle and thin edges.

Step 13: Take a dough, add an appropriate amount of minced meat, and wrap it up into a bun.

Step 14: Put the prepared raw buns into the steamer, cover and ferment again for about 25 minutes, then put cold water into the pot and steam over medium heat for about 18 minutes.

Step 15: Steamed buns.

Amaranth buns, dumplings are particularly delicious, how can they be kept longer.