Which steamed bun is cooked first in the meat or vegetables in the bun?

Generally speaking, vegetables are cooked first, such as leeks and pork in this meat filling, then the leeks are cooked when heated, but if it is celery or carrots, these vegetables are not easy to rot, so now, it may be cooked at the same time as the meat.

Cabbage pork bun preparation.

Ingredients: Pony dice, cabbage, pork, fungus, dried shrimp.

Before preparing to use the mother-in-law, we need to remove the roots and leaves of the mother-in-law, choose to wash it and then blanch it with boiling water, and soak it in cold water until the mother-in-law is completely cool, which can remove most of the bitterness of the mother-in-law and make the mother-in-law dumplings taste more delicious and delicious.

After the mother-in-law is cool, squeeze out the water (just dry it a little, if you don't have any water left, it will be too dry, and the taste will be firewood), chop and set aside. The mother-in-law used in the following practice is the mother-in-law who has already been processed.

Ingredients: 550 grams of mother-in-law, an appropriate amount of chopped cabbage, 500 grams of pork with three fat and seven lean, and 1 kg of bun skin.

Excipients: 2 eggs, 10 soaked black fungus, 1 handful of dried shrimp, appropriate amount of cooking oil.

Seasoning: salt, sugar, cooking wine, light soy sauce, pepper (can be replaced by peppercorn noodles or pepper water), minced green onion and ginger, sesame oil, chicken essence.

Steps: 1. Chop the pork into a filling, chop the black fungus, and scramble the eggs.

2. After washing the dried shrimp, fry in oil until fragrant, then add the black fungus and stir-fry well, and put out.

3. Put the pork filling into the filling basin, add minced green onion and ginger and a small amount of water, and whip in the same direction until the meat filling is glued and strong.

4. Add salt, sugar, cooking wine, light soy sauce, pepper and sesame oil and stir well, put the scrambled eggs, cabbage, black fungus and dried shrimp, and then add the mother-in-law.

5. Finally, add an appropriate amount of chicken essence and stir well.

It depends on what kind of dish you put in it, but no matter which one it is, the vegetables and meat wrapped in the bun are usually cooked at the same time.

Hello, I'm sorting out the answer based on your question, please wait a while The buns in the steamer are cooked first! Because steamed buns are to release water, and water vapor is to float upwards! And water vapor contains high energy - in fact, the temperature does not change, but when it comes to the heat of vaporization, it absorbs the energy.

When it comes into contact with the upper layer of steamed buns, it is first liquefied and exothermic, and then heat transfer and heat release, which has a higher thermal efficiency than the simple heat transfer of the lower buns.

When steaming steamed buns, the top buns are the first to cook.

The steamed buns are actually boiled on top first. Because the steam energy is relatively high, it will rise sharply, so it will stay below for a short time and it will not spread easily at the top, so it will increase the air pressure at the top, causing the top side to cook easily. When steaming the buns, be sure to wait for the water to boil before putting the buns, and when steaming, be sure to put the buns in the water to steam.

In this way, the buns will steam quickly, and the crust filling will also be cooked. And Yunxian has a better taste, which is also conducive to the fermentation of steamed buns. It is recommended that when steaming the buns, it is best to turn the water in the steamer to low heat after high heat.

In this way, it can be steamed for about 20 minutes. It is recommended to steam the buns in cold water. Because the temperature of the hot water is too high, the yeast in the dough will lose its activity, which will also cause the buns to heat unevenly, causing the bun skin to become hard and shriveled.

How to steam steamed buns delicious

The ratio of flour to yeast should be appropriate, and the dough should be fermented for an adequate time. The leavened dough will be fluffier and have a better texture. The choice of bun filling is very important, and you can choose different fillings according to your taste, such as pork and green onion filling, leek egg filling, etc.

The filling of the bun should be cut into small pieces, which can make the bun more delicate.

The formation of the buns is also important, and the buns are fermented again before steaming, which makes the buns more fluffy. After the buns come out of the pan, you can brush the buns with a layer of oil, which can make the buns more shiny. The steamed buns can be served with different dipping sauces, such as vinegar, soy sauce, hot sauce, etc., or with different side dishes, such as tofu cracked flowers, xiao long bao, etc.

The bun has vegetables and meat in it, and it is very delicious. If you are very tired of simply making meat and lead, adding some vegetables can not only play a role in supplementing vitamins, but also play a role in relieving greasyness.

A bun recipe

Pork white radish stuffing recipe.

Ingredients: 800 grams of minced pork, 1000 grams of shredded radish, a piece of dough, 50 grams of vegetable oil, an appropriate amount of soaked vermicelli, 30 grams of light soy sauce, an appropriate amount of soy sauce, and 4 grams of salt.

Steps: 1. Clean the carrot in the heart, rub it into silk with a silk grater, cook it in a pot of cold water, and turn it on low heat after the water is boiled, paying attention to prevent it from overflowing.

2. When the cooked shredded radish is warm, remove the excess soup and chop it a few times with a knife to make the shredded radish shorter.

3. Put more vegetable oil in the wok and stir-fry the pork filling in the pan.

4. Pour in an appropriate amount of soy sauce and light soy sauce, soy sauce to adjust the color, light soy sauce to taste; Seasonings such as green onion and ginger can be put according to the taste, add vermicelli and stir.

5. Put the shredded radish into the meat filling, stir evenly, so that the broth can be fully mixed with the shredded radish, and you can taste the saltiness to decide how much salt to add.

6. The fermented dough can be used in a half-hair state, if you like a soft taste, you can wait for the dough to be full-haired, lift the dough, and present fine pores, and the dough is twice the original size when the fermentation is successful.

7. Take out the dough, put it on the cutting board, roll it into long strips after exhausting, and cut it into dough of the same size.

8. Roll out into a round skin with a slightly thicker middle and a slightly thinner edge, and take an appropriate amount of pork tomato and radish shredded filling and put it in the middle of the dough.

9. Wrap it into a bun, and after the bun is wrapped, put it on the cover curtain for Erhuai Na and hair.

10. When the bun is double the original size, steam it in cold water for about 15 minutes; After steaming, simmer for about 5 minutes before opening the lid to prevent the skin from shrinking due to sudden cooling.

It depends on personal taste, some people like Yuyuan is full of meat, meat buns are also divided into all kinds of meat, some people like all vegetables inside, vegetable buns are also divided into various dishes, some people like meat and vegetables mixed together. Some people like steamed steamed buns, and some people like soup dumplings, and they are confused ......, what kind of food do you like to eat, what kind of food is delicious in the virtual stall.

Is it better to have meat buns or vegetable buns, personal preferences are different, delicious vegetable buns are more nutritious, and this bun is a vegetable bun.

Inside is cabbage, vermicelli and shrimp skin, the nutritional value is very high, the taste is also very good, the production is also very simple, the dishes inside need to be fresh, so that the taste will be better, and then make a vegetable bun with me!

Vegetable buns. by Dong'er's mother.

Ingredients: 1 Chinese cabbage, appropriate amount of vermicelli, appropriate amount of shrimp skin, 1 tablespoon of oyster sauce, appropriate amount of refined salt, appropriate amount of chives, appropriate amount of olive oil.

Step 1Chop the cabbage and add refined salt.

Step 2Rub out the water and wash twice.

Step 3Squeeze out the water from the cabbage and put the vermicelli and chopped shrimp skin and green onion together.

Step 4Add MSG and oyster sauce.

Step 5Add the olive oil and mix well.

Step 6Finally, add the refined salt.

Step 7Mix well.

Step 8Roll out the skin and add the filling.

Step 9Wrap into buns.

Step 10Put in the bun and let it rise for 10 minutes.

Step 11Steam for 15 minutes and simmer for 3 minutes.

Step 12It was especially delicious.

Cooking Tips:

1.The production is very simple, the coarse and tall ingredients should be selected from the new oak stool to lift the fresh ingredients, so that it will be delicious, you can add some chili peppers if you like to eat spicy, you don't need to add if you don't like it, and the vegetables inside can be added according to your preferences;

2.Chinese cabbage is rich in carotene, and regular consumption is conducive to clearing heat and removing annoyance; It is also good for digestion; Chinese cabbage has high nutritional value, containing protein, fat, vitamins and minerals such as calcium and phosphorus, as well as a lot of crude fiber, which is a very good healthy vegetable;

3.Traditional Chinese medicine believes that shrimp is sweet, salty, warm, and the nutritional value of shrimp is relatively high, which is rich in high-quality protein, fat, carbohydrates, vitamins and mineral elements such as calcium, phosphorus, and iron. Eating some shrimp in moderation can effectively supplement calcium and high-quality protein, which can increase human immunity and prevent osteoporosis.

The one is better, each is good in its own way, and the obese people must eat less meat; If the weight is not excessive, it must be that the meat bun is better, and as for the taste, each has its own good, and the one you like is the one that is good.

Generally speaking, the pork used in the bun shop is not of good quality, so it is enough to ensure freshness and hygiene. And green vegetables are inherently low-cost, and with some lard or seasoning, they will be very fragrant and juicy.

No, you can wait until the steamed buns are steamed, but you need to make the meat very minced so that it is easy to cook.

How to make meat buns:

Ingredients: minced meat; Egg; Flour;

Steps & Practices:

1. Mix minced meat + egg + chopped green onion + minced ginger + salt + sugar + dark soy sauce + chicken essence in one direction;

2. Pour yeast solution into the flour and stir it into a flocculent shape with chopsticks in one direction;

3. Add olive oil to the dough, pour oil into the dough, fold the four feet to the center, and knead the dough again;

4. Ferment to 2 to 3 times of the original volume, knead into small agents, and roll into dough sheets with meat filling;

5. Wrap it into a steamed bun, boil the water and steam it for 15 minutes, then don't open the lid and steam for 3 minutes.

6. Precautions 1: Stir the minced meat in one direction when adding seasonings to stir, if you like to be tender, you can add a little cold boiled water in the process of stirring and continue to stir until the meat absorbs all the water;