Can cucumbers be wrapped in buns, how to make cucumber stuffed buns delicious

Of course you can, cucumber buns are particularly delicious, but cucumbers are only delicious when you mix them with onions, and my colleague's children only want to eat cucumber stuffed buns and dumplings, and dumplings are also very delicious. You can't squeeze it too dry, so if you want to eat it, try it quickly.

It is not recommended to wrap cucumbers with a lot of water, and steamed cucumbers will turn yellow and have a bad taste, so it is not recommended to wrap them.

Can cucumbers be wrapped in buns? Yes, cut the cucumber into small cubes, use salt water, kill the water, beat a few eggs, fry them in oil for later use, then cut two large peppers, take out the salt water, and wrap the eggs with cucumber and large pepper filling into buns, which is very delicious.

Cucumbers can be wrapped in buns, you must first put some salt in the yellow cloves and grasp them well with your hands, wait for 20 minutes to wrap them in a towel to squeeze out the water of the yellow claws, so that it tastes more refreshing, and the seasoning is as you like.

No, cucumbers have more water, not suitable for buns, generally vegetables with more water in the filling will remove the water, such as blanching or killing with salt, and cucumbers can not be blanched and cannot be killed with salt, you can choose tender pumpkin to make buns, it is also delicious.

Cucumbers can be wrapped in buns, personal taste, some buns are wrapped in cabbage, and these are okay.

Yes, it's just that cucumbers are crispy and delicious, and wrapping buns will cover up a bit of it, which will make cucumbers not delicious.

Cucumbers can be used, but they will not be delicious, mainly according to personal taste to adjust the filling, if you like to eat cucumber flavor, then you might as well try it, anyway, I think cucumber filling is not delicious.

Yes, cucumber is green and delicious, containing VC, folic acid, etc.

Cucumbers can also be wrapped in steamed buns, and cucumbers and eggs can be used to make steamed bun fillings, and it is delicious to make stuffed steamed buns.

OK. Preparation of cucumber buns Cucumber with a knife to scrape off the thorns on the surface and scrub clean with salt; Put a chopstick on each side of the cucumber, cut it diagonally at 45 degrees from the head of the cucumber, and cut it until the chopsticks are just right Turn the cut cucumber over and put the chopsticks as well.

If you love cucumbers, of course, you can try it, cut the cucumber into small pieces, and then scramble some eggs on it, it should taste good!

It can be wrapped, but it has a bad smell after cooking, and it will turn yellow.

Cucumbers have too much water in them and are not very nutritious. It's just that it tastes good.

It is really not recommended that the buns are filled with cucumbers!

If you stir in some ground beef, that's fine.

The beef dumplings are basically not cooked!

Mostly beef stuffed buns.

Can wrap, because cucumber is a vegetable is not poisonous.

Vegetarian buns can be matched as you like, cucumbers can be wrapped in buns, and the filling can be adjusted according to your favorite flavor.

Yes, as long as you like it.

I haven't eaten a bun with a cucumber bun.

Practice. <>

Materials: 6 old cucumbers, 6 taels of amaranth, 1 pound of raw pork, appropriate cooking oil, 1 spoonful of sesame oil, a small amount of five-spice powder, and a pound of wheat flour.

Method: 1. Six old cucumbers, peel and rub the shreds, add a spoonful of salty salt to marinate the water, and squeeze the water;

2. Finely chop the cleaned amaranth, cut the lean pork into small dices, chop the white meat and mince the pork, add salt, a spoonful of sesame oil, five-spice powder and edible oil;

3. After wrapping the xiaolongbao, put it on the electric kang to make alcohol again, and the volume can be steamed after the volume is expanded;

4. After the steam comes out of the wok, put it into the mellow xiao long bao successively, steam it for 15 minutes on fire, and the delicious xiao long bao will start in the pot.

Cucumber vegetable bun preparation steps:

Ingredients:CucumbersTofu, oil.

Barbecue sauce, oyster sauce.

Steps:1Cut the tofu into small cubes.

2.Put a small amount of oil in a pan and add the diced tofu.

3.Fry the tofu over medium-low heat until the skin is firm and golden brown.

4.Pour in the barbecue sauce (or sweet noodle sauce) and oyster sauce and stir-fry well.

5.Serve and let cool, add diced cucumber and mix well.

6.Take an appropriate amount of filling and put it on the bun skin, one to support the dough, pinch the pleats with one hand, and gradually knead the dough from the top until the filling is completely wrapped. Put the wrapped buns into the steamer, cover and steam for 10 minutes, then take them out, and the steamed buns with sauce and tofu are ready.

Nutritional value of tofu:

1.Tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other essential trace elements, as well as sugars, vegetable oils and rich high-quality protein, known as "plant-based meat". The biological value of soybeans is comparable to that of fish, and it is the best of the plant proteins.

Soybean protein is a complete protein, its amino state socks are relatively good in acid composition, and it has almost all the amino acids necessary for the human body. Soybeans can be cooked and eaten directly, and the human body's digestion and absorption rate of its protein is only 65% of Haokai, while the digestibility of tofu can be increased to 92% 95%.

2.The soybeans used to make tofu contain about 18% oil, and most of it can be transferred to tofu. The proportion of linoleic acid in soybean sail pants oil is large, and it does not contain cholesterol, which is beneficial to the growth and development of human nerves, blood vessels and brain.

Cucumber nutritional value:

Cucumber is rich in vitamin E, which can play a role in prolonging life and anti-aging; The cucumber enzyme in cucumber has strong biological activity and can effectively promote the body's metabolism. Rub with cucumber juice**, which has the effect of moisturizing and stretching wrinkles; The glucosides and fructose contained in cucumber do not participate in the usual sugar metabolism, so diabetics and cucumbers replace starchy foods to satisfy hunger, and blood sugar will not only not rise, but even decrease.

The ingredients that need to be prepared in advance include: 500g of flour, appropriate amount of cucumber, 5g of yeast, 10g of sugar, appropriate amount of eggs, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of thirteen spices.

1. The first step is to add yeast and sugar to the flour.

2. Add 300 grams of warm water and stir into a flocculent.

3. Knead the dough into a smooth proofing twice as large.

4. Rub the cucumber and add salt to marinate the water.

5. Add the scrambled eggs and shrimp.

6. Add salt, monosodium glutamate, thirteen spices, and consume oil.

7. Divide the proofed dough into small agents and roll it out thinly.

8. Put the stuffing on the bun skin.

9. Wrap them into buns, and steam them for 15 minutes.

10. Take it out when the time is up, so that it is ready.

Materials:

6 old cucumbers, 6 taels of leeks, 1 pound of pork, appropriate amount of peanut oil, 1 spoonful of oyster sauce, a little five-spice powder, and a pound of flour.

Method: 1. Six old cucumbers, peel and rub the shreds, add a spoonful of salty salt to marinate the water, and squeeze out the water;

2. Finely chop the washed leeks, cut the lean pork into small dices, chop the fat into meat puree, add salt, a spoonful of oyster sauce, five-spice powder and peanut oil, and mix well;

3. After the buns are wrapped, put them on the electric kang to ferment again, and the buns can be steamed after the volume increases;

4. After the steamer comes out of the steamer, put in the fermented buns in turn, steam them over high heat for 15 minutes, and the delicious buns will come out of the pot.

The texture of the cucumber itself is not suitable for filling. If you have to do it, kill the water with salt and chop it into cubes.

It shouldn't be delicious, at least put some salt to remove the water.

The first time I heard that cucumbers can also be stuffed.

You first try to boil cucumbers and eggs to see if it tastes good.

I've never seen this stuffing, and it can't be delicious.

Chopping and chopping in small pieces is fine, but it is better to put salt later, because cucumbers have a larger water content.

Cucumber three fresh buns].

Ingredients: 2 cucumbers, 10 grams of black fungus, 3 eggs, 3 tablespoons of oyster sauce, 1 tablespoon of sugar, 3 tablespoons of sesame oil.

300 grams of flour, 30 grams of whole wheat flour, 170 grams of water, 3 grams of dry yeast.

Method: 1. This short and thick cucumber is a local cucumber, which is not very good, but it has a lot of water and is sweet, delicious, and very cheap, ten yuan and four catties, fried, burned, cold dressed, and it is delicious to do it.

2. Soak the black fungus in water, remove the harder part at the end, wash it and dry it, and cut it into thin shreds for later use.

3. Beat the eggs, fry them with a little oil, fry them with very small particles (pour them into the pot and stir them with chopsticks, and they are very small particles after they are fried), and the cucumbers are rubbed into fine shreds with a vegetable grazing, pinch the water, chop a little, and put the three ingredients together in the refrigerator for refrigeration, do not season first.

4. Flour and whole wheat flour are mixed evenly, the dry yeast is melted with water, poured into the flour and stirred into a flocculent shape with chopsticks, kneaded into a smooth dough.

5. Let the kneaded dough stand for five minutes, knead it into slender strips, and cut it into small pieces of uniform size for later use, each of which is slightly rounded.

6. Roll out the small agent with a rolling pin into a thick dough in the middle and thin on both sides, and the filling can also be taken out for seasoning, add oyster sauce, sugar, sesame oil and stir evenly, and other seasonings do not need to be put in, so that it is very fresh.

7. Wrap the stuffing and knead the dough with your hands, cover it with plastic wrap to prevent water loss, let it ferment for half an hour, the bun will double in size, and it will be very light to pick up, indicating that the fermentation is successful.

8. Bring the water in the steamer to a boil, put the buns in and steam them over high heat for ten minutes, turn off the heat and steam them for another three or five minutes, and then take them out.

Tips: Many people say that coarse grains taste bad, this I think it can be adjusted, white flour with coarse grains, the proportion is not more than 30% of flour, the taste is very good, you can try, coarse grains are good for the body, you should really eat more, and then the vegetarian stuffed buns should not be seasoned in advance, so as not to precipitate the water in the vegetables, you can adjust the stuffing before wrapping the buns, so that the steamed buns are soft, juicy and delicious, especially fragrant.