How to make vegetable buns? A home cooked recipe for vegetable buns

The vegetable bun is delicious and can be used as a meal and a dish. Fill and satisfy your cravings. Let's talk about how I usually make vegetable buns, first, from the practice, steamed vegetable buns and baked vegetable buns, 1, steamed noodles vegetable buns.

300 grams of flour plus 3 grams of yeast, stir with an appropriate amount of water, knead into a smooth dough, and ferment until twice the size. Chop the leek vermicelli, stir with seasonings, and put the salt when wrapping it last, otherwise it will come out of the water.

After the dough is fermented, knead it into a dough of uniform size, roll it into a dough, scoop in a spoonful of vegetable filling, and pinch the sides tightly. On the other hand, it is a vegetable steamed bun, steamed in a pot with cold water for about 25 minutes, and the delicious noodle steamed bun is ready.

2. The baked vegetable bun is the same as the above method, the last step is not to steam in the pot, and prepare an electric baking pan.

Pour some oil first, then put the bun on it, pour a bowl of water, cover the pot, and make the round pot lid for potstickers. When the water is boiled dry, it is cooked, and there is a crunchy pot at the bottom.

Very fragrant. Second, the above is a vegetable bun with noodles, and the following is an introduction to a vegetable bun with dead noodles. The same is to use leeks to make stuffing.

Stir 300 grams of flour with an appropriate amount of water, knead into a smooth dough, and let stand for 20 minutes. Chop the leeks and vermicelli, stir well with seasonings, and put the salt last.

After the dough wakes up, use a rolling pin to roll out a large dough, spread the dish evenly, then roll up the dough, tighten and compact the last two ends, boil the water and steam for 20 minutes, and cut it into pieces after it is cooked.

Third, there is also a kind of multigrain vegetable bun, which is healthy and nutritious, delicious and delicious.

Place the white noodles. Mix the cornmeal in a ratio of 3:1, add yeast, knead it into a smooth dough with an appropriate amount of water, let it rise to twice the size, chop the carrots, the more chopped the better, add an appropriate amount of salt and stir well.

Take out the dough, roll it out into slices, spread it with chopped carrots, roll it up, knead it into a small dough, let it rise for ten minutes for the second time, steam it in a pot with cold water for about 25 minutes, or add sugar to make it sweet. They are all delicious and can be used as both a meal and a snack. If you don't like to eat carrots, you can use leeks instead.

Other dishes are also available.

Okay, that's mine, I hope I can give you some references, and I wish you a delicious vegetable bun!

First of all, prepare shredded potatoes, carrots, and spinach, stir them well, pour vinegar and stir well, and then add steamed buns.

First, add an appropriate amount of flour, yeast powder, salt, sugar, and then an appropriate amount of water to the bowl. Stir well to make a dough, then wrap the dish in it and put it on the pan to steam.

Vegetable buns need to be prepared in advance and minced with green vegetables, salted first, and drained. Then heat the oil and scrambled the eggs, stirring the scrambled eggs and vegetables evenly. Prepare the dough, put the filling in it, wrap it and press it into a flat shape, steam it for 15 minutes, and then it will come out of the pan.

1. Noodles, just a little harder than dumpling noodles.

2. Beat the eggs and fry them into broken eggs.

3. Cut the fritters into small cubes.

4. Put some shrimp skin.

5. After the dough is reconciled, let it ferment for 30 minutes, make it into a mixture, and roll it into a dumpling with almost a thick skin. Then spread the stuffing and roll it up. It is best to put the water in after boiling, and let it breathe for 10 minutes.

Ingredients: 500 grams of flour, 200 grams of leeks, 1 egg.

Excipients: 2 grams of salt, 5 grams of five-spice powder, 2 grams of oil.

The specific steps are as follows:

1. Pour the flour into the basin, pour the water many times, and stir it with chopsticks to form a flocculent shape without dry powder.

2. Knead the dough into a smooth dough by hand, put it aside and cover with plastic wrap, and let it sit for 20 minutes.

3. When the dough is standing, wash and chop the leeks, add five-spice powder, salt and oil and stir evenly for later use.

4. After the dough is awakened, take it out and knead it again, divide it into portions, and roll out a rectangular slice with a rolling pin.

5. Spread the leeks on the dough sheet, don't spread it too full, and leave some empty spaces around. Then throw the egg mixture on top of the leeks, and if you don't like this, you can scramble the eggs or mix them with the leeks.

6. Fold the dough sheet up and down to the middle once, and press the seal with your hand next to it after folding.

7. After folding, put it in a steamer and steam it over high heat for 25 minutes.

8. After steaming and cooling, take out the pieces and cut them, and the vegetable bun is completed.

The specific steps of the home-cooked vegetable bun are as follows:

Ingredients: flour, leeks, eggs.

Excipients: warm water, thirteen Tongli Zheng incense, sesame oil, chicken essence, salt.

1. Prepare a basin, add 300 grams of flour, add an appropriate amount of warm water, and stir while adding water. Knead the dough first, then knead it into a softer dough, cover with a plate, and set aside to let the dough sit for 5 minutes.

2. A handful of washed leeks, first cut off the roots, and then cut into minced leeks, this side dish has no fixed style, you can also use shepherd's cabbage, spinach, etc., it tastes good. Add a little vegetable oil to the pot and mix well with chopsticks, which will prevent the leeks from coming out of the water.

3. Add another spoonful of thirteen spices, a little chicken essence, stir well, add an appropriate amount of sesame oil, mix well again and set aside. After the dough is awakened, sprinkle a little flour on the cutting board, then put the dough on the cutting board, roll it into long strips by hand, and then drag it into an equal amount of dough.

4. Then knead the dough into a round dough, roll it out into a round dough with a rolling pin, add a spoonful of salt to the leeks after rolling, stir well with chopsticks, and finally add salt to avoid the leeks from coming out of the water.

5. Spread the leeks evenly on top of the dough. Take an egg, stir well with chopsticks and pour it over the leeks. Cover with a rolled dough again, press the perimeter tightly with your hands, and then press it around the edge of the bowl to remove the excess dough.

6. Heat the electric baking pan in advance, brush with a little cooking oil, and put in the prepared vegetable bun embryos. Turn over after a minute, fry the vegetable bun until the surface is slightly yellow, and when there are small bubbles, the vegetable bun is almost fried at this time, and then turn over and fry for two minutes to get out of the pot.

Ingredients: 250 grams of flour, 150 grams of water, 1 gram of salt. 100 grams of Chinese cabbage, 50 grams of leeks, 30 grams of vermicelli (dry), 20 grams of tofu skin, 50 grams of luncheon meat, 40 grams of mung bean sprouts, 1 egg, 1 shallot, 3 grams of ginger, 2 grams of salt, 10 ml of sesame oil, 1 teaspoon of five-spice powder.

1. Mix the dough ingredients together, knead them into a smooth dough, and let them rise for half an hour.

2. Prepare these vegetables, mainly vegetables that are easy to cook. Vermicelli is a must, so that it absorbs the moisture from the vegetables so that the filling is not too watery. It tastes even better.

3. Treat the vegetables, do not need to cut them too hard, just cut them into sections. Blanch the vermicelli with boiling water and chop it, soak the tofu skin until soft and chop it, and cut the luncheon meat into shreds. Chop the coriander and green onion and ginger and set aside. Place all the chopped ingredients in a bowl, add the seasonings and mix well.

4. Add an egg first, but don't stir. Wait until the dough is ready, and start to make the cake, stir well.

5. Divide the dough into 8 equal parts after proofing, knead it again and set aside. In groups of two, you can make a total of 4 vegetable buns.

6. Roll out all the dough into large, uniform pancakes. Take a cake and spread it out, put the vegetables you just mixed up, and leave the edges unplaced.

7. Cover another cake and press the edge tightly, so that a baked bun embryo is ready. The edges must be pressed tightly, otherwise the soup will leak out when it is baked.

8. Use the self-frying mode of the electric baking pan and preheat it first. There will be a prompt sound when the preheating is completed, then put in the cake base you just made and start baking the cake.

9. Cover the lid of the electric baking pan and time for 5 minutes. Finally, the crust is browned, and the steamed bun is ready.

1. Henan vegetable buns: thirteen spices, flour, salt, water, sesame oil, and noodles, which should be softer. Rest.

Divide into small agents, each agent is about 50g, roll out the small agents into thin dough cakes, you need to roll out two. Note that the lower dough is slightly smaller than the one above. In the early stage, chop the greens, add sesame oil and stir well, and then marinate for at least 20 minutes.

Add thirteen spices and salt to the pickled greens, stir well, spread the mixed greens on top, and spread evenly. There is no fixed formula for greens, whatever you like. Commonly used are corn cabbage, spinach, nepeta, mung bean sprouts, cabbage hearts, etc.

Green vegetables can be matched at will, but it should be noted that the water of the green vegetables must be controlled to dry, and after the control of drying, marinate in oil for at least 20 minutes, and then add seasoning and salt, otherwise the green vegetables will come out of too much water, and the dough will break. Press firmly on both sides and use the palm of your hand at the root. The whole process is on low heat, slowly kang, and when the side changes color, you can turn it over.

2. Vegetable bun spinach bun: 1 handful of spinach and an appropriate amount of flour. A handful of fresh spinach buns, wash the spinach and control the water Remove the vegetable stalks (leave a small amount is OK) Cut the spinach into small pieces and sprinkle it evenly It is best to coat each leaf with flour and vegetable bun.

Wet your hands with a water handle, grab the leaves and squeeze the dough into your favorite shape, put the vegetable bun into the steamer after the water boils, steam for 15-20 minutes to make the vegetable bun, and the color will become dark after steaming. It goes well with chili sauce or makes your own.

3. Xi'an spinach vegetable bun: spinach, flour, salt, chopped green onion, alkaline noodles, wolfberry, spinach washed. Chopping, I'm lazy, in fact, chopping would be better.

Put spinach, minced green onions, salt, chicken essence, alkaline noodles in the pot, mix well and marinate for about an hour, the longer the marinating time, the more water will come out, and the better the effect. Mine will do the trick. Add the flour and mix well.

Place on a cloth soaked in the steamer, rub cooking oil on your hands, and pat the spinach noodles flat. Put some soaked wolfberries on the surface to decorate, steam in a pot, and steam for 10 minutes. Turn off the heat and stop for about 3 minutes, then take out and cut into pieces.

Prepare the materials before you start:

White Steamed Buns or Cakes (Several), Potatoes (1 to 2), Carrots (2 to 3 Suppliers), Bean Curd (1 Piece), Sun Pot Spicy (1 Packet), Dried Chilli Peppers (Several), Green Pepper (1 Particle), Szechuan Pepper (Several), Red Pepper Noodles (Several), Thirteen Spices (Several), Essence of Chicken (Several), Sesame Oil (Several), Fried Peanuts (Several), Salt (Several).

The detailed operation steps are as follows:

Make oily peppers. Take a few dried chili noodles, add a small amount of salt, thirteen spices, and Sichuan pepper powder and stir well. Heat the oil in the pot, also heat it to about 70 Pour in the hot sauce noodles, fry the spicy sauce noodles, pay attention to control the oil temperature and oil amount, the oil and spicy seeds should not be too thick or too thin, for the subsequent mixing of cold dishes.

Cold carrots. Shred the carrots, blanch them slightly in boiling water (not for too long, so as not to soften the carrots and affect the taste), remove them and put them in cold water, then drain. Put the drained carrots into a mixing bowl, add shredded green onions and green peppers, and stir well.

Cold shredded potatoes. The same method as cold shredded carrots. Shred the potatoes, blanch them slightly in boiling water (not for too long, so as not to soften the potatoes and affect the taste), remove them and put them in cold water, then drain.

Cold bean curd. Here's how to do it. Shred the skin of the fried bean (which should have been cooked) and do not blanch it with boiling water, otherwise it will be too soft.

Grilled buns. Bake the white steamed buns and pork buns in a pan or electric baking pan over low heat until crispy and fragrant.

Bun. Add shredded potatoes, carrots, and fried bean skins to the steamed buns, and then add some fried peanuts and crispy sun pot to enhance the fragrance.

Authentic steamed buns are made with baked round pancakes, which are thin in the middle and thick on the sides, like a pocket-shaped container. When picking up vegetables, you only need to use a knife to make an opening at one end of the cake, and then it is easy to fill it in. Some small meat and steamed bun shops also operate vegetable steamed buns, and the cakes they use are white Ji buns.

This kind of white bun is thin on all sides and thick in the middle, and the effect is different. There are also some people who think that ordinary scones are a bit hard, so various improved derivatives can also be seen in the market--- lotus leaf cake sandwich vegetables, steamed bread sandwich vegetables, baked steamed bread sandwich vegetables and so on.

As a common meal for the general public, not only the style of the skin is keeping pace with the times, but the content of the dishes is ever-changing. The most common are braised eggs, salted duck eggs, shredded potatoes, potato chips, shredded carrots, bean sprouts, shredded onions, which are vegetables that can be found in all seasons, while various seasonal cold vegetables such as lotus white, green and red pepper shreds, cucumbers, beans, celery, lettuce, lotus roots, and small pickles such as shredded jellyfish, kelp, rose pickles, gnocchi pickles, mustard, shredded pickles, and dried radishes are also common varieties. There are even some characteristic and innovative varieties, such as:

Pots, fish steaks, etc. No matter what season, which market you go to, or even the same stall, at different times, you are likely to buy different dishes, which is really personalized.

Of course, the form of buying steamed buns is even more interesting, and regular buyers like me are usually DIY. The stall owner will scone and prepare side dishes, and the diners will be happy to do it themselves, and they will hand you the cut cakes for you to mix according to your interests. Anyway, the cake is so big, similar to the buffet salad in Pizza Hut, as long as you have the ability, you can fill as much as you want!

Paying is also DIY, it is so cheap, the stall owner is too lazy to take your money, just throw it into the box yourself. If you need to make change, you can also take it in the box, if it is a difference of three or two cents, say hello to the stall owner and say that next time you make up for it, I will play a hundred package tickets, and no one will care about you.

There is another thing that has to be mentioned--- dried flowers and steamed buns. The so-called dried flowers are deep-fried dried tofu that is pulled into an organ shape. The best way is to boil it in the broth, and the worst one should be stewed in the braised egg soup.

I have a fellow who works in Beijing, and every time he returns to Xi'an, he must go downstairs to eat two dried buns before going upstairs. He told me that he was tired of eating everything in Beijing, and every day he thought about dried flowers and steamed buns!