Can mother in law and tofu vermicelli make buns?

Mother-in-law diced cabbage pork bun method.

Ingredients: Diced mother-in-law, minced tofu, 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, chopped tofu, appropriate amount of chopped cabbage, 500 grams of pork with three fats and seven leans, 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 tofu, salt, sugar, cooking wine, light soy sauce, pepper and sesame oil, stir well, put 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.

1 handful of vermicelli.

500 grams of flour.

Yeast 5 grams.

1 shiitake mushroom.

Tofu 1 piece.

Salt a few grams.

Preparation of tofu vermicelli buns.

5 grams of Angel yeast, melt in warm water, knead 500 grams of flour into a dough, and put it in warm water to ferment! About an hour!

Prepare the steamed bun filling and chop various ingredients (tofu, shiitake mushrooms, vermicelli, fungus, carrots, green onions, ginger, garlic). Stir-fry according to your taste. The stuffing of the bun was not left**.

Wrap it up! Steam for 25 minutes!

It is said that the mother-in-law Ding and everyone may not know what it is, but when it comes to dandelion flowers, everyone should understand. In fact, Po Po Ding refers to the leaves of dandelion flowers, which have a very good effect of relieving heat and reducing fire, and are very suitable for taking in summer, and they can be dried and made into tea. But the mother-in-law has a certain bitter taste, so will it be delicious to use it to make dumpling filling and wrap it into dumplings?

Before preparing to make dumplings with Po Po Ding in advance, we need to remove the roots and leaves of Po Po Ding first, choose to wash it and then blanch it with boiling water, and soak it in cold water until Po Po Ding is completely cool, so that most of the bitter and astringent taste of Po Po Ding can be removed, and the taste of Po Po Ding dumplings is more delicious and delicious.

After the mother-in-law is cool, squeeze out the water (you can dry it slightly, if you don't have any water left, it will be too dry, and the taste will not be bad), chop and set aside. The mother-in-law commonly used in the following practices are all mothers-in-law who have already been resolved.

First, the practice of mother-in-law Ding dumpling stuffing dumplings.

Main ingredients: 550 grams of mother-in-law, 500 grams of raw pork with three fat and seven lean, 1kg of dumpling skin.

Auxiliary materials: 2 raw eggs, 10 soaked fungus, 1 handful of dried shrimp, appropriate vegetable oil.

Condiments: salt, sugar, rice wine, light soy sauce, white pepper powder (can be replaced by pepper powder or ginger water), minced ginger and garlic, sesame oil, and monosodium glutamate.

Recipe process: 1. Chop the raw pork with minced filling, chop the fungus minced, and scramble the eggs.

2. After cleaning the dried shrimp, fry it with cooking oil to bring out the fragrance, then add the fungus and fry it well, and put it out.

3. Put the meat filling into the filling basin, add minced ginger and garlic and a small amount of cold water, and stir in the same direction until the dumpling filling is glued up.

4. Add salt, sugar, rice wine, light soy sauce, white pepper and salad oil and stir well, put the fried raw eggs, fungus and dried shrimp**, and then put in the mother-in-law.

5. Finally, add appropriate monosodium glutamate and stir evenly to form a dumpling filling, which can be used to make dumplings after a while.

For how to make dumplings and cook dumplings, I won't go into detail about how to make dumplings, and beginners who are not easy to make dumplings should refer to the content of the previous article.

Second, the practice of mother-in-law's vegetarian dumplings.

Main ingredients: 500 grams of mother-in-law, 100 grams of spiced dried tofu, 100 grams of fresh shiitake mushrooms, 6 raw eggs, appropriate dumpling skin.

Condiments: salt, rice wine, white pepper, monosodium glutamate, sesame oil, fresh soy sauce, chopped green onion.

Preparation: Cut the dried spiced tofu and fresh shiitake mushrooms into powder, then take 4 raw eggs and stir-fry them with cooking wine.

How to do it: 1. After the oil is burned in the frying pan, the dried tofu and oyster mushrooms are fried until they are basically cooked, and then put in the chopped mother-in-law and scrambled raw eggs.

2. Knock in the remaining 2 eggs, add salt, fresh soy sauce, white pepper, monosodium glutamate, sesame oil and chopped green onion and other condiments.

3. After stirring the compounds in the pot, they will be filled and wrapped into dumplings and boiled in the pot.

Supplementary indications: 1. The roots selected by the mother-in-law do not need to be discarded, and they should be stored after cleaning and drying, and they can be used for soaking in water and drinking to clear heat and remove fire.

2. To mix the dumpling filling, you need to put in the ginger and garlic condiments in advance, and then let it go for a while after it is sticky in the same direction.

Ingredients: 200 grams of braised pork skin, 100 grams of carrots, 200 grams of tofu, 100 grams of shiitake mushrooms, 100 grams of soaked vermicelli.

Excipients: appropriate amount of oil, appropriate amount of salt, 10 grams of light soy sauce, 10 grams of ginger, 5 chives, 2 grams of chicken essence Steps: 1. Heat the pan with cold oil, heat the oil 7 into tofu, fry until golden brown on both sides, cut into cubes and cool 2, cut the meat skin into cubes, and cut the fried tofu into cubes.

3. Wash the carrots and shiitake mushrooms and cut them into cubes.

4. Dice ginger and shallots.

5. Heat the pan with cold oil, heat the oil 7 into the meat skin and stir-fry the flavor and oil 6, add diced carrots and stir-fry the water to produce the fragrance.

7. Add vermicelli and diced tofu and stir-fry evenly.

8. Add salt, light soy sauce and five-spice powder and stir-fry evenly, stir-fry and fuse all the ingredients together 9. Add chicken essence and stir-fry evenly, turn off the heat and sprinkle chives and mix evenly, remove and cool thoroughly (to prevent the buns from being sour).

Ingredients: 500g flour, 6g baking powder, 1 tablespoon of sugar, 300g of ground tofu, 200g of carrots, 100g of vermicelli, 200g of leeks, appropriate amount of shrimp skin, 2 eggs, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of pepper, appropriate amount of oyster sauce, appropriate amount of sesame oil, appropriate amount of edible oil.

1. Chop or crush the tofu and beat into two eggs.

2. Add the three umami seasonings and mix well.

3. Heat oil in a pan, pour in eggs and tofu and stir-fry.

4. Handle the clean carrots and shred them and chop them.

5. Wash and chop the leeks (it is better to have leeks).

6. Blanch the vermicelli and chop it, add a little light soy sauce, mix well and stir-fry.

7. Add several raw materials to the shrimp skin, add salt, chicken essence, oil consumption, pepper, sesame oil, and mix well (appropriate amount is a general statement, and the taste is different, so it is subject to personal habits).

The ingredients that need to be prepared in advance include: 2 carrots, some vermicelli, a small piece of tofu, 5 fungus, 3 shiitake mushrooms, 2 garlic sprouts, 3 eggs, 2 spoons of scallion oil, a little chicken essence, 4 grams of salt, and 2 spoons of sesame oil.

1. The first step is to wash and rub the carrots into fine shreds and set them aside for later use.

2. Chop the fungus and shiitake mushrooms, as shown in the picture below.

3. Cook and chop the vermicelli and set aside for later use.

4. Scrambled eggs into pieces and set aside.

5. Cut the tofu into small pieces and fry in oil, remove and set aside.

6. Heat oil in a pot, add carrots, vermicelli and garlic sprouts and stir-fry a few times.

7. Pour diced tofu into the pot, and stir-fry the chopped eggs, fungus, mushrooms, salt, chicken essence, sesame oil, and scallion oil evenly, so that the tofu vermicelli and carrot filling is ready.

Ingredients: 500g plain flour, 4g yeast, 1 carrot.

Excipients: oil 10g, salt 5g, starch 10g, cooking wine 10g, soy sauce 10g, green onion 10g, steamed dumplings 20g, red pepper 10g, garlic 10g, oil 10g, ginger 10g, pork belly 100g, tofu 100g, vermicelli 10g, green onion 10g, black fungus 10g

Step 1Prepare an appropriate amount of warm water, pour the yeast and sugar into the warm water, and stir clockwise

2.Pour the melted water into the flour

3.The flour is kneaded into a dough, and the softness of the dough is a little sticky because the steamed bun skin will not be soft enough if it is too hard

4.Finally, cover with plastic wrap, and the fermentation time depends on the local temperature However, no matter what, it must be honeycomb-shaped

5.Then, you can prepare the various seasonings and chop the various ingredients

6.Pour all the ingredients into the seasoning basin, add salt, cooking oil, light soy sauce, oyster sauce, steamed buns, dumplings, sesame oil, and various appropriate amounts, according to your preference

7.When the filling is ready, the dough is ready (you see, it will rise).

8.The so-called honeycomb is what it looks like

9.Wrap it up and put it on the pot! This must be noted that it is steamed in a pot of cold water for 10 minutes, and then, low heat for 5 minutes

10.The steaming dumplings are out of the oven

11.Haha, isn't it tempting to watch?

Tip 1''Try to make the dough as soft as possible2''The dough must have risen into a honeycomb 3''When steaming steamed buns, be sure to boil them in cold water

Bring the vermicelli to a boil and cut into small pieces.

Chop the carrots into a filling and put them together with the vermicelli. Add steamed buns, oil, green onion and ginger and mix well.

I just saw the method of mixing the stuffing of a vegetarian bun;

Cut the tofu into small cubes and soak it in salted water for a while, control the moisture, fry it widely, and the corners or surface can be golden brown.

Boil the vermicelli, boil the noodles in cold water, cut into inch pieces, pour a little soy sauce to color and set aside.

Take the second half of the Chinese cabbage, cut it into thin strips, and then cut it into minced pieces, without adding salt or water. Chop the green onion, ginger and garlic finely, do not mix it first, and put it on top of the cabbage foam.

Start by using warm water, yeast and dough to replace.

Slice a little fried tofu until brown, then cut into small cubes, soak the noodles in hot water and cut into small heads. Add green onion, ginger, Sichuan peppercorns, soy sauce and salt, and set aside.

When the dough is made, it can be wrapped, and it will taste better if you add some cabbage or head vegetables.

Personal experience, soak the vermicelli in boiling water in advance and cut it into small pieces for later use, put oil in the pot, stir-fry the green onions, ginger and garlic to make the fragrance, put in the tofu and stir-fry until fragrant, add the cut vermicelli, put your favorite condiments to adjust well, add some leeks, and you can also add them according to your preferences.

How to make tofu vermicelli bun stuffing delicious? First, cut the tofu into thin slices and fry it in oil. Then chop the fried tofu into minced pieces.

Chop the vermicelli and mix it with the sauce. Prepare a little more leeks. Fry a little peppercorn oil.

Mix all the stuffing together. Put some chicken essence. Sichuan pepper powder.

A pinch of salt.

Ingredients: flour, salt, yeast.

Thirteen spiced warm water.

Shiitake mushroom tofu. Vermicelli fungus.

The preparation of vermicelli tofu vegetarian buns.

Put yeast in the flour, add water and form a dough, then make baking vermicelli and boil in a pot of water until soft, chop and set aside.

Blanch the tofu and finely chop.

The shiitake mushrooms and fungus are soaked and finely chopped.

Make the dough twice as large, roll it into long strips, divide it into several small squeezes, press it flat, roll it out into round slices, wrap it in the filling, wrap it into a bun, and wrap it one by one.

Rise for 15 minutes, turn on the high heat, turn to medium heat and steam for about 20 minutes after steaming (mainly depending on the size of the bun), turn off the heat after steaming, simmer for 2-3 minutes and then lift the lid.

Tips: Be sure to put more salt, this stuffed bun dish is not tasty.

Steamed the tofu in the steamed rice first, then beat it into small pieces, soak it to make vermicelli without soil and chop it, put seasonings, put salt, and then cut some small red spicy corners, stir well, roll out the skin of the good noodles, and wrap it directly.

Ingredients: 500g of wheat flour, 1000g of dandelion picked in the wild, 1 teaspoon of baking powder of auxiliary materials, and half a teaspoon of alkaline noodles.

Two teaspoons of sugar or wheat tooth sugar and a small amount of ginger.

A pinch of salt and a pinch of light soy sauce.

Steps to prepare dandelion-stuffed buns.

1.1. Add the baking powder, alkaline noodles and sugar together to add water and good noodles, put them in a container, and sit in a basin of warm water, so that the noodles will be ready in half an hour! Add warm water when mixing noodles too!

2. Wash the dandelion, scald it with boiling water, remove the cold water, squeeze out the water and chop it, then add salt, light soy sauce, and minced ginger and mix well! 3. After the dough is ready, start to wrap and form, and let it go for half an hour! Be sure to cover it with plastic wrap!

4. Steam in the steamer for 15 minutes!

2.It was delicious and had the aroma of dandelion.

3.Haha, do you want to eat it?

Hello! It should be possible.

I've eaten steamed buns stuffed with tofu and spinach, so I don't think it's going to be a problem to make dumplings with this filling, hehe, thank you!

OK. It's better to put some egg fungus, it will be even more delicious :)

Beat the eggs into a paste, put them in a hot pot, spread them into cakes and make them into small pieces, cut the fungus into small dices, the tofu is best steamed in a steamer, and also cut into small dices, the vermicelli is cooked in hot water, chopped, and then the main ingredient leeks are cut into centimeter pieces. Then mix with cooked peanut oil, sesame oil, five-spice powder, chicken essence, put an appropriate amount of rice iodized salt according to personal taste, and mix well to wrap.

When cooking dumplings, put a section of green onion in the pot to prevent the dumplings from being broken.