Preparation of cabbage buns Vegetable bun stuffing How long does it take to steam vegetarian buns

The cabbage bun is so fragrant that the filling is too fragrant, the skin is thin and the filling is big, the juice is fragrant, and it is soft and does not collapse.

1. Cabbage was introduced to Japan, Europe and the United States in the 19th century. Nowadays, there are many kinds of cabbage, and the cabbage in the north includes Shandong Jiaozhou Chinese cabbage, Beijing Qingbai, Northeast dwarf Chinese cabbage, Shanxi Yangcheng Damaobian and so on.

3. Let's start with the ingredients you need:

Chinese cabbage, pasta, vermicelli, minced meat, shallots, minced ginger, oyster sauce, light soy sauce, cooking wine, white pepper, thirteen spices, yeast powder.

Add 5 grams of yeast powder to gram flour, mix the dough with warm water at about 40 degrees, and then knead it into a smooth dough. Wrap the dough in plastic wrap and rise until it doubles in size.

5. Cut off the washed cabbage roots, leaving only the cabbage leaves, then cut them into minced pieces and put them in a pot, then put in two small spoons of salt, stir evenly and marinate the cabbage water and marinate for 20 minutes. Cut the pre-soaked vermicelli into small pieces and put them in a pot for later use.

6. Add minced ginger, minced green onion, oyster sauce, light soy sauce, cooking wine, white pepper, thirteen spices, and chopped vermicelli to the minced meat, stir well and set aside. After 20 minutes, squeeze out the water of the Chinese cabbage, put it in a minced meat bowl, then add sesame oil, and stir well.

7. Sprinkle a layer of dry flour on the board to prevent sticking, put in the fermented dough and knead it to exhaust, then rub a hole in the middle, then cut it and knead it into long strips, and then cut it into dough of about the same size, and finish it round and flatten. Roll out the wrappers into thin, medium-thick bun wrappers around the perimeter.

8. Then put the pre-adjusted filling on the bun skin, fold it in half, fold it on the left side and fold it on the right side to form a fold. Then put it in a boiling steamer, leave some gaps in it, steam it on high heat for 20 minutes, and when the time is up, you can take it out and eat.

9. Chinese cabbage is rich in vitamins, dietary fiber and antioxidants, which can promote intestinal peristalsis and help digestion.

Materials. Chinese cabbage.

Amount. Egg.

Amount. Agaric.

Amount. Vermicelli.

Amount. Shrimp.

Amount. Flour.

Amount. Dumpling filling. Amount. Scallions.

Amount. Ginger. Amount. Oil.

Amount. Salt. Amount. Method.

1 16 Prepare flour and yeast.

2 16 The yeast is boiled with warm water.

3 16 First add the flour to the yeast and mix it with warm water, knead the dough, after the dough is kneaded, put it in the basin and let it cook for 45 minutes to 1 hour.

4 16 The dough shall be twice as large as it was before, and it shall be honeycomb.

5 16. Wash the cabbage and blanch it with boiling water.

6 16Drain and mince.

7 16 fungus soaked hair, wash and chop.

8 16 vermicelli also soaked and chopped.

9 16 Prepare an appropriate amount of shrimp skin.

10 16 beaten eggs and scrambled into crushed eggs.

11 16Put the above ingredients together, add salt, dumpling filling, oil, minced green onion and ginger and mix evenly.

12 16And knead the good dough into long strips, and knead it into small pieces.

13 16 Roll out the small powder into the wrapper.

14 16 Add to the filling.

15 16 Press the filling with one hand, pinch the fold inward with the other hand, and finally pinch it firmly at the closing point.

16 16 The wrapped vegetable bun is awakened for about ten minutes, put water in the steamer and then put the vegetable bun on high heat for about 20 minutes, and the fragrant vegetable bun is good.

Hello, the cabbage vegetarian stuffed buns are steamed for fifteen minutes and cooked, you can put a little egg and carrot vermicelli when adjusting the filling, this good bun tastes great.

Chinese cabbage is delicious, refreshing and nutritious. Mix Chinese cabbage and meat with accessories to make a filling, wrap into a bun, fresh and refreshing, and the taste is excellent. Here's how to make steamed buns stuffed with Chinese cabbage.

Tools Materials.

1000 grams of flour, 7 grams of baking powder, half a Chinese cabbage, 500 grams of minced meat.

Green onion, ginger, garlic, salt, monosodium glutamate, Sichuan pepper, star anise, sweet noodle sauce, fermented bean curd juice, cooking wine, oyster sauce, sesame oil, soy sauce, oil. How it works:

Put the flour in a basin, put in the baking powder, then use warm water and form a dough, put it in a place with a relatively high temperature in the room, and ferment for two hours.

Wash the Chinese cabbage with water, control the moisture, and chop it into minced pieces. Add a spoonful of salt, then grasp and knead the cabbage with your hands to drain the cabbage, then dry it with your hands.

The pork is minced, and you can also buy ready-made minced meat, which I use to buy ready-made minced meat.

Clean the green onion and ginger, control the moisture, and chop into minced pieces.

Put oil in the pot (put a little more oil) to heat, after the oil is hot, put in peppercorns, star anise, fry the fragrance, turn off the heat, and let the oil cool. After the oil cools, remove the Sichuan peppercorns, star anise, add the minced meat, green onion, minced ginger, salt, monosodium glutamate, soy sauce, sweet noodle sauce, bean curd juice, oyster sauce, sesame oil, cooking wine, and stir well.

Then add the Chinese cabbage, stir well, and mix into a bun filling.

Knead the dough with your hands, then roll it into long round strips, cut it into a mixture, press it into a small cake shape by hand, and then roll it into a dough.

Use a spoon to knead the mixed bun filling, knead it into a ball, put it on the dough, then pinch a corner with your hand, then pinch the pleats in a clockwise direction, knead it into a circle and close it to form a bun shape.

Put the wrapped buns, put them in the pot and steam, turn off the heat for 15 minutes after boiling.

There are many ways to make cabbage buns, the best ones are vermicelli cabbage and eggs, and after the five-spice powder soy sauce monosodium glutamate is adjusted, peel it with the rolled bun skin and steam it on the fire for about 15 minutes.

Ingredients: 600g flour

400g pork

Cooking wine to taste.

Mix the oil to taste.

Baking soda 10g

Thirteen spices to taste.

Steps to cabbage buns.

1.Reconcile the dough tightly and put it in a warm place.

2.Chop the pork, add chopped green onion, soy sauce, thirteen spices, salt, cooking wine, a little water, and whip in one direction. Add cooked oil and stir well.

3.Boil water in a pot, take out the cabbage after a few minutes, let it cool and chop, and squeeze out the water.

4.Put the cabbage in the meat and stir well. Stir in one direction.

5.Add baking soda or alkaline flour to the dough and knead it well, which takes about 10 minutes or more, and then set aside to let it cool for 10 minutes. After cutting, it is more appropriate to see that there is a honeycomb.

6.Cut off a piece of dough, roll it into long strips, knead it into an agent, and roll it out into a round piece. Be careful not to be too thin, slightly thicker in the middle.

7.Put the filling and wrap it into a bun.

8.Wrap and let sit for 10 minutes.

9.Add water to the pot, bring to a boil, put the buns in the steaming drawer, cover and steam for 15 minutes.

The practice of cabbage buns, cabbage buns are mainly the moisture in the cabbage, so you have to control it! Cut, okay, the white tea should be marinated in salt water, wring out the excess water, and the steamed buns of the Warriors will not leak and break the skin. Steaming for 15 minutes is usually enough, right?

In the north, the staple food of snacks is steamed buns, steamed buns, pancakes and pies, and among these pasta, in addition to dumplings, the most favorite is Chinese cabbage and meat buns. Chinese cabbage meat buns are often eaten in winter, and I occasionally eat Chinese cabbage meat pies, but I still think the buns are delicious.

Especially for Chinese cabbage and meat filling, if the bun wants to be delicious, the bun skin and filling are very important. The skin of the bun is the same as the steamed bun, it must be soft to be delicious, so it needs to be made, as long as the dough is successfully proofed, and then the steamed bun can be wrapped, and the wrapped bun is proofed for the second time, so that the steamed bun has a very soft taste. The wrapper is ready, so how to adjust the filling?

There is a knack for cabbage meat buns to be delicious, learn to adjust the filling like this, it is delicious and juicy, and you can eat 6 in one meal.

The most indispensable thing in winter is Chinese cabbage, Chinese cabbage is a few cents a pound, and many people have hoarded hundreds of pounds at home, enough to eat all winter. Moreover, cabbage has high nutritional value, and in winter, it depends on eating cabbage to supplement vitamins and other nutrients. Let's share the practice of cabbage meat buns with you, let's take a look

Cabbage meat buns].

Ingredients: 250g pork belly, half Chinese cabbage, 2 green onions, a little salt, 2 tablespoons of cooking wine, 1 tablespoon of sugar, 2 tablespoons of sweet noodle sauce, appropriate amount of dark soy sauce, 1 tablespoon of five-spice powder, appropriate amount of chicken essence, appropriate amount of sesame oil, 300g of flour, 3g of yeast. If you need 1,000 classic recipes, more than 1,000 snacks and 500 sauce recipes, you can automatically get it on WeChat*** "Finger Flavor Collection".

Method: The first step is to mix the flour and yeast powder, add an appropriate amount of water to mix into a dough that is slightly softer than the steamed bread, and set aside to ferment for about an hour. If you can't wait, boil the water at a temperature of about 40 degrees, put in the dough, cover and leave, and you're good to go for 30 minutes.

In the second step, chop the pork belly into meat filling, add various seasonings and mix well, marinate for a while, then wash and chop the cabbage, add salt to marinate the water, then squeeze out the water, pour it into the meat filling and mix well. Then heat the oil in a pan, then pour the appropriate amount of hot oil into the meat filling, stir well, and the meat filling is ready.

The third step, followed by the wrapping of the buns, test your skills, roll out the dough into the bun skin, then wrap the filling, pinch out the beautiful folds, wrap all the buns, and then put them in the steamer for secondary fermentation.

The fourth step, after the second fermentation, boil water in the pot, start steaming on the pot, steam on high heat for 25 minutes, turn off the heat and wait for 5 minutes to get out of the pot, and the delicious cabbage meat buns are ready.

Cooking Tips:

1. The meat filling should be fragrant with pork belly, fat and thin, and it tastes more juicy; 2. Cabbage cannot be added directly to the meat filling, and some water must be killed to make the meat filling taste good; 3. When steaming the buns, remember to steam them for 5 minutes, and don't be in a hurry to open the lid, otherwise the buns will easily collapse.

30 minutes, steamed buns are generally vegetarian for 30 minutes, meat for 45 minutes

Normally, steamed buns with vegetable fillings can be steamed for another 8 to 15 minutes after boiling. Of course, in this case, you also have to divide what vegetables, if it is a leek, 8 minutes will do. If it is stuffed with celery, cabbage, green peppers, etc., it will take about 12 minutes.

Let's take a look at how to make the buns and how long they need to be steamed.

Vegetable bun recipe.

Materials. Eggplant a.

Green pepper to taste.

Appropriate amount of crushed locust flowers.

A pinch of shallots.

Flour to taste.

A pinch of baking powder.

Water to taste. Oil to taste.

Salt a pinch of salt. Thirteen incense a little.

A pinch of chicken powder.

Fuel consumption is a little.

Steps. 1. Take an appropriate amount of flour and mix the dough with baking powder.

2. Wash the eggplant, green onion and green pepper for later use.

3. Remove the skin of the eggplant, cut it into diced eggplant, sprinkle with a little salt and soak for 5 minutes.

4. Finely chop the green onion and green pepper.

5. Squeeze out the water from the eggplant with your hands.

6. Pour an appropriate amount of oil on the eggplant and mix well, put chopped green onions, crushed locust flowers and green peppers, consume thirteen spices of oil, and mix well with chicken powder.

7. The dough is very fast when the weather is hot.

8. Divide the dough into agents of the same size.

9. Use a rolling pin to roll out the dough into a thick middle and a thin edge.

10. After rolling out the bun skin and preparing the bun, put a little salt in the filling and mix well, and put an appropriate amount of filling on the dough.

11. Wrap it all.

12. Let the steamer rise for 15 minutes and then steam in cold water.

Steam for 12 minutesWhen the time came, turn off the heat, and five minutes later, when I opened the lid, I saw the soft buns.

Nutritional value of eggplant:

1.Eggplant is highly nutritious, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

2.Eggplant contains a high level of vitamin P, containing 750 mg of vitamin P per 100 grams. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent microvascular rupture and bleeding.

3.Eggplant also contains trace elements such as phosphorus, calcium, and potassium, and choline, fenugreek, stacyline, solanine and other alkaloids. Especially purple eggplant has a higher vitamin content. It can inhibit the proliferation of tumor cells in the digestive tract.

Nutritional value of green peppers:

1.Green peppers are rich in vitamin B, vitamin C and carotene, which have the effect of promoting digestion and accelerating fat metabolism.

2.Green peppers have a high moisture content (74% to 94%) and low in calories, but as it matures, the moisture content decreases and the calories increase. Vitamin A and vitamin C increase with their maturity.

Generally speaking, the content of vitamin C is twice that of tomatoes, about the same as that of strawberries and lemons, and it is the highest among vegetables.

1. We can't generalize about the time required to steam steamed buns, because there are differences in the filling of steamed buns, differences in the size of steamed buns, and differences in the number of steamed buns, resulting in different spaces occupied by steamed buns. Under normal circumstances, steamed buns the size of xiao long bao need to be steamed for about 10 minutes; Larger buns need to be steamed for about 15 to 20 minutes; If the steamed buns are minced meat, it will take a little longer than the regular buns, about 20 minutes. When steaming the first basket of steamed buns, put cold water, put the buns directly in the steamer, cover the lid, and after the water boils, do not immediately remove the lid, but continue to burn it with fire.

The time it takes to steam the steamed buns above refers to the time it takes to boil the water. And if you are steaming the second or third cage, you can directly use the hot water from the first steaming, or keep the boiling water.

2. After the steamed buns are steamed, they need to be turned off the heat and then stuffed for 3 to 5 minutes before the lid can be uncovered, so that the steamed buns are more thoroughly cooked and will be more delicious. In addition, before steaming the buns, it is necessary to rest the buns for a period of time. Moreover, when steaming the steamed buns, don't make the steamed buns too close, and do a good job of separating them two finger widths, otherwise it is easy to make the steamed buns stick together.