How to make green bean bun stuffing delicious, the practice of green bean bun stuffing

First of all, you need to prepare the main materials and auxiliary materials.

Ingredients: 300 grams of flour.

200 grams of pork.

400 grams of green beans.

3 grams of baking powder.

Appropriate amount of water. Two tablespoons of peanut oil.

Excipients: appropriate amount of five-spice powder.

Three tablespoons of light soy sauce.

Dark soy sauce, 1 tablespoon.

1/2 tablespoon of monosodium glutamate.

Appropriate amount of sesame oil. Two tablespoons of oyster sauce.

1 green onion. A piece of ginger.

Six grams of salt. Next is the procedure step.

Method: Put baking powder in warm water to dissolve, add flour and knead into a dough with moderate softness and hardness, cover with plastic wrap and ferment.

Finely chop the green onion and ginger and soak it in half a bowl of water to taste.

Remove the green beans and clean them.

Fill the pot with water and add the green beans. After the water boils, steam for five minutes and cook it.

Chop the steamed green beans, chop the pork, and pour in the green onion and ginger water. Add five-spice powder, oyster sauce, light soy sauce, dark soy sauce, sesame oil, salt, monosodium glutamate, and peanut oil.

Stir clockwise until all seasonings are evenly absorbed.

The dough has already fermented, and it can be done without collapsing or shrinking.

The dough is removed, re-vented, kneaded into long strips, and then cut into small pieces of suitable size.

Press the small agent flattened and roll it into a slightly thicker dough in the middle and a thin dough around it.

Take a dough and put an appropriate amount of filling in the middle.

Wrap it in a steamed bun.

Wrap all the buns in turn, then let them rise for 20 minutes.

Bring hot water to a boil in a steamer, then spread a steaming cloth, place the buns, and cover the pot. Steam for 13 minutes. After turning off the heat, let it simmer for five minutes before it comes out of the pan.

Then the other steps are the same.

Preparation of green bean meat buns:

1. Put the baking powder into warm boiled water, mix well, and pour it into wheat flour;

2. Synthesize it into a smooth batter, cover it and let it gradually become mellow;

3. Until the flour is fermented to a double degree, the batter is ready when the fingers are pressed down without rebounding force;

4. Add an appropriate amount of salt and a small amount of oil to the rice pot water, and fry the green beans;

5. Blanch the green beans until they are boiled.

After the seven and eight are perfected, they are taken out too cold and cut into hard granules for reservation;

6. Add an appropriate amount of salt, rice wine, light soy sauce, sesame oil, white pepper, ginger foam and sesame oil and other condiments to the dumpling filling, and stir well along one direction;

7. Add the prepared green beans;

8. Stir evenly along the same direction and reserve;

9. Comb the exhaust pipe of the dough for 10 minutes;

10. Cut them into bun wrappers of the same size;

11. rolling into a round piece;

12. Wrapping and filling;

13. The right hand holds the xiaolongbao, and the left hand lifts the edge and expands inward;

Space green bean bun stuffing preparation.

14. Wrap it into a small bun after it is finally tightened;

15. Stack the xiaolongbao neatly on the steaming drawer, cover and let it sit for 20 minutes; Then steam on fire, steam for 10 minutes after the water is boiled;

16. Simmer for three minutes and uncover it, and you're ready to enjoy.

If you want to stuff the green bean buns, you should fry the green beans in oil, add more condiments, and then add soy sauce and monosodium glutamate, cut them into very small shreds, and wrap them in the buns.

Give him the green beans first, fry them in an oil pot until they are seven or eight ripe, and then take them out and scramble an egg, after the eggs are beaten, mix them in the green beans, and then put some seasoning powder and some fillings that come out of this way, which is very delicious.

The green bean bun filling must be made into meat filling. Green beans should be chopped and mixed with meat to make them delicious.

Wash the green beans and cut them into pieces or minced shapes, then burn the oil and put them in the pot to fry, put in the appropriate amount of seasoning, until they are fried, so that the stuffing can be wrapped after it cools, and the stuffing that comes out of this way is very delicious.

Cut the green beans into small pieces. The meat is made with a meat grinder that sells meat on the street. Beat into granules and put them in the pot. Stir-fried meat and green beans to taste. This is how it is wrapped. Bun. Very tasty.

Steamed buns have always been one of the staple foods that my family likes, especially now that there are more vegetables in the summer season, I often stuff steamed buns, freeze them in the refrigerator, and use them for breakfast, lunch and dinner. Fresh vegetables with meat, and then steamed buns are more authentic, and the vitamins in vegetables will not run away, which is one of the healthier diets. aqui te amo。

Add an appropriate amount of salt and a small amount of oil to the pot water, and fry the green beans; Blanch the green beans until they are done.

After the seven and eight are perfected, they are taken out too cold and cut into hard granules for reservation; Add an appropriate amount of salt, rice wine, light soy sauce, sesame oil, white pepper, ginger foam and sesame oil to the bun filling, and stir well in one direction; Add the prepared green beans; Stir well in the same direction.

It's just that the steamed buns are the most delicious.

Chop the green beans into cubes and stir in the ground meat.

Material. 1 kg of flour, 3 taels of pork, 1 kg of kidney beans, an appropriate amount of salt, 2 spoons of oil, 3 spoons of light soy sauce, half a thick soup, a green onion, an appropriate amount of ginger, 3 coins of yeast, a little sugar, a little alkaline noodles, an appropriate amount of cooking wine, an appropriate amount of five-spice powder, and a little monosodium glutamate.

Method. 1.Meat filling:

Chop the pork stuffing with minced green onion and ginger, stir at home with an appropriate amount of cooking wine, light soy sauce and five-spice powder, add half a bowl of water to boil the thick soup, remove the kidney beans and wash them and put them in the pot to cook, chop them, add the kidney bean filling to the meat filling, put 2 spoons of oil, a little salt and monosodium glutamate, and slowly pour the thick soup treasure into it (don't pour it all at once) and stir well.

2.After adding half a bowl of water to the alkaline noodles, stir them well, add flour, add water and knead them into a dough.

3.Put a little sugar in the dough and knead it a few times, add an appropriate amount of alkaline noodles and knead it a few times (alkaline noodles are used to adjust the acidity and alkalinity of the dough, put a little knead a few times to make the dough not sour), let the dough stand for 15 to 20 minutes and then roll it into a crust.

4Put the meat filling into buns, boil the water in the pot, and steam the buns in the pot for 10 minutes.

Ingredients: 350 grams of minced pork, 350 grams of green beans, 600 grams of flour

370 grams of water, 3 grams of yeast, appropriate amount of shallots, appropriate amount of ginger

Soy sauce to taste, rice wine to taste, salt to taste.

Preparation steps (1) Prepare the ingredients: flour, water, yeast;

2) Add yeast to warm water (about 30-40 degrees), stir evenly, add to the flour many times, stir with chopsticks while adding water, wait for the flour to be all flaked, knead the dough into a ball, knead it very smooth, knead it thoroughly to make it better, after completion, do it in the basin, there is no face sticking on the hand, and then it can be proofed;

3) When the dough is rising, you can make the meat filling, blanch the green beans;

4) Finely chop the green beans, ginger and shallots, and set aside;

5) Mix green beans, minced meat, shallots, ginger, seasonings, etc.

6) I put the dough on the steamer to keep warm and proof, so that the proofing speed can be accelerated, the water temperature is about 30 40 degrees, the water temperature can not be too high, too high will burn the dough, about 1 hour the dough will rise;

7) According to your preference, decide the size of the agent, and then you can make steamed buns, my steamer is suitable for about 9-10 steamed buns;

8) Add warm water to the steamer, continue to use the previous method to proofing the buns, after about 30 minutes, you can steam the buns, steam for 20 minutes, turn off the heat, simmer for 10 minutes and then open the lid;

9) Done.

Tips Water temperature, proofing time is very important, the dough must be kneaded smooth to make it better.

Steamed buns are one of the representatives of Chinese food culture, and green bean buns are a classic flavor in steamed buns. Green beans are one of the common vegetables in China, which have rich nutritional value, and when added to the bun filling, it can not only increase the taste and nutritional value of the food, but also increase the appetite. Here's how to make green bean bun stuffing:

Preparation. 1. Ingredients: green beans, minced meat, green onions, ginger and garlic, etc.; 2. Auxiliary materials: salt rent, chicken essence, cooking wine, light soy sauce, etc.; 3. Flour: Flour needs to choose flour suitable for you according to the taste and texture of your family, and it is generally not appropriate to choose high-gluten flour.

Steps. 1. Mix the flour and yeast, add warm water and stir into a slightly thick dough, and leave at room temperature for 10-15 minutes to ferment slightly; 2. Wash the green beans and cut them into cubes, marinate the minced meat with salt, chicken essence, cooking wine and light soy sauce, and mince the green onions, ginger and garlic for later use; 3. Add a small amount of cooking oil to the pot, add the green onion, ginger and garlic to stir-fry after the pan is hot, then add the minced meat and fry until eight mature, add green beans and continue to stir-fry; 4. Add salt, chicken essence, cooking wine, light soy sauce and other seasonings, cook over low heat until the green beans are fully cooked, the minced meat is ripe, and the soup is half dry; 5. Knead the dough into long strips, divide it into medium-sized agents, roll it into a thin crust with a rolling pin, wrap it in green bean filling, fold and seal it and steam it in the steamer for 5-7 minutes.

Tips: 1. When marinating minced meat, it needs to be paired with some seasonings, which can better enhance the taste and flavor of minced meat; 2. When cutting minced meat with a hob, the diced meat particles in the same direction should be cut as consistently as possible, so that the taste of the buns is better; 3. After the bun is folded, you need to brush it with a layer of water or oil, which can better prevent adhesion and breakage.

Summary. Green bean buns are a nutritious and delicious home-cooked dish, which is delicious in taste, nutritious and rich in disadvantages, and suitable for all kinds of people. If you're looking to add a new flavor to your buns, try adding green beans and you'll love it.

The steamed buns with green beans are very delicious, so let's talk about how to make delicious steamed buns with green beans.

01 In order to make delicious steamed buns with green beans and meat filling, we need to prepare the following ingredients: green beans, pork, green onions, ginger and garlic, cooking wine, bun skin, etc.

02 We first pick the green beans to remove the bean tendon and then clean them with water, then cut the green beans into small pieces and chop them as much as possible, so that it is easy to make the filling.

03 Then clean the pork with water, and then chop the pork with a knife, the more chopped the better, so that it will add more flavor.

04 Stir the chopped green beans and chopped pork together, add oil, green onion, ginger and garlic foam, cooking wine, salt, and a small amount of cold white to marinate for a period of time.

05 Finally, put the finished green bean meat filling into the steamed bun skin that has been prepared long ago, and then knead the bun skin according to your habits.

Ground meat, green beans, flour, minced ginger, light soy sauce, cooking wine, oyster sauce, pepper, salt and sesame oil.

Methods of work. 1.Bring the green beans to a boil in a pot, add a pinch of salt and oil;

2.Boil the mung beans seven or eight times, remove them and cut them into small pieces for later use;

3.Add an appropriate amount of salt, Sichuan pepper powder, minced ginger, oyster sauce, cooking wine, pepper to the meat filling, and stir one-way;

4.Add an appropriate amount of sesame oil and stir well in the direction just now;

5.Add the prepared green beans;

6.Add a pinch of salt and stir well in the direction you just directed;

7.Add a small amount of salt to the flour and stir well;

8.Add the right amount of water to stir the flour into a smooth dough;

9.Cover with dough and leave for 20 minutes;

10.Roll the dough into long strips;

11.Roll the medicine into round slices with thick and thin sides in the center and wrap them in the filling;

12.Wrap the edges of the dumplings and press firmly.

13.Bring the water to a boil, add an appropriate amount of salt and bring to a boil;

14.After the water boils, put it in the dumplings and gently push it, you can cover the lid and cook;

15.After boiling again, add an appropriate amount of cold water and bring to a boil; Again, don't cover and don't cook;

16.Dumplings can be seen floating on the water.

1. Preparation materials: 200 grams of red beans, 100 grams of brown sugar, 50 grams of baking oil

2. Soak the red beans overnight in advance.

3. Put the soaked red beans in a pot and boil, put more water, wait for the water to dry, taste whether the red beans are rotten, and if they are not rotten, continue to add some water to boil.

4. Cook until the water is almost dry and the red beans are rotten.

5. Put the boiled red beans into a sieve with coarse holes, and use a spoon to crush the red bean paste, and the red bean skin is separated by the sieve.

6. Heat baking oil in a non-stick pan, pour half of the brown sugar and red bean puree into the pan and stir-fry together over medium-low heat.

7. After the brown sugar is fried and the red bean puree is fully fused, the baking oil is fully integrated, and then stir-fry until it has some consistency, add the remaining brown sugar and continue to stir-fry.

8. Keep stirring and stir-frying until the water is volatile and has some dry and hard consistency, the red bean paste is completed, and it can be eaten or used after cooling.

Ingredients: 350 grams of green beans, 30 grams of minced meat.

Excipients: appropriate amount of oil, appropriate amount of salt, 10 grams of minced garlic, 5 grams of minced ginger, 15 grams of dark soy sauce, 10 ml of cooking wineGreen beans to remove the old tendons and wash them.

2.Mince the meat, mince the ginger and garlic.

3.Pour oil into a wok and stir-fry ginger and garlic until fragrant, add minced meat and stir-fry to change color.

4.Pour in the green beans and stir-fry over high heat.

5.Add cooking wine and stir-fry.

6.Add the dark soy sauce.

7.Then add an appropriate amount of water.

8.Cover and simmer for 10 minutes.

9.Add salt to taste.

10.Finally, the water starch is thinly thickened and the heat is turned off.