How to make melon shredded buns, how to make loofah stuffed buns delicious

Ingredients and seasonings for shredded melon buns.

White melon bean paste.

Ground pork with peanut oil.

Salt shallots. Ginger soy sauce.

Sesame oil thirteen spices.

Flour yeast powder.

Steps to make melon shredded buns.

Step 1. Rub the white melon into shreds, sprinkle some salt and rub for a while, and squeeze out the water in the melon shreds with gauze.

Step 2. Steps of the melon shredded bun Step 2: Put peanut oil in the wok, add the bean paste and stir-fry it slightly when it is hot, and let it cool. Put thirteen spices, soy sauce, salt in the filling, stir-fry the bean paste and mix well.

Step 3. Steps of the melon shredded bun Step 3: Add the melon shreds, sesame oil and mix well.

Step 4. Step 4: Add yeast powder adjusted with warm water to the flour, knead well, after the dough is ready, wrap the skin and stuffing, put it in the steamer, and put it in the steamer for 25 minutes.

Insert the melon into shreds first, then soak it in salt for a while, and then take out the water for later use. It can be served with fried eggs and other ingredients, wrapped and steamed.

Wrap buns. <>

The buns are out of the pot.

First of all, put the scraping peel. Go to the gourd. Wash and rub into shreds.

Add salt. Squeeze the water out. in mincing.

Scrambled eggs. Put the marinated shrimp skin. Fly strips are cooked.

Minced too. Add salt, oil, and light soy sauce. Modulation.

Then the fire is not soft, not the surface. Make a small dose. Wrap it up.

It is also possible to keep the hair noodles. It can also be made with minced meat. Melon seed buns are particularly delicious, nutritious, and hydrogen to eat.

Delicious. The delicacy is very good, buns. There are a lot of practices.

Steps to make melon-stuffed buns.

1.The melon should be squeezed out of excess water.

2.I forgot to take a picture when I scramble eggs, and I guess everyone will do this step. Then fry some pepper oil, let it cool, put it together with the scrambled eggs that are cool, put it in the filling, chop the two green onions, and put it in the filling, add salt, chicken essence, sesame oil, white pepper, dried ginger powder, and oyster sauce to adjust evenly.

3.Start wrapping, put the wrapped bun in the cage drawer for 20 minutes, wait for the hair to come up, and then steam on high heat for 12 minutes.

4.Don't open the lid immediately after steaming, turn off the heat and simmer for three minutes before opening the lid, if the bun and the sticky cloth stick together, pat some water on the sticky cloth with your hands, and the bun and the sticky cloth can be separated.

5.Let's eat!

Wash the loofah. Insert into wire. Bring two knives with a kitchen knife.

Sprinkle in a small amount of salt. Marinate it. Eggs are scrambled until the eggs are crumbled.

Pour into a basin. Put the loofah. Willing to do it later.

Put it in a basin and add the oil and salt. Green onion. Seasoning.

Do it well. This way the buns are delicious.

Wash the time you bought back, and then cut it into small Momo, and then beat some eggs in it, a 80 see and reconcile, and then the noodles are good, and then it is a very delicious bun.

The loofah-stuffed buns are delicious as follows:1、.Peel the loofah and cut it into small pieces, add an appropriate amount of edible salt to grasp and mix evenly, and marinate for 20 minutes; The dough part of the low-gluten flour, yeast, caster sugar, salt, purified water according to the number of rented sections into the small pot, the time is 30 seconds, turn the speed knob from 3-6 to mix well until the dry powder is not visible;

2. Knead the dough mode for 2 minutes, add lard, and continue to knead for 1 minute; Take out the kneaded dough and knead it well, simply round it and put it in the proofing box, and let it rise at room temperature for 20 minutes in summerThe pickled loofah is rinsed several times with purified water, then squeezed out the excess water to leave some of the water, and set aside for future use.

3..Wash the meat before cutting it into small pieces, chop it with a knife or whip it with a tool to make the meat foam, add a bottle of cooking wine, caster sugar, and salt and mix wellHandle the shrimp cleanly, cut into sections, add a bottle of cooking wine and white pepper, mix well and marinate for a while; Then add the loofah to the meat filling and mix well, then add the oyster sauce and mix well, and put it in the refrigerator for later use; The dough is proofed, vented, and then rolled into a rectangle with a rolling pin and rolled up; Pinch into buns.

Finally, turn on the high heat and steam for 15 minutes, turn off the heat and simmer for 2 minutes, then open the lid and then open the lid;

The above is how to make loofah-stuffed buns delicious.

We can cut the loofah into shreds, chop it and mix it with the meat filling, add seasonings and oil and mix well, and then wrap the filling in the bun skin and steam it.

First of all, knead the dough, let it rise for 15 to 20 minutes, then remove the loofah skin, shred the carrots, shredded cabbage, add green onions, ginger, garlic, pepper, oyster sauce, light soy sauce, dark soy sauce, and pull the dough into pieces after the dough rises. Change to bun wrapper, wrap the adjusted filling, put it in a pot and steam it for 15 to 20 minutes.

This method is to first cut the loofah into cubes, then mix it with pork, put in some sesame oil eggs, then put in some dark soy sauce, and put in cooking wine to taste, the loofah buns are very fragrant, and the taste is also very full, and it is full of soup in one bite.

1.Dumpling filling (100g pork belly, 250g fresh shredded gourd, 150g fresh shrimp, 100g enoki mushroom, 50g leek, 5g garlic, 2 tsp salt, 1 tsp sugar, a little pepper, a little white powder, a little sesame oil).

2.300g of dumpling wrapper (made of high-quality flour).

Method:1After peeling and removing the head and tail of the loofah, wash and remove the water, cut into dices, add 1 teaspoon of salt outside the ingredients, grasp and marinate for about 10 minutes, then squeeze out the water and set aside.

2.Wash the shrimp and cut into small cubes; Put enoki mushrooms into boiling water, blanch them, pick them up and cut them into small pieces; Finely chop the garlic and set aside.

3..Take a large container, put the ingredients and seasonings in the above steps and stir together to form a silk fiber shirt and return melon filling.

4.Take a piece of dumpling skin, put an appropriate amount of loofah filling in the middle part of Method 3, fold the upper and lower sides of the skin in half and glue it, and then fold the pattern at the interface in order to make it more sticky, and repeat this collapse until the material is used up.

5.Heat a pot of water and boil until boiling, then add a little sesame oil outside the amount, then put in the 4 packets of loofah dumplings, and cook for about 5 6 minutes until the water boils again.

The loofah can be made into dumplings to make filling, and the method is as follows:

Ingredients: 25 shrimps, 4 eggs, half a loofah, a small amount of carrots, a small amount of high ears, 2 teaspoons of salt, 1 teaspoon of light soy sauce, 1 tablespoon of ginger.

1. Use half a large loofah, a tablespoon of minced ginger, beat four eggs into egg liquid and add a little salt, cut the carrots into cubes, and blanch the black fungus with hot water after soaking.

2. Don't scramble the eggs too old, and use the remaining oil to fry the diced carrots a little to make the carotene better absorbed.

3. Chop the shrimp into shrimp paste, don't be too fine, the coarse taste is good, and if the shrimp is too fine, it will become shrimp slippery....

4. Remove the seeds of the loofah and cut it into cubes, cut the fungus into cubes after cooking, stir all the ingredients together, and stir well, because the shrimp meat is already very sticky, and it is not necessary to use it without leakage.

5. Add a spoonful of light soy sauce.

6. Add two teaspoons of salt and continue to stir well.

7. Let's start making dumplings.

8. There are more skins on the top of the bought, and use your fingers to dip water around the dumpling skin to increase viscosity.

9. The skirt of the girl.

10. It's so big after it's good, and the two of them only ate half of it, and they are laughing and eating the different shapes of their husband's buns first.

11. Full of flavor and refreshing.

Prepare ingredients: a loofah, cabbage, an appropriate amount of eggs, a carrot, an appropriate amount of black fungus, an appropriate amount of dumpling skin, green onions, an appropriate amount of salt, an appropriate amount of light soy sauce, an appropriate amount of oyster sauce, an appropriate amount of sesame oil, and an appropriate amount of cooking oil.

Specific methods:1Clean the loofah, remove the skin with a peeler, then cut it into small pieces and put it in a basin, add an appropriate amount of salt, grasp and mix evenly, marinate the water in the loofah, and then pour it out, and then squeeze the water in the loofah by hand. Chop the cabbage with chi.

2.Take a bowl, beat 2 eggs, add an appropriate amount of salt, beat the egg mixture, heat the pot with oil, pour in the egg liquid, scramble the eggs into broken eggs, let it cool for later use, take half a carrot, first cut into thin strips, then cut into small pieces, after the black fungus is soaked in warm water, cut into small pieces.

3.Put loofah, cabbage, eggs, black fungus and carrots into a pot, add an appropriate amount of chopped green onions, add an appropriate amount of salt, light soy sauce, oyster sauce, sesame oil and cooking oil, stir well, and the loofah filling is ready!

4.Take a dumpling wrapper, add an appropriate amount of vegetable filling, wrap the vegetable filling, pinch the pleats and close the mouth, press it with both hands, a dumpling is wrapped, add water to the pot and boil, put the dumplings, boil on high heat, after the dumplings are put into the pot, push them with a shovel to prevent the dumplings from sticking to the bottom of the pot, cook until the dumpling skin is bulging, put it out of the pot and put it on the plate, and it can be eaten.

Peel the loofah. Cut into thick slices, so delicious, green onions to taste. .

A pinch of meat. Heat the oil and add the chopped green onion and bean paste. Then add the minced meat.

Then add the loofah. Add salt, soy sauce, (don't put in water, the loofah comes out of the water) The loofah is soft, it's done, and it's delicious.

The method of loofah wrapping meat filling:

Loofah wrapped with minced meat.

Ingredients: 1 loofah, 200 grams of pork filling.

Excipients: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of salt, appropriate amount of edible oil.

Production process: 1. Prepare materials.

2. Peel the loofah and cut it into 5 cm long sections, hollow out the middle, and chop the ginger and shallots.

3. Mix the filling.

4. Add an appropriate amount of filling to the loofah, arrange it on a plate, and steam it in a steamer for 10 minutes.

5. Remove from the pan. Place on a plate and serve.

Ingredients: 1 loofah.

200g minced pork

Appropriate amount of adjuncts: green onions.

Ginger to taste, salt to taste.

Cooking oil to taste.

Step 1Prepare your materials.

2.Peel the loofah and cut it into 5 cm long sections, hollow out the middle, and chop the ginger and shallots 3Mix the stuffing.

4.Add an appropriate amount of filling to the loofah, arrange it on a plate, and steam it in a steamer for 10 minutes.

It's perfectly fine to do it normally, maybe it depends on personal taste.

The material contains bonds.

1 piece of silk plum gourd, 200 grams of seasoned meat filling, 150 grams of anti-freeze cold water skin, a little salt.

Method. 1.After washing the loofah, peel and remove the heart, then cut it into strips, and then cut it into small pieces of about 1 cm, and set aside.

2.Take a bowl of male, put Method 1 into it, add salt and marinate for about 30 minutes, then squeeze out the water and set aside.

3.Take a pot, put in the seasoned meat filling and mix evenly, fill each dough with about 10 grams of meat filling, then add the loofah material from method 2, wrap it into a xiaolongbao shape and put it in the steamer.

4.Stir up a pot of water, put a gas collector in the pot, put it on the steamer after the water boils, and steam it over high heat for about 7 minutes.