How to make sargassum stuffed buns? How to make mandarin duck stuffed buns?

I've always liked to eat fried pork slices with moss, and suddenly I thought about why not change the way to eat, I like to eat steamed dumplings very much, and moss meat buns were born from this, and the result is really delicious, and I am very happy that I am the first person to upload this recipe in the kitchen.

Ingredients: 500 grams of flour.

Yeast 5 grams.

Water 250 grams.

Filling: g minced meat 250g.

700 grams of moss.

Peanut oil Two tablespoons.

1 scoop of dark soy sauce.

3 scoops of light soy sauce.

Mix the stuffing king, thirteen spices, pepper powder, chicken essence appropriate amount (depending on personal taste).

3-4 tablespoons of salt.

The delicacy of the world - the practice of moss and meat stuffed buns.

Melt the yeast with warm water, mix it with cold water and slowly pour it into the flour, knead it into a smooth dough, cover it with plastic wrap, and put it in a warm place to ferment for about 2 to 3 hours to form a honeycomb shape.

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Meat filling with dark soy sauce, light soy sauce, salt, stuffing king, thirteen spices, pepper powder, chicken essence, peanut oil stir evenly, if you like the meat soft and rotten, add more water to stir, at this time the filling can be salty, because the back of the greens.

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Wash the moss, boil water in a pot, blanch the moss slightly (don't boil, just blanch it for about half a minute), and then take it into cold water to cool.

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Control the moisture, chop it with a knife, pinch the water, put it in the mixed meat filling and stir evenly, and the bun filling is good.

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Take out the dough, knead it, knead it into small agents, roll it into a skin, and the following are the steps of making the buns in general (not in detail). After wrapping the buns, put them in a warm place to ferment for about 30 minutes.

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Steam in a pot with cold water, steam for another 15-20 minutes over medium heat after the water boils, and wait for 5 minutes after turning off the heat before uncovering the lid.

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The delicious big bun is ready 0

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Let's eat, it's so fragrant, my husband ate 4 at once.

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Tips: 1. The fermentation time of flour depends on the indoor temperature, the low temperature is long, and the high temperature is short, but the dough must be honeycomb-shaped, and the steamed buns will not be dead. 2. The softness and hardness of the steamed bun skin depends on the secondary fermentation, which is generally about 30 minutes, and the bun skin will be soft.

Answer: Hello, wash the sargassum, blanch it with boiling water, chop it and add light soy sauce, pepper, chicken essence, salt and other seasoning with the pork belly filling.

Wash the horsetail bath first, then cover it with water, remove the clear air cover, then chop it, add the meat filling, wrap the buns, if you want to be vegetarian, you can get eggs, stir-fry leeks, mix it inside, it's also delicious.

The practice of sargassum to make dumpling filling, raw sargassum. Soak in boiling water. Can the rear torsion bar to make the meat into Lao Tzu filling.

Dough: flour 250, water 120-130 grams. [l] Filling: 250 celery, 150 minced meat, salt, monosodium glutamate, chicken essence, pepper, cooking wine.

How to wrap mandarin duck dumplings:

1. Open the flour, add water and dough until it is moderately soft and hard, and let it stand for 20 minutes.

2. Blanch the celery until it is seven ripe, cut it into minced pieces and set aside; Marinate the minced meat with cooking wine and pepper for half an hour, stir-fry and mix well with minced celery; Add salt and chicken essence and monosodium glutamate to taste.

3. Roll the dough, add the agent, roll the skin, and wrap the filling. The skin should be thin.

4. The following are the first steps, be sure to read carefully.

Start by placing the dumpling filling in the middle of the skin.

Then pinch it in the middle.

Then pinch a small corner on both sides.

5. This mandarin duck dumpling is best steamed to eat, the wrapped mandarin duck dumplings are steamed in the pot for 10 minutes, and then garnished after the pot! Remember to make color contrasts sharp and not conflicting.

Ingredients: 700g flour, 1 zucchini, 4 eggs, 600g pork, 350g celery Accessories: appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of thirteen spices, appropriate amount of sesame oil, appropriate amount of chicken essence Steps.

1.The fermented ingredients are diluted with warm water, poured into flour, and formed into a dough with zucchini and scrambled eggs.

3.Add salt and light soy sauce with thirteen spices to accompany the filling, then pour in sesame oil.

4.Chop the celery and meat, add light soy sauce, salt, chicken essence, thirteen spices and stir, and add water twice in the middle5Divide the dough into small pieces and roll out into a crust.

6.Put the stuffing on the dough and pinch the buns.

7.Put the stuffing on the dough and pinch the bun 8Put the wrapped bun blanks in the pot, ferment again in the pot for 10 minutes, steam on low heat for 5 minutes, turn to high heat and steam for 20 minutes, then turn to low heat and steam for 5 minutes, then turn off the heat and simmer for 5 minutes 9Remove from the pan.

The preparation of kelp-stuffed buns is as follows:

Ingredients: 500g all-purpose flour, 250g pork belly, 260g water, 750g kelp, 50g bran, 3g salt, 1 spoon of soy sauce, 1 spoon of cooking wine, half a spoon of ginger powder, chopped green onion, instant dry yeast, appropriate amount of monosodium glutamate.

1. Wash the kelp.

2. Remove the kelp and chop it.

3. Put the sauce in the seasoning bowl and put an appropriate amount of soy sauce.

4. Put a small amount of salt and monosodium glutamate.

5. Cut the pork belly into small pieces.

6. Put it in the seasoning basin, put ginger powder, cooking wine, soy sauce and chopped green onion, and mix evenly.

7. Finally, put an appropriate amount of salt in the meat filling and mix thoroughly.

8. Place the minced meat and kelp on both sides of the seasoning bowl.

9. Put a small amount of water in the basin first, soak the yeast for a while, and put the flour bran into the basin.

10. Live into a dough with moderate hardness and softness, try to add the amount of water, and put it into a pot for fermentation.

11. After the dough is ready, take it out and put it on the cutting board, knead it into a smooth dough, and then knead it into smooth strips.

12. Cut into your favorite sizes.

13. Roll it into a bun skin, thin on all sides and slightly thicker in the middle.

14. Add an appropriate amount of kelp and put the pork belly on top.

15. Put corn husks under the wrapped buns and put them in the steamer for the final proofing, about 10-15 minutes.

16. Pot on cold water, start on low heat, turn to medium heat after boiling, 15 minutes, open the lid immediately after turning off the heat, and the kelp stuffed buns are completed.

Ingredients: 250g flour, 200g kelp, 3g yeast Accessories: appropriate amount of salt, 2g of sugar, 3g of steamed dumpling seasoning, appropriate amount of chicken essence, 5g of oil chili, appropriate amount of sesame oil, 20 Sichuan peppercorns, 15g of shallots, 15g of ginger

Step 1: Soak the kelp and rinse it.

Step 2: Then put it in a pot and add water to boil.

Step 3: Add a little cooking alkali and cook for 2 minutes, turn off the heat.

Step 4: Drain the kelp and chop it.

Step 5: Heat the sesame oil in the pot and add the peppercorns, and fry the green onion and ginger until fragrant.

Step 6: Turn off the heat until the shallots turn into yellow and ginger slices, remove the ingredients.

Step 7: Put the chopped kelp in a bowl and add salt, sugar, chicken essence and oil chili pepper.

Step 8: Add the steamed bun and dumpling seasoning.

Step 9: Pour in the fried seasoning and mix evenly.

Step 10: Add yeast and water to the flour and ferment for later use.

Step 11: Knead the fermented dough evenly and smoothly, then divide it into equal parts and roll the dough into equal parts.

Step 12: Take one portion of dough and roll it into a round crust.

Step 13: Wrap in the kelp filling.

Step 14: Pinch into buns.

Step 15: Spread the steamer cloth in the steamer and put the buns to ferment again for 10 minutes.

Step 16: Then cover it with a steamer cloth and steam it over high heat for 20 minutes, wait a few minutes after steaming before removing the lid.

It should be possible, wash the kelp and open it, soak it until there is no salty taste, boil it in a pot of boiling water and cook it over low heat for 5 minutes, take it up and cool it to room temperature, chop it finely and add the meat filling to taste, the kelp itself is very fresh, and you don't need to add MSG when mixing.

Today, when traditional national snacks are constantly challenged by the new generation of food, the long-established goubangzi water-filled buns are still enduring and have become the people's daily food favorite. The water-stuffed buns are not only thin and thin, delicious in taste, but also exquisite in workmanship, and only the process of production makes the diners breathtaking.

There is nothing peculiar about the buns from the outside, but the process of making them is quite complicated. The famous ones who make ditch bangzi water stuffed buns are mainly Yang, Ma and Pang, all of whom have experienced decades of ups and downs, and Xueqing Lusan has worked hard for no less than three or five years, and it is difficult to understand the essence of the production process. How do you make a delicious bun with water filling?

The owners of the three shops will introduce it like this: "The steamed bun filling should be matched according to the ratio of eight taels of lean meat and two taels of fatty meat, and it should be simmered with seasoning a day in advance, at least for more than 8 hours, which forms a preliminary dry filling." Wait until the next day, dilute the filling with chicken broth at a suitable temperature, let it cool, and then put an appropriate amount of chopped green onion and sesame oil and stir evenly; Noodles are divided into three types: water surface, alkali surface, and old surface, and the water surface is the surface of the present surface, and the water temperature of the surface should be appropriate; Alkaline noodles are alkaline, fermented in two days in summer and fermented for more than four days in winter, and the workers of the noodles have to work for at least two years, all based on practical experience; Even if the old noodles are fermented naturally, it is at least two days in summer and four days in winter.

The three kinds of noodles are kneaded well according to a certain proportion, but how to mix the noodles, it depends on the weather and the direction of the wind, summer and winter are different, and the south wind day and north wind day are not the same. When it comes to rolling skin, the emphasis is on the thin side and the thickness of the bottom, and the thickness is appropriate, because the filling is thin and there are old noodles in the noodles, so the rolling skin must be paid special attention to, so that it is not easy to leak the filling, and the taste is good. When steaming steamed buns, you need two pots, one pot of steamed buns, one pot of boiling water, steamed buns must be turned on water, not cold water, steamed buns with cold water The effect is not good, the steamed buns are shiny in color, and the entrance feels greasy.

These three steamed bun shops are full of diners almost every day, but no matter how many people come, Yushi can go up to three drawers at a time, even if there is only one more drawer, the steam will not go up, and the steamed buns will not taste right. From the filling, rolling the skin to the hot buns, this is a dazzlingly complex process, which is a family craft passed down from generation to generation, and it is also the historical inheritance of the profound traditional food culture of Goubangzi Town.

The practice of sun-dried purslane buns is actually to soak the purslane first, soak it softly, then chop it and chop it, put a little vermicelli later, and then put a little cabbage heart, because it is a dried vegetable? He still needs to suck up some water and then put some minced meat on it. It's very good to mix thoroughly.

This method is actually very simple, first of all, you have to wash it clean, and then find some meat in it, like this steamed bun tastes particularly delicious, and then put the steamed bun in the steamer for 20 minutes, fluffy and soft, especially delicious.

Dried purslane should be soaked in warm water first, and then blanched again with boiling water. Chop it, dry it by hand, add various seasonings, and you can make it into a bun filling.

After the purslane is cleaned, soak it and cut it into small cubes, put on the meat filling, stir well, add green onions, ginger, garlic, cooking wine, and cooking oil, and stir it.

Hello, if you want this horse flagship, it's best to use that kind of raw stuffing to make bun filling, as well as taro, which can be used to make bun filling.

This one is still more cumbersome to make, and it requires fresh raw materials, so it is best to buy it directly.

Purslane, you can mince it and brush it with a little salt, so that the meat filling is stirred evenly, and the bun is very delicious.

Dried water chestnut stuffed buns, this one is first to be soaked, and then chopped up, along with the meat filling.

Soak the peppercorns in water, add soybean oil, add the refined salt chicken powder thirteen spices, light soy sauce oyster sauce, pepper water, and stir in one direction.

Ingredients: 400 grams of pork, 600 grams of flour, 600 grams of winter melon, 2 persimmon peppers, 2 celery.

Excipients: 1 2 sections of green onion, appropriate amount of Wang Shouyi bun seasoning, 1 tablespoon of oyster sauce, 6 grams of yeast powder, 320 grams of warm water, 2 tablespoons of light soy sauce, 2 tablespoons of oil, 1 tablespoon of chicken essence, 1 tablespoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of soybean oil, 2 slices of ginger, 2 cloves of garlic.

1. Cut the pork into meat filling, mix in green onion, ginger, garlic, Wang Shouyi bun seasoning, oyster sauce, light soy sauce, sesame oil, chicken essence, salt, cooking wine, soybean oil, and mix into dumpling filling.

2. Chop the winter melon, green pepper and celery and marinate with salt.

3. Mix the dough: 600 grams of flour into 320 grams of warm water, 6 grams of Angel yeast powder and form a dough.

4. Put it on a curtain with warm water underneath and ferment for about 30 minutes.

5. After removing the water from the winter melon, put it in the meat filling and stir well.

6. Put the fermented dough on the panel, add a pinch of baking soda and knead well, make 24 uniform size agents, roll out the skin bag, wrap it and put it in the pot to rise for 15 minutes.

7. **, cold water drawer, steam for 15 minutes after the water is boiled, wait for 5 minutes after turning off the heat and then open the pot, and a pot full of big buns is ready.

8. Prepared buns.

How to make steamed buns and steps.

1.Chop the pork belly into a puree, mince the green onion, and slice the ginger for later use.

2.Put an appropriate amount of lard in the pan, add ginger and garlic to stir-fry the fragrance, take two-thirds of the chopped pork belly and put it into the pot and stir-fry, add a little cooking wine, soy sauce and salt in turn, and then add sweet noodle sauce and sugar after the fragrance is fried, put a little sesame oil out of the pot, put in the chopped green onion and mix well.

3.Add a little yeast powder, baking powder, and sugar to the flour and mix well, knead the dough into long strips and knead it into a uniform dough.

4.Roll out the skin, wrap the filling, pinch a corner with your hand and don't move, turn it while retracting, the bun will be wrapped, put the wrapped bun on the cage drawer, and steam it in the pot with hot water for about 20 minutes.