What should the leek buns do to keep the leeks green, and the buns are soft and do not collapse or r

If you want to ensure the green of the leeks, you can put the cut leeks when wrapping the buns, and don't put the leeks as soon as possible when adjusting the filling, because this will lose the water in the leeks, which is not good-looking, and the taste will not be very delicious.

When steaming leek-stuffed buns, if you want the leeks to be green and not yellow, you can add an appropriate amount of edible alkali to the leeks, grasp and mix evenly, and then add an appropriate amount of cooking oil and stir well. Note: Be sure to add cooking oil and then salt, after adding cooking oil, you can lock the moisture in the leek, and when you add salt, the leek is not easy to come out of the water, and the color will not turn yellow.

When making the filling, you can put some sesame oil, so that you can keep it green, try to choose fresh leeks, and the noodles for making buns need to be fermented with yeast in advance.

"Leeks can be torn off when they are old, and as long as the leeks are dehydrated again, the leeks will become tender. Or wash the old leeks and chop them directly and put them on the dumpling wrappers. The fresh leeks you buy can be wrapped in leaves, soaked in water, and stored in plastic bags to keep the leeks fresh and tender. ”

Leek-wrapped dumplings, delicious and tricky! The chef will teach you a trick, leeks are more verdant and do not come out of water! In fact, many people don't know that before wrapping leeks in dumplings, you need to soak the leeks in light salted water, so that the moisture in the leeks can be locked, and the leeks will not be oxidized, and the dumplings will be tender and tender.

Have you learned this trick?

Leek, egg, shrimp, dumplings.

Ingredients: 500k grams of shrimp, 500k grams of leeks, three eggs, a small handful of vermicelli, salt, flavor, thirteen spices, peanut oil, chicken essence, white pepper powder, a few according to the actual situation.

Cooking steps:1Prepare the leeks, wash the eggs, and soak the vermicelli in warm water for an hour in advance.

2.Wash the shrimp, pick the shrimp line, peel it well, and set aside.

3.Cut all the ingredients. Shrimp should not be cut into small pieces, a shrimp can be cut into two or three pieces.

4.Add salt, peanut oil, flavored Damei white pepper, mix well, and add some chicken essence when wrapping.

5.If you like to eat big stuffing, wrap more fillings.

6.It's wrapped.

Cooking Tips:

1: After chopping the leeks, add a little baking soda and scallion oil and mix well, the purpose of this step is to keep the green color of the leeks and prevent water from coming out.

2: When adjusting the dumpling filling, whether it is a vegetarian filling or a meat filling, do not miss oyster sauce, which is the most important seasoning to enhance the freshness and taste.

3: After the scrambled eggs, the shrimp skin must be cooled thoroughly before putting them into the leeks, which is also a key step to prevent water from coming out.

4: Add 1 more step mentioned in the title, which says that in the mixed leek filling, add a raw egg and stir clockwise, and then season. It not only locks in moisture, but also retains the green color of leeks, and also increases their nutritional value.

5: The ratio of dumplings to cold water and noodles is: 500 grams of flour + 230 grams of water + 1 egg + 5 grams of salt + 20 grams of dry starch and evenly, and it can be slightly awakened.

In the leek pork bun, the leeks remain green, so you need to soak them in cold water for a while when making leeks, and mix the pesticides in the leeks into it, or put in the appropriate baking soda, and gently rub them, which can not only keep the leeks green, but also help wash the pesticide residues on the leeks. In addition, when making leek buns, you must pay attention to putting some baking soda appropriately, so that the filling can keep the leek green color and will not appear yellow and black. In addition, when making leek buns, be sure not to heat them for too long, and eat as much as you want, so as to avoid the problem of discoloration of leeks.

When making leeks and pork buns, you need to first mix the noodles, put the appropriate yeast in the dough, and cover the plastic wrap into the big finch to proof, so that the buns are more tender and delicious, and after the leeks are cleaned, they can be rolled to properly control the dry moisture, at this time prepare the meat filling or vermicelli to chop together for later use, when preparing the meat filling, you can put the meat filling into the pot according to the needs of your own taste, stir-fry the appropriate new line, and add seasonings for seasoning. The vermicelli can also be chopped and added with an appropriate amount of oil, stirred evenly for seasoning, and salted eggs can be fried with a few frangipani and leeks. At this time, mix with the leeks and stir evenly, add an appropriate amount of salt, put it in the dough, wrap it and then steam it in the pot.

When making leek buns, we must pay attention to the second proofing after wrapping, after the second proofing is successful, it needs to be steamed on high heat for about 15 minutes, and then slowly stuffy for a few minutes with low heat to get out of the pot, so it is made, the leek pork buns are very delicious, and the leeks will not turn yellow, there is a green color. It happens that the buns will be stuffy for a while later, this is to prevent the sudden entry of cold air that will cause retraction.

Edible alkali. When making leek filling, you often encounter the problem of leek discoloration, and you need to use edible alkali at this time. However, instead of pouring it directly into the leek filling, you first put edible alkali in the water, put the leeks and guess the vegetables into it and soak them for about 10 minutes, then remove them to control the dryness, and finally make the filling.

In this way, the leek filling will be Kai and keep the original color unchanged.

To choose fresh leeks, wash the leeks and soak them in salt fiber water for a few minutes, dry the water, and stir well with baking soda, so that the leeks can remain green. Ruined.

To shorten the contact time between the leeks and the raw water as much as possible, put the cut leeks in the end, and then wrap them in the buns and steam them in the pot immediately, so that the finches will be very green.

To maintain his emerald green color, it is recommended to put some cooking oil in it so that it can be maintained.

Stir the leeks and the filling when wrapping, so that it can keep green, and you can put some sesame oil, which can also ensure the color well.

There are 4 ways to keep leeks green. Cut leeks are mixed with sesame oil or cooking oil, pork is fried and leeks are separated, and they are wrapped in a short time, and the time for steaming the buns should be mastered.

When we eat leek pork buns, we all hope that the scum will see that the leeks are emerald green, and we don't want to see the leeks turn yellow. Teach you the most practical method, after cleaning the leeks, cut the leeks into minced pieces, and mix them with sesame oil or cooked cooking oil. After the leeks are cut, it is easy to change chemical changes with the air, and it is easy to change color, which can be a good way to avoid the discoloration of the leeks and keep the leeks green all the time.

Cut leeks are very prone to discoloration, so put them aside separately. On the other hand, you should prepare the meat filling, in order to ensure that the leeks do not change color, first fry the meat filling, pay attention to the heat when frying the meat filling, and do not fry the pork filling old. If the pork filling is fried for a long time, it will become hard, and the steamed bun filling will not taste good.

Put the fried meat filling and leek filling together and stir well, and after the steamed buns are steamed, the leeks will not turn yellow.

Leeks are easy to turn yellow after cutting, and there is a small trick to eat leeks to keep them emerald green, that is, to wrap the leek filling as soon as possible in a short time. In order to prevent the chive filling from changing color, make as much as you eat to avoid the discoloration of the unfinished leek. Every time I buy a lot of leeks at home, when making leek filling, we must come according to the number of people Liang Tongkou, and we must not cut all the leeks.

Anyone who has experience in making steamed buns knows that steamed buns with leek and pork stuffing do not need to be steamed for too long, and if they are steamed for too long, the leek filling will turn yellow. When making steamed buns, the skin should be rolled out thinner, the size of the buns should not be too large, and the steaming time should not be too long, preferably about 7 minutes. Making leek stuffed buns is different from making buns with other fillings, you must master the time, and wait for two minutes after turning off the heat, so that the buns will be more fragrant and tastier.

After chopping the leeks and eliminating them, add some edible salt to them, stir them evenly and put them for about 20 minutes, and Tanchang squeezes out the water in the leeks, so that the color of the leeks will not change and will always be particularly green.

If you want to keep the leeks in the leek bun green, we need to add a small amount of baking soda and cooking oil to the leeks when preparing the filling, which have a good color fixing effect, and this method can also be applied to green onions. After the leeks are processed, stir-fry the minced meat and stir it well.

How to make the leeks in the leek bun not change color.

Steamed buns are a very common staple food in daily life, and when we usually make leek-filled buns at home, we will always encounter the situation that the leeks change color after the buns are steamed, so what can be done to make the leeks remain green after heating?

If you want to make the leeks not discolored, it is very simple, we only need to add a little baking soda and cooking oil to the leeks when the filling is finished, and stir evenly, they have a good effect of fixing the color of vegetables, and this method can also be applied to green onions.

After the leeks are ready, we can put the minced meat in a pot and fry it, and then mix it with the leeks and put it in the dough to wrap it, so that the filling tastes good and is very delicious.

Leek-stuffed buns can be called the "durian fruit" in the bun world, and the people who eat them really feel too fragrant and fresh, and they don't enjoy it well, but if the people who don't eat the leek stuffing smell it's a kind of destructionBut this time it's not about the taste, it's about how to maintain the hue of the leek filling. The attractiveness of leek filling depends on the characteristics of strong characteristics, fresh and fragrant taste, bright color and not dark yellow, in which the hue and appearance of this bun filling are very important, and the food focuses on "color, flavor, and flavor" to be complete.

In fact, it is not difficult to retain the green hue of the leek filling, just figure out how this color appears, and why it is broken and faded, then we can "symptomatic**" to solve this problem. When amaranth is chopped, the vacuoles in the somatic cells of the leaves are damaged, and there are some organic chemical acids that many green plants have, and the carotene is gradually destroyed by this acid. The condiments in the leek filling drive the liquid extravasation of the amaranth plant cells, and at the same time, the carotene in the amaranth will also flow out and be destroyed.

The amaranth itself is not fresh, or the leek filling is mixed and not made as soon as possible, which will also reduce the color, because the vegetables and fruits will slowly move from fresh to not fresh after picking, and of course they will not be so green if they are not fresh. To solve this problem, we should have a universal "**" in the kitchen, and that is soda, that is, sodium bicarbonate. This reactant does not have enough acidity and alkalinity to destroy carotene, so these problems will be solved.

However, it should be noted that soda must be used less, 1 pound of amaranth is enough at most 1 gram, and there will be alkaline smell if there is more, so this method is a bit uncommon, but we also have other methods. In fact, there are many ways that can be adopted, for example, you can mix the cut leek filling with a little cold oil first, so that the amaranth has a thin layer of oil slick on the outside to maintain, so as to lock the juice in it, and can also alleviate the infiltration of condiments against amaranth, and can also block the chemical effect of O2 against carotene to a certain extent. After rolling out the bun skin, the rest of the stuffing is prepared in advance, and it is best to chop the leeks and mix them into the filling.

Then immediately adjust the flavor and wrap it out as soon as possible, and wait not long to eat it now, so as to minimize the contact time between the amaranth and the condiments in the filling, so as to prevent the color of the leek filling from dropping and the leek filling from coming out of the soup.

When steaming leek stuffed buns, if you want to keep the leeks green, you must first pay attention to the heat, and you can add a little baking soda when making leek fillings to keep the leeks green.

Leek-stuffed bun method

Ingredients: 300 grams of flour, a small handful of leeks, three eggs, a small handful of vermicelli, steamed dumplings, salt, garlic, ginger, green onions, sesame oil.

Method:1300 grams of flour, half with boiling water and flour, half with cold water, and then knead the two together, cover with plastic wrap and let rise for 30 minutes.

2.A small handful of leeks is chopped, three eggs are fried and chopped, and a small handful of vermicelli is boiled until soft and chopped, stirring together。Add a little baking soda to keep the leeks green

Add the dumpling filling, salt, garlic, ginger, green onion, sesame oil and stir well.

3.The dough is kneaded into long strips, cut into small pieces, and rolled into a round dough.

4.Wrap the stuffing, wrap it into a bun shape, and close it. Then steam in cold water, ** and then steam for 8 minutes, simmer for 5 minutes and then the delicious buns are ready.

Nutritional value of eggs:

1.Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage;

2.Rich in DHA, lecithin, vitelline, beneficial to the nervous system and physical development, can strengthen the brain, improve memory, and promote liver cell regeneration;

3.Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.