The practice of leek buns, the practice of leek meat buns

The first type: plum vegetable meat buns.

Ingredients: 100 grams of dried plum cabbage, 15 grams of green onions, 500 grams of pork belly, 15 grams of ginger, 3 garlic sprouts, 1 tablespoon of dark soy sauce, 1 tablespoon of sugar, appropriate amount of salt, 1 teaspoon of thirteen spices, 2 tablespoons of light soy sauce, appropriate amount of hot water.

Steps: 1. Prepare the filling, finely dice the pork belly, mince the green onion and ginger, and chop the garlic sprouts.

2. Soak the dried plum cabbage two hours in advance. Wash it and make a few random cuts with a knife if it's too long.

3. Add an appropriate amount of oil to the wok, stir-fry the shallots and ginger, and add the diced meat to burst the meat oil. Stir-fry the meat to discolor.

4. Add 1 tablespoon dark soy sauce and 1 teaspoon thirteen spices, stir-fry evenly, and pour in the dried plum cabbage.

5. Add hot water flush with the ingredients and bring to a boil.

6. When the juice is almost collected, add an appropriate amount of salt, sugar, and an appropriate amount of light soy sauce to taste. Then add garlic sprouts to enhance the flavor. Flip twice and let cool.

The second type: cabbage pork buns.

Ingredients: Prepare ingredients: 320 grams of pork filling, 1000 grams of Chinese cabbage, 1 tablespoon of sugar, minced green onion and ginger, a little thirteen spices, 1 tablespoon of soybean sauce, half a tablespoon of cooking wine, half a tablespoon of dark soy sauce, appropriate amount of salt, appropriate amount of vegetable oil.

Steps: 1. Prepare the Chinese cabbage and pork filling. Break off the cabbage piece by piece and wash it.

2. Stack the cabbage together, cut the filling into shreds, sprinkle 2 tablespoons of salt and mix well, put the cutting board obliquely, and the cabbage will flow directly down when the soup is braked.

3. Put vegetable oil in a wok and cook until warm, add the meat filling and stir-fry to change color, add minced green onion and ginger and sauce and stir-fry until fragrant.

4. Put cooking wine to remove the smell, add old soy sauce to enhance the color, add salt and thirteen spices to taste, turn off the heat and let cool (the second step of delicious buns: stir-fry the meat filling to taste enough and be more fragrant).

The third type: celery pork stuffed buns.

Ingredients: 2 celery, a small piece of pork, a small dish of corn kernels, salt, soy sauce, pepper, pepper, pepper powder, chicken essence.

Steps: 1. Cut the pork into small pieces with a knife and chop it into puree.

2. Pinch the blanched celery, cut it into cubes, and pour it into the meat filling.

3. Stir the minced meat in a clockwise direction, adding a small amount of water while stirring, until the minced meat becomes elastic.

4. Pour the corn kernels into the stirred meat filling, add an appropriate amount of soy sauce, salt, pepper, pepper powder, chicken essence, sesame oil, and stir well with the meat filling. The filling is adjusted, if you like ginger, you can also add an appropriate amount of minced ginger.

Leek Meat Buns are a delicious traditional Chinese breakfast with a rich aroma and texture. The outer skin of the bun is soft, and the filling is delicate and delicious. Below, let's take a look at the steps to make leek meat buns.

First of all, we need to prepare the following ingredients: flour, yeast powder, warm water, leeks, pork, green onion and ginger, salt, light soy sauce, cooking wine and pepper.

Next, start making the dough of the buns. Mix the flour and yeast powder together, then slowly add warm water and stir into a dough. Place the dough in a warm place and let it rise for about an hour.

During this time, we can start preparing the filling for the buns. Chop the leeks and pork into small pieces, then add green onion and ginger, salt, light soy sauce, cooking wine and pepper, stir the plums and mix well.

When the dough is finished rising, knead it into small balls of the appropriate size. Roll out the balls into a thin crust, place the filling in it, and seal the bun by hand, making sure the filling doesn't come out.

Finally, put the trapped Yu Zhao buns with the seal facing up into the steamer and steam them over medium-high heat and the lid of the steamer for about 10 minutes.

Well, the leek meat bun is ready! If you prefer a little more aroma, you can sprinkle sesame seeds or chopped green onions on top of the buns. Other ingredients can also be added according to personal taste, such as shiitake mushrooms.

In conclusion, the process of making steamed buns requires careful handling of each step in order to make a delicious and delicious leek meat bun.

Ingredients: flour.

Excipients: leeks, carrots, shiitake mushrooms, fungus, eggs, shrimp heads, fried vermicelli, fried tofu skin, green onions, ginger, garlic.

Seasoning: salt, monosodium glutamate, cooking wine, sesame oil.

Cooking method: 1. Add half of the flour to boiling water, half of cold water and form a semi-scalding dough, let it rise for a while, and set aside;

2. Add cooking wine to the eggs and stir well, fry and cool, then add minced leeks, minced carrots, minced fungus and shiitake mushrooms.

Mix the minced shrimp head, shrimp oil and minced ginger with minced vermicelli, tofu skin, fried shrimp head, and add salt and monosodium glutamate before making dumplings.

Mix well with sesame oil; 3. Take out the dough to make a dough, wrap it into dumplings and steam it.

Features: fresh fragrance and palatable, beautiful shape.

Add the flour to cold water (you can add an egg) and a small amount of yogurt and let it flow for a while. After the eggs are fried and cooled, add the minced leeks in turn, stir the shrimp with shrimp oil, ginger, salt, monosodium glutamate and sesame oil, take out the dough to make a dough, wrap it and steam it. (If you want to add meat, it's best to add a little cooking wine to remove the fishy smell) Because it is a bun, you can buy some green shrimp and wrap it in the shell.