How to make steamed buns with leek and pork stuffing in detail Thank you for making it at noon

1. Make the dough good first;

2. Wash the leeks and control the water;

2. Hide the meat, add oil, soy sauce (put more), five-spice powder, a little sugar (to enhance the flavor), and stir until the meat is loose;

3. Put the chopped leeks into the stirred meat, add a little salt, and continue to stir until the meat and vegetables are even;

4. In this way, you can wrap it. After wrapping, let the noodles rise again for another 30 minutes, and then steam them in the pot;

5. After boiling the water, steam for 25 minutes.

Wash the leeks and let them dry. After eating the dry water, chop it, do it with salt, and then go to cut the meat, after chopping, squeeze the water in the leeks dry, and first do the seasoning in the meat, the seasoning has soy sauce and salt. Wine.

There is also a seasoning for making dumpling ingredients, which are sold in supermarkets, and after fully stirring, pour the leeks into the meat and stir, stirring in one direction, so that it is almost good.

1. Leek meat: The bun stuffed with leek meat is the most delicious, the meat in the leek meat can choose pork, beef and mutton or even chicken, which can be matched with leek filling.

2. Leek cabbage meat filling: leeks can be matched with meat separately to form fillings, but also can be mixed with other vegetables and meat fillings, such as leek cabbage filling, leeks have less water and are relatively dry.

3. Leek egg filling: leek egg filling is also a very traditional dumpling filling, for people who don't eat meat, this is an absolutely delicious filling, the fragrance of eggs and the freshness of leeks, the taste is particularly delicious, only need to drizzle some vegetable oil, it is a delicious bun filling.

4. Leek shrimp or shrimp skin filling: Leeks can also be used with a variety of seafood to make fillings, such as shrimp skin or shrimp, if it is shrimp, put a shrimp in each bun, shrimp stuffing dumplings will definitely make you appetite. The best way to eat leek stuffing is to cook it, and if it is steamed, you should grasp the heat, and after a long time, the leeks will not taste good when they are old and yellow.

5. In addition to shrimp and shrimp skin, leeks can also be matched with sea rice, sea rice is particularly strong, plus some strong bean skin, which has a unique flavor when combined.

1. The first step is to mix the noodles first. Add yeast to warm water, stir to melt, then add flour, (the ratio of flour, water, and yeast is about 200:100:.)

1) Stir well and knead into a smooth dough. Next, seal the dough and let it rise in a warm place until it is twice as large.

2. Next, start to mix the filling. Prepare 4 eggs and beat the eggs into a bowl and stir thoroughly. Add an appropriate amount of oil to the pot, heat over high heat, then pour in the egg liquid, quickly fry with chopsticks, and fry the eggs until they are cooked and broken. Let cool and set aside.

3. Wash the leeks in advance and dry them. Then chop and put in a basin. The next step is to pour a little oil into the leeks, and then mix the leeks with the oil of the edible destroyer.

The surface of the leeks is wrapped in cooking oil, and when salt is added to taste it later, the leeks are not easy to get out of the water.

4. Prepare some vermicelli, soak them in advance, and then chop them. Adding vermicelli can not only enrich the filling, but also have good water absorption, which can absorb the water in the leeks, so that the steamed bun filling will not have water.

5. Pour the eggs and vermicelli into a basin, then add an appropriate amount of salt and cooking oil to taste, or add some oyster sauce or chicken essence to enhance the freshness. Stir the state and mix evenly, and the filling is ready.

6. After the dough has risen, roll the dough into long strips and cut it into small pieces.

7. Roll out the small agent into a slightly thicker middle and thinner bun skin at the edges. Next, wrap in the filling and knead it into a bun.

8. Add water to the steamer, boil until warm, place the buns on the steaming drawer, cover the pot, and let rise twice to double the size. Then steam on high heat for about 10 minutes, then turn off the heat and simmer for 2 minutes. ​

The soft and fragrant leek buns are steamed, and they are particularly fragrant when eaten hot. ​

Tips for making leek buns.

1. The dough of the steamed bun should not be too soft, otherwise the folds of the bun will not be obvious after the second proofing, and the steamed bun will not have a shape.

2. The leeks in this season are very tender, and the filling is easy to get out of the water. The leeks are stirred with cooking oil first, and then paired with vermicelli, which can well solve the phenomenon of leeks coming out of the water.

3. The leek buns are easy to cook, be careful not to steam them for too long. Otherwise, the leeks will turn yellow, and the umami will be greatly reduced.

1.Preparation of materials.

Leek meat buns are a chain food that can be eaten on the streets and alleys, and they are very simple to make. Prepare the following materials:

500 grams of all-purpose flour.

400 grams of socks and leeks.

500 grams of minced meat.

Salt, chicken essence, green onion and ginger water, cooking wine, Sichuan pepper powder, light soy sauce, dark soy sauce, appropriate amount of sesame oil.

2.Prepare the dough.

Pour the all-purpose flour into a container, slowly add an appropriate amount of warm water, and knead it into a delicate and smooth dough, without adding too much water to prevent it from becoming too sticky. After kneading, cover with a damp cloth and let it sit for 20 minutes to relax.

3.Prepare the filling.

After washing the leeks, cut them into finely chopped pieces, add a spoonful of salt, a spoonful of chicken essence, an appropriate amount of green onion and ginger water, a spoonful of cooking wine, and a spoonful of Sichuan pepper powder to the meat filling, and stir vigorously.

4.Stuffed with leek meat.

Knead the dough into strips, cut it into evenly sized pieces, roll it out into a thin crust, wrap it in an appropriate amount of leek meat filling, pinch it tightly and seal it tightly to make a half-moon-shaped bun.

5.Steamed steamed buns.

Bring the water in the steamer to a boil, put the finished buns into the steaming basket, put them in the steamer, and steam them on high heat for about 10 minutes.

6.Prepare the dipping sauce.

The flavor of the leek meat filling is very delicious, and it doesn't need much dipping sauce, so you can enjoy it with just the right amount of side dishes. You can prepare a small dish with some ingredients such as light soy sauce, dark soy sauce, sesame oil and garlic paste, mix well and use.

7.Tips:

If you prefer a more appealing and delicate bun skin, you can add some gluten and oil to make the dough more flexible and elastic. If you have enough time, you can let the dough sit at room temperature for more than 1 hour to make the dough softer and the buns more fluffy and tasty.

Leek meat bun stuffing is a popular noodle dish that is simple to make and suitable for home-made. During the production process, it is necessary to pay attention to the ratio of dough to filling, and make the dough soft and textured. You can match it with a dipping sauce to your taste, adding fun to the whole cooking process.

Enjoy the food!

1. Ingredients: 500g flour, 300g cabbage, 200g pork belly.

2. Put a little yeast and an appropriate amount of water in the flour to make the dough, and let it rise for two hours.

3. Knead the awakened dough into a smooth dough.

4. Chop the pork belly into small pieces, mince the ginger and garlic.

5. Wash and drain the cabbage and chop it.

6. Put the chopped cabbage and pork filling into a basin and add oil, salt, monosodium glutamate, a little five-spice powder, and oyster sauce.

7. Add the broken vermicelli.

8. Stir the filling well.

9. Knead the dough into long strips and cut into small balls of about the same size.

10. Take a piece of rolled skin and put an appropriate amount of filling.

11. Press the stuffing with one hand and knead the dough inward with the other hand.

12. Continue to pinch forward in the same way.

13. Finally, just close the mouth and pinch it hard.

14. Leave the wrapped buns up for more than ten minutes and put them in the steamer.

15. Put in the water after boiling, and start the timer when the water in the pot is boiled again, and it will be cooked in 15 minutes.

Mince the minced meat. <>

Add the cooking wine, oyster sauce, soy sauce, salt, pepper and thirteen spices and stir in one direction.

Then add ginger, green onion and sesame oil and mix thoroughly, then add egg whites and stir well.

Add leeks when wrapping the button. (Leeks must be washed to control the hail attack water) <>

Add sesame oil to the mixed filling.

1. First of all, choose the leeks you bought, remove the rotten leaves, then clean it with water, put it in a basket and drain it.

Leek. 2. Drain the leek and cut it into small pieces and put it in a pot for later use.

Cut the leeks into sections. 3. Prepare an appropriate amount of flour, and the amount of flour is determined according to the amount of leeks.

Prepare an appropriate amount of flour.

4. Add a little yeast to the flour, mix the dough with warm water, stir while pouring, and knead the flour into a smooth dough when the flour is flocculent. Then wrap the dough in a convenience bag or plastic wrap and let it rise for two hours.

Kneaded dough.

5. Prepare an appropriate amount of vermicelli, put it in a pot, pour hot water to boil it, cook it until transparent, and pinch it with your hand to break it.

Boil vermicelli. 6. Remove the boiled vermicelli to control the moisture, let it cool slightly, and chop it into pieces, which is not too broken, almost enough.

Chop the vermicelli. 7. Add the chopped vermicelli to an appropriate amount of light soy sauce and stir it evenly to marinate.

Marinated vermicelli. 8. Prepare an appropriate amount of pork belly, of course, if you like to eat lean meat, you can also buy back elbow meat, cut the pork belly into small pieces, put in an appropriate amount of minced green onion and ginger, add an appropriate amount of oyster sauce, dark soy sauce, salt, thirteen spices, stir it evenly, and marinate for half an hour.

Marinate the pork belly.

9. Pour the marinated pork belly and vermicelli into the chopped leeks, stir well, pour in an appropriate amount of sesame oil, and set aside for later use.

Mix the leek filling. 10. Take out the dough, sprinkle a layer of dry flour on the board, knead and exhaust.

Knead. 11. Knead the kneaded dough into a long strip and divide it into agents of equal size.

Divide the dough into equal sized pieces.

12. Roll out each agent into a round cake shape, then use a spoon to put in the adjusted leek filling, and then wrap it into a large bun.

The leek pork bun is wrapped.

13. Add an appropriate amount of water to the pot, wrap the big buns, put them in the steaming grate, turn on the high heat, do not cover the pot at this time, and then cover the lid when there is hot gas.

Prepare steamed buns.

14. Look at the time, each pot of steamed buns should be steamed for 30 minutes, don't steam it too long, leeks are easy to steam, and the time can't be too short, the time is too short, and the meat is not cooked.

The buns are steamed.

When the time comes, the buns can finally come out of the pot, it looks particularly attractive, the skin of the buns is white and soft, it is really thin and filling, there is the fragrance of leeks, and the fragrance of pork belly. Take a bite, the leeks, meat pieces, and vermicelli in it are distinct, the taste is just right, not too salty and not too light, especially delicious, I ate four big buns in a row, and I really can't stop at all.

Hello! It's a pleasure to serve you! Ingredients to prepare:

Leeks, pork belly, dried shrimp, ginger, garlic, 1, prepare some fresh leeks, chop them, and then put some peanut oil to prevent water from coming out when the salt is put 2, prepare a piece of pork belly, fat and thin so that it tastes not slag, chop it 3, chop a little ginger, minced garlic, minced shrimp, if you don't like it, you can leave it out. Prepare all the ingredients, mix them together, put the right amount of oil, salt, sauce, vinegar and sugar, and you're good to go! After wrapping the buns, leave them for 10 minutes before steaming, so that the steamed taste will be softer and tasty.

The preparation of the bun is as follows:

1.Mix the self-rising flour with warm water to form a smooth dough, cover it with plastic wrap and let it rise in a warm and moist place for 20 minutes; If the temperature of the kitchen at home is not cold, the waking time should not be too long, and the hair will be very large after a long time, and there will be a dead dough phenomenon when kneaded back and steamed. The dough is first and evenly rested.

2.At this time, we soak the peppercorns in boiling water, and we will use this pepper water to enhance the flavor later.

3.Add eggs, salt, light soy sauce, chopped green onions, minced ginger, cooking wine, and sesame oil to the pork filling.

4.Add the freshly soaked pepper water, mix slowly and then quickly in one direction, and the pepper water can be added twice.

5.At this time, cut the washed and dried leeks into small pieces and put them in a bowl, add a little olive oil or salad oil, so that the leeks are not easy to change color in the filling and are very moist.

6.At this time, after 20 minutes, the dough will be slowly kneaded, so that the dough will be very uniform and free of large bubbles.

7.Take out the dough and divide it into two halves and knead it into long strips, knead it into an evenly sized area by hand, and cut it with a knife.

8.Sprinkle the area with a little thin dough and press it evenly by hand.

9.Use a rolling pin to roll out a slightly thick dough in the middle and thin around the perimeter.

10.At this time, find a help while stirring the leeks and the well-mixed meat filling, don't mix the leeks too early, it will collapse and come out of the water.

11.Place the dough on the fingers of your left hand and move it slightly forward to make it easier for your fingers to move the dough. Top with the minced meat as you see fit.

The right hand lifts and engages the dough, and folds step by step as shown by the man's rough hand in the picture. The left hand rotates, and the left hand folds about 23 pieces.

12. Remember that in the end, you can have a belly button or mesh together like me, you listen to your mother's will. Don't forget to wrap the bun on the curtain, and don't forget to sprinkle some thin noodles on the curtain to prevent it from dipping into the bottom.