How to make the filling of grapefruit leaf vegetables, how to make the vegetable wraps?

Rinse it with water and put the meat on it.

Take a small bowl of water, add yeast and a spoonful of granulated sugar to melt, then pour in flour, knead into a smooth dough, cover with a lid or plastic wrap, I kneaded it for about 10 minutes, it was very laborious.

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Add 3 tablespoons of water to the meat slide, stir in one direction to let the meat slide fully absorb the water, then add a small spoon of cornstarch and an appropriate amount of light soy sauce, refined salt, pepper, small spoon of Sichuan pepper powder, chopped green onion, minced ginger, etc. and stir in one direction, and finally add salad oil and stir well.

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After the cabbage is washed, boil in boiling water for 1 minute, then pass a cold water and drain it. Cut the cabbage and shiitake mushrooms into small cubes, squeeze out the water and add it to the seasoned meat puree, then add an appropriate amount of refined salt, sesame oil, and chicken essence (because there are a lot of MSG in the light soy sauce, I didn't put any more MSG chicken essence) and stir well.

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It is best to stir the filling in one direction, the flavor of the filling should be slightly heavier, and the dish is delicious, but it should not be too salty. Don't put too much pepper powder, I take the fragrance of peppercorns, I don't want the feeling of numbness. Remove the dough, sprinkle some dry powder on top, knead into long strips and cut into small pieces.

I didn't dare to add too much dry powder, and I didn't dare to rub it hard, for fear that it would be compacted and it wouldn't come up when steaming.

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Roll out the dough with a rolling pin into a skin with thin edges and thick middle. Wrap a large spoon of vegetable filling, hold it with your left hand, fold the pleats with your right hand, and wrap the vegetable filling in. After wrapping, put it in the steamer, do not pad gauze, because it will still stick badly, the best way is to directly dip the salad oil on the bottom of the bun, and put it on the mat is the simplest, and it is not stained at all.

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Add cold water to the bottom of the steamer, steam it with the buns over medium high heat, and steam for another 10 minutes after the water boils.

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Ingredients: sticky rice flour, glutinous rice flour, minced meat, gluten 150g, Shanghai green 500g, dried fragrant ru 20g, 1 tablespoon of vegetable oil, appropriate amount of salt, spoon of cornstarch, spoon of salt, 1 spoon of cooking wine, appropriate amount of warm water, spoon of ginger powder, spoon of pepper, 1 spoon of vegetable oil.

1. Wash the gluten with boiling water, squeeze out the water, and cut into fine grains.

2. Blanch the greens, cut them into fine pieces and squeeze out the water.

3. Xiangru is finely grained;

4. Stir the minced meat with the drowning material and let it stand for 20 minutes to make it taste. Put 1 tablespoon of oil in a hot pan, first add fragrant ru and stir-fry until fragrant, add minced meat and stir-fry to change color, and turn off the heat. Then add minced greens, gluten grains, and an appropriate amount of stirring evenly and set aside.

5. Cut the plantain leaves into small pieces, wash and drain.

6. Mix sticky rice flour and glutinous rice flour, take one-third of the mixed flour, add a little water to form the dough, put it in cold water to cook and float, and then put it into the remaining mixed flour.

7. Add the cooked dough and mixed powder to warm water and knead it slowly.

8. Divide the dough into 13 equal parts and cover with plastic wrap.

9. Take a dough, thin it by hand and wrap it in the fried filling, then pinch out 1 raised edge, and put it in the steamer with the bottom of the plantain leaves.

10. Put the steamed rice on a pot of boiling water and steam it over medium heat for 20 minutes. Both cold and hot food are delicious.

Ingredients: 1250 grams of green vegetables, 25 grams of goldenrod, 25 grams of bamboo shoots.

Excipients: refined salt, monosodium glutamate, sugar, minced ginger, raw oil, sesame oil, half a piece of fresh yeast, 1000 grams of flour.

Production method: 1. Wash the green vegetables, blanch them with boiling water, remove them, soak them in cold water and squeeze out the water, and chop them into fine pieces for later use.

2. Soak and wash the goldenrod, bamboo shoots and shiitake mushrooms in warm water and cut them into fine pieces.

3. Put the wok on the fire, put the oil and burn it until it is hot, put the golden needle cabbage, bamboo shoots, mushrooms, add refined salt, sugar, monosodium glutamate and a small amount of fresh soup, fry thoroughly out of the pot, add minced vegetables and ginger and mix, pour a little sesame oil, and become a vegetarian filling.

4. Mix the fresh yeast with warm water, mix it into a paste, pour in flour, then mix with moistened water and knead thoroughly, and let it stand for about 2 hours.

5. Roll the dough, pick about 8 grams of blanks, and then knead it into a round skin with thick middle and thin turnover, and wrap the vegetable filling in the skin.

6. After the buns are basketed, they can be set aside for 2 to 3 minutes, and steamed with boiling water for about a quarter of an hour.

Ingredients: Chinese cabbage, pork (or minced meat, you can also replace it with shrimp), leeks, shiitake mushrooms, eggs.

Seasoning: salt, cooking wine, sugar, light soy sauce, pepper, minced green onion and ginger or green onion ginger water, starch, sesame oil, tomato paste.

Method: 1. Wash the pork, cut it into small pieces, put it in a blender, add salt, cooking wine, light soy sauce, sesame oil, starch, minced green onion and ginger or green onion ginger water, pepper, whip into meat filling, then take it out and put it in a container, then beat in an egg or egg white, and beat evenly. If you use minced meat, it will save a lot of trouble, but the minced meat will be more delicious if you make your own minced meat, and all your hard work and care will be reflected in the taste

2. Soak the mushrooms, wash and mince them, put them in the meat filling, and stir well.

3. Remove the cabbage, only take the soft leaves, wash them and put them in boiling water to blanch, and cool them immediately after taking them out, and treat the leeks in the same way.

4. Spread the blanched cabbage leaves on the cutting board, use a clean kitchen cloth to absorb the excess water, then wrap the meat filling, and finally fix it with leeks.

5. Put the finished vegetable bun into the steamer and steam.

6. Pour the soup flowing out of the steamed vegetable bun into the wok, add tomato paste, salt, sugar, boil and thicken with water starch, pour it on the vegetable bun and eat.

How to make the vegetable stuffing delicious, the key is to put the seasoning well in the process of bun filling, not too dry. There is soup and it tastes good when you eat it this way.

I just wanted to make a good food bun like this, and now I want to do a good dish and want to jump to a special taste. It's a beautiful day, and there are a lot of things to use. It's delicious when it's done well.

Put a little salt and sugar in the filling of the cabbage, then chop it, and put it in the bun The bread is delicious.

Vegetable bun, what do you do if you thank you? If you want to make a dish of food, it is very delicious, and it is delicious.

You can put some dried shrimp to enhance the freshness, otherwise it will be too vegetarian and not very delicious.

How to make the vegetable wrapping line delicious, you can put the shiitake mushrooms together with the shiitake mushrooms, the vegetable bun.

The steamed vegetable stuffing should be green and green, and it tastes crispy and sweet in the fragrance. This is related to mixing the filling, if you want the color of the filling to be green and not yellow, the first is to blanch the vegetables and then cool them immediately, so that the vegetables will not turn yellow; The second is that after the mushrooms and black fungus are fried, they must be cooled before mixing with the greens, otherwise the greens are also easy to change color. If you want the filling to have a strong fragrance, especially the fragrance of the mushrooms, you need to fry the mushrooms in the oil pan first, which is much more fragrant than mixing them directly into the dish.

In addition, it is best to put more oil in the vegetarian bun, and it is best to cook the rapeseed oil after cooling, so that it is more fragrant.

The vegetable bun line can be used to make dumplings and then dipped in chili water, which will be very delicious.

If you want to make the kimchi filling, if he wants to make the filling, then you have to go through his pickling method. What he can do is very tasty, and this pickling method has a number of days.

Put some tofu and vermicelli. Some carrots and so on are delicious.

How to make the vegetable stuffing delicious? The filling must be good, and if it is a meat filling, be sure to draw water.

Well, you like cabbage, then chop it, put in various seasonings, and put in fresh oil, soy sauce and oil, that is a good stuffing.

If you burn incense, it is generally more delicious with meat filling, and I feel that it is okay with leeks and eggs.

1 Half a cabbage chopped and blanched, a small amount of carrots and shredded boils, fungus and vermicelli soaked in advance, and vermicelli soaked and cooked.

2 chopped green onion and ginger. Mix oil, salt, thirteen spices, and seafood soy sauce.

Hello, if you want to stuff this dish, you can put a little bit of leek, and then mix it with the meat filling, so that the vegetable filling is very delicious.

How to make a good vegetable wrapping filling and wash the vegetables with vegetable wrapping filling? Chop and put the minced meat in. It's okay to put less of it, and it's okay to put the seasoning in it.

Well, if the trap of the vegetable bun is definitely vegetable filling, and if it is vegetable filling, I think it is a delicious and original taste of the ingredients itself.

When you sit down, you can sit on it and put all kinds of seasonings, soy sauce, oyster sauce, cooking wine, etc., and the resulting vegetable package is very delicious.

It is best to add some meat to the stuffing of the bun, such as pork, the stuffing of green onions is very delicious, and the buns of pork and green onions are also popular with everyone.

If you find out how to make the filling delicious, the one you put inside, the filling must be fresh to be delicious.

The method of vegetable stuffing is better, first open the big knife and wash it, then sit and sleep more, and wrap the buns with the net.

You can make food, I will introduce you to a way to eat, with ingredients 200 grams of pork, taro, one pound of radish, one fungus, two celery, two dried tofu, a few pieces, glutinous rice flour 1000 grams.

Guangxi Babazhi: The practice of grapefruit leaf ba.

Wash and dice all ingredients.

Wash the grapefruit leaves and boil them in oil and water to prevent them from sticking.

Put oil in a hot pan, you can put a little more, put diced meat, stir-fry fragrant, add diced taro, stir-fry, put some rice wine, and then put fungus, diced radish, dried tofu in turn, mix all the ingredients well, add a little soy sauce, salt (can be a little more than cooking), add some water and cover and simmer for a while. Simmer and open the lid, finally add celery, add some chicken essence and thirteen spices and mix well. If you like spicy words, you can add some chili powder!

Glutinous rice flour is heated with water and kneaded into a ball.

Take a small dough and make it into a bowl.

Add the filling, wrap it with the mouth side down, and pad it with leaves.

Turn on the water steamer, the atmosphere will be cooked, the filling is cooked, and soon* open the lid to see that there is no water vapor on the poop! About seven or eight minutes. It can also be made into sweet peanut and sesame filling, which is also delicious! The filling can be changed as you like!

There is a lot of stuffing left* It doesn't matter, soak some glutinous rice, steam, mix with the filling, and it becomes a roasted wheat filling*

One pack of dumpling wrappers makes siu mai*

It's simple, it's the same food.

Mix the filling: wash and chop the rape, soak the dried shiitake mushrooms, wash and squeeze out the water and cut into small cubes, mix the rape, shiitake mushrooms and shrimp skin, do not rush to put the seasoning first, and then put the seasoning when the dough is ready to start wrapping the buns, and start wrapping the stuffing immediately after mixing the filling, which can effectively avoid the water out of the greens. Add salt, a little pepper, sesame oil and olive oil to the ingredients and stir well.

Pork belly, plus all the side dishes you want (shiitake mushrooms, cabbage, leeks, radish, ......).Salt to taste, soy sauce, and a little sugar, stir in one direction until sticky.

You can put dried tofu and shiitake mushrooms in the vegetable filling, and the diced bamboo shoots are more delicious.

Recipe for crab roe buns:

Ingredients: 1000 grams of flour, 600 grams of warm water, 700 grams of pork belly, 280 grams of meat jelly, 160 grams of crab meat, 40 grams of crab roe, 40 grams of soy sauce, 100 grams of lard.

Excipients: 6 grams of cooking wine, 8 grams of sesame oil, 5 grams of sugar, chopped green onion, 5 grams of minced ginger, 15 grams of refined salt, 1 gram of pepper and 1 gram of monosodium glutamate.

Preparation: 1) Add water to the flour and knead it thoroughly, let it sit for a while;

2) Chop the pork into minced meat, mince the crab, add lard to the pot and heat it, add crab meat, crab roe and ginger to stir out the crab oil, and mix it with minced meat, skin jelly, soy sauce, cooking wine, etc. to form a filling;

3) Roll the dough into long strips, knead it into 4 dough blanks per 50 grams, roll it into a round skin, add the filling and knead it into a pleated bag, and steam it in a steamer for 10 minutes.

Another two for you: 1: Make meat filling: chop the pork belly filling, add salt, pepper, a little monosodium glutamate, minced shallots, add a little water (add vegetables without adding water) stir and mix well, repeat many times, it is best to move in one direction when stirring, and then put it in the refrigerator for 30 minutes.

Note: How to add vegetables to the filling:

I generally use green cabbage (small cabbage, Chinese cabbage, celery can also be), boil a pot of water, boil, put an appropriate amount of greens, change color and take out, put it in a large basin of cold water next to it, cool it in time, (otherwise, the greens will be yellow), and then use your hands to squeeze out the water, chop it, so that it is much better to chop, and then squeeze out the water and mix with oil.

Mix with minced meat and mix well! Use it in time!

2: Raw materials: Chinese cabbage, pork belly, peanut oil, sesame oil, salt, soy sauce (less today), peppercorn powder (rolled by yourself), it seems that that's all, everyone plays by themselves, don't want to eat too complicated, don't put shrimp, fungus or something;

Method: 1) Chop the cabbage finely and squeeze the water dry with gauze;

2) Hand cut the pork belly, cut it slightly if it is not small enough, put seasonings and other flavors, don't live the dish first, or the water will come out again, when is it sure to start wrapping, when is it live;

3) I forgot to say that the noodles are put in the baking powder in the afternoon, and if the weather is cold and the heating has not come, put a basin under the basin, put in some hot water, and send it faster and more open; Just put it there and wake up;

4) The process of wrapping is rolling the skin, stuffing, folding, OK! If there is too much soup, it will be difficult to seal, my level is average anyway, I can't wrap the soup, it is very ugly; After wrapping, put it on the cover pad and make a small hair for a while;

5) Steaming in the basket, about 20 minutes, look at the gas level of your house, look at the white fat, turn off the fire and come out to dry, I have more bags today, 13 buns come out together, squeezed badly, no shape;