Pork bun with shiitake mushrooms
Ingredients: pork, fresh shiitake mushrooms, dumpling powder, eggs, ginger, green onion, pepper, soy sauce, sesame oil, chicken powder, starch, cooking wine, garlic, ginger, soy sauce, vinegar, sesame oil, oil pepper each appropriate amount.
1. Mince the pork into minced meat, add a little starch to grasp well, then add the appropriate amount of salt, soy sauce, cooking wine, chicken powder, sesame oil, pepper, beat an egg and stir vigorously in one direction, cover with plastic wrap and marinate for about 20 minutes.
2. Wash the shiitake mushrooms and cut them into small pieces, ginger into small pieces, and green onion into flowers. Place the shiitake mushrooms, minced ginger and green onion into the marinated minced meat and continue to mix well in one direction.
4. Add an appropriate amount of baking powder and water to the bun powder, stir with chopsticks to form a snowflake, knead into a smooth dough, cover with plastic wrap and feed for 30 minutes.
5. Put the dough on a board sprinkled with a layer of flour and knead it into strips, then divide it into small and evenly distributed powder, sprinkle a layer of flour on the small powder, and then press it flat into a small round cake, roll the rolling pin with one hand, squeeze the edge of the small round cake with the other hand, and roll it into a thick edge thin bun skin in the middle.
8. Put the mixed filling into the center of the bun skin and wrap it into a bun.
9. Put the appropriate amount of water in the steamer, put the bun on the steaming plate, cover the pot, and steam for 15 minutes on high heat to cook.
10. Cut the ginger and garlic into small pieces, add the appropriate amount of salt, soy sauce, vinegar, sesame oil, oil chili pepper, mix well and become a dipping sauce, you can eat it.
Shiitake vegetarian vegetable bun
1. Green vegetables, shiitake mushrooms, water hair yellow cauliflower washed and blanched dried coriander are chopped into minced pieces, squeezed together to dry the water, put into a bowl of oil and all the spices stir well, making a filling.
2. Add baking powder to the noodles, and evenly combine the agent, press the agent into a round skin with the palm of your hand, wrap it in the filling, and steam it in the basket.
Pork scallion buns
Ingredients: flour, minced pork, green onion, salt, chicken essence, baking powder.
1. Add water, baking powder and mix the flour into a dough. Set aside and feast for an hour.
2. Mix minced pork, green onion, salt and chicken essence into a filling and set aside.
3. Knead the dough well, rub the strips, cut the agent, roll out the dough, then wrap in the meat filling, put it in the cage drawer for more than 15 minutes, open the fire to steam, steam the bun and take it out, then the pork and scallion buns can be eaten.
4. If you like to eat crispy skin, you can add a little oil to the pan or non-stick pan, electric cake pan, heat it, put in the steamed hot bun, fry it to the bottom golden brown, and then scoop it out of the pan and serve it.
Lotus white shrimp skin bag
Ingredients: flour, cabbage, shrimp skin to taste, cooking wine, ginger, garlic, green onion, chicken essence.
1. Wash and chop the cabbage, add the right amount of salt and mix well and marinate for 10 minutes, then squeeze out the excess water in the cabbage; wash the shrimp skin and drain the water; finely chop the ginger and garlic, and cut the green onion into flowers.
2. Put the oil in a hot pan, add the shrimp skin, sauté it over low heat until it is slightly yellowish, then add two small spoons of cooking wine and stir-fry well, scoop out and set aside.
3. Put the sautéed shrimp skin, ginger and garlic and green onion together into the marinated cabbage, then add the appropriate amount of chicken essence and sesame oil and mix well.
4. Add an appropriate amount of yeast, baking powder and warm water to the flour, knead into a smooth dough and cover with plastic wrap for 20 minutes.
5. Place the dough on a floured board and knead into strips, then divide into small, evenly sized dough (slightly larger than the dumplings). Press the small dossier flat and roll it out with a rolling pin into a thin crust with a thick edge in the middle.
7. Take an appropriate amount of filling into the dough crust, slowly close it with the tiger's mouth, and then close the mouth, and the bun will be formed.
8. Steam the buns for 15 minutes before serving.
Han buns
1. Fabric making. Add fermented batter and water to the flour, when the fermentation is appropriate, add baking soda and knead well, then add sugar and lard to knead repeatedly, and then cover with a damp cloth and let stand for about 20 minutes.
2. Make stuffing. Cut the pork into rice grains, wash and chop the shrimp, put them in a basin with the meat grains, add salt, soy sauce, minced pepper, monosodium glutamate, chicken juice and mix well to form the filling.
3. Mature molding. Knead the fermented dough smoothly, roll into round strips with a diameter of 3.3 cm, and pull into 20 pieces. Sprinkle with a little puff powder. Take a piece of the agent and press it into a round skin with the palm of your hand, wrap it in the filling (about 38 grams), knead it into fine wrinkles, surround the filling, and expose the upper part of the filling to the outside and place it in the cage. Steam in boiling water over high heat for about 15 minutes and cook.
Soft buns
1. There will be some ground vegetables in the grass, the ground is soft, pick up some back, wash, with eggs, leeks, vermicelli to flavor to make a filling, wrapped into egg soft buns.
2. Or soft ground, sauerkraut, potatoes as a filling wrapped into soft sauerkraut stuffed buns. It can also be made into other fillings. It was so delicious that Meimei drooled when she thought about it. The soft ground that can be picked up can also be dried and sealed for preservation, and when you eat it, you can wash it with water bubbles, scramble an egg, and boil a soup is also very good.
Assorted meat buns
Ingredients are: flour, peas, lean pork, beef, minced sprouts, lunch meat, pork fat, sugar, condensed milk, a little yeast.
1. Add water, condensed milk, sugar and yeast to the flour and knead into a dough and serve for a few hours.
2. Prepare the appropriate amount of lunch meat, lean pork, beef, pork fat meat, handle it clean and change the knife to cut into small pieces, appropriate amount of sprouts soaked in water, fish out and cut into minced pieces, mix together to form the filling.
3. Dumplings of dough, knead and exhaust, pull the agent, roll out into slices, wrap in the prepared filling, basket steaming can be out of the pot, delicious is ready.
Friends who like to eat buns don't forget to like and pay attention to Oh!