Share with you five kinds of bun making methods, four meat and one vegetarian, each with its own characteristics.
peculiarity:
During the Qing Dynasty, there was a vegetarian garden restaurant in Tianjin, which was famous for operating a variety of vegetarian dishes, including the production and sale of a kind of bun made of mung bean sprouts, oil gluten, fungus, yellow cauliflower, white dried incense, powder skin, etc., which was loved by the majority of diners for its diverse selection of ingredients, vegetarian non-greasy, exquisite production, and low quality. Zhensu Garden is close to the Haihe River, in order to prevent flooding, there is a low wall made of stone, which looks like a gate, so tianjin people will call the vegetarian bun of Zhensu Garden "Stone Gate Kansu Bao". It is characterized by a white dough, moderate softness, a variety of fillings, and a refreshing taste.
raw material:
500 grams of flour, mushrooms, mung bean sprouts, diced oil gluten, water hair fungus, water hair yellow flower, mung bean powder skin, dried cloves, coriander 75 grams each, mushroom soup 150 grams, curd milk juice, sesame paste 25 grams each, refined salt, edible alkali 2 grams, monosodium glutamate 1 gram, fresh ginger 20 grams, wet starch 10 grams, sesame oil 30 grams.
Preparation Method:
(1) Add water, edible alkali and knead well into the flour.
(2) Cut the mushroom into small cubes. Coriander and broccoli are cut into 1 cm long segments. Blanch the mung bean sprouts in boiling water and chop them. Wood ear fungus, powder skin chopped. Mix the tahini with 15 grams of sesame oil.
(3) Heat the remaining sesame oil in the pot, fry the ginger, cook the mushroom soup slightly, use wet starch to draw the mushroom, pour it into the basin, add the coriander segment, MSG and mix well, and then add the rest of the ingredients and mix well into the filling.
(4) Roll the dough into strips, roll it into a uniform agent, roll it into a round crust, add the filling, fold it into a bun, and steam it in a steamer on the basket.
prompt:
Roll out the skin slightly thicker in the middle and slightly thinner around the perimeter. It should be steamed over high heat.
Changqing Large Vegetarian Bun is a flavored noodle dish from the Changqing region of Jinan, Shandong Province, which is famous for its large size, and is made of steamed buns made by wrapping a fermented noodle mixture and stuffing it. It is characterized by a large uniformity, a white and soft skin, and a large tender filling.
350 grams of flour, 150 grams of yeast noodles, 200 grams of noodles, 200 grams of cabbage, 100 grams of green onions, 15 grams of soy sauce, 4 grams of refined salt, 1 each of monosodium glutamate and pepper. 5 g, minced ginger 5 g, peanut oil 30 g, edible alkali 2 g.
(1) Spread the yeast dough in warm water, pour it into the flour and form a dough, and let it ferment. Bring the noodles to a boiling pot of boiling water, bring to the cold, chop and mix well with peanut oil and 3 grams of salt. Finely chop the cabbage and mix well with 1 gram of salt. Cut the onion knife into round thin slices.
(2) Add the edible alkali to the dough, knead well and slightly feast.
(3) Squeeze out the water from the cabbage, put it together with slices of green onion and vermicelli, add soy sauce, monosodium glutamate, pepper and ginger and mix well to form the filling.
(4) Roll the dough into strips, pull it into 10 agents, press flat one by one, roll out into a round crust, wrap the filling one by one, the proportion of noodles and filling should be consistent, fold it, wrap it into a bun, put it into a steamer, and steam it over high heat.
The thinner the onion should be cut, the better, and the noodles should be soft and hard.
Shiitake mushroom wraps are delicious and nutritious.
Ingredients:
Wheat flour 500 g, shiitake mushrooms (fresh) 200 g.
Accessories:
Rapeseed 250 g, oil gluten 60 g, fungus (dried) 100 g, yeast 3 g.
seasoning:
Salt 5 g, monosodium glutamate 2 g, sugar 5 g, vegetable oil 20 g, sesame oil 15 g.
(1) Add the flour to yeast, warm water, and form a dough, put it in a lidded container, wait for fermentation, and wait until the dough is expanded and fluffy, and then you can make a bun blank.
(2) Soak the shiitake mushrooms and fungus, wash and chop. 3. Wash and chop the oil gluten. 4. Wash the rapeseed, blanch in boiling water, soak in cool water, then chop and squeeze out the water.
(3) Put the vegetable oil in the pot, heat it, add the cut shiitake mushrooms, black fungus, oil gluten, sugar, salt, sauté until cooked, add rape and MSG when cooking, mix well, drizzle with sesame oil, that is, become a bun filling.
(4) Make a bun of the right size according to personal preference, place it in a steamer basket, and put the steamer basket on the boiling water pot and steam for 10 minutes to eat it.
The vegetarian bun filling is diverse, fresh and slightly spicy, and is a traditional snack in Jinan.
500 grams of fine dress, 5 grams of yeast, 25 grams of water hair sea rice, 25 grams of water hair fungus, 100 grams of fine vermicelli, 100 grams of zi bai, 250 grams of eggs, 3 grams of pepper, 25 grams of bamboo shoot tips, 12 grams of ginger, 25 grams of shiitake mushrooms, 50 grams of rape hearts, 15 grams of refined salt, 15 grams of water hair yellow flower lai, 5 grams of monosodium glutamate, 20 grams of green onions, 50 grams of sesame oil.
Production process:
(1) Cut the sea rice, bamboo shoot tips, fungus, shiitake mushrooms, yellow flowers, russet, rape hearts, green onions and ginger into small pieces. Scramble eggs and chop them into small pieces. Fine vermicelli boiled in hot water and chopped. Combine the ingredients together, add sesame oil, salt, pepper noodles, and MSG to form a vegetarian filling.
(2) Put the flour into the basin, add warm water to mix evenly, the yeast is added with warm water to knead into a dough and fermented until 100% open, then kneaded repeatedly, pinched into 20 dough blanks, rolled into a round skin one by one, put the filling into the dough, wrapped into a chrysanthemum shape, and let it sit for 15 minutes.
(3) After boiling water in the pot, steam for 20 minutes.
bright spot:
Stuffed with pork, fungi and broccoli, it has a unique and delicious taste.
Flavor type: salty and fresh.
200 grams of snowflake flour noodles and 100 grams of pork front slot meat.
ingredient:
Dried white mushroom (fresh white mushroom can also be, is a rare mushroom in the wild grassland, can also be used mushrooms and so on
Instead) 50 g, fresh yellow cauliflower 50 g.
3 grams of soy sauce, 5 grams of salt, monosodium glutamate, chicken powder, 8 grams of green onion, 2 grams of pepper noodles, green onion oil
10 g.
(1) Cut the pork into small pieces, heat the pan with a little oil, add the pork pieces and fry for about 3 minutes until cooked (to be
Stir-fry the water dry and sauté the pork grains until they are dry and fragrant). Soak the dried white mushrooms in warm water for about 30 minutes
Bubble open and cut into small pieces. Fresh yellow cauliflower is watered and chopped. Stir in pork cubes, white mushrooms and yellow cauliflower
Combine and add all the spices to taste.
(2) Flour is good, add a mixture (about 50 grams each), roll out the skin, wrap the filling and knead into a bun, put it in the steamer and steam for 10 to 12 minutes.