Baozi filling how to do delicious?

Baozi filling how to do good ancestry

1, meat bun filling

buy a pound of pork filling (mutton. (Beef) a large onion, ginger a piece of green onion and ginger are cut into minced and meat filling together, in the pouring soy sauce, sesame oil, vegetable oil salt, monosodium glutamate (chicken) stirring that becomes the bun filling

2, three fresh buns stuffing

Ingredients: 70 grams of flour (two small bowls), 30 grams of pork (small bowl), fresh shrimp 5-6 (chopped into a puree), half of the egg scrambled, cabbage heart appropriate (2 two), mushroom a (2), the first time the first time the second time the first time the first time the first time the first time the first time the first time the first time the first time the first time the next day of the first day of the first time. The first is a mushroom (chopped) green onion, ginger, salt, sesame oil moderate, self-raising noodles an hour ago to get ready to use, a small amount of cooking wine.

Practice: the onion ginger mushrooms with water one-third cup), cooking wine and shrimp, minced meat together with salt, and then mix well to add a good scrambled egg, chopped cabbage heart put together and mix well without adding soy sauce, do the bun filling. Steam the buns for 15-20 minutes on warm fire.

Characteristics: Baozi fluffy, eat like soup, flavorful, nutritious, suitable for

The simplest pure meat filling:

Take the appropriate amount of meat, add a little minced green onion, minced ginger, take a bowl of water, add an appropriate amount of soy sauce, pepper, five spices, pepper, big spice powder, salt, a little monosodium glutamate (MSG), with a hand or chopsticks, in a direction of the side of the addition of water while stirring, be sure to a direction, and each time the amount of water should not be added. direction, and each time the amount of water should not be too much, otherwise the filling is not sticky, and constantly add water until the filling sticky until, it is estimated that this step has to be repeated at least twenty minutes, the longer the better the results, but in general there are twenty minutes to half an hour, then enough (I heard that the dog indifferent buns to beat the stuffing to an hour) and finally a few drops of sesame oil and then stirred, so that a pot of fragrant meat is done, if you do not like to eat pure meat, this is a good idea. If you do not like to eat pure meat filling, this time you can add according to the situation of diced chanterelles, vermicelli, kale, eggplant, and so on, you love to eat vegetables, but not to be out of the water more vegetables, in addition, these dishes are not all added together, respectively, can be called chanterelles meat, vermicelli meat, kale meat, eggplant meat, of course, you can also as far as possible to play with your imagination to suit your tastes to the buns.

Here's my tried-and-true recipe for veggie buns.

Ingredients: dried vegetables (supermarkets sell the sun dry and black cabbage), crushed rice sprouts (like Fuling squash like a small package), frozen tofu, mushrooms, fungus, vermicelli, tomatoes, cilantro

Practice:

1. dried vegetables, mushrooms, fungus with water to soften the soaking, chopped; frozen tofu boiled in boiling water for five minutes, then fish out of the small diced; vermicelli boiled in water, and then scooped out of the water control water, the water is good. Fish out of the funnel to control the water and mix with sesame oil, also chopped; these and half a packet of sprouts together into the frying pan fried.

2. tomatoes washed and peeled, chopped, put in a frying pan fried juice, with a spatula will try to wipe the tomatoes rotten some into the mushy, add the right amount of water, to be simmered into a red paste, add chopped cilantro stir-fry for four or five minutes out of the pan, into the tomato and cilantro sauce.

3. Mix the sauce into the fried ingredients, add the right amount of five-spice powder, mix well into the filling.

4. Roll out the dough, wrap the buns with the filling and steam for half an hour.

Note that when frying the filling should be slightly more oil than frying vegetables, because it is a dry vegetable material.

Baozi filling practices, how to make delicious bun filling

Ingredients

1. 600 grams of ground meat, 6 grams of salt, 2. 18 grams of sesame oil, 6 grams of monosodium glutamate (MSG), 18 grams of soy sauce, 30 grams of salad oil, 3. 120 grams of green onions

Practice

(1) add salt to the ground meat, stirring and wrestling until viscous.

(2) Chop the green onion finely and add it to the minced meat along with ingredient 2.

How to make delicious sugar buns filling

Ingredients

Dough material:

Plain flour 300g

Warm water, yeast 155g 3g

Sugar 5g

Powdered milk 8g

Buns filling material:

Water, granulated sugar 60g 180g

Lard residue, lard 50g each

Peanut oil 25g

Rosehip sauce 30g

Orange peels 30g

Salt 2g

Fired white sesame seeds 30g

Fired glutinous rice flour 50g

Sugar heart buns

Let's start with the sugar filling, get ready! materials; orange peel

hot water wash with a razor blade to remove the skin under the white pith, chopped fine,

lard residue chopped fine

small pot of 60 grams of water, and 180 grams of granulated sugar

open a small fire and slowly heated to the sugar bubbles, can be

use chopsticks to stir until the sugar melted, turn off the fire

put lard and lard residue, peanut oil, so that the pot The residual heat in the

melts the lard and lard residue, stir well

Add the rose flower sugar sauce, finely chopped orange peel,

salt, stir well

Finally, add the sesame seeds, cake flour and mix well. The filling will be fluid when it is freshly made,

and will set when it is cooled and refrigerated for 30 minutes,

and will soften when it is heated up

Take it out and divide it into 16 16 grams hearts and roll them into rounds

(the buns will be rounded) and put it in the refrigerator again to chill for 20 minutes or until it is set. Place on a scale, pour in 55g of lukewarm water,

add the yeast, dissolve and add sugar and leave for 5 minutes, add

add the milk powder and stir well, pour the remaining 100g of lukewarm water

into the bowl and stir well, pour in the flour and stir to disperse into a snowy

flowery shape

Knead the dough until it becomes smooth and fine, it will take about 7

minutes, then cover and leave to rise in a warm place. Cover and let rise in a warm place,

until doubled in size, about 50 minutes

1: Remove the dough from the oven and knead well, sprinkle a little flour on it, not too much! Knead the dough into a smooth and delicate dough, (knead

a little more, the more the dough is kneaded, the softer it is, no air bubbles

for the end) divided into 16 evenly sized small dough,

rolled round; 2: take a small dough, flatten, (the center

thicker) into the filling 3: Wrap it up, with the mouth of the tiger of the left hand

edge of the pinch while rotating the closed mouth, downward; 4: the dough should be wrapped with the hand of the tiger of the left hand

edge of the pinch and turn, facing down; 4. Use your hands to roll out the dough on

the board! It's round!

All done, put it in the steamer, turn on the heat, the

water boil about 40 degrees water temperature, turn off the heat! (touch

the bottom of the pot is not hot for appropriate) Let the hot water temperature second

the second time the raw embryo wake up to the original embryo slightly expanded,

about 20 minutes or so, open medium-high heat steaming for 12 minutes

turn off the fire, simmering for 5 minutes to open the lid

white chubby sugar buns, fluffy, sweet

flow of the sugar heart, eat into the mouth, sweet in the

How to make bun filling, how to make bun filling is delicious

Hello owner

Buns are good to eat, bun filling is very important. Today China Eat I will introduce you to the practice of bun filling. For more information about how to make bun filling, you can click: bun flour legal and the process of making buns. Baozi filling belongs to home cooking recipes, the main ingredients are pork and cabbage; process is mixed, easy to make; if you made according to this recipe, no matter successful or temporary failure, China Eat Network recipe book welcome you to express your views on this recipe, but also welcome you to share your experience oh.

Baozi filling ingredients: meat

Baozi filling ingredients: green onions, ginger, cabbage, fans

Baozi filling seasoning: salt, chicken essence, soy sauce, sesame oil

Baozi filling practices:

1, five meat diced, diced green onions, ginger minced, put together, add salt, chicken essence, soy sauce, mix well, and then put the oil mix evenly

2, cabbage cut nail-sized dices, and then add salt scratch, put a while out of water, and then squeeze out the water.

3, the fans are well hydrated and cut into sections.

4, out of the water of the cabbage oil mix down, and then into the meat, put the fans also put in, add salt, chicken essence, a little sugar, sesame oil mix well.

5, steamed bun filling.

Bun filling delicious a few tips:

1, do bun filling first meat, vegetable ratio should be appropriate. Generally speaking, the proportion of meat and vegetables in the filling is 1:1 or 1:0.5 is appropriate.

2, secondly, do the bun stuffing pork to match the fat and lean 3:7. The meat cartilage and residue pick clean, chopped, so that the meat into the size of the meat. In the process of stirring meat to add the right amount of ginger water. At the same time, the soy sauce should be a little

a drop slowly added. The purpose of the soy sauce is to adjust the saltiness, the amount of soy sauce should be flexible. On the soy sauce should be added in small increments, so that the soy sauce is completely mixed into the meat, on the soy sauce and wait a little while, such as in the refrigerator for a while more

good, followed by water (such as broth is best to add broth, add drops of the side of the mix) can be. On the water should also be added in small increments, otherwise the filling is easy to out of the soup. After that, put pepper, five spice oil, salt, fresh ginger, monosodium glutamate, sesame oil and stir evenly

. Finally, then pour the vegetable filling and mix well.

3, the main ingredients of the bun filling is done, such as meat or vegetarian filling, meat filling should be diced meat, accompanied by sesame oil, soy sauce, pepper powder, monosodium glutamate (MSG), etc., at least one hour of rest.

Eat healthy:

1, bun filling pork (pork) nutritional value:

Pork is rich in high-quality protein and essential fatty acids, and to provide hemoglobin (organic iron) and promote the absorption of iron cysteine, can improve the iron-deficiency anemia; has a tonic kidney, nourishing blood, nourishing Yin and dry effect; but because of the high cholesterol content of pork, it is obese! People and high blood fat should not eat more.

2, the nutritional value of the fan in the bun filling:

The fan is rich in carbohydrates, dietary fiber, protein, niacin and calcium, magnesium, iron, potassium, phosphorus, sodium and other minerals. Vermicelli has a good taste, it can absorb the flavor of a variety of delicious soups, coupled with the soft and tender fans themselves, more pleasant, but because the fans contain a lot of aluminum once should not eat too much.

What bun filling is delicious

Hello! The following fillings are all, please choose your own: bok choy pork stuffing (I like), carrot pork stuffing, mushroom pork stuffing, chicken asparagus stuffing, fish leek stuffing (preferably grass carp), cilantro stuffing, watermelon rind stuffing (a good perversion of the stuffing), mutton stuffing (I like), beef stuffing, fish stuffing (preferably grass carp), three fresh stuffing (fresh shrimp, pork, bok choy), veggie stuffing (Chinese cabbage and beancurd), kelp and wood ears Stuffed with seaweed and fungus. I will tell you how to do it!

Basically anything you want to eat can be wrapped inside the dumplings. Vegetables, meat, seafood, whatever.

To be specific, there are specific:

Dumpling filling full strategy

How to adjust the tender meat filling

Pentaphyllum minced into the mud, put a little soy sauce, cooking wine, salt, sesame oil, finely chopped minced green onions and ginger mud. If the meat is thin, add some vegetable oil. Mix well. Then add a little water into the meat mixture, continue to stir, stir until the meat is elastic, then add water, stir again. Add water again and stir again. Do this about 3-4 times and the mixture will be thick and elastic. Remember to add less water each time, and add it in several times.

This way the meat is very tender and tasty, no matter if you make stuffing or meatballs.

Dumpling filling:

Pork with vegetables: chopped vegetables, and mixed with the meat mixture.

Carrot and pork filling: carrots finely shredded, and mixed with the meat mixture.

Mushrooms: finely chopped fresh mushrooms and mix with the meat mixture.

There are so many different kinds of fillings, just combine vegetables and meat. But be aware that some vegetables have a lot of water (such as cabbage, tomatoes, etc.), you need to remove the water first. Chop the cabbage and sprinkle a little salt and let it sit for a while, then use your hands to squeeze the water out. And don't put water in the meat filling when mixing, because the cabbage has a lot of water, the filling will be thin easily. Tomatoes should be removed from the seed part, otherwise the filling is not only easy to thin and sour.

How to make dumpling filling

Dumpling filling is mainly divided into meat filling and vegetarian filling

Before buying the meat filling, you need to add a small amount of water and mix it, and then add chopped green onion, minced ginger, pepper, or five spice powder, monosodium glutamate, salt, a small amount of soy sauce, cooking wine, and so on, not too greasy, you can also add some vegetable oil, but if the meat filling is fat enough, you can save it, and then mix it in one direction. Stir in one direction and adjust the saltiness. If you like, you can also add sesame oil, depending on personal taste. Let the meat rest for a while and then you can make dumplings. You can also use this method to make beef stuffing and mutton stuffing.

Chicken asparagus filling

Ingredients: 750 grams of chicken breast meat, 100 grams of asparagus, 50 grams of green onion, sesame oil, ginger, salt, monosodium glutamate, broth.

Practice: chicken breast cleaned and chopped into fine mud, asparagus cut into fine dice in a frying pan and stir-fry for a few moments. Chicken puree into a pot, add onions, ginger, cooking wine, soup, salt, monosodium glutamate stir, put the end of the asparagus, and then stir a few into.

Fish leek stuffing

Ingredients: 700 grams of skinless fish, 50 grams of fat meat, 200 grams of leeks, 50 grams of green onions, cooking wine, ginger, salt, monosodium glutamate, broth, each appropriate amount.

Practice: put the fish in the water to bleach clear, remove the coarse thorns, put on the board knocked into fine mud. Fatty meat cut into fine grains, chopped leeks. Take a deep pot, put the fish puree plus soup, open, add wine, onion, ginger, monosodium glutamate, refined salt, hand clockwise stirring, and finally add fat meat, leeks into.

Cilantro dumpling filling

Ingredients: 250 grams of cilantro, 150 grams of pork filling.

Accessories: soy sauce, cooking wine, salt, monosodium glutamate, sesame oil.

Methods:

1, choose and wash the cilantro, drain the mud water into minced, mixed into a little sesame oil to be used.

2, pork stuffing into the pot, add all the seasoning, mix well.

3, finally add the parsley and mix well.

Tips:

1, cilantro chopped, if the water is very much, you can use gauze to squeeze out the juice, the juice can be reserved for the filling.

2, pork filling should be fat and lean, the best fat three lean seven ratio, cooked dumplings filling will be fragrant.

Watermelon Peel Dumpling Stuffing

The specific method is like this: watermelon peel to remove the pith and skin, shaved into a thin wire put salt marinade for 30 minutes after squeezing out the water, mixing into the onion, ginger, salt, monosodium glutamate, sesame oil and other seasonings, and finally add shrimp (not too much), so that dumplings stuffing is done. The dumplings are crisp and tasty, sweet and salty.

I this watermelon rind is not shredded but chopped, the previous practice is roughly the same salt marinade, mixed into the meat filling (and normal dumpling filling practice is no different), so that the dumplings made into a particularly crisp.

Pork filling

Ingredients: 500 grams of pork front clip 1000 grams of lotus seed white 15 grams of ginger 15 grams of scallion 30 grams of salt 15 grams of pepper 5 grams of wine 25 grams of monosodium glutamate 15 grams of sesame oil 25 grams of refined oil 25 grams of refined oil

Preparation:

1 pork peeled and washed, cut into fine grains; lotus seed white washed, cut into fine minced, and then refined oil and mix well. ......

Meat bun filling how to do delicious

As if it is mixed with lean meat ~ to not too greasy ~ no matter what filling ~ as long as the heart to do it must be delicious

Buns inside the meat filling is how to do more delicious Oh

Doing a good job of fresh meat buns is the need for a certain technique and skill. The practice of fresh meat buns introduced to you is very simple though, and maintains a considerable level in flavor. It is characterized by only two things: soft skin and rich filling.

Main ingredients: self-rising flour moderate, 500 grams of fresh meat (3 points fat, 7 points lean), 50 grams of shrimp

Accessories: 50 grams of hydrated black fungus, 30 grams of green onions, 20 grams of ginger, 10 grams of peppercorns, 1 egg

Seasoning: 5 grams of salt, 2 grams of sugar, 5 grams of fish sauce, 3 grams of sesame oil

Preparation steps:

1, self-rising flour with warm The first thing you need to do is to make sure that you have the right amount of water to make the dough.

2, peppercorns fried in a dry pan and rolled into peppercorn powder spare. Stand

3, fresh meat, shrimp minced into a filling spare.

4, green onions, ginger, and water-emerging fungus finely chopped and standby.

5, take a large wrist, the meat, plus accessories, seasonings stirred into the filling.

6, with a good surface will be filled into a fresh meat bun.

7, make a steamer, the buns under the pot can be steamed.

PS:

1, the noodles should be awake through, the finished product can be fluffy and delicious.

2, stirring the filling should be in one direction and keep beating, so that the filling is strong.

3, onion and ginger should be finely chopped, do not like to eat onion and ginger friends can use onion and ginger water instead.

Baozi pinch diagram. Baozi filling how to do delicious

Cabbage filling:

The main ingredients are cabbage half, mushrooms six, carrots a, ginger a piece, (the amount of two people, if more people can increase the main ingredients).

Production method:

1, first of all, the cabbage chopped with gauze wrapped after squeezing the water, squeezed to make hard also no longer have water flow when good;

2, and then the hydrated mushrooms to remove the hard stems chopped carrots are best to use a fine rub rubbed into a thin wire after a little squeeze of water, and then the frying pan put two tablespoons of peanut oil, the first into the peppercorns 7, 8 pieces of incense and then fished out of the use, the peppers are not used, and then the peppers will be put into the oil, the peppercorns are not used. The chopped mushrooms into the oil and add a few drops of soy sauce and a little sugar, and then stir-fry a few smell can be out of the pot to be used;

3, the ginger according to taste can be more or less, chopped and wait for use;

4, the cabbage and carrots in a large container poured into a tablespoon of sesame oil and evenly stirred to be sure to let all of the vegetable particles are uniformly coated with a layer of oil, and then put in the fried mushrooms and ginger, salt and a little Then add the sautéed mushrooms and ginger, add salt and a little mushroom seasoning, five-spice powder and mix well to make a pot of dumpling filling! It doesn't matter if the stuffing gets watery when wrapping, just raise one side of the pot higher and the water will naturally flow over to the lower side. I always like to pack the watery stuffing because I'm more skillful at making dumplings, so when I bite into it after it's cooked, it's really delicious and full of oil!

Zucchini filling:

The main ingredients are zucchini two, fungus dozen, a small fan, ginger a production method: zucchini wipe after squeezing the water; water hair fungus, water hair fan chopped, ginger chopped into the end of the evenly stirred together into the cooked oil (Note: fans with cold water can be soaked in hot water, do not use hot water hot, it will affect the texture of the), and then the production process with the cabbage stuffing The process is the same as that for stuffed cabbage, but the key is to mix the vegetables with oil before adding salt. celery stuffing: the main ingredients are celery 1 catty, tofu skin 1 (dried tofu can also be), carrots, a ginger

production method:

1, celery removed the old stalks and old leaves (part of the young leaves can be left), washed down to the pot of boiling water in the scalded for two dozen seconds and then fished out of the chopping and squeezing water;

2, tofu skin chopped, frying pan with 1 tablespoon of peanut oil into a few peppercorns first After bursting the fragrance out, will be under the tofu skin to the oil stir fry can drop a few drops of soy sauce, and then out of the pot to be used.

3, ginger minced;

4, celery, tofu skin, ginger minced into a large container into the salt, a little sugar, a little pepper and pepper, mushroom seasoning evenly stirred on it!

Mixed stuffing:

Ingredients: portobello mushrooms (can not buy portobello mushrooms with flat mushrooms can be, but remember to squeeze the water) a catty, carrots, cilantro 5 (do not eat the cilantro can be replaced by celery), a few green peas (or tender corn kernels), a piece of ginger

Preparation:

1, portobello mushrooms after washing and cutting into pieces, carrots, carrots, parsley, cut into pieces, chopped green beans or tender corn kernels. minced, green beans or tender corn kernels in boiling water over a bit, ginger minced;

2, like to eat strong flavor type of mushroom in the oil and put a little fried a few drops of soy sauce out of the pot and other dishes together with the mixing of the order of salt, a little sugar, a little pepper powder can be mixed, like to eat the original taste of the direct vegetable fillings do not have to stir fry and mix the seasoning can be put after the oil.

Pork and scallion buns how to do how to eat

1, the pork chopped into a meat mixture, put wine, soy sauce, oyster sauce and mix well, and then put into the soup or water in one direction and stirred vigorously, can not see the water poured into the bun filling, so that the soup is more than the meat is tender, lean meat absorbs more water, fat meat absorbs less water, washed and dried meat absorbs more water, wash and dry it! Stirred meat because with too much water, water absorption is very little, so exactly how much water can be beaten into the meat, but also according to the actual situation. If you don't want to put pepper powder can also pinch some pepper with boiling water on the soaking, cooling pepper water into the meat filling will also make the meat filling deodorization and better flavor.

2, beat the water of the meat into the pepper, ginger powder or ginger, salt and sugar or in the original direction of beating evenly;

3, so that the meat mixture will be a little thin, not very good package, you can cover and put into the refrigerator for a longer period of time, the meat mixture will be very good package after solidification;

4, before the package in the chopped green onions, and then into the cooking oil and sesame oil! mix well;

5, take 300 grams of flour put yeast and warm water and stir into dough, I use a bread machine to send the dough, knead by hand is the same, knead into a smooth dough can be, and then fermented to 2 times the size of the water to put a lot of water, so the hair of the dough is very soft;

6, and then will be sent to the surface of the dough poured into the 100 grams of dry flour, will be all the dry flour kneaded into a good hair in the dough, into the smooth dough, and then covered with molasses for 10 minutes;

7, and good dough rolled into long strips, cut into doses;

8, will be flattened and then rolled into the middle of the thick around the thin original skin, the bun skin should not be rolled too thin, so that steamed bun skin will not be very pronounced soft; take the bun skin to the hand, put the appropriate amount of bun filling;

9, pinch folded rounded buns, will be the top of the buns, the buns will not be very soft;

9, pinch folded rounded buns, will be the top of the buns, will be the top of the buns, will be the top of the buns, will be the top of the buns. Baozi, the upper side of the bun and each fold in the pinch again into a round mouth of the bun;

10, the steamer pot into the water, into the steam drawer brushed with a layer of oil, and then into the baozi billet, the buns should be left between the gaps; cover the lid of the pot and put it in a warm place to molasses again for 20 minutes, the second time of molasses and the temperature has a lot to do with the time and there is no fixed time, the second time molasses is completed, you can see some of the baozi billet growth. After the second fermentation, you can see that the buns have grown a little bit. If the temperature is low, you can heat the water in the pot to warm water, and then put the buns in the molasses will be faster.

12, the molasses buns open medium heat boil pot, and then open medium-high heat steam 15 ~ 20 minutes after the fire, open the lid can be removed; if the temperature is low secondary molasses is not enough, to open the first small and medium heat boil pot, so that the buns can also slowly warm molasses; open the lid of the pot after the buns will not collapse pits and close the fire and open the lid immediately there is no relationship between the second molasses is not good, it is the second molasses wait 5 minutes after the fire to reopen the lid. If the secondary molasses is not good, it will collapse if you wait 5 minutes after turning off the heat and then uncover the lid.