What's the best bun filling you've ever had?

Buns are a filling staple, well made buns with thin skin and lots of filling, fluffy and delicious!

4 kinds of the best bun filling to share 1 leek egg vermicelli filling

Information: leeks a handful of eggs 5, vermicelli a small hand, salt, onion, ginger and garlic smear, sesame oil practice

1, leeks chopped, eggs scrambled, vermicelli boiled soft and chopped, stirred together, into the seasoning, salt, garlic smear, ginger smear, green onion smear, sesame oil mix

2, dough kneading Cut the dough into small pieces and roll them into rounds

3, add the filling and shape into buns

4, let them ferment for a second time, and then steam them in a pot with cool water for 12 minutes after the water boils, and then open the lid after a few minutes

2X Pork Stuffing with Shiitake Mushrooms:

Pork: 200 grams, carrot: 1, mushroom: 15 pieces, ginger: 2 pieces. 15 or so, 2 slices of ginger, half a green onion, 50 grams of cooking oil, salt, chicken broth, 20 grams of soy sauce, 15 grams of cooking wine, a little pepper powder

1, prepare the necessary ingredients, mushrooms should be soaked in advance.

2, the pork into minced meat

3, green onions, ginger also minced

4, pork and green onions, ginger together in a container, seasoned with cooking oil, soy sauce, cooking wine, salt, chicken essence and pepper powder.

5. Stir in one direction clockwise until the meat is strong

6. Mince the mushrooms and carrots, add them to the meat and mix well

7. grams, 6 grams of ginger, 2 tablespoons of cooking oil, oyster sauce half a spoon, a spoon of soy sauce, a little monosodium glutamate, a little salt, a little pepper cooking steps:

1, prepare the filling, wash the pork.

2, pork and onion and ginger cut into small pieces, into the meat grinder grind

3, into the cooking oil, oyster sauce, soy sauce, pepper powder, monosodium glutamate and salt to taste

4, mix well in one direction and put in the refrigerator for freezing.

5. When the dough has finished fermenting, knead it well and ventilate it

6. Roll it into long strips and cut into small pieces.

7, rolled into the middle of the thick edge of the thin crust

8, the crust on the filling, wrapped into a small bun

9, all wrapped up after the second fermentation, fermentation is complete, cool water into the pot to steam, the water boiled 12 minutes after the flame can be turned off, and then a few minutes after the lid.

4 Pork cabbage bun stuffing

Ingredients: 1 cabbage, salt, pork stuffing, cooking oil, white wine, minced green onion, minced ginger, soy sauce, dark soy sauce, white pepper.

Practice

1, cabbage diced, sprinkle a thin layer of salt a little scratch, marinate for a while.

2, put a little oil in the pan, hot pan cold oil, and then put the fat and lean meat, stir fry until the color white, drizzle a circle of white wine, continue to stir the water over low heat, stirring out the oil.

3, the minced meat is slightly dry, put onion Ginger, white pepper, sautéed, put the right amount of soy sauce stir fry color, soy sauce, stir fry to the minced meat is dry, you can turn off the fire to cool spare.

4, cabbage pinch moisture, pour a little soy sauce and mix well, pour into the minced meat inside the oil, mix well, cabbage and all the minced meat mixed, and then a little salt, mix well can be wrapped.