Eight simple steamed stuffed bun methods taught by the teacher

8 Simple steamed bread method

Juicy fresh meat bread

food

500 grams of flour, 5 grams of yeast, 5 grams of sugar, 500 grams of pork stuffing, green onions, ginger 1, half a bowl of broth or clear water.

Practice steps

1, pork stuffing +2 tablespoons soy sauce +2 tablespoons oyster sauce+1 tablespoon soy sauce+chicken essence+salt+pepper, stir a little.

2. Add Jiang Mo, pour in a spoonful of hot oil and mix well. Add broth or water in three times, stir until absorbed each time, then add the next time, add a spoonful of cooked oil, mix well, put it in the refrigerator for about half an hour, then add chopped green onion and mix well.

3. Put sugar and yeast in warm water, stir, melt, ferment to twice the size, divide into small doses and roll into buns.

4. Put a proper amount of meat into the bun skin, wrap it, stir it for 10 minute, steam it for 15 minute, stew it for 3 minutes, and then take it out.

Spicy vermicelli tofu bag

food

Noodles: 500 grams of flour, 5 grams of yeast and 260 grams of water. Stuffing: vermicelli, tofu, fungus, leek, salt, spiced powder, soy sauce, oyster sauce, soy sauce, chicken essence and sesame oil.

Practice steps

1. Put the bean curd block (fried to golden surface in advance) into a bowl, stir-fry vermicelli, auricularia auricula, minced leek and bean paste into red oil, add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, a little spiced powder and soy sauce, add appropriate amount of salt and chicken essence and mix well.

2. Stir the yeast with warm water to melt, knead the dough with yeast water, ferment to twice the size, knead the dough and exhaust, divide it into small portions and roll it into steamed bread.

4. Wrap the stuffing, wrap it into buns, put it in a steamer, and wake it for about 10 minutes.

5, cold water on the pot, the fire to boil, steam 15 minutes.

Chicken and mushroom steamed bun

food

Dough: 500g ordinary flour, 5g yeast, 5g sugar, 1 tbsp cooking oil.

Filling: 2 pieces of chicken breast, corn kernels, mushrooms, onion ginger, eggs 1.

Practice steps

1, about 260 grams of warm water is added with human yeast, white sugar is stirred and melted, and then it is added into flour several times to be stirred into flocculent, kneaded into dough, and fermented to twice the size.

2. Chop the mushrooms in water for later use. Cut the chicken into small pieces and put it in the meat grinder. Add 1 tbsp cooking wine and pepper, about 80g water, and stir to make meat stuffing.

3. Then beat the eggs, 2 tablespoons of soy sauce, 65,438+0 tablespoons of oyster sauce, appropriate amount of salt and cooking oil, add corn kernels, diced mushrooms and onion ginger, stir well and put them in the refrigerator for about 2 hours.

4. Take a proper amount of meat and wrap it. Steam 18 minutes, turn off the fire and stew for 5 minutes.

Plain stuffing bag

food

Dough: 400 grams of flour, 4 grams of yeast and 240 grams of water.

Stuffing: carrot, pumpkin, 2 eggs, dried shrimps, vermicelli, oyster sauce, sesame oil and soy sauce.

Practice steps

1. Add human yeast into water and stir well. Pour in flour and meat to make dough and ferment until it is twice as big.

2. Shred carrots and cantaloupes, marinate them with a little salt water and squeeze them dry. Stir-fry the eggs and let them cool. Blanch vermicelli, cut into sections, add shrimp skin, 1 tablespoon oyster sauce, a little salt and chicken essence, 1 tablespoon soy sauce, 1 tablespoon bean paste and 2 tablespoons sesame oil and mix well.

3. Knead the fermented dough evenly, divide it into small portions, roll it thin, wrap it with stuffing, knead it tightly, do secondary fermentation in turn 15 minutes, put it in a cold water pot and cook it 12 minutes, then turn off the fire and stew it for 3 minutes, then open the lid.

Whole wheat mustard tuber bag

food

Dough whole wheat flour 200g, flour 50g, yeast 3g, warm water 150g, stuffed mustard tuber, bean curd, vermicelli, Chili powder, chopped green onion, soy sauce, oyster sauce, salt and spiced powder.

Practice steps

1, pour whole yeast, wheat flour and flour into dough and ferment to double the size. Cut the tofu into small pieces, chop the mustard tuber, add 1 tablespoon of Chili powder and chopped green onion, pour in the stir-fry until fragrant, and add the soft vermicelli and 1 tablespoon of oyster sauce.

2. Spoon in soy sauce, salt and spiced powder and mix well.

3. Knead the fermented dough evenly, divide it into small portions, roll the stuffing thin, make it in turn, wake it for 15 minutes, put it in a cold water pot to boil, continue heating for 12 minutes, and turn off the fire for 3 minutes.

Chive Sam sun pan-fried bun stuffed with pork

food

30 dumpling wrappers, 2 eggs, leeks, carrots, fermented fungus, mushrooms, 1 vermicelli, soy sauce, oyster sauce, thirteen spices, edible oil.

Practice steps

1, dry mushrooms and auricularia auricula are soaked and chopped, carrots are chopped, leeks are diced, carrots are minced, eggs are fried and mashed in a pot.

2. Put all the ingredients in a pot, add 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, half a tablespoon of thirteen spices, a little salt and 1 tablespoon of cooking oil and mix well.

3. Roll the dumpling skin thin, wrap it with stuffing prepared by people, knead it into steamed buns, brush the oil in the pot, put the steamed buns in the pot, fry until the bottom is golden, add half a bowl of water, cover and stew for 6 minutes, sprinkle with sesame seeds, or steam in the pot for 8 minutes.

Fresh meat Xiao fried dumplings

food

Dumpling skin, fresh meat, onion

Practice steps

1, prepare a piece of pork, chop it into minced meat, (you can use front leg meat, and choose pork belly if you like fat and thin) +2 tablespoons soy sauce+half a spoon soy sauce+1 tablespoon oyster sauce+a little salt and pepper+1 tablespoon sesame oil, and mix well.

2. jiaozi is stuffed with meat and wrapped in steamed stuffed buns.

3. Brush the pan with cooking oil, fry the steamed buns until they are golden on both sides, add half a bowl of water, simmer for two minutes, and then drain. Eat it while it is hot ~ the skin is crisp, and the meat restaurant is fresh and juicy.

Green pepper, egg and ham buns

A

food

2 eggs, green pepper 1, ham sausage 1, dumpling skin, pepper in oyster sauce, salt and oyster sauce.

Practice steps

1. Beat the eggs and stir-fry until cooked. Dice green pepper and ham for later use.

2. Put the fried eggs, green peppers and ham in a bowl, add 1 tbsp oyster sauce, a little salt and a proper amount of pepper and mix well. Roll out the dumpling skin, add the egg stuffing, green peppers and ham, wrap it, put it in a pot and steam it for 10 minute.