How to make delicious steamed buns?

Lead: Steamed buns are delicious, but how to make the stuffing? Next, I'll teach you how to make stuffing.

How to make delicious steamed buns? First, Tianjin Goubuli steamed stuffed bun

Ingredients: 350g of lean pork with three-part fat and seven-part fat, 0/00g of preserved jelly/kloc-,50g of chopped green onion, and appropriate amount of ginger.

Seasoning: salt, angel steamed stuffed bun and chicken essence, soy sauce and sesame oil.

Exercise:

1, the pork is chopped into minced meat, frozen and cut into pieces, and the ginger is made into a Jiang Shui of about 45ml;

2. Add chopped green onion, Jiang Shui, angel steamed stuffed bun chicken essence, salt, soy sauce and sesame oil into the minced meat, and stir vigorously until uniform;

3. Evenly add the frozen diced meat into the stirred minced meat;

4. Put it in the freezer and freeze for one hour.

Tips for buns:

If you want something light, you can change the bean jelly into thick bone soup.

Second, Shandong big steamed stuffed bun trap

Ingredients: pork belly 200g, vermicelli100g, Chinese cabbage100g, onion and ginger 50g each.

Seasoning: salt, angel steamed stuffed bun and chicken essence, sweet noodle sauce, soy sauce, cooking wine and sugar.

Exercise:

1, diced pork belly, chopped onion and ginger;

2. Stir-fry the diced meat in a pot until it changes color, and add salt, angel steamed stuffed bun chicken essence, soy sauce, cooking wine and sugar to stir evenly;

3. Cut the Chinese cabbage into cubes, sprinkle a little salt for 20 minutes, and then squeeze out the excess water;

4. Scald the vermicelli with boiling water and cut it into small pieces;

5. Stir the diced pork belly, vermicelli and Chinese cabbage evenly.

Tips for buns:

Chinese cabbage can be replaced with cabbage, bean sprouts, amaranth and other vegetables, and the practice remains unchanged.

Third, Kaifeng glutinous dumplings stuffing.

Ingredients: 300g pork hind leg meat, frozen skin 100g, appropriate amount of pork bone soup and appropriate amount of ginger juice.

Seasoning: salt, angel buns and chicken essence, soy sauce and sugar.

Exercise:

1. Chop pig hind leg meat into minced meat and freeze it into pieces;

2. Mix minced meat with jelly particles, add salt, angel steamed stuffed bun chicken essence, soy sauce, sugar and ginger juice and mix well;

3. Add a small amount of pig bone soup while stirring;

4. Freeze in the refrigerator 10- 15 minutes (optional, adjusted according to personal skills).

Tips for buns:

Kaifeng soup dumplings has a high demand for skin and stuffing. The skin should be thin and tough, and the stuffing should be beaten by hand until it is drawn into filaments. What is the kaifeng soup dumplings of the finished product? Lift a lock of silk and put down a thin ball, the skin is like a chrysanthemum heart and the filling is like a rose? .