Who can tell me how to make Yangzhou vegetable steamed stuffed bun, meat steamed stuffed bun, bean paste steamed stuffed bun, Shao Shao and Melaleuca cake? Thank you!

Making method of Yangzhou green vegetable bag;

Green vegetables 1250g, daylily 25g, bamboo shoots 25g.

Salt, monosodium glutamate, sugar, Jiang Mo, crude oil and sesame oil, half a piece of fresh yeast and 1000g flour.

Making:

1) Wash vegetables, blanch them with boiling water, take them out, soak them in cold water, squeeze out water, and chop them into fine powder for later use;

2) Soak day lily, bamboo shoots and shiitake mushrooms in warm water, wash them and chop them into fine powder;

3) Heat the wok, add oil to 70% heat, add day lily, bamboo shoots and mushrooms, add refined salt, white sugar, monosodium glutamate and a small amount of fresh soup, stir thoroughly, then take out the wok, add minced green vegetables and Jiang Mo, mix well and pour a little sesame oil to get vegetarian stuffing;

4) Mix fresh yeast into paste with warm water, pour in flour, mix thoroughly with wet water, and let stand for about 2 hours;

5) Rub the dough into strips, pick about 8 grams of blank, then press it into a round skin with a thick middle and a thin turn, and put the vegetable stuffing into the skin;

6) Put the steamed bread in the cage for 2-3 minutes and steam it in boiling water 15 minutes.

Making method of Yangzhou pork steamed stuffed bun;

Plate:

400g of flour, 5g of fresh yeast and 250g of water.

Filling material:

400 grams of minced meat, 2 eggs, proper amount of fungus, proper amount of mushrooms and dried bamboo shoots, and proper amount of onion and ginger.

Seasoning:

Salt, soy sauce, sugar, fresh juice, oyster sauce, chicken essence, sesame oil.

Making stuffing:

1, add two eggs and chopped green onion Jiang Mo to the meat foam;

2. Add salt, soy sauce, sugar and chicken essence, mix well, add sesame oil, and then mix well;

3, fungus, dried mushrooms, soaked in warm water, washed and diced, bamboo shoots (I use flat tips) blanched and diced;

4. Heat the oil in the pot. When it is 50% hot, first fry the mushrooms and bamboo shoots, then add the fungus and stir fry, add the fresh fragrance and oyster sauce, stir fry and let it cool.

5. Pour the fried mushrooms into the meat and mix well into steamed buns.

Making method of Yangzhou Melaleuca oil cake;

Refined flour, sugar, cooked lard, pork fat diced, HongLing and alkali.

Making:

After the flour is fermented, knead it evenly with alkali and roll it into a rectangular dough. Spread the melted hot lard evenly on the dough, sprinkle the white sugar evenly, spread the diced suet, and roll the dough into a tube. Then it is molded into a rectangular thick skin, folded in half and then folded in half, rolled into a square cake blank and sprinkled with red silk. Put it in a cage and steam it with boiling water. After the cake cools, cut it into diamond-shaped pieces.

Yangzhou jadeite shaomai production method:

The way to sell jadeite is: chop the leaves of green vegetables, add appropriate amount of sugar and oil to make stuffing, roll the dough into a thin skin with a diameter of 2 inches and 5 minutes and flounces, and wrap it in the stuffing, which is shaped like pomegranate. If there is money under it, the dough will be exposed and wrinkled into the shape of fungus. The stuffing of green vegetables is slightly exposed, with a little ham on it. After steaming, steamed dumplings's paper is bright green with jade color, hence the name "Jade steamed dumplings". It is oily but not greasy, with moderate sugar and oil, and its cheeks are full of fragrance.

Making method of Yangzhou Sanding steamed stuffed bun;

Raw materials: 650g of fermented dough, 500g of ribs, 0/00g of cooked chicken/kloc-,0/00g of fresh bamboo shoots/kloc-,75g of soy sauce, 50g of sugar, 5g of shrimp, 20g of starch, and appropriate amount of ginger and onion rice.

Methods: 1. Wash and blanch the ribs, put them in a soup pot, add onion, ginger and wine, cook until they are 70% cooked, take them out and let them cool, cut them into diced meat with a square of 0.7cm, cut the cooked chicken into diced chicken with a square of 0.8cm, cut the cooked bamboo shoots into diced bamboo shoots with a square of 0.5cm, and add the base oil and scallion to the wok.

Add wet sediment, stir-fry up and down to fully absorb the marinade, and let it cool for later use.

2. Knead the dough into strips, pick it into 12 pieces of flour, pat it into round skin with a diameter of 10 cm with the palm of your hand, scrape off the cold stuffing, hold the skin in the palm of your left hand, the palm is slightly concave, put the foreskin flat on your chest with your left hand, and pinch out 32 folds from right to left with your thumb and forefinger; Pinch the wrinkled leather edge with the middle finger and thumb of the right hand. Every time you crumple, pinch your thumb and middle finger together and don't separate them. The thumb and forefinger are slightly pulled outward, so that the steamed stuffed bun finally forms a "neck", such as the mouth of crucian carp. Put in a cage, wake up for a while, put in a cage pot and steam for about 12 minutes. When the skin doesn't stick to your hands, you can come out of the cage until your mouth is slightly filled with marinade.

Features: Leather absorbs the marinade of stuffing, which is soft and delicious. The stuffing is moderate in hardness, salty and sweet, sweet and crisp, oily but not greasy, and the steamed stuffed bun is beautiful in shape, which is the representative of Weiyang snacks.

Making method of Yangzhou bean paste buns;

Ingredients: flour 1000g, half a slice of fresh yeast, 600g of red bean paste stuffing, and oil ding cube 100g.

(1) Stir the fresh yeast into paste with warm water, pour in flour, add water, mix well, and let stand for 2 hours;

(2) Knead the dough into strips, pick it into blanks, then press it into a round leather with thick middle and thin turnover, and put a small piece of sugar board and oil ding in the leather with red bean paste stuffing;

② Put the sandbag on the cage for 23 minutes and steam it with boiling water for about 15 minutes.