8 delicious homemade steamed buns with thin skin and big fillings, easy to make

8 simple bun recipes for juicy fresh meat buns. Ingredients: 500g flour, 5g yeast, 5g sugar, 500g pork filling, 1 green onion, 1 ginger, half a bowl of stock or water. Step 1. Pork filling + 2 spoons of light soy sauce.

+ 2 spoons of oyster sauce + 1 spoon of dark soy sauce + chicken essence + salt + pepper and stir well 2. Add minced ginger, pour in a tablespoon of hot oil and mix well, add stock or water in 3 times, stir each time until absorbed

Next time, add a spoonful of cooked oil, stir evenly, put it in the refrigerator for about half an hour, take it out, add chopped green onion, and mix well. 3. Add sugar and yeast to warm water, stir, melt, and ferment until doubled in size. Divide into small portions and roll them out.

Bun 4. Put an appropriate amount of meat filling into the bun skin and wrap it up, let it rise for 10 minutes, then steam for 15 minutes, simmer for 3 minutes and take it out. Ingredients for spicy vermicelli tofu buns: dough: 500 grams of flour, 5 grams of yeast, 260 grams of water, filling

: Vermicelli, tofu, fungus, chives, salt, five-spice powder, light soy sauce, oyster sauce, dark soy sauce, chicken essence, sesame oil. Step 1. Add tofu cubes to the bowl (fry in advance until the surface is golden) soaked vermicelli, fungus, and chives.

Chop the bean paste and stir-fry it into red oil, put it in a bowl, add 2 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, a little five-spice powder, a little dark soy sauce, an appropriate amount of salt and chicken essence, mix well 2. Add warm water to the yeast and stir to melt, knead the dough with the yeast water

Form into a dough and ferment until it doubles in size. Knead the dough to deflate the air, divide it into small portions, and roll it into bun wrappers. 3. Wrap the fillings into buns. Put them in a steamer and let them rise for about 10 minutes. 4. Put them in cold water.

Bring the pot to a boil over high heat and steam for 15 minutes. Ingredients for the mushroom and chicken bun dough: 500 grams of ordinary flour, 5 grams of yeast, 5 grams of sugar, and a spoon of cooking oil.

Fillings: 2 pieces of chicken breast, corn kernels, mushrooms, green onion and ginger, 1 egg.

Steps 1. Add yeast to about 260 grams of warm water. Stir and melt the sugar. Add to flour in batches and stir into fluff. Knead into dough and ferment until doubled in size. 2. Blanch mushrooms and cut into mince. Set aside.

Cut the chicken into small pieces and put it into a meat grinder, add about 80 grams of water with fishing wine and pepper, and stir into a meat filling.

3. Then beat the eggs, 2 spoons of light soy sauce, 1 spoon of oyster sauce, appropriate amount of salt and cooking oil and stir well, then add corn kernels, diced mushrooms, green onion and ginger, stir well and put it in the refrigerator for about 2 hours.

4. Take appropriate amount of meat filling and wrap it well.

Steam for 18 minutes, turn off the heat and simmer for 5 minutes. Ingredients for the vegetarian stuffed buns: Dough: 400 grams of flour, 4 grams of yeast, 240 grams of water. Fillings: carrots, melon, 2 eggs, shrimp skin, vermicelli, oyster sauce, sesame oil, light soy sauce

Step 1: Add yeast to water and stir evenly, pour in flour and meat to form a dough, and let ferment until doubled in size.

2. Cut carrots and melon into shreds, add a little salt to marinate, squeeze out the water, fry the eggs and let them cool, scald the vermicelli until soft and cut into pieces. Add dried shrimps, 1 tablespoon of oyster sauce, a little salt and chicken essence, 1 tablespoon of light soy sauce, and 1 tablespoon of watercress.

Sauce, 2 tablespoons of sesame oil and stir evenly 3. Knead the fermented dough evenly, divide it into small portions, roll it out thinly, wrap it with fillings, pinch and seal, then ferment for 15 minutes for the second time, put it in a cold water pot and bring to a boil over high heat and continue to heat.

12 minutes, turn off the heat and simmer for 3 minutes before opening the lid. Ingredients: 200g whole wheat flour, 50g flour, 3g yeast, 150g warm water, stuffing: mustard, tofu, vermicelli, chili powder, chopped green onion, light soy sauce.

, oyster sauce, salt, five-spice powder. Step 1. Pour in whole yeast, knead wheat flour and flour into a ball and ferment until doubled in size.