1, meat stuffed bun

Buy a catty of pork stuffing (mutton. An onion and a ginger. Cut the onion and ginger into powder and put them together with the meat stuffing. Add soy sauce, sesame oil, vegetable oil, salt and monosodium glutamate (chicken essence) and stir well to make steamed stuffed bun.

2, three fresh steamed stuffed bun stuffing

Ingredients: 70g flour (two small bowls), 30g pork (half bowl), 5-6 fresh shrimps (minced), half fried eggs, 2 ounces of Chinese cabbage, mushrooms 1 flower (chopped), onion, ginger, salt, sesame oil and a small amount of cooking wine.

Practice: Add 1/3 cups of water to onion, ginger and mushrooms, mix cooking wine with shrimp and minced meat, add salt, then mix well and add scrambled eggs. Chop the cabbage and mix well without soy sauce to make buns. Steam steamed bread 15-20 minutes on a warm fire.

Features: steamed bread is soft, tastes like soup, delicious and nutritious, suitable for.

The simplest pure meat stuffing:

Take a proper amount of minced meat, add a little chopped green onion and Jiang Mo, take a bowl of water, and add a proper amount of soy sauce, pepper powder, spiced powder, pepper powder, spiced powder, salt and a little monosodium glutamate. While adding water in one direction, stir it with your hands or chopsticks. You should not add too much water at a time, otherwise the filling will not stick. It is estimated that this step will have to be repeated. But generally speaking, 20 minutes to half an hour is enough (I heard that it takes an hour for Goubuli steamed buns to make stuffing). Finally, drop a little sesame oil and mix well, and a pot of delicious meat will be ready. If you don't like pure meat stuffing, you can add fragrant diced beef, vermicelli, cabbage, eggplant and other favorite dishes as appropriate, but you can't have dishes with more water. Besides, not all these dishes are delicious.

The following is the vegetarian steamed stuffed bun method that I summed up through several practices.

Ingredients: dried vegetables (dried vegetables and black and white vegetables sold in supermarkets), broken rice buds (a small packet like Fuling mustard tuber), frozen tofu, mushrooms, fungus, vermicelli, tomatoes and parsley.

Exercise:

1. Soak dried vegetables, mushrooms and auricularia auricula in water, soften, clean and chop; Boil frozen tofu in boiling water for five or six minutes, then take it out and cut it into pieces; Boil vermicelli with water, remove with a colander to control moisture, mix with sesame oil, and chop; Pour these and half a bag of sprouts into the oil pan and fry until cooked.

2. Wash the tomatoes, peel them, chop them, stir-fry them in an oil pan to get juice, rub them into velvet with a shovel as much as possible, add a proper amount of water until they are cooked into a red paste, and add chopped coriander and stir-fry for four or five minutes to get tomato coriander sauce.

3. Mix the sauce into the fried material, add a proper amount of spiced powder, and stir evenly to make stuffing.

4. Roll out the steamed bread, wrap it with stuffing and steam it for half an hour.

Pay attention to stir-fry the stuffing a little more than stir-fry the oil, because it is dry vegetable material.