Urgent, please ask the master to teach you how to make steamed buns and noodles.

How to make steamed buns: (very detailed)

1. Pour the flour into a basin, and mix the yeast powder or baking powder with water (neither too cold nor too hot) and stir well, so that the dough will be faster.

2. It is very important to adjust the stuffing of steamed buns during this time, because the color and fragrance of steamed buns are all here.

3. After the dough is done, knead it, cut it into dough (I don't like eating it too big), roll it, put the stuffing in the skin and wrap it into various kinds.

4. Steam in a pot. Rub some water under the steamed bread, don't touch the bottom. Leave a gap in the middle when you put it, because steamed buns will be much bigger.

5. The vessels of the steamed package should be sealed, and it usually takes about half an hour to steam (depending on the temperature).

6. The steamed stuffed bun will bounce back as soon as the fingerprint is pressed, and you can eat delicious steamed stuffed bun!

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), and fresh shrimp.

5-6 pieces (chopped into mud), half fried eggs, proper amount of Chinese cabbage (2 Liang), and mushrooms.

A (chopped) onion, ginger, salt and sesame oil, noodles were prepared an hour ago.

If used, a small amount of cooking wine.

Practice: onion, ginger, mushrooms with water), cooking wine, shrimp,

Mix the minced meat together, add salt, add scrambled eggs and Chinese cabbage.

Chop them and mix them evenly. Make steamed buns without soy sauce. Wenhuo steamed bun

15-20 minutes.

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.

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.

Practice: 1. Soak dried vegetable, Lentinus edodes and Auricularia auricula in water, softening, cleaning, and chop; Boil frozen tofu in boiling water for five or six minutes, then take it out and cut it into pieces; Boil vermicelli in 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.

Jing steamed bun practice

Ingredients: 250g of refined white flour, 50g of flour fertilizer, and 0/25g of pork suet oil/kloc-. 250g soft candy, 4g alkaline water and warm water 125g.

Exercise:

(1) stuffing. Tear off the suet, sprinkle with sugar 120g and dice (marinate for 3 days in summer and 7 days in winter).

(2) making the foreskin. Pour the flour into the basin, add flour fertilizer (yeast) and warm water, stir evenly (water is added in three times according to 60%, 20% and 20%), knead into dough, knead until the face, hands and basin are smooth, and cover with cloth to prevent dehydration and dryness. After about 3 hours, I pulled a piece by hand and saw some holes in it. Put the noodles on the chopping board, press a nest in the middle, pour alkaline water into the nest, and then knead the noodles evenly until there are no yellow spots. Then knead the dough into long strips and pull them into 12 packets weighing about 35 grams by hand.

(3) stuffing. Add some sugar to each steamed bun, wrap it, steam it in a steamer, take it out and put it in a basin.

The practice of steamed stuffed bun with sauced meat

Sauce stuffing:

1, fresh meat foam (you can also cook the lean meat a little and dice it, I like to stir the minced meat into a paste);

2. Dice the yellow onion.

3. Sweet sauce

4. Appropriate amount of chicken essence, sugar and salt.

Exercise:

1, add oil to the pan until the oil temperature is 70% hot, add the meat foam and stir fry, then add the sweet noodle sauce, sugar, a little salt and a little chicken essence and stir fry for a while, then add the shallots and stir fry a little.

2. Take out the fermented dough and exhaust it (see the making of flower rolls for the detailed making process of dough), knead it into strips and divide it into small dough;

3. Roll the dough into dough, wrap it with stuffing, seal it, put it in a steamer, put it in a cold water drawer and steam it with strong fire until the water boils, then steam it on medium fire 10 minute and take it out;

Go Believe

Ingredients (68 pieces of pork stuffing):

600 grams of flour, 425 grams of pork (three fat and seven lean), 375 grams of fermented noodles, 5 grams of alkaline noodles, 87.5 grams of soy sauce, 5 grams of monosodium glutamate, 4 grams of Jiang Mo, 35 grams of chopped green onion, 60 grams of sesame oil and 250 grams of bone soup.

Production procedure:

1. filler

Remove bone residue \ fascia from pork, grind into minced meat, add Jiang Mo and mix well, then add soy sauce \ bone soup \ clear water in batches, and stir hard every time. When the hardness is moderate, add chopped green onion \ monosodium glutamate \ sesame oil and stir into stuffing.

Mixed noodles

Put 550 grams of flour and yeast into a pot, add 275 grams of clear water to make dough, and cover it with a wet cloth to ferment it. When there is fat in the basin, add alkaline flour (dissolved with clear water), knead thoroughly and simmer on low heat.

Step 3: Forming

Spread 50 grams of pavement on the chopping board, put the dough on it, smooth it and knead it into long strips. Pull into 68 pieces, round the dough, flatten it, roll it into a thin skin with a diameter of about 8 cm, wrap it in 15 g of meat, and wrap it tightly with even folds, with the number of folds not less than 15.

cook

Put the prepared steamed bread in a cage and steam for about 6 minutes.

Material a:

500g powder (sieved)

Salt 1/2 teaspoons

That is, 1/2 tablespoons of yeast dissolved.

Young sugar100g

Water 240 ml

3 tablespoons white oil

Material b:

Double powder 1 spoon

The way of doing things

1. Mix all the materials (a) and knead them into smooth dough, which can be drawn into thin sheets.

2. Cover the dough with a damp cloth and let it ferment to twice its size.

3. Sieve the cooked dough under B, and then knead the dough until it is smooth.

4. Cover with cloth and rest before plastic surgery 15 minutes.

How to make steamed buns? 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), and fresh shrimp.

5-6 pieces (chopped into mud), half fried eggs, proper amount of Chinese cabbage (2 Liang), and mushrooms.

A (chopped) onion, ginger, salt and sesame oil, noodles were prepared an hour ago.

If used, a small amount of cooking wine.

Practice: onion, ginger, mushrooms with water), cooking wine, shrimp,

Mix the minced meat together, add salt, add scrambled eggs and Chinese cabbage.

Chop them and mix them evenly. Make steamed buns without soy sauce. Wenhuo steamed bun

15-20 minutes.

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.

Practice: 1. Soak dried vegetable, Lentinus edodes and Auricularia auricula in water, softening, cleaning, and chop; Boil frozen tofu in boiling water for five or six minutes, then take it out and cut it into pieces; Boil vermicelli in 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.

You can try. It is really delicious.

Jing steamed bun practice

Ingredients: 250g of refined white flour, 50g of flour fertilizer, and 0/25g of pork suet oil/kloc-. 250g soft candy, 4g alkaline water and warm water 125g.

Exercise:

(1) stuffing. Tear off the suet, sprinkle with sugar 120g and dice (marinate for 3 days in summer and 7 days in winter).

(2) making the foreskin. Pour the flour into the basin, add flour fertilizer (yeast) and warm water, stir evenly (water is added in three times according to 60%, 20% and 20%), knead into dough, knead until the face, hands and basin are smooth, and cover with cloth to prevent dehydration and dryness. After about 3 hours, I pulled a piece by hand and saw some holes in it. Put the noodles on the chopping board, press a nest in the middle, pour alkaline water into the nest, and then knead the noodles evenly until there are no yellow spots. Then knead the dough into long strips and pull them into 12 packets weighing about 35 grams by hand.

(3) stuffing. Add some sugar to each steamed bun, wrap it, steam it in a steamer, take it out and put it in a basin.

Noodles are made in various ways. Here are some common noodle practices:

noodles with meat and gravy/sauce

Ingredients: noodles, minced meat, yellow flowers, fungus, mushrooms, green onions, eggs, soy sauce, cooking wine, sugar, salt, chicken essence and garlic.

Practice: 1. Mushrooms, auricularia auricula, yellow flower bubbles. 2. Pour oil into the pot, add minced meat and stir-fry until cooked, then add chopped green onion, mushrooms, fungus and yellow flowers and stir-fry for a while, then add soy sauce, cooking wine, sugar, salt and chicken essence, and then add a proper amount of water. 3. Pour in the beaten egg mixture, thicken and sprinkle with chopped green onion and minced garlic. 4. Boil the water and put it in the noodles, take it out and put it in a bowl, then pour the brine on the noodles to eat.

Dan Dan Noodles

Ingredients: noodles, pork stuffing, bean sprouts, green onions, Jiang Mo, minced garlic, peppers, sesame paste, Chinese cabbage, coriander, soy sauce, cooking wine, rice vinegar, broth, pepper noodles and lard.

Practice: 1. Pour oil into the pot, add pork stuffing and stir-fry for later use; Blanch the cabbage heart for later use. 2. Stir-fry onion, ginger and garlic with lard, stir-fry pepper, bean sprouts and meat stuffing, then add cooking wine, soy sauce, rice vinegar and broth, and stir-fry sesame sauce and pepper noodles when taking out. 3. Boil the water, put it in the noodles, cook it, take it out, put it in a bowl, then pour the brine on the noodles, and add the cooked Chinese cabbage and coriander to serve.

Intestinal flourishing surface

Ingredients: egg noodles 90g, pork intestines 50g, pork belly 250g, blood curd 25g, mung bean sprouts 15g, white iron tofu 250g.

Three-in-one oil, Bazin pepper, fermented bean curd, monosodium glutamate, sweet wine, pepper powder, garlic paste, Jiang Mo, chopped green onion, broth and other appropriate amounts.

Exercise:

1, cooking. Wash the pig intestines to remove fishy smell, cook them until they are half cooked, remove and cut into pieces, and add spices to cook them together. 2. Pork belly is cooked and cut into small dices. After adding salt to the pan and frying the oil, pour the oil into the sweet wine, cook some vinegar and fry until crisp. 3. Cut the tofu into pieces, soak it in salt water, drain the water and fry it into a bubble whistle. 4. Add crispy whistle oil, sausage oil and Zanzibao into the oil pan, stir-fry until fragrant, add Jiang Mo, garlic paste and bean curd, add water to boil, and pour out the red oil for later use. 5. Boil the egg noodles and bean sprouts in a boiling water pot for about 1 min. Put the intestines, crispy whistle and yuba whistle into a noodle bowl, put the blood-filled tablets into the pot with a colander, put them on the noodles, and scoop in the broth, red oil, monosodium glutamate and chopped green onion.

Lanzhou authentic beef noodles

Ingredients: cooked beef, Lamian Noodles, beef soup, butter, radish slices, oil pepper, coriander and garlic sprouts.

Seasoning: aged vinegar

Practice: skim the cooked beef soup, add radish slices and butter and boil for later use;

Chop coriander and garlic seedlings, and dice cooked beef for later use.

Knead flour with alkali, pull it into noodles by hand (if it is difficult, you can also press it with a dough press), and take it out after cooking;

Scoop clear soup into noodles (submerged noodles), grab coriander, minced garlic and minced beef, and sprinkle with oil pepper to serve.

When in use, pour a little old vinegar to remove fishy smell and neutralize facial alkali.

Preparation method of oil pepper: mix red pepper noodles, white sesame seeds, pepper noodles and salt in a porcelain bowl. Burn the clear oil for 7-8 hours, then pour it into a porcelain bowl and stir well. The amount of oil must exceed the amount of Chili noodles. Pepper is eaten according to personal taste.

Note: There are many kinds of authentic beef noodles in Lamian Noodles, such as thin, thin, thin, three thin, leek leaves, willow leaves, width and so on. Master Lamian Noodles will make different noodles according to everyone's taste.

Cold noodles with shredded chicken

Ingredients: boiled chicken, noodles, cucumber, sesame sauce, sesame oil, sugar and soy sauce.

Practice: 1. After the noodles are cooked, take them out and soak them in cold water. 2. Shred the cooked chicken, washed and shredded the cucumber, and put it on the cooked noodles. 3. Put sesame sauce into a bowl, add sesame oil and mix well, then add soy sauce and sugar, dilute with cold water, and then pour it on the cold noodles with shredded chicken.

Sesame sauce noodles

Ingredients: noodles, sesame sauce, chopped green onion, refined salt, monosodium glutamate and cooked salad oil.

Practice: After the water is boiled, add the noodles to cook, take them out, put them in a bowl, add sesame sauce, chopped green onion, refined salt, monosodium glutamate and cooked salad oil, and stir well to serve.

Shrimp meatball soup noodles

Ingredients: cucumber, shrimp, minced meat, ginger, buckwheat noodles, salt, starch, cooking wine and fungus.

Practice: 1. Wash shrimps, add a little cooking wine and salt, stir well and rinse with water. 2. Chop the shrimps, add proper amount of salt and starch, stir them clockwise to make them into mud, and then grasp them into balls by hand for later use; Add a proper amount of salt and starch to the meat stuffing, stir it clockwise into a paste and grab it into a ball for later use. 3. Cook buckwheat noodles and put them in a bowl for later use. 4. Cook shrimp balls, meat balls, auricularia auricula, cucumber slices and ginger slices in boiling water, and add a little salt to taste. 5. Pour the seasoned salt water on the noodles and serve.

Green noodles with pork and mustard tuber

Ingredients: lean meat, mustard tuber, onion, noodles, cooking wine, soy sauce, wet starch.

Practice: 1. Slice lean meat, add cooking wine, soy sauce and wet starch, mix well and marinate for 10 minute; After shredding mustard tuber, soak it for 20 minutes to remove the salty taste. 2. Pour oil into the pot, add shredded pork and stir-fry until fragrant, then add mustard tuber, stir well and serve. 3. After the water is boiled, add the noodles to cook, take them out and put them in a bowl, then add the fried shredded mustard tuber and chopped green onion to serve.

Cooking skills: To cook noodles, people are used to boiling water and then cooking it in dry noodles. This method is actually wrong. Because the surface of dried noodles quickly softens and matures in a short time after entering boiling water, forming a "diaphragm" protective layer to prevent boiling water from infiltrating into the interior of dried noodles and forming a "hard core" surface. Cooking like this takes time and is not easy to do.

The correct cooking method is to put the dried noodles into the pot 2-3 minutes before boiling water, so that the dried noodles have a chance to be soaked by water. After the water permeates the dried noodles, the boiling water is also boiled, and the noodles are cooked quickly, which saves time and is easy to cook.

Huiguo noodles

Ingredients: lean pork, Chinese cabbage, zucchini, tofu, potatoes, mung bean sprouts, tomatoes and flour.

Ingredients: salt, chicken essence, soy sauce, Chili noodles, pepper noodles, monosodium glutamate, oil, a little ginger, a little garlic and vinegar.

Practice: Cut the lean pork into small pieces and fry it in oil for later use.

Cut Chinese cabbage, zucchini and potatoes into small pieces, cut tofu into small pieces, and cut tomatoes into small petals for later use.

Add water to the flour to form dough, roll it out with a rolling pin, and cut it into strips with a knife 3-4 cm wide and 1 cm thick for later use.

Get a frying pan. When the oil is cooked, pour the ginger, garlic and pepper noodles into a wok, stir-fry the meat slices, add the zucchini slices, potato chips, oil tofu blocks, Chinese cabbage segments and mung bean sprouts, and add salt, chicken essence, soy sauce, pepper noodles, monosodium glutamate and a little water to stir-fry. Stew until 5-6 ripe, add tomato petals and stir-fry until cooked.

Change the soup pot, pour water into it and boil it. Cut the spare noodles into 3 cm square pieces and put them in the pot ... After the noodles are cooked, take them out with a colander and pour them into the stew pot.

Rearrange the vegetable pot, fry the noodles and marinated vegetables, and pour the vinegar on the plate.