What are the stuffed buns?

1. Barbecued pork bun: a kind of steamed stuffed bun with barbecued pork sauce in the stuffing, which is popular in Guangdong and Hong Kong. It tastes sweet and unique.

2. Nai Huang Bao: A sweet steamed stuffed bun unique to Guangdong, with egg yolk as the stuffing, which is the most famous sweet steamed stuffed bun in Guangdong. 3, Goubuli: Tianjin famous steamed stuffed bun, mainly with pork stuffing, now all kinds of stuffing are available, with a history of more than 1 years.

4. steamed buns: steamed buns made of small steamer drawers are found in many places. Shanghai Nanxiang steamed buns are more famous than Sichuan steamed buns. 5. Han Baozi: A famous steamed bun in Chengdu, which was created by Han Yingdou in 1914.

It's called "the top quality of Chengdu snacks" because of its thin skin and loose foam, full stuffing and slag melting in the mouth. 6. Soup-filling bag: a kind of steamed stuffed bun special in Kaifeng, named after the soup in the stuffing.

7. Shuijianbao: a kind of Shandong steamed stuffed bun fried in a pan similar to jiaozi. 8. Yipin steamed stuffed bun: a famous steamed stuffed bun in Kaifeng, Henan.

9, steamed stuffed bun with flour: generally refers to steamed stuffed bun made with flour. 1, bean paste bag: also known as Cheng Sha Bao, is a stuffed bun with peeled adzuki beans.

11. Pork buns: buns stuffed with pork. 12, meat buns: generally refers to buns filled with meat.

13, human flesh steamed stuffed bun: The legendary stuffed bun with human flesh is fat but not greasy. 14, vegetarian buns: generally refers to vegetarian stuffed buns.

15, sugar buns: buns stuffed with sugar. 16, sugar triangle: make a triangle of sugar buns.

17. Bean buns: buns stuffed with adzuki beans are relatively small. 18, sticky bean bag: bean stuffed buns made of sticky rice noodles, a specialty of Northeast China.

19, relic steamed stuffed bun: a vegetarian stuffed bun of Buddhism. 2. Salted vegetable crystal buns: a special steamed stuffed bun in Hunan.

21, Jiuyuan steamed stuffed bun: a special steamed stuffed bun in Sichuan. 22. Longan steamed stuffed bun: a special steamed stuffed bun in Sichuan.

23. Barbecued pork bun with oyster sauce: a kind of barbecued pork bun with oyster sauce in Guangdong. 24, Shaomai: a kind of steamed stuffed bun, Neko put a lot of starch to form an opening.

25, Huoshaobao: made into a steamed stuffed bun that looks like a fire, with a lot of meat stuffing. 26. Ernai Bao: a steamed stuffed bun named after * * *.

zucchini, egg, coriander, egg, leek, watermelon skin, chicken, winter bamboo shoots, fish and leek, coriander, three fresh ingredients, winter vegetables, fungus, sesame, mustard, cabbage, vermicelli, mushroom chicken, lentils, cucumber, mutton, pork, shrimp, beef and wild vegetables.

What are the fillings of steamed stuffed buns

Generally speaking, the stuffing of steamed stuffed buns can be divided into three categories: 1. Pure meat, 2. Vegetarian and 3. Combination of vegetarian and vegetarian foods. Usually, our common methods of stuffing steamed buns are: 1. Meat stuffed buns, buy a catty of pork stuffing (mutton.

one green onion and one ginger. Cut the onion and ginger into powder and put them together with the meat stuffing. Add soy sauce, sesame oil, vegetable oil and salt, and monosodium glutamate (chicken essence) and stir well to get the steamed stuffed bun. 2. Three fresh steamed stuffed bun ingredients: 7g flour (two small bowls), 3g pork (half bowls), 5-6 fresh shrimps (chopped into mud). Practice: add 1/3 cup of water to onion, ginger and mushrooms, mix the cooking wine with shrimp and minced meat, add salt, then mix well and add scrambled eggs, chop up the cabbage heart and mix well without soy sauce to make buns.

Chicken winter bamboo shoots stuffing raw materials: 75g of chicken breast, 1g of clean winter bamboo shoots, 5g of chopped green onion, sesame oil, Jiang Mo, refined salt, monosodium glutamate and broth. Practice: Wash and chop the chicken breast into fine mud, cut the winter bamboo shoots into small pieces and stir-fry them in the oil pan for a while.

put the chicken paste into a pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, then add the winter bamboo shoots and stir a few times. Raw materials for fish and leek stuffing: 7g peeled fish, 5g fat meat, 2g leek, 5g chopped green onion, and appropriate amounts of cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth.

practice: rinse the fish in clean water, remove the coarse thorns, and chop it on the chopping board into fine mud. Cut the fat meat into fine particles and chop the leek.

Take a deep pot, add fish paste and broth, open it, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, beat it clockwise by hand, and finally add fat meat and leek. Crystal stuffed bun material: 125g of pork suet.

25 grams of soft sugar, method: (1) stuffing. Tear off the suet, sprinkle with 12g of white sugar and cut into cubes (marinate for 3 days in summer and 7 days in winter).

(2) When stuffing is wrapped, add some soft sugar to each steamed stuffed bun, steam it in a steamer, take it out and put it in a pot. Sauced pork bun stuffing materials: 1. Fresh meat foam (you can also cook the lean meat a little and dice it. I like the broken meat and stir it into paste); 2, diced yellow onion 3, sweet sauce 4, chicken essence, sugar, salt, the right amount of practice: 1, oil in the pot, until the oil temperature is 7% hot, stir-fry the meat foam, then add sweet sauce, sugar, a little salt and a little chicken essence and stir-fry for a while, then add yellow onion and stir-fry it a little.

Stuffing materials for dried vegetables: dried vegetables (dried and dark Chinese cabbage sold in supermarkets), broken rice sprouts (a small packet like Fuling mustard tuber), frozen tofu, mushrooms, fungus, vermicelli, tomatoes and coriander. Practice: 1. Soak dried vegetables, mushrooms and fungus with water, and chop them; Boil frozen tofu in boiling water for five or six minutes, then remove and dice; Boil the vermicelli in water, remove it with a colander to control the moisture, mix it with sesame oil, and chop it; 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, use a shovel to wipe the tomatoes as rotten as possible into a velvet shape, add a proper amount of water, until they are boiled into a red paste, add chopped parsley and stir-fry for four or five minutes to get the tomato parsley sauce.

3. Mix the sauce into the fried materials, add a proper amount of spiced powder, and mix well to make stuffing. 4. Roll out the steamed buns, wrap them with stuffing and steam them for half an hour.

Pay attention to stir-frying stuffing with a little more oil than stir-frying because it is a dried vegetable material. You can try it. It's really delicious.

ingredients of Goubuli steamed stuffed bun (68 pieces, pork stuffing): 6g of flour, 425g of pork (three fat and seven lean), 375g of yeast, 5g of alkaline flour, 87.5g of soy sauce, 5g of monosodium glutamate, 4g of Jiang Mo, 35g of chopped green onion, 6g of sesame oil and 25g of bone soup. When the hardness is moderate, add chopped green onion \ monosodium glutamate \ sesame oil and stir into stuffing. Raw meat package stuffing: 3g pork/chicken, 1g teaspoon of ginger and onion juice. Cut small pieces of chopped green onion and 2 tablespoons of seasoning: 1/2 tsp of salt, 2 tsp of soy sauce, 1 tsp of chicken crystal/monosodium glutamate, 1 tsp of rice wine/royal wine, 1 tsp of sesame oil, 1 tsp of pepper, 1 tsp of sugar, 1 tsp of potato powder, 3 tsp of water and 1 tsp of oil of sauté ed garlic. Practice: 1. Stir all the ingredients and seasonings evenly in the same direction and refrigerate for 3-4 hours before using. Stuffing of fresh mushroom chicken bag: 3 grams of chicken, 1 grams of fresh mushrooms cut into small pieces, sliced, steamed sausage, steamed, Cut small pieces of chopped green onion, 2 tablespoons seasoning: salt, 1 tsp baby sugar, 3 tsp soy sauce, 1 tsp oyster sauce, 1 tsp chicken crystal/monosodium glutamate, 1 tsp sesame oil, 1 tsp pepper, 1/4 tsp potato powder, 2 tsp oil. Practice: 1. Add chicken slices into seasoning and mix well, add other stuffing and mix well, and finally add potato powder and oil and mix well, and divide into 24 portions.

Shanghai cuisine meat bag stuffing: 25g minced meat/5g Chinese cabbage, washed, scalded with 1 tsp of salt and 2 shallots. 1 tablespoon of diced ginger antler seasoning A: 1/2 tsp of salt, 1 tsp of chicken crystal, 1/2 tsp of seasoning B: 1 tsp of rice wine/royal wine, 1 tsp of sesame oil, 1/2 tsp of pepper, 1 tsp of sugar, 1 tsp of seasoning C: 3 tsp of soup. Practice: 1. Shred yellow buds, add salt, mix well, put them in a clean cloth for 3 minutes, and then squeeze out the water. 2. Stir the minced meat and seasoning A in the same direction until they are very sticky, then add seasoning B and continue stirring, and slowly add seasoning C and stir evenly.

3. Add white silk with yellow buds, shallots and ginger, mix well, and then put it in the refrigerator for 3 hours before use.

What kinds of stuffed buns are there? Tell me as much as possible.

1. Barbecued pork buns: a kind of stuffed buns with barbecued pork sauce, which is popular in Guangdong and Hong Kong, are sweet and unique.

2. Nai Huang Bao: A sweet steamed stuffed bun unique to Guangdong, with egg yolk as the stuffing, which is the most famous sweet steamed stuffed bun in Guangdong.

3, Goubuli: Tianjin famous steamed stuffed bun, mainly filled with pork, now has all kinds of stuffing, with a history of more than 1 years.

4. steamed buns: steamed buns made of small steamer drawers are found in many places. Shanghai Nanxiang steamed buns are more famous than Sichuan steamed buns.

5. Han Baozi: A famous steamed stuffed bun in Chengdu, which was created by Han Yingdou in 1914. The skin is thin and loose, the stuffing is full, and the slag melts at the entrance, which is called "the top product of Chengdu snacks".

6. soup dumpling: a special kind of steamed stuffed bun in Kaifeng, named after the soup in the stuffing.

7. Shuijianbao: a kind of Shandong steamed stuffed bun fried in a pan similar to jiaozi.

8. Yipin Steamed Bun: a famous steamed bun in Kaifeng, Henan.

9, steamed stuffed bun with flour: generally refers to steamed stuffed bun made with flour.

1. Bean paste buns: also called Chengsha buns, are stuffed buns with peeled adzuki beans.

11. Pork buns: buns stuffed with pork.

12, meat buns: generally refers to buns stuffed with meat.

13, human flesh steamed stuffed bun: The legendary stuffed bun with human flesh is fat but not greasy.

14, vegetarian steamed stuffed bun: generally refers to steamed stuffed bun with vegetarian stuffing.

15, sugar buns: buns stuffed with sugar.

16, sugar triangle: make a triangle-shaped sugar steamed stuffed bun.

17. Bean buns: buns stuffed with adzuki beans are relatively small.

18, sticky bean buns: bean stuffed buns made of sticky rice flour, a specialty of Northeast China.

19, relic steamed stuffed bun: a vegetarian stuffed bun of Buddhism.

2. Crystal steamed stuffed bun with salted vegetables: a special steamed stuffed bun in Hunan.

21, Jiuyuan steamed stuffed bun: a special steamed stuffed bun in Sichuan.

22, Longan steamed stuffed bun: a special steamed stuffed bun in Sichuan.

23. Barbecued pork bun with oyster sauce: a kind of barbecued pork bun with oyster sauce in Guangdong.

24, Shaomai: a kind of steamed stuffed bun, in which a large amount of starch is put in Neko to form an opening shape.

25, Huoshaobao: made into a steamed stuffed bun that looks like a fire, with a lot of meat stuffing.

26. Ernai Bao: a steamed stuffed bun named after * * *.

what kinds of stuffed buns are there?

There are meat stuffing, vegetarian stuffing, and sweet stuffing. Here's how to make sweet stuffed buns.

main ingredients: 25g of flour, 3g of sugar, 16g of milk, 3g of yeast, 2g of baking powder without aluminum. Accessories: 4 salted egg yolks (stuffing), 4g of butter (stuffing), 22g of milk (stuffing), 15g of condensed milk (stuffing), 25g of sugar (stuffing). Steam cold water in a pot for 1 minutes until cooked. 2. Grind it into pieces while it is hot. 3. Add white sugar, butter, milk and condensed milk into a small bowl, and heat it with insulated water until the white sugar and butter melt and stir well. 4. Add egg Huang Rong and stir well. 5. Add corn starch and milk powder and mix well. 6. Cover with plastic wrap and freeze in the refrigerator for one hour to harden. Then take out small balls divided into 1; 7. Add white sugar, milk, yeast and aluminum-free baking powder into flour and put them into a bread machine to synthesize smooth dough; 8. Add warm and moist dough and ferment it to twice its size; 9. Take out the prepared dough and knead it evenly into strips, and divide it into 1 doses; flatten it with a rolling pin and roll it into a circular disc 11 with a thick middle and thin sides; wrap it in a stuffing 12; slowly close it with a tiger's mouth 13; and shape it with the mouth closed downwards; 2.

What kinds of stuffing do steamed stuffed buns have?

Meat stuffing: 1. Chinese cabbage, fungus, dried rice, meat 2. Chinese chives, Chinese cabbage, meat 3. Cabbage, meat 4. Kidney beans, meat stuffing: 1. Chinese chives, tofu, eggs 2. Spinach, vermicelli, tofu 3. Chinese cabbage, eggs, shrimp meat stuffing in general.

Generally, salt, spiced powder, ginger powder, soy sauce (some people may not like it) and cooking wine should be added to the meat stuffing. Burn some hot oil and pour it while it is hot.

vegetables: Chinese cabbage (chopped and dried), leeks, fennel, mushrooms, green onions, carrots (shredded), green peppers, zucchini (shredded and dried), beans (boiled and chopped), white radish (shredded), even spinach and tomatoes. You can make whatever stuffing you like: generally use vegetables and eggs. Vegetarian stuffing is easy to come out, so you can chop soaked vermicelli or vermicelli, bean curd, fried dough sticks and yuba.

in addition, the vegetarian stuffing should be wrapped before adding salt. The more oil, the better, and it is best to put a lot of sesame oil.

what are the delicious buns?

1. Making dough:

There are two ways to make dough

1. Make dough with flour fat (usually called big alkali making dough)

Soak the flour fat in water first, then pour the flour into it and mix it evenly. After waking for 8 hours, the dough will be twice as strong as before, and then it will not be sour to the face of alkali but slightly alkaline.

After waking for half an hour, you can put some vinegar in the pot when steaming. Be sure to put the steamed stuffed bun in cold water before electrifying it.

2. Use filial piety to make dough (usually the method of quick dough making)

a Ingredients: 5g of flour, 3g of dry yeast, 5g of baking powder, 1liang of soybean oil,

warm water (25g-3g), 2g of sugar according to the water consumption of flour.

Practice.

Mix evenly. Scrape the pit.

2. Add warm water and soybean oil into the pit. Copy and knead the dough.

Wake up for about 1 hour.

3. When the dough wakes up, make the buns you want, slow down and roll them.

4. Make the green ones.