Making skills of fennel steamed stuffed bun

Teach you three ways to make vegetarian steamed buns. They are delicious. You still want to eat five at a time.

As the saying goes, "the delicious steamed stuffed bun is not on the pleats", which is a well-known mantra, but it is also an obvious truth. Just because the steamed stuffed bun folds look good doesn't mean it's delicious. After all, the soul of delicious buns lies in stuffing. Many friends don't like making steamed buns, probably because they don't know how to match the fillings and what kind of fillings are delicious. Everyone loves meat buns, and everyone knows the stuffing. Today, let's talk about three delicious fillings of vegetarian steamed buns. I definitely still want to eat four or five steamed buns.

Fennel and egg steamed bread

Ingredients: fennel, four eggs, flour, onion ginger, salt, sesame oil and bean paste.

Exercise:

1, make steamed buns with flour first, and the ratio of flour to water is about one catty of flour plus about half a catty of water. After adding yeast and water to the flour, you begin to wake up. It's cold in winter, even indoors, it takes 2 hours 1.

2. When you wake up, you can start making stuffing. Wash fennel and dry it, then chop it up and put it in a big bowl. Four eggs are broken and fried into eggs and put it in a fennel bowl. Add a proper amount of minced onion and ginger, a spoonful of cooking oil, a spoonful of sesame oil and a spoonful of bean paste, and stir the stuffing evenly. This is the key to the delicious sauce-flavored steamed stuffed bun. Steamed buns are very similar to the mushroom sauce buns outside. When the stuffing is mixed and the dough is almost done, you can make steamed buns.

Steamed bread with pine mushroom and shrimp skin

Ingredients: shrimp skin, Chinese cabbage, lotus root, Tricholoma matsutake, onion ginger, sesame oil and bean paste.

Exercise:

1. Wash and chop Chinese cabbage, add proper amount of salt, wring out water, wash lotus root, clean it with a brush and chop it;

2. Wash the shrimp skin twice, simmer in the pot after the water is dry, and take it out after it is dry. There is no need to put too much oil in the pot, just a little bit;

3. Tricholoma matsutake should also be washed and chopped. After the water is controlled to dry, put it into the pot and stir fry. After the oil is hot, add some chopped green onion, then add pine mushrooms and stir-fry for 2 minutes;

4. Then it's time to fry the bean paste. Add a fried dried pepper, sprinkle with chopped green onion, add two spoonfuls of bean paste and stir fry 1 min. Put all the stir-fried ingredients into a large bowl, then add the bean paste, stir well, add the chopped lotus root and cabbage, sprinkle some minced onion and ginger, pour in a proper amount of sesame oil, and stir well to make buns.

Chinese cabbage and mushroom steamed bread

Ingredients: appropriate amount of cabbage, a small bowl of shrimp skin, appropriate amount of seaweed, a small bowl of fungus, appropriate amount of mushrooms, salt, bean paste and sesame oil.

Exercise:

1, mushrooms and auricularia auricula are soaked in warm water first, and it is good to soak them soft; Shrimp skin and dried seaweed need to be washed with warm water; Wash the cabbage and chop it;

2. Put the right amount of oil in the pot. When the oil is hot, put the shrimps into the pot and simmer. It turned a little yellow and came out.

3. Stir-fry the mushrooms, add a proper amount of minced onion and ginger, add the minced mushrooms, stir-fry for 1 min, add three spoonfuls of bean paste, and stir-fry for 1 min.

4. Put some salt in the chopped Chinese cabbage to dry the water, put it in a big bowl, add fried shrimp skin and shredded fungus, then add soaked dried seaweed and freshly fried mushroom sauce, and finally sprinkle with minced onion and ginger. According to the white salt, you can add a proper amount of salt, add a proper amount of sesame oil and stir well to make steamed buns.

It should be noted that the wrapped buns should not be steamed in a hurry. Let them stand for 15 minutes, and then steam them in a pot. They will look better and taste better.