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

2. Milk King Bao: A unique sweet steamed stuffed bun in Guangdong, with egg yolk as the stuffing, is the most famous sweet steamed stuffed bun in Guangdong. 3, Goubuli: Tianjin's famous steamed stuffed bun, mainly with pork stuffing, now has all kinds of stuffing, with a history of more than 100 years.

4. Xiaolongbao: Xiaolongbao made of a small steamer is found in many places. Shanghai Nanxiang Xiaolongbao and Sichuan Xiaolongbao are more famous. 5. Korean steamed stuffed bun: a famous steamed stuffed bun in Chengdu, which was created by Han Yu 19 14.

The skin is thin and loose, the stuffing is enough, and the slag melts at the entrance, which is called "the top product of Chengdu snacks". 6. soup-filling bag: a kind of steamed stuffed bun unique to Kaifeng, named after the soup in the stuffing.

7. Shuijianbao: A kind of steamed stuffed bun similar to jiaozi, which is fried in a pot. 8. Yipin steamed stuffed bun: a famous steamed stuffed bun in Kaifeng, Henan.

9. Flour buns: generally refers to buns made of flour. 10, bean paste bag: Also called sandbag, it is a steamed stuffed bun made of peeled adzuki beans.

1 1, pork buns: buns stuffed with pork. 12, meat buns: generally refers to stuffed buns.

13, human flesh buns: the legendary human flesh buns are fat but not greasy. 14, vegetarian buns: generally refers to vegetarian stuffed buns.

15, sugar packets: stuffed buns with sugar. 16, sugar triangle: making triangle sugar buns.

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

19, relic steamed stuffed bun: a vegetarian steamed stuffed bun in Buddhism. 20. Pickled crystal buns: Hunan special buns.

2 1, Jiuyuan steamed stuffed bun: Sichuan special steamed stuffed bun. 22. Longan steamed stuffed bun: Sichuan steamed stuffed bun.

23. Barbecued pork bun with oyster sauce: a kind of barbecued pork bun with oyster sauce in Guangdong. 24, steamed dumplings: A kind of steamed stuffed bun, the cat put a lot of starch to make it open.

25, fire buns: made into buns, the appearance has a burnt look, mostly meat inside. 26. Ernai Bao: a steamed stuffed bun named after * * * *.

Zucchini stuffing egg stuffing coriander stuffing egg leek stuffing watermelon skin stuffing chicken winter bamboo shoots stuffing fish leek stuffing coriander stuffing three fresh winter vegetables auricularia sesame stuffing mustard stuffing cabbage vermicelli stuffing mushroom chicken lentil stuffing cucumber mutton stuffing pig stuffing shrimp stuffing beef stuffing potherb stuffing.

What's the stuffing in the steamed stuffed bun?

Generally speaking, steamed buns can be divided into three categories: 1. Pure meat, 2. Vegetarians, and 3. Vegetarian combination. Usually our common steamed stuffed bun is: 1. Buy a catty of pork stuffing (mutton) for meat stuffed buns.

One onion and one ginger. Cut the onion and ginger into powder and put them together with the meat stuffing. Pour in soy sauce, sesame oil, vegetable oil, salt and monosodium glutamate (chicken essence) and stir well to get steamed stuffed bun. 2. Ingredients of Sanxian steamed stuffed bun: 70g flour (two small bowls), 30g pork (half bowl), 5-6 fresh shrimps (minced) and half fried eggs. 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.

Raw materials for stuffing chicken with winter bamboo shoots: 750g of chicken breast, 0/00g of clean winter bamboo shoots/kloc-0, 50g of chopped green onion, and appropriate amount of 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 in the oil pan for a while.

Put the chicken paste into the pot, add onion, Jiang Mo, cooking wine, broth, refined salt and monosodium glutamate, stir well, add winter bamboo shoots and stir a few times. Raw materials for fish and leek stuffing: 700g peeled fish, 50g fat, 20g leek and 50g chopped green onion, and appropriate amounts of cooking wine, Jiang Mo, refined salt, monosodium glutamate and broth.

Practice: Rinse the fish with clear water, remove the coarse thorns and chop them into fine mud on the chopping board. Cut the fat into fine grains and chop the leek.

Take a deep pot, add fish paste and stock, open the pot, add cooking wine, onion, Jiang Mo, monosodium glutamate and refined salt, stir clockwise by hand, and finally add fat and leek. Crystal stuffed bun stuffing: pork plate oil 125g.

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

(2) When filling, add some soft sugar to each steamed bun, steam it in a steamer, take it out and put it in a pot. Sauced pork bun 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, diced onion 3, sweet noodle sauce 4, chicken essence, sugar, salt, the right amount of practice: 1, put oil in the pot, until the oil temperature is 70% hot, stir-fry minced meat, then add sweet noodle sauce, sugar, a little salt and a little chicken essence and stir-fry for a while, then add a little yellow onion and stir-fry.

Stuffing of dried vegetables: dried vegetables (dried black and white vegetables sold in supermarkets), broken rice buds (like a small packet of Fuling mustard tuber), frozen tofu, mushrooms, fungus, vermicelli, tomatoes and coriander. Practice: 1. Soak dried vegetable, Lentinus edodes and Auricularia in water until soft and clean, and chopping; 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. You can try. It is really delicious.

Goubuli steamed buns (68 pieces of pork stuffing): 600g of flour, 425g of pork (three fat and seven lean), 375g of fermented noodles, 5g of alkaline noodles, 87.5g of soy sauce, 5g of monosodium glutamate, 4g of Jiang Mo, 35g of chopped green onion, 60g of sesame oil and 250g of bone soup. The filling is to remove bone residue and fascia from pork and grind it into meat stuffing. Add chopped green onion \ monosodium glutamate \ sesame oil and stir into stuffing. Raw meat stuffing: pork/chicken 300g, cut into small pieces of ginger and onion juice 1 teaspoon of Shago 100g. Chop chopped green onion 2 tbsp seasoning: salt 1/2 tbsp soy sauce 2 tbsp chicken essence/monosodium glutamate 1 tbsp rice wine/royal wine 1 tbsp sesame oil 1 tbsp pepper 1 tbsp sugar 1 tbsp potato powder/kloc. Stuffing for chicken with fresh mushrooms: chicken 300g, fresh mushrooms 100g, cut into small pieces, sliced, steamed 1 sausage, steamed, cut into small pieces of chopped green onion, 2 tablespoons seasoning: salt 1 tsp sugar, 3 tsp soy sauce 1/2 tsp oyster sauce/kloc.

Shanghai cuisine meat bag stuffing: minced meat 250g, yellow bud white/Chinese cabbage 500g, salt scalded 1 teaspoon onion, ginger diced 1 teaspoon seasoning A: salt 1/2 teaspoons soy sauce 1 teaspoon chicken essence 1/2 teaspoons seasoning B:. 2. Stir the minced meat and seasoning A in the same direction until they are very thick, then add seasoning B and continue to stir, and slowly add seasoning C and stir evenly.

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

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

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

2. Milk King Bao: A unique sweet steamed stuffed bun in Guangdong, with egg yolk as the stuffing, is the most famous sweet steamed stuffed bun in Guangdong.

3, Goubuli: Tianjin's famous steamed stuffed bun, mainly with pork stuffing, now has all kinds of stuffing, with a history of more than 100 years.

4. Xiaolongbao: Xiaolongbao made of a small steamer is found in many places. Shanghai Nanxiang Xiaolongbao and Sichuan Xiaolongbao are more famous.

5. Korean steamed stuffed bun: a famous steamed stuffed bun in Chengdu, which was created by Han Yu 19 14. The skin is thin and loose, the stuffing is enough, and the slag melts at the entrance, which is called "the top product of Chengdu snacks".

6. soup-filling bag: a kind of steamed stuffed bun unique to Kaifeng, named after the soup in the stuffing.

7. Shuijianbao: A kind of steamed stuffed bun similar to jiaozi, which is fried in a pot.

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

9. Flour buns: generally refers to buns made of flour.

10, bean paste bag: Also called sandbag, it is a steamed stuffed bun made of peeled adzuki beans.

1 1, pork buns: buns stuffed with pork.

12, meat buns: generally refers to stuffed buns.

13, human flesh buns: the legendary human flesh buns are fat but not greasy.

14, vegetarian buns: generally refers to vegetarian stuffed buns.

15, sugar packets: stuffed buns with sugar.

16, sugar triangle: making triangle sugar buns.

17, bean buns: the buns stuffed with adzuki beans are relatively small.

18, bean paste buns: bean paste buns made of sticky rice noodles, a specialty of Northeast China.

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

20. Pickled crystal buns: Hunan special buns.

2 1, Jiuyuan steamed stuffed bun: Sichuan special steamed stuffed bun.

22. Longan steamed stuffed bun: Sichuan steamed stuffed bun.

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

24, steamed dumplings: A kind of steamed stuffed bun, the cat put a lot of starch to make it open.

25, fire buns: made into buns, the appearance has a burnt look, mostly meat inside.

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

What kinds of steamed buns are there?

There are meat stuffing, vegetarian stuffing and sweet stuffing. The following is how to make steamed buns.

Main ingredients: flour 250g, sugar 30g, milk 160g, yeast 3g, aluminum-free baking powder 2g, auxiliary materials: 4 salted egg yolks (stuffing), butter 4g (stuffing), milk 22g (stuffing), condensed milk 15g (stuffing) and sugar (sugar). Steam in cold water for 10 minutes until cooked. 2. Grind it into pieces while it is hot. 3. Add sugar, butter, milk and condensed milk to a small bowl, heat with warm water until the sugar and butter melt, and stir well. 4. Add the egg Huang Rong and mix well. 5. Add corn starch and milk powder and mix well. 6. Cover with plastic wrap and put it in the refrigerator for one hour to harden. Then take out the ball divided into 10. 7. Add sugar, milk, yeast and aluminum-free baking powder into the bread machine to synthesize smooth dough. 8. Heat and wet the dough and ferment it to twice its size. 9. Take out the dough, exhaust and knead it into long strips. Divide it into 10 dosage 10, flatten it into a disk with the middle thickness of 1 1 with a rolling pin, wrap it with stuffing 12, slowly close it with tiger's jaws 13, set it down, and ferment it to/kloc twice.

What kinds of stuffing do steamed stuffed buns have?

Meat stuffing: 1. Chinese cabbage, fungus, dried seaweed, meat 2. Leek, cabbage, meat 3. Chinese cabbage, meat 4. Kidney bean, meat stuffing: 1. Leek, tofu, eggs. Spinach, vermicelli and tofu. Chinese cabbage, eggs and shrimps are generally dry.

Meat stuffing generally needs salt, spiced powder, ginger powder, soy sauce (some people may not like it) and cooking wine. Burn some hot oil and pour it while it is hot.

Vegetables: Chinese cabbage (chopped and juiced), leeks, fennel, mushrooms, green onions, carrots (shredded), green peppers, zucchini (shredded and juiced), beans (boiled and chopped), white radish (shredded), and even spinach and tomatoes. Make whatever stuffing you like: vegetables and eggs are generally used, and eggs can be fried. Vegetarian stuffing is easy to come out. 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. You'd better put a lot of sesame oil.

What delicious steamed buns are there?

First, the hair surface:

There are two ways to make hair.

1. Use flour fat to make noodles (usually called soda noodles)

Soak the flour fertilizer in water first, then pour the flour into it and stir well. After 8 hours of awakening, it will be 1 times that of the original flour, and then it will have no sour taste and a little alkaline taste to the alkaline noodles.

Wake up for half an hour, then put some vinegar in the pot to avoid buns. Be sure to put the steamed bread in cold water before electrifying.

2. Filial hair (usually fast hair)

A Ingredients: 500g flour, 3g dry yeast, 5g baking powder, soybean oil 1 2.

Warm water (250g-300g) According to the water consumption of flour, sugar is 20g.

Practice: 1. Pour the flour on the chopping board, add dry yeast, baking powder and sugar, and stir well.

Even approach. Rake pit

2. Add warm water to the pit, add soybean oil, mix and knead into dough.

Wake up a little. Approximately 1 hour.

3. Wake up, make the buns you want to make, and bow your head and roll flowers slowly.

4. Put the blank into the drawer, put cold water into the basin and plug in the electricity.

Just steam 13 minutes. (If steamed buns take about 30 -40 minutes, if steamed flower rolls take 17 minutes. )

Second, 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.

Ingredients: 500g of flour and 300g of chicken.

Accessories: frozen pigskin 100g, onion 20g, ginger 20g.

Seasoning: cooking wine 15g, salt 4g, monosodium glutamate 2g, peanut oil 20g, spiced powder1g.

Exercise:

1. Cook the flour in boiling water until it is half cooked, and then mix the flour with warm water;

2. Chop the chicken into mud;

3. Frozen and chopped skin;

4. Put onions and Jiang Mo into the chicken;

5. Add frozen skin, cooking wine, refined salt, monosodium glutamate, peanut oil and spiced powder into the chicken stuffing and mix well;

6. Pull the dough into powder, roll it into round pieces, wrap it with stuffing, and knead it into pleats;

7. Steam in a steamer for about 15 minutes, then take it out and plate it.