material

Flour, minced meat, shredded sprouts, water chestnut, milk, sugar, yeast powder, chopped green onion, ginger foam, sweet noodle sauce, cooking wine and sesame oil.

working methods

1. Measure the dough according to your own needs, but change the water into milk, so that the steamed stuffed bun is white, fragrant and soft. Add proper amount of yeast and sugar to promote fermentation, and put the dough in a warm place to double its original size.

2. Soak the bean sprouts for a while if they are too salty, and then wash them when they are salty, which is more hygienic. The horseshoe was crushed for use.

3. Put the oil in the pot. When the oil is hot, stir-fry the onion and ginger foam first, then stir-fry the meat foam, put the cooking wine and stir-fry the sprouts for a while, so that they will be more fragrant if fully blended, and add a little sweet noodle sauce to enhance the flavor. After frying, let it cool, add chopped water chestnut and mix well. Sprinkle a layer of chopped green onion on the surface, and then see if the salt is suitable, so the filling will be fine.

When the noodles are ready, you can start wrapping them. The wrapped buns are re-baked.

5. After cooking, steam in SAIC 15 minutes, then stew for 5 minutes after turning off the fire.

skill

1. Mix flour and milk. 2. Add horseshoes to the stuffing. 3. Marinate the wrapped buns twice. 4. After the steamed buns are steamed, turn off the fire and simmer for 5 minutes.

Method 2: Lean steamed stuffed bun with sprouts.

material

Whole wheat flour, lean meat, Yibin sprouts, 1 eggs, ginger, soy sauce, chives.

working methods

1. When the dough is ready, wrap it with minced meat, set it, relax for 15 minutes, then boil and steam for 20 minutes. Just steam it again the next morning.

serve the dishes

3. Milk steamed bread. Please eat.

Whole wheat flour is thicker than high gluten flour, so the surface is uneven, but eating some coarse flour now is good for your health.

Practice 3, bean sprouts and lettuce bags

material

1/2 lettuce, 1 chicken leg, 100g pepper, 2 morning peppers, 100g broken rice sprouts, 1 egg white, 1 teaspoon cooking wine (30ml) and1.

working methods

1, boneless and peeled chicken legs, and cut into small particles with the size of 0.5cm. Chop the bell pepper and bell pepper. Wash lettuce.

2. Put the chicken in a bowl, add dry starch, egg white, cooking wine and white pepper and mix well.

3. Heat the wok on medium heat, put the oil in the wok after it is hot, add the chicken pieces and stir fry until the oil temperature is 40% hot.

4. Add persimmon pepper and sweet pepper, stir-fry for 1 min, then add broken rice buds, and adjust to high fire to continue stir-fry for 1 min.

5. Fried chicken rice sprouts are wrapped in lettuce leaves.

skill

The so-called broken rice buds are chopped Yibin buds. There are ready-made broken rice buds on the market. If you can't buy it, you can buy Yibin sprouts directly and chop them into vegetables. Yibin bean sprouts are traditional pickles. Pickled with Pingerdui (a mustard-like vegetable) unique to Yibin, pickles are fresh, sweet and crisp, and can be used with vegetarian dishes, whether steamed, fried, soup or even pasta.

, are very delicious.