A list of the contents of this article:

The practice of radish vermicelli bean sprout bag, how to make radish vermicelli bean sprout bag

1. The first step is to wash and slice the radish meat. Stir-fry spring onions and ginger with foam. Stir-fry until medium well, the second step is to prepare noodles and prepare a clean basin with the right amount of water, add flour and until Sanguang. (hand basin Sanguang also) put aside to wake up for 20 minutes.

2. Our family's own practice is as follows:. Wash the noodles and cook until 8 is ripe and chopped. Set aside. Wash the carrots, cut them and chop them up. Cut tofu into small pieces and set aside. Ingredients: diced green onions (more fragrant), pepper powder, chilli oil, salt, oil, (those who like minced garlic can put some minced garlic).

3. Wipe the green radish, scald it with boiling water, wring out the water, and cut it. Diced pork. Dice tofu. Soak the noodles until soft, cook for 10 minutes and cut into sections. Bring the oil to the boil, put diced bean curd, and fry the bean curd over slow heat.

Step 1: put the flour, salt, corn oil and yeast into a container, mix well, add warm water, and stir with chopsticks to form a floc. Knead the dough into a smooth dough and let it ferment to 5 times the size of the soft place. Stick the dry powder on your fingers and poke it. Do not rebound or sink.

The method and formula of mung bean sprout steamed buns

1. Use 500g mung bean sprouts, 250g pork stuffing, 1 tablespoon of Pixian Douban, right amount of spring onion, right amount of ginger, right amount of soy sauce, right amount of salt, right amount of white sugar, 500g flour, 6g yeast, 280g water. The yeast is hydrated with warm water and added to the flour to form a smooth dough. the amount of water is adjusted according to the hardness of the dough.

2. Wash and chop coriander, not too little parsley, about 1/4 of bean sprouts. Boil water in the pot and turn it on and off. Put washed bean sprouts in boiling water and blanch for one minute. Blanch the bean sprouts, remove and dry them, and put them together with parsley. Put in the bean curd. Add the right amount of beef powder.

3, pure bean sprout stuffing, the ingredients needed are mung bean sprouts, coriander, bean curd, beef powder and so on. Bean sprouts and egg stuffing, the ingredients needed are bean sprouts, cabbage, eggs and so on. Bean sprouts sea buns, the ingredients needed are soybean sprouts, pork stuffing (fat three thin seven), Pixian Douban, onions, ginger and so on.

4. First of all, we need to wash and drain the fresh bean sprouts, cut them into thin shreds, and then add a small amount of salt and chicken essence to season. Then, chop the lean meat and fat meat together into the meat stuffing, put it in the shredded bean sprouts and stir well. Finally, the steamed buns are wrapped into bean sprout stuffed buns according to the method of making steamed buns, then steamed and enjoyed.

5, bean sprout vermicelli steamed buns material: Panax notoginseng fat lean pork, bean sprouts, onions, sweet noodle sauce, salt, ginger, light soy sauce stuffing method: chopped onions, fat and lean meat separately cut into small diced meat. Cut up the soybean sprouts. Heat the pan and stir-fry the fat meat into the oil and stir-fry the fat meat into oil dregs.

The filling method of bean sprout vermicelli bag

1. Main ingredients: 150g soybean sprouts, 150g vermicelli, 100g pork. Excipients: right amount of oil, 1 tablespoon of salt, 2 tablespoons of light soy sauce, half tablespoon of five-spice powder, 1 tablespoon of soy sauce, 2 sections of spring onions, 2 slices of ginger, right amount of yeast. Note: bean sprouts and vermicelli are cooked until 8 minutes in advance.

2. Step: Longkou vermicelli soak in water. Wash and cut off bean sprouts, chopped onions and ginger. Pour the minced meat into cooking wine, cornflour and salt. Remove water and cut off Longkou vermicelli, mix with chopped bean sprouts, heat oil in hot pot, pour in chopped green onion and ginger, Longkou vermicelli and bean sprouts.

3, main ingredients vermicelli 200 grams bean sprouts 250 grams pork 300 grams flour right amount of onions, ginger, little soy sauce, some salt, right amount of monosodium glutamate, right amount of white pepper, little star anise, one dried pepper three steps: the first step is to wash and slice the radish ~ meat Stir-fry spring onions and ginger with foam.

Step: add the flour to the right amount of yeast and sugar, stir well, add the right amount of warm water, pour water while stirring, finally knead into dough, cover with cling film, and ferment in a warm place (about 1 hour). Wash the soybean sprouts and blanch them in a boiling water pan until 8 is ripe. Minced pork.

5, cut up the soybean sprouts, put the minced meat, add the right amount of soy sauce, pepper, oil consumption, salt, chopped onions and cooked oil, stir well.

6, practice: chopped onion, fat and lean meat separately cut into Xiaoding spare. Cut up the soybean sprouts. Heat the pan and stir-fry the fat meat into the oil and stir-fry the fat meat into oil dregs. Add diced lean meat and stir-fry until the meat is white, add chopped onions and bean sprouts, add light soy sauce, sweet noodle sauce and salt and stir well. Divide the dough into preparations.

How to cook beef steamed buns with bean sprouts

1. After the treatment, put it together and stir it evenly. After that, knead the dough and exhaust. Divide into small preparations evenly, knead round, roll skin, and steamed buns. Then steam for about 20 minutes. Finally, turn off the heat, stew for about 5 minutes out of the pot, and the mung bean sprout stuffed buns will be ready.

2. Hello, everyone. I am Chef Aya, the original author of food. I steamed a pot of beef buns today, which is both soft and juicy. It is really delicious. I will share it with you today.

3. Appropriate amount of soybeans, right amount of water, 1 leaky container, 1 fast cloth, 250g raw soybean sprouts, 200g minced meat, right amount of chopped onion and ginger, 1 tbsp oyster sauce, 1 tbsp sugar, 1 tbsp light soy sauce, 1 tbsp salt, 1 tbsp sweet noodle sauce, a small amount of monosodium glutamate, right amount of flour, 4 grams of baking powder, right amount of water.

4. Soybean sprouts as stuffing: cut up soybean sprouts and mix them with minced meat and shrimp to make dumplings or steamed buns stuffing, which is both healthy and delicious. Cooking with bean sprouts: cooking bean sprouts with tofu and mushrooms can be made into a variety of home-cooked dishes, such as bean curd with bean sprouts, mushrooms with bean sprouts, etc.

5. Mung bean sprouts are the buds that grow after bubbling mung beans. It tastes crisp and can be fried, salad and soup. It is low in calories, does not contain fat and can lose weight. Now try using mung bean sprouts as stuffing for steamed buns.

How to make mung bean sprout stuffed buns

1. Wash and chop coriander, not too little parsley, about 1/4 of bean sprouts. Boil water in the pot and turn it on and off. Put washed bean sprouts in boiling water and blanch for one minute. Blanch the bean sprouts, remove and dry them, and put them together with parsley. Put in the bean curd. Add the right amount of beef powder.

2. Use 500g mung bean sprouts, 250g pork stuffing, 1 tablespoon of Pixian Douban, right amount of spring onion, right amount of ginger, right amount of soy sauce, right amount of salt, right amount of white sugar, 500g flour, 6g yeast, 280g water. The yeast is hydrated with warm water and added to the flour to form a smooth dough. the amount of water is adjusted according to the hardness of the dough.

3. First of all, you need to do the corresponding operation for the right amount of kelp, the right amount of fungus, and the right amount of leek, then beat the eggs and mix them well with chopsticks, then stir them well and set aside.

Preparation method of mung bean sprout steamed stuffed bun

Wash and chop coriander, not too little parsley, about 1/4 of bean sprouts. Boil water in the pot and turn it on and off. Put washed bean sprouts in boiling water and blanch for one minute. Blanch the bean sprouts, remove and dry them, and put them together with parsley. Put in the bean curd. Add the right amount of beef powder.

List of ingredients: (stuffing: mung bean sprouts, eggs, vermicelli, spring onions, thirteen spices, oyster sauce, refined salt, soy sauce, edible oil). Mung bean sprouts are the buds that grow after bubbling mung beans. They taste crisp and can be fried, salad, and soup. They are low in calories, do not contain fat, and can lose weight.

The ingredients are mung bean sprout 500g, pork stuffing 250g, Pixian Douban 1 tablespoon, spring onion, ginger, soy sauce, salt, sugar, flour 500g, yeast 6g, water 280g. The yeast is hydrated with warm water and added to the flour to form a smooth dough. the amount of water is adjusted according to the hardness of the dough.

Pure bean sprout stuffing, the ingredients needed are mung bean sprouts, parsley, bean curd, beef powder and so on. Bean sprouts and egg stuffing, the ingredients needed are bean sprouts, cabbage, eggs and so on. Bean sprouts sea buns, the ingredients needed are soybean sprouts, pork stuffing (fat three thin seven), Pixian Douban, onions, ginger and so on.

Bean sprout vermicelli steamed buns: Panax notoginseng fat lean pork, bean sprouts, onions, sweet noodle sauce, salt, ginger, light soy sauce stuffing method: chopped onions, fat and lean meat cut into Xiaoding separately. Cut up the soybean sprouts. Heat the pan and stir-fry the fat meat into the oil and stir-fry the fat meat into oil dregs.