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A complete collection of the practice of mustard buns

1. Prepare the flour, add the dry yeast and mix well, then gradually add warm water and knead to form a dough. Be careful to add the right amount of water to prevent the dough from getting too wet and sticky. Leave the kneaded dough in a warm place for 1 hour to ferment until the dough is twice as large. Wash and chop the mustard, blanch the mustard in boiling water, then remove and drain.

2. Add the chopped dried mustard to the pork stuffing and stir well. After the stuffing is ready, the steamed buns can be made into dried mustard buns with rich stuffing. Dried mustard egg filling materials: 2 eggs, 100g dry mustard, right amount of onion and ginger, salt, chicken essence, cooking wine, light soy sauce right amount. Practice: dry mustard soak in water, wash and cut into fines. Beat eggs, add chopped spring onions and ginger, salt, chicken essence, cooking wine, light soy sauce and other seasonings, stir well.

3. Pick the washed mustard. Cut into pieces and mix well with a small amount of salt to remove excess moisture and avoid scattered filling. Leave it for about 10 minutes, squeeze out the excess water, mix well with the flavored meat, and complete the filling. Sprinkle some flour alkali (baking soda) on the panel, press it fine with a rolling pin and knead it well with the dough. Be sure to knead well to prevent the steamed bun from turning yellow.

4. Mustard is a kind of vegetables, which is rich in vitamins, which is good for the body. Many people use mustard steamed buns. Mustard steamed buns should be blanched with water first so that the steamed buns are more delicious. When wrapping steamed buns, you can add some shrimps, which is both nutritious and delicious, and some people will add a raw egg to mix well. Practice: first add yeast, sugar and water to the flour to form a ball to ferment.

The method of mustard bag, how to make mustard bag is delicious, and the usual home practice of mustard bag

Prepare the flour, add the dry yeast and mix well, then gradually add warm water and knead into a dough. Be careful to add the right amount of water to prevent the dough from getting too wet and sticky. Leave the kneaded dough in a warm place for 1 hour to ferment until the dough is twice as large. Wash and chop the mustard, blanch the mustard in boiling water, then remove and drain.

Make mustard buns: take a small piece of dough, roll it into a round shape, and wrap the stuffing like dumplings. Then, open the salt with water and put a little oil, throw the green vegetables into the pot, tumble for 1 minute and remove, then cool thoroughly and wrap. Steaming: put the wrapped mustard bag in a steamer and steam for 20 minutes after boiling water. After steaming, you can sprinkle roasted sesame seeds on the surface and sprinkle with soy sauce to increase the flavor.

Wash fresh mustard, dry and cut short. Add the right amount of salt. Squeeze the leaves with your hands until the mustard comes out of the water and marinate for a day or two. Knead the flour with yeast and water to form a smooth dough. It takes two hours to send hair. Take the pickled mustard. Cut it short. Go to dried beans and wash them. Dice dried beans. The mustard is also diced. 1 three kinds of materials are put on the plate together. 1 stir evenly.

First of all, let's take a look at the treatment of mustard bags. To make mustard bag, you need to prepare the following ingredients: fresh mustard, pork stuffing, flour, salt, light soy sauce, soy sauce, sesame oil, spring onion and ginger water and so on. The production process is as follows: wash the fresh mustard, cut it into fines, add the right amount of salt, marinate for a while, and make the mustard come out of the water. Put the pickled mustard into the pan, add the right amount of oil, stir-fry until the mustard is soft, turn off the heat and let cool.

What is the practice of authentic mustard bumps?

1. Wash the mustard and cut it into fines and set aside. Pour the right amount of cooking oil into the pan, heat and stir-fry the chopped spring onions, ginger and garlic. Add mustard and stir-fry well, add appropriate amount of salt and chicken essence and continue to cook. Put the fried mustard in a bowl, let it cool slightly, add two eggs and mix well. Add the right amount of cooking oil to the pan, heat it up and scoop the mustard paste into the pan and deep-fry it to form a pimple.

2. Make a pimple: rub each piece of dough into a small ball with your hands, and then press hard on the ball with your fingers or palms to make it slightly flat. The shape of the pimple made in this way is irregular and more distinctive. Boil mustard: blanch the mustard leaves in boiling water to soften them. Don't blanch the water for too long to retain the light green of mustard. Boil the pimple: boil the pimple in boiling water. After the knot rises to the surface, boil for 1-2 minutes.

3. Pour the mustard paste into a large bowl, add the flour and stir well to make it a thick paste. If you like, you can add one or two eggs to this step to increase the taste. If you like minced meat, you can first stir-fry minced meat with seasonings such as minced ginger, garlic, salt and pepper. Boil the mustard batter with water in the pot, dig up the mustard batter with a spoon and boil it in boiling water one by one. The pimple will float after it is put into the pot, indicating that it has been cooked.

A complete set of stuffing for dried amaranth buns

1. Beat the eggs, add chopped spring onions and ginger, salt, chicken essence, cooking wine, light soy sauce and other seasonings, stir well. Add the chopped dried mustard to the egg liquid and stir well. After the stuffing is ready, the steamed stuffed bun can be made into dried mustard egg steamed buns with unique taste. Dried mustard bean curd stuffing materials: 200g tofu, 100g dried mustard, right amount of onion and ginger, salt, chicken essence, cooking wine, light soy sauce right amount. Practice: dry mustard soak in water, wash and cut into fines.

2. Mix the flour and yeast, add water and stir into the dough, knead until smooth, wake up for 30 minutes. Put the pork stuffing into a bowl, add chopped spring onions and ginger, salt, light soy sauce, cooking wine, pepper powder, sesame oil, add dried amaranth and mix well. Knead the dough into long strips, divide it into small dough, roll it into thin skin, wrap it in the stuffing, put it in a steamer facing up, steam for 10 minutes.

3, practice one material: amaranth, leek, shrimp skin, chopped spring onion and ginger, pepper, peanut oil.