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                              6種好吃的包子餡料配方!

                              來源:http://www.tevienes.com/ 日期:2021-03-15
                              包子分為很多種餡,有豆沙餡,蓮蓉餡,豬肉餡,還有素菜餡等。各種各樣的餡,吃起來味道大不相同,這些餡又是怎么做的呢?它有什么秘訣在里面?下面小編推薦10種好吃的包子餡配方,愛吃的你一定要學起來喲。
                              There are many kinds of stuffing, including bean paste stuffing, lotus paste stuffing, pork stuffing and vegetable stuffing. All kinds of stuffing taste very different. How to make these stuffing? What's its secret? Here's a list of 10 delicious stuffing recipes for steamed stuffed buns. You must learn what you like.
                              包子鮮肉餡
                              Steamed stuffed bun with fresh meat
                              材料:1.豬絞肉600公克,鹽6公克,2.香油18公克,味精6公克,醬油18公克,沙拉油30公克,3.蔥120公克
                              Ingredients: 1. 600 g minced pork, 6 g salt, 2. 18 g sesame oil, 6 g monosodium glutamate, 18 g soy sauce, 30 g salad oil, 3. 120 g green onion
                              做法:
                              Method:
                              1、將絞肉加入鹽,攪拌摔打至有黏性。
                              1. Add salt to the ground meat and beat until sticky.
                              2、將蔥切細與材料2一并加入絞肉中拌勻即可。
                              2. Finely cut the scallion and material 2 into the ground meat and mix well.
                              白菜醬肉包子
                              Steamed buns with cabbage and soy sauce
                              材料:肉,大醬,香油一勺,味精,蔥,姜,大白菜,香菜
                              Ingredients: meat, soy sauce, sesame oil, MSG, onion, ginger, Chinese cabbage, coriander
                              做法:
                              Method:
                              1.拌餡:俺家就是肉(七分瘦,三分肥)切丁,大醬(不用放鹽,咸味夠了)油,一勺香油,味精,切些蔥姜末一起拌勻。
                              1. Stuffing: my family is meat (seven thin, three fat) diced, sauce (do not put salt, salty enough) oil, a spoonful of sesame oil, monosodium glutamate, cut some onion and ginger, mix well together.
                              2.菜肉不急著混合,等包的時候再混合,因為肉里放的是大醬,不是鹽,所以混合后也不會出太多水(混合的時候加了些香菜)。
                              2. Don't rush to mix the vegetables and meat, and then mix them when they are packed, because the meat is filled with sauce, not salt, so there won't be too much water after mixing (some coriander is added when mixing).
                              3.發好的面團切劑子,搟皮,把餡料拌勻,包餡,收口(切記,包子包好后不要停留太長時間,因為白菜太容易出水了,以防塌底)。
                              3. Cut the dough, roll the skin, mix the stuffing well, pack the stuffing, and close the mouth (remember, don't stay too long after the bun is wrapped, because the cabbage is too easy to get out of the water, so as to prevent the bottom from collapsing).
                              4.包好的包子,冷水下鍋蒸熟(誰都不許笑話我,俺的包子就包成這樣了,難看也沒辦法啊)。
                              4. The steamed buns are cooked in cold water (no one is allowed to laugh at me, my steamed buns are wrapped like this, and I can't help it if it's ugly).
                              5.好吃的白菜醬肉包子出鍋了,個頭大,餡實在,幾個就管飽
                              5. The delicious steamed stuffed bun with cabbage and soy sauce is out of the pot. It's big and full of stuffing
                                                    灌湯包加盟多少錢
                              豬肉大白菜餡
                              Pork and Chinese cabbage stuffing
                              材料:面粉:500g 酵母:3g 豬肉餡:500g 白菜:半棵 大蔥:半棵 姜:3片 鹽:3勺 雞精:2勺 十三香:2勺 水:100ml 食用油:50ml
                              Ingredients: Flour: 500g yeast: 3G pork stuffing: 500g cabbage: half scallion: half ginger: 3 pieces of salt: 3 spoonfuls chicken essence: 2 spoonfuls thirteen spices: 2 spoonfuls water: 100ml edible oil: 50ml
                              做法:
                              Method:
                              1、將面粉和酵母混合加水揉面,直到面不沾手,用保鮮膜覆蓋,(用大點的容器裝面團,放在較溫暖的地方發面,大概1個半小時左右,發到2個面團大小即可)。
                              1. Mix the flour and yeast, knead the flour with water until the dough doesn't touch your hands, and cover it with plastic wrap. (fill the dough in a larger container, place it in a warmer place, about 1.5 hours, until it reaches the size of 2 dough).
                              2、將白菜、大蔥、姜切末,分別加入豬肉餡中,鹽、雞精、十三香、食用油、水也加入餡中攪拌(加入白菜,攪拌過程中要順著一個方向攪拌,這樣的肉餡吃起來香)。
                              2. Cut the cabbage, green onion and ginger into pieces, and add salt, chicken essence, thirteen spices, edible oil and water into the stuffing. Stir the cabbage in one direction. The stuffing tastes delicious.
                              3、將發好的面團取出,用干面粉揉面,搟皮開始包包子了。
                              3. Take out the dough, knead the dough with dry flour, roll out the skin and start to make buns.
                              上湯小籠包
                              Steamed buns in soup
                              材料:面粉,豬肉包子餡。調料香油,鹽,味精,皮凍,蔥花。
                              Ingredients: flour, pork, stuffed bun. Seasoning, sesame oil, salt, monosodium glutamate, jelly, scallion.
                              做法:
                              Method:
                              1、餡:肉皮凍絞蓉,取蔥花適量用香油拌勻,和皮凍蓉一起加入鹽,味精,拌入包子肉餡中,即成小籠包子餡心。
                              1. Stuffing: minced pork skin, take appropriate amount of scallion, mix well with sesame oil, add salt and monosodium glutamate together with minced pork skin, and mix them into the stuffing of steamed stuffed bun to form the stuffing heart of steamed stuffed bun.
                              2、制面:取面粉七成加開水適量燙熟(面要稍硬一些)攤開晾涼,再加入余下三成面粉,用冷水和成軟硬適宜的“三生”面團,即成。
                              2. Flour making: take 70% of the flour, add boiling water, blanch it properly (the flour should be slightly hard), spread it to cool, then add the remaining 30% of the flour, and mix it with cold water to form a suitable "Sansheng" dough.
                              3、包制成型:將面團揉勻搓成細條,摘成20克重的小劑,用面杖搟成1.2寸直徑的圓形皮子,包入餡心20克,捏成18-22個褶紋的鯽魚嘴形包子生坯。
                              3. Making and shaping: knead the dough into thin strips, pick it into a small agent of 20 grams, roll it into a round skin of 1.2 inches in diameter with a dough stick, wrap it in 20 grams of stuffing core, and knead it into 18-22 pleated crucian carp mouth shaped bun green body.
                              韭菜雞蛋粉條餡
                              Leek and egg vermicelli filling
                              材料:面粉300克,韭菜一小把,雞蛋三個,粉條一小把,包子餃子餡,鹽,蒜抹,姜抹,蔥抹,香油
                              Ingredients: 300g flour, a handful of leeks, three eggs, a handful of vermicelli, dumpling stuffing, salt, garlic, ginger, onion and sesame oil
                              做法:
                              Method:
                              1.面粉300克,一半用開水和面,一半用涼水和,然后兩者再和揉到一起,用保鮮膜蓋住醒30分鐘。
                              1. 300 grams of flour, half with boiled water and flour, half with cold water and flour, and then knead the two together, cover with plastic wrap and wake up for 30 minutes.
                              2.韭菜一小把切碎,雞蛋三個炒熟切碎,粉條一小把煮軟切碎,攪拌到一起。放入包子餃子餡調料、鹽、蒜抹、姜抹、蔥抹、香油攪拌均勻即可。
                              2. Chop one handful of leeks, three fried eggs and one handful of vermicelli. Stir them together. Add the stuffing seasoning, salt, garlic, ginger, onion and sesame oil into the dumplings and stir well.
                              3.面團揉成長條,分切小劑子,搟成圓形面皮。
                              3. Knead the dough into long strips, cut into small pieces, and roll them into round dough.
                              4.包入餡兒,包成包子形,收口朝下放在案板上,輕輕搟開成圓餅狀。
                              4. Pack the stuffing into the shape of a bun, put it down on the chopping board with the mouth closed, and gently roll it into a round cake.
                              5.高壓鍋倒入適量油,油熱后,將餡餅生坯逐個放入,中小火煎,1分鐘翻面,至兩面金黃,上色均勻即可(不用蓋限壓閥)。
                              5. Pour proper amount of oil into the pressure cooker. After the oil is hot, put in the green pie one by one, fry it over medium and small heat, turn it over for 1 minute until both sides are golden, and color it evenly (without covering the pressure limiting valve).
                              豆角包子
                              Bean Bun
                              材料:豆角,豬肉,老抽,黃酒,蜂蜜,花椒,油,蔥
                              Ingredients: beans, pork, soy sauce, rice wine, honey, pepper, oil, onion
                              做法:
                              Method:
                              1.豆角洗凈焯水十五分鐘,撈出過涼水。切成3MM長的段。
                              1. Wash and blanch the beans for 15 minutes, then remove the cold water. Cut into 3mm long segments.
                              2.把肉切成細條,再切小碎丁,加入老抽,黃酒,蜂蜜,花椒油,蔥拌勻腌制一小時
                              2. Cut the meat into thin strips, then cut into small pieces, add soy sauce, yellow rice wine, honey, pepper oil and green onion, mix well and marinate for one hour
                              3.把肉放到炒鍋里炒一下,倒出后加入豆角,鹽拌勻。
                              3. Stir fry the meat in a frying pan, pour it out, add beans, and mix with salt.
                              4.面加入酵母水和成光滑的面團醒發至原面團的幾倍大,分成小份搟薄片包成包子,放到涼水蒸鍋里二次醒發。
                              4. Add yeast water into the dough and make it smooth. Wake up to several times the size of the original dough, divide it into small pieces, roll it into thin slices and wrap it into buns. Put it in a cold water steamer for second time.
                              5.點火水開后計時二十分鐘后關火蓋著蓋子燜三分鐘再開蓋取出即可。
                              5. Turn on the ignition water and count for 20 minutes. Then turn off the fire and cover the lid and simmer for 3 minutes. Then open the lid and take it out.

                              6種好吃的包子餡料配方!

                              來源:http://www.tevienes.com/ 日期:2021-03-15
                              包子分為很多種餡,有豆沙餡,蓮蓉餡,豬肉餡,還有素菜餡等。各種各樣的餡,吃起來味道大不相同,這些餡又是怎么做的呢?它有什么秘訣在里面?下面小編推薦10種好吃的包子餡配方,愛吃的你一定要學起來喲。
                              There are many kinds of stuffing, including bean paste stuffing, lotus paste stuffing, pork stuffing and vegetable stuffing. All kinds of stuffing taste very different. How to make these stuffing? What's its secret? Here's a list of 10 delicious stuffing recipes for steamed stuffed buns. You must learn what you like.
                              包子鮮肉餡
                              Steamed stuffed bun with fresh meat
                              材料:1.豬絞肉600公克,鹽6公克,2.香油18公克,味精6公克,醬油18公克,沙拉油30公克,3.蔥120公克
                              Ingredients: 1. 600 g minced pork, 6 g salt, 2. 18 g sesame oil, 6 g monosodium glutamate, 18 g soy sauce, 30 g salad oil, 3. 120 g green onion
                              做法:
                              Method:
                              1、將絞肉加入鹽,攪拌摔打至有黏性。
                              1. Add salt to the ground meat and beat until sticky.
                              2、將蔥切細與材料2一并加入絞肉中拌勻即可。
                              2. Finely cut the scallion and material 2 into the ground meat and mix well.
                              白菜醬肉包子
                              Steamed buns with cabbage and soy sauce
                              材料:肉,大醬,香油一勺,味精,蔥,姜,大白菜,香菜
                              Ingredients: meat, soy sauce, sesame oil, MSG, onion, ginger, Chinese cabbage, coriander
                              做法:
                              Method:
                              1.拌餡:俺家就是肉(七分瘦,三分肥)切丁,大醬(不用放鹽,咸味夠了)油,一勺香油,味精,切些蔥姜末一起拌勻。
                              1. Stuffing: my family is meat (seven thin, three fat) diced, sauce (do not put salt, salty enough) oil, a spoonful of sesame oil, monosodium glutamate, cut some onion and ginger, mix well together.
                              2.菜肉不急著混合,等包的時候再混合,因為肉里放的是大醬,不是鹽,所以混合后也不會出太多水(混合的時候加了些香菜)。
                              2. Don't rush to mix the vegetables and meat, and then mix them when they are packed, because the meat is filled with sauce, not salt, so there won't be too much water after mixing (some coriander is added when mixing).
                              3.發好的面團切劑子,搟皮,把餡料拌勻,包餡,收口(切記,包子包好后不要停留太長時間,因為白菜太容易出水了,以防塌底)。
                              3. Cut the dough, roll the skin, mix the stuffing well, pack the stuffing, and close the mouth (remember, don't stay too long after the bun is wrapped, because the cabbage is too easy to get out of the water, so as to prevent the bottom from collapsing).
                              4.包好的包子,冷水下鍋蒸熟(誰都不許笑話我,俺的包子就包成這樣了,難看也沒辦法啊)。
                              4. The steamed buns are cooked in cold water (no one is allowed to laugh at me, my steamed buns are wrapped like this, and I can't help it if it's ugly).
                              5.好吃的白菜醬肉包子出鍋了,個頭大,餡實在,幾個就管飽
                              5. The delicious steamed stuffed bun with cabbage and soy sauce is out of the pot. It's big and full of stuffing
                                                    灌湯包加盟多少錢
                              豬肉大白菜餡
                              Pork and Chinese cabbage stuffing
                              材料:面粉:500g 酵母:3g 豬肉餡:500g 白菜:半棵 大蔥:半棵 姜:3片 鹽:3勺 雞精:2勺 十三香:2勺 水:100ml 食用油:50ml
                              Ingredients: Flour: 500g yeast: 3G pork stuffing: 500g cabbage: half scallion: half ginger: 3 pieces of salt: 3 spoonfuls chicken essence: 2 spoonfuls thirteen spices: 2 spoonfuls water: 100ml edible oil: 50ml
                              做法:
                              Method:
                              1、將面粉和酵母混合加水揉面,直到面不沾手,用保鮮膜覆蓋,(用大點的容器裝面團,放在較溫暖的地方發面,大概1個半小時左右,發到2個面團大小即可)。
                              1. Mix the flour and yeast, knead the flour with water until the dough doesn't touch your hands, and cover it with plastic wrap. (fill the dough in a larger container, place it in a warmer place, about 1.5 hours, until it reaches the size of 2 dough).
                              2、將白菜、大蔥、姜切末,分別加入豬肉餡中,鹽、雞精、十三香、食用油、水也加入餡中攪拌(加入白菜,攪拌過程中要順著一個方向攪拌,這樣的肉餡吃起來香)。
                              2. Cut the cabbage, green onion and ginger into pieces, and add salt, chicken essence, thirteen spices, edible oil and water into the stuffing. Stir the cabbage in one direction. The stuffing tastes delicious.
                              3、將發好的面團取出,用干面粉揉面,搟皮開始包包子了。
                              3. Take out the dough, knead the dough with dry flour, roll out the skin and start to make buns.
                              上湯小籠包
                              Steamed buns in soup
                              材料:面粉,豬肉包子餡。調料香油,鹽,味精,皮凍,蔥花。
                              Ingredients: flour, pork, stuffed bun. Seasoning, sesame oil, salt, monosodium glutamate, jelly, scallion.
                              做法:
                              Method:
                              1、餡:肉皮凍絞蓉,取蔥花適量用香油拌勻,和皮凍蓉一起加入鹽,味精,拌入包子肉餡中,即成小籠包子餡心。
                              1. Stuffing: minced pork skin, take appropriate amount of scallion, mix well with sesame oil, add salt and monosodium glutamate together with minced pork skin, and mix them into the stuffing of steamed stuffed bun to form the stuffing heart of steamed stuffed bun.
                              2、制面:取面粉七成加開水適量燙熟(面要稍硬一些)攤開晾涼,再加入余下三成面粉,用冷水和成軟硬適宜的“三生”面團,即成。
                              2. Flour making: take 70% of the flour, add boiling water, blanch it properly (the flour should be slightly hard), spread it to cool, then add the remaining 30% of the flour, and mix it with cold water to form a suitable "Sansheng" dough.
                              3、包制成型:將面團揉勻搓成細條,摘成20克重的小劑,用面杖搟成1.2寸直徑的圓形皮子,包入餡心20克,捏成18-22個褶紋的鯽魚嘴形包子生坯。
                              3. Making and shaping: knead the dough into thin strips, pick it into a small agent of 20 grams, roll it into a round skin of 1.2 inches in diameter with a dough stick, wrap it in 20 grams of stuffing core, and knead it into 18-22 pleated crucian carp mouth shaped bun green body.
                              韭菜雞蛋粉條餡
                              Leek and egg vermicelli filling
                              材料:面粉300克,韭菜一小把,雞蛋三個,粉條一小把,包子餃子餡,鹽,蒜抹,姜抹,蔥抹,香油
                              Ingredients: 300g flour, a handful of leeks, three eggs, a handful of vermicelli, dumpling stuffing, salt, garlic, ginger, onion and sesame oil
                              做法:
                              Method:
                              1.面粉300克,一半用開水和面,一半用涼水和,然后兩者再和揉到一起,用保鮮膜蓋住醒30分鐘。
                              1. 300 grams of flour, half with boiled water and flour, half with cold water and flour, and then knead the two together, cover with plastic wrap and wake up for 30 minutes.
                              2.韭菜一小把切碎,雞蛋三個炒熟切碎,粉條一小把煮軟切碎,攪拌到一起。放入包子餃子餡調料、鹽、蒜抹、姜抹、蔥抹、香油攪拌均勻即可。
                              2. Chop one handful of leeks, three fried eggs and one handful of vermicelli. Stir them together. Add the stuffing seasoning, salt, garlic, ginger, onion and sesame oil into the dumplings and stir well.
                              3.面團揉成長條,分切小劑子,搟成圓形面皮。
                              3. Knead the dough into long strips, cut into small pieces, and roll them into round dough.
                              4.包入餡兒,包成包子形,收口朝下放在案板上,輕輕搟開成圓餅狀。
                              4. Pack the stuffing into the shape of a bun, put it down on the chopping board with the mouth closed, and gently roll it into a round cake.
                              5.高壓鍋倒入適量油,油熱后,將餡餅生坯逐個放入,中小火煎,1分鐘翻面,至兩面金黃,上色均勻即可(不用蓋限壓閥)。
                              5. Pour proper amount of oil into the pressure cooker. After the oil is hot, put in the green pie one by one, fry it over medium and small heat, turn it over for 1 minute until both sides are golden, and color it evenly (without covering the pressure limiting valve).
                              豆角包子
                              Bean Bun
                              材料:豆角,豬肉,老抽,黃酒,蜂蜜,花椒,油,蔥
                              Ingredients: beans, pork, soy sauce, rice wine, honey, pepper, oil, onion
                              做法:
                              Method:
                              1.豆角洗凈焯水十五分鐘,撈出過涼水。切成3MM長的段。
                              1. Wash and blanch the beans for 15 minutes, then remove the cold water. Cut into 3mm long segments.
                              2.把肉切成細條,再切小碎丁,加入老抽,黃酒,蜂蜜,花椒油,蔥拌勻腌制一小時
                              2. Cut the meat into thin strips, then cut into small pieces, add soy sauce, yellow rice wine, honey, pepper oil and green onion, mix well and marinate for one hour
                              3.把肉放到炒鍋里炒一下,倒出后加入豆角,鹽拌勻。
                              3. Stir fry the meat in a frying pan, pour it out, add beans, and mix with salt.
                              4.面加入酵母水和成光滑的面團醒發至原面團的幾倍大,分成小份搟薄片包成包子,放到涼水蒸鍋里二次醒發。
                              4. Add yeast water into the dough and make it smooth. Wake up to several times the size of the original dough, divide it into small pieces, roll it into thin slices and wrap it into buns. Put it in a cold water steamer for second time.
                              5.點火水開后計時二十分鐘后關火蓋著蓋子燜三分鐘再開蓋取出即可。
                              5. Turn on the ignition water and count for 20 minutes. Then turn off the fire and cover the lid and simmer for 3 minutes. Then open the lid and take it out.