您的瀏覽器版本過低,為保證更佳的瀏覽體驗,請點擊更新高版本瀏覽器

                              以后再說X
                              當前位置: 首頁 - 新聞中心 > 公司新聞 >

                              香菇肉餡包子如何做?

                              來源:http://www.tevienes.com/ 日期:2021-05-26
                              包子是人們熟悉的面食之一,也是中國傳統的面食,內餡也豐富多樣,常用餡心為豬肉、羊肉、牛肉、粉條、香菇、豆沙、芹菜、韭菜、豆腐、木耳、干菜肉、蛋黃、芝麻等,是老少皆宜的一款面食,而且,隨著人們的生活水平不斷提高,很多人也開始自己動手做包子,下面就為您介紹香菇肉餡包子如何做?
                              Steamed stuffed bun is one of the familiar pasta, and it is also a traditional Chinese pasta. The stuffing is also rich and varied. The common stuffing is pork, mutton, beef, vermicelli, mushroom, bean paste, celery, leek, tofu, fungus, dried vegetable meat, egg yolk, sesame, etc. it is a kind of pasta suitable for all ages. Moreover, with the continuous improvement of people's living standards, the quality of steamed bun is increasing, Many people have started to make steamed buns by themselves. Here's how to make steamed buns with mushroom and meat stuffing?
                              原料:面粉、酵母粉、豬肉、香菇、香油、雞精、蔥姜、白菜粉條 ,五香粉,醬油。
                              Raw materials: flour, yeast powder, pork, mushroom, sesame oil, chicken essence, onion and ginger, cabbage noodles, five spice powder, soy sauce.
                              1、酵母粉用溫水泡開,加入面粉和面揉團至三光,要稍微軟一點。揉好的面團蓋上保鮮膜進行發酵2小時后,成了兩倍大,取出把空氣排掉,繼續揉成至沒發酵時那么大,繼續醒30分鐘。
                              1. Soak the yeast powder in warm water, add flour and dough, knead until smooth, slightly soft. Cover the dough with fresh-keeping film and ferment for 2 hours. The dough is twice the size. Take out the dough and drain the air. Continue to knead until it is not as big as when fermenting. Continue to wake up for 30 minutes.
                              2、菜洗凈切碎,香菇用開水泡軟切碎,粉條用熱水泡軟切碎,鮮肉要按肥瘦3:7的比例,剁成肉泥,蔥姜洗凈切碎。
                              2. Wash and mince the vegetables, soak the mushrooms in boiling water and mince the vermicelli in hot water. The fresh meat should be minced into meat paste according to the ratio of fat to lean 3:7. Wash and mince the onion and ginger.
                                                      包子加盟多少錢
                              3、把那些切碎的餡都拌在一起,加入胡椒粉,花椒粉,大料粉,醬油,雞精,香油攪拌均勻。
                              3. Mix the minced stuffing together, add pepper powder, pepper powder, large meal powder, soy sauce, chicken essence and sesame oil, and stir well.
                              4、取出面團,就可以開始做包子了,把面團搓成條,切成一個個小段。
                              4. Take out the dough, you can start to make steamed buns, the dough into strips, cut into small pieces.
                              5、面杖搟成中間厚邊邊薄的面皮,包入餡,形狀隨各人喜歡,包好的包子,放在大盤子里,蓋上濕毛巾,再醒10分鐘。
                              5. Roll the dough stick into a thin crust with thick edges in the middle and wrap it in the stuffing. The shape is as you like. Put the wrapped bun on a large plate, cover it with a wet towel and wake up for another 10 minutes.
                              6、蒸鍋燒開水后,把包子放入蒸20左右分鐘,熄火,5分鐘后再開鍋。
                              6. After boiling water in the steamer, steam the steamed buns for about 20 minutes, turn off the fire, and then turn on the boiler after 5 minutes.
                              蒸出來的包子,因為面粉本身就是普通面粉,所以不白,也不像速凍包子那樣又白又細膩,而是柔軟有彈性的,喜歡白的可以到超市買那些特精粉,可能會好看些,不過自己做的包子味道營養,衛生都放心。
                              Steamed buns, because the flour itself is ordinary flour, are not white, nor as white and delicate as quick-frozen buns, but soft and elastic. If you like white, you can go to the supermarket to buy those special flour, which may look better, but you can rest assured that your own steamed buns are nutritious and hygienic.

                              香菇肉餡包子如何做?

                              來源:http://www.tevienes.com/ 日期:2021-05-26
                              包子是人們熟悉的面食之一,也是中國傳統的面食,內餡也豐富多樣,常用餡心為豬肉、羊肉、牛肉、粉條、香菇、豆沙、芹菜、韭菜、豆腐、木耳、干菜肉、蛋黃、芝麻等,是老少皆宜的一款面食,而且,隨著人們的生活水平不斷提高,很多人也開始自己動手做包子,下面就為您介紹香菇肉餡包子如何做?
                              Steamed stuffed bun is one of the familiar pasta, and it is also a traditional Chinese pasta. The stuffing is also rich and varied. The common stuffing is pork, mutton, beef, vermicelli, mushroom, bean paste, celery, leek, tofu, fungus, dried vegetable meat, egg yolk, sesame, etc. it is a kind of pasta suitable for all ages. Moreover, with the continuous improvement of people's living standards, the quality of steamed bun is increasing, Many people have started to make steamed buns by themselves. Here's how to make steamed buns with mushroom and meat stuffing?
                              原料:面粉、酵母粉、豬肉、香菇、香油、雞精、蔥姜、白菜粉條 ,五香粉,醬油。
                              Raw materials: flour, yeast powder, pork, mushroom, sesame oil, chicken essence, onion and ginger, cabbage noodles, five spice powder, soy sauce.
                              1、酵母粉用溫水泡開,加入面粉和面揉團至三光,要稍微軟一點。揉好的面團蓋上保鮮膜進行發酵2小時后,成了兩倍大,取出把空氣排掉,繼續揉成至沒發酵時那么大,繼續醒30分鐘。
                              1. Soak the yeast powder in warm water, add flour and dough, knead until smooth, slightly soft. Cover the dough with fresh-keeping film and ferment for 2 hours. The dough is twice the size. Take out the dough and drain the air. Continue to knead until it is not as big as when fermenting. Continue to wake up for 30 minutes.
                              2、菜洗凈切碎,香菇用開水泡軟切碎,粉條用熱水泡軟切碎,鮮肉要按肥瘦3:7的比例,剁成肉泥,蔥姜洗凈切碎。
                              2. Wash and mince the vegetables, soak the mushrooms in boiling water and mince the vermicelli in hot water. The fresh meat should be minced into meat paste according to the ratio of fat to lean 3:7. Wash and mince the onion and ginger.
                                                      包子加盟多少錢
                              3、把那些切碎的餡都拌在一起,加入胡椒粉,花椒粉,大料粉,醬油,雞精,香油攪拌均勻。
                              3. Mix the minced stuffing together, add pepper powder, pepper powder, large meal powder, soy sauce, chicken essence and sesame oil, and stir well.
                              4、取出面團,就可以開始做包子了,把面團搓成條,切成一個個小段。
                              4. Take out the dough, you can start to make steamed buns, the dough into strips, cut into small pieces.
                              5、面杖搟成中間厚邊邊薄的面皮,包入餡,形狀隨各人喜歡,包好的包子,放在大盤子里,蓋上濕毛巾,再醒10分鐘。
                              5. Roll the dough stick into a thin crust with thick edges in the middle and wrap it in the stuffing. The shape is as you like. Put the wrapped bun on a large plate, cover it with a wet towel and wake up for another 10 minutes.
                              6、蒸鍋燒開水后,把包子放入蒸20左右分鐘,熄火,5分鐘后再開鍋。
                              6. After boiling water in the steamer, steam the steamed buns for about 20 minutes, turn off the fire, and then turn on the boiler after 5 minutes.
                              蒸出來的包子,因為面粉本身就是普通面粉,所以不白,也不像速凍包子那樣又白又細膩,而是柔軟有彈性的,喜歡白的可以到超市買那些特精粉,可能會好看些,不過自己做的包子味道營養,衛生都放心。
                              Steamed buns, because the flour itself is ordinary flour, are not white, nor as white and delicate as quick-frozen buns, but soft and elastic. If you like white, you can go to the supermarket to buy those special flour, which may look better, but you can rest assured that your own steamed buns are nutritious and hygienic.