Steamed buns with sheep's eyes(yang yan bao zi )

How to make steamed buns with sheep's eyes

Raw materials for making steamed buns with sheep's eyes

Flour 1000g, mutton 250g, sea cucumber 50g, yulanpian 50g, mushroom 50g, scallop 25g, salt 6G, monosodium glutamate 3G, sesame oil 50g, scallion 25g, ginger, fermented powder, cooking wine each amount.

Steps of making steamed stuffed buns with sheep's eyes:

1. Pour the flour into the container, add the baking powder, mix well, knead the water and the dough evenly, and mix slightly.

2. Wash the mutton and mince it. Dice sea cucumber. Cut the slices of Magnolia into small pieces. Soak mushrooms in water, remove roots and chop. Make scallops transparent with water, add scallion, ginger and cooking wine, steam until soft and crush. Mix the above ingredients with salt, sesame oil, scallion, ginger juice and monosodium glutamate.

3. Knead the dough into long strips and make it small.

The characteristics of the steamed buns are as follows

It is rich in nutrition and loved by people.

Steamed buns with sheep's eyes

Yangyan baozi is a famous snack in Beijing. It is a good food for Hui people. Because it is small and looks like Yangyan, it is called Yangyan baozi. Although steamed stuffed bun is small, it has various fillings and is popular among people. It is said that Emperor Kangxi of Qing Dynasty once ate steamed buns with sheep's eyes, so it is famous.

brief introduction

It is said that Emperor Kangxi of Qing Dynasty once ate steamed buns with sheep's eyes

So it's famous. Because it is small and looks like sheep's eye, it is called sheep's eye bun. Although steamed stuffed bun is small, it has various fillings and is popular among people.

historical origin

Yangyaner steamed bun is a good food for Hui people. It is said that Emperor Kangxi of the Qing Dynasty once disguised himself to the front door and tasted the mutton steamed buns of Hui people. Emperor Kangxi walked into the mutton bun shop, and the hospitable Hui shopkeeper brought two cups of tea with a small tray. After greeting Emperor Kangxi, he said with a smile, "I'm not afraid to be annoyed. I haven't tasted any delicacies in the palace, and I'm afraid to be filial to you." Kangxi knew that his identity had been identified, but he pretended to eat steamed stuffed buns. The shopkeeper had no choice but to say, "thank you. You must eat. Please wait a little while." After a while, they brought hot buns. Kangxi took one with his chopsticks and put it on the plate. He observed it carefully. I can only feel the delicious smell and taste it in my mouth. It's really delicious and the texture is unusual. However, Emperor Kangxi did not see the "sheep's eye" either, so he asked the shopkeeper, "why can't you see the" sheep's eye? " The shopkeeper hastily replied, "if Huiye is guilty, I dare not deceive him: there is no sheep's eye in the stuffing. It's just a little more elaborate. The package is smaller and looks like sheep's eye, so it's called" sheep's eye bun. " Kangxi tasted two of them. He thought they were very delicious, so he sent a decree: "I think yangyan'er steamed buns are very good. They can often be sent to the palace to find the house of internal affairs to open a bank."

Since then, yangyaner steamed stuffed bun has become famous in Beijing. As a result, the Hui people all over the four cities began to make steamed buns with sheep's eyes, which became a favorite food for the Hui people.

Steamed stuffed bun

It's not too difficult to make steamed buns with sheep's eyes. One way is to cut the white flour, and then add appropriate amount of sugar, alkali, knead evenly. Choose the brains of fat and tender sheep to chop them into stuffing, add scallops, cornflakes, green onion and ginger juice, beat the stuffing into shape, then add sesame oil and a little salt, and steam them now. The head of each bun is like "sheep's eye". Another way is to mix the refined white flour well, without sugar, and put an appropriate amount of alkali, and mix well. The mutton stuffing is the same as above, add ingredients such as water hairy shrimp, water hairy fungus, onion, ginger juice, salt, sesame oil, etc. and stir well. The size of the package is exactly the same as that of the former.

Yangyaner steamed bun is a good food for Hui people. Hui people are very particular about food hygiene. Intelligent and hardworking Hui women can make many special food with unique flavor. We all know Sanzi, beef ramen, Youxiang, hand picked mutton, "plywood" and so on. If you can be a guest at Hui people's home on the three major festivals of the Hui people, namely, Eid al Fitr, Zaisheng and Shengji, you will be able to have a good mouth and broaden your horizons.

Production process

The process of making delicious steamed buns is as follows:

First, first of all, we need to make good noodles. When it comes to making good noodles, we need to master the technique of making good noodles. Generally speaking, we need to add 0.7kg of water to a kilogram of noodles. We need to soak the introduction of making good noodles in advance and make good noodles together. The time of making good noodles has something to do with the season. Generally speaking, the colder the weather is, the longer it takes. At 20 degrees centigrade, it usually takes two hours. Note: with warm water and noodles, steamed buns and steamed buns are soft. Old people and children like it. The easiest way to see the fermentation of noodles is to press it by hand. If the pit of noodles is puffed up quickly, it will prove that the dough is good.

Second, to make stuffing well: for steamed buns, there are techniques to make stuffing. The production process is as follows:

1. The main ingredients of the stuffing, such as meat or vegetable stuffing, meat to dice, with sesame oil, soy sauce, pepper powder, monosodium glutamate, etc. mix well, keep at least an hour;

2. Auxiliary stuffing should be done well. If leeks are used, they should be washed and dried first, then cut well, put aside and wait for use;

Third, with stuffing: the above stuffing together, with peanut oil and other condiments, put in the salt to be moderate, then the stuffing is done;

Fourth, adjust the fire, put water into the steamer until it boils, wait for the steamed buns to be wrapped, and then put them in;

Fifthly, there is also technology in the bag. The skin should be thin, one or two bags can pack 10, and one bag has 20 wrinkles. This kind of bun is good-looking and delicious. Put the steamed bun into the steamer, and there should be a moderate gap between the steamed bun and the steamed bun, generally 1.5cm;

Sixth, to the fire, steam 15 minutes after the cage.

About stuffed bun

The delicious degree of steamed stuffed bun depends on the taste of stuffing to a great extent.

Here are some ways to make stuffed bun

Stuffed bun with meat

A catty of beef stuffing (mutton), a piece of scallion and a piece of ginger. Cut the green onion and ginger into pieces and put them together with the meat stuffing. Pour in soy sauce, sesame oil, vegetable oil, salt, pepper powder, five spice powder, pepper powder, big spice powder, MSG (chicken essence) and mix well to make the stuffing.

When mixing, use your hands or chopsticks to add water in one direction. Be sure to add water in one direction, and do not add too much water each time. Otherwise, the stuffing will not stick. Add water continuously until the stuffing is sticky. It is estimated that this step must be repeated for at least 20 minutes. The longer the time, the better the effect. However, in general, 20 minutes to half an hour is enough, the best If you don't like pure meat stuffing, you can add xiangrudin, vermicelli, cabbage, eggplant, and other dishes you like, but you can't have too much water. In addition, these dishes can't be added together. They can be called xiangrudin, vermicelli, cabbage and eggplant Meat, of course, can also play your imagination as much as possible, to suit your taste to make steamed buns.

Three delicacies stuffed bun

Ingredients: 70 grams of flour (two small bowls), 30 grams of beef (half a bowl), 5-6 fresh shrimps (chopped into mud), half a scrambled egg, right amount of cabbage heart (2 liang), one mushroom (chopped), right amount of onion, ginger, salt and sesame oil, make the self-made noodles one hour before use, a small amount of cooking wine. How to do it: add 1 / 3 cup of water to green onion, ginger, mushroom, cooking wine, shrimp meat and minced meat, mix well, then add salt, mix well, add fried eggs, chop up cabbage heart, put them together, mix well, do not add soy sauce, make steamed stuffed bun filling. Steam steamed buns over high heat for 15-20 minutes.

Features: the steamed stuffed bun is soft, delicious and nutritious,

Stuffed bun

Ingredients: dried vegetables (dried and black cabbage sold in supermarket), rice sprouts (a small bag like Fuling mustard), frozen tofu, mushroom, fungus, vermicelli, tomato and coriander Boiled dried vegetables, mushrooms and fungus in water, softened, cleaned and chopped; boiled bean curd in boiling water for five or six minutes, then pulled out and chopped; cooked noodles in water, scooped out, controlled the water, mixed with sesame oil, chopped; put these and half a bag of sprouts into the oil pan to fry.

2. Wash the tomato, peel it, chop it, put it in the oil pan and fry the juice. Use the shovel to make the tomato rotten as much as possible, and then add some water. When it is boiled into a red paste, add the chopped coriander and stir fry for four or five minutes to make the tomato coriander sauce.

3. Mix the sauce into the stir fried materials, add appropriate amount of five spice powder, and mix well to form the filling.

Note: when frying stuffing, use a little more oil than frying vegetable, because it is dry vegetable material.

Stuffed bun with soy sauce

Filling materials of soy sauce meat:

1. Fresh meat foam (you can also cook the lean meat a little bit and dice it into small pieces. I like to mash the minced meat);

2. Diced scallion 3. Sweet sauce

4. Chicken essence, sugar and salt

How to do it: add oil in the pan, stir fry the meat foam until the oil is 70% hot, then add sweet sauce, sugar, a little salt and a little chicken essence, stir fry for a while, then add scallion, stir fry for a while, and set aside;

About baozi skin

Practice of steamed stuffed bun

Formula: 500g fine flour, 70g white sugar, 50g media, 1.5g soda, 5g baking powder, a little saccharin, 0.5g stinky powder, 250ml water.

Preparation method:

Make a bun

(1) Put the flour on the desk and open it in the middle

Chinese PinYin : Yang Yan Bao Zi