How to make delicious bun filling?

Steamed buns are a favorite food of northerners and are often eaten. They are also a good choice for breakfast. But how to make the steamed bun fillings more delicious? You can try these delicious methods of making different steamed buns introduced here.

1. Tianjin Goubuli steamed bun filling

Ingredients: 350g pork (30% fat and 70% lean), 100g pork jelly, 50g chopped green onion, some ginger

Seasoning: salt, Angel Chicken Essence, light soy sauce, sesame oil

practice:

1. Chop the pork into minced meat, cut the jelly into dices, and beat the ginger into about 45ml of ginger water;

2. Add chopped green onion, ginger water, Angel Chicken Essence, salt, light soy sauce and sesame oil to the minced meat and stir vigorously until evenly mixed;

3. Evenly add the diced jelly into the minced meat;

4. Place in the freezer and freeze for one hour.

2. Shandong Big Buns with Stuffed Filling

Ingredients: 200g pork belly, 100g vermicelli, 100g Chinese cabbage, 50g scallion and ginger

Seasoning: salt, Angel Chicken Essence, sweet bean paste, soy sauce, cooking wine, sugar

practice:

1. Dice the pork belly and chop the green onion and ginger into paste;

2. Fry the diced meat until it changes color, then add salt, Angel Chicken Essence, soy sauce, cooking wine and sugar and stir well;

3. Cut the Chinese cabbage into small pieces, sprinkle a little salt on it and marinate for 20 minutes, then squeeze out the excess water;

4. Boil the vermicelli in boiling water until soft, and cut into small pieces;

5. Mix the diced pork belly, vermicelli and Chinese cabbage evenly.

3. Kaifeng soup dumplings

Ingredients: 300g pork hind leg, 100g pork jelly, appropriate amount of pork bone soup, appropriate amount of ginger juice

Seasoning: salt, Angel Chicken Essence, light soy sauce, sugar

practice:

1. Chop the pork hind leg into minced meat and cut the jelly into small pieces;

2. Mix the minced meat and jelly, add salt, Angel Bun Chicken Essence, light soy sauce, sugar and ginger juice and mix well;

3. Add pork bone soup in small amounts at a time while stirring;

4. Put it in the refrigerator and freeze for 10-15 minutes (optional, adjust according to personal skills).