Mushroom and fungus pork steamed buns
By ErikStroman
Continue making steamed buns. This filling is very fragrant. The pork filling is only diced, but it will not be so fragrant if chopped up ~
Recipe Recommendations
- flour 2 pounds
- pork appropriate amount
- mushrooms appropriate amount
- fungus appropriate amount
- yeast a little
- warm water appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- spiced powder appropriate amount
- sesame oil appropriate amount
- oyster sauce appropriate amount
- salty and fresh
- other
- ten minutes
- simple
Steps for Mushroom and fungus pork steamed buns
1
Moderate amount of yeast and warm water activate.
2
Slowly pour into the flour.
3
Use chopsticks to stir until fluffy.
4
Make smooth dough, cover the basin with a damp cloth and place in the corner.
5
Cut the meat into dices.
6
Wash the mushrooms and cut them into dices.
7
The fungus is also cut into diced pieces and mixed with the shredded mushrooms.
8
Add salt, soy sauce, monosodium glutamate, five-spice powder, sesame oil, and oyster sauce to the mixed meat filling and mix well.
9
Seeing that I woke up twice as big, I woke up all afternoon and went out to play at noon. I only did it at night.
10
Add appropriate amount of flour to the awakened noodles, knead them into strips, and then cut them into doses of the same size.
11
After rolling the ingredients into round cakes, add appropriate amount of filling.
12
Just put away the mouth with the pattern you like. This is the style of my bag.
13
After wrapping it, wake up for another 20 minutes. It is better to cover the steamed buns with a layer of cloth.
14
After boiling, put in the steamer, and cook for another 15 minutes.