Puffy mushrooms
By VicentaLakin
Recipe Recommendations
- flour appropriate amount
- pork stuffing 400g
- dried mushrooms appropriate amount
- water appropriate amount
- leek 500G
- yeast powder a little
- cornflour 2 tablespoons
- soy sauce 1 scoop
- lard 1 scoop
- grated ginger a little
- salt appropriate amount
- Steamed buns, dumplings, stuffing, seasoning 2 tablespoons
- soy sauce 1 scoop
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Puffy mushrooms
1
The yeast powder is evened with an appropriate temperature。
2
The fermented water is pouring into the pot and mixing it with chopsticks。
3
To the dustless。
4
Quietly fermented。
5
The pasta fermented with the pie。
6
Ginger clots are sharpened into ginger turquoises and dried mushrooms are cut to shreds。
7
Cracking ginger, mushrooms, yellows and then adding pork。
8
They then add pig oil, raw, old, powdered, buns of dumplings, and then an appropriate amount of salt。
9
I'll put the savory meat in the box and put it in the freezer for a while。
10
Noodle fermented well。
11
Put it on the panel and rub it smooth。
12
Cutting into the same little agent。
13
Take a small agent and flatten it with a bumper stick。
14
Take the meat out of the fridge, take the appropriate amount and put it in the skin, and squeeze it。
15
Step by step, face by face。
16
After 10-15 minutes of static in the form of a package, an appropriate amount of water is added to the steam pan, and when the fire opens, the bag is placed in the steam pan and the fire is evaporated for 20 minutes。
17
Out of pot buns. It's rich and salty。
18
The finished chart。Puffy mushrooms Make Tips
To make delicious steamed buns, seasoning the filling is key. Keep a pack of Wang Shouyi's "Bun and Dumpling Filling" seasoning at home; you can also add a spoonful when making dumplings for a savory, well-balanced taste with a rich aroma. Lard is added because chopped yellow chives tend to release water easily; adding some lard or peanut oil first helps lock in the moisture before salt is added at the end. Additionally, refrigerating the prepared meat filling for a while makes it firmer, preventing it from falling apart when wrapping the buns and making it easier to create neat, beautiful pleats.