Fungus is dark and brown in color, soft in texture, delicious in taste and rich in nutrients. It is a famous mountain treasure. It can be eaten, taken medicine, and replenished. China people never get tired of eating on the table for a long time. It is known as the "meat among vegetables" and is called the "black treasure among Chinese food" in the world. It can nourish blood and preserve the face, leave the skin ruddy and radiant, and can prevent and treat iron deficiency anemia and other medicinal effects. It is more beneficial to qi, hunger, light body and strengthen intelligence, stop bleeding and relieve pain, replenish blood and activate blood circulation. Rich in polysaccharide colloids, has good smoothing effect, and also has certain anti-cancer and cardiovascular disease treatment functions.
Today, I will bring you this fungus and onion meat bun.
Meat bun with fungus and onion
Recipe Recommendations
- black fungus 30 grams
- onion one
- lean meat 150 grams
- flour 500 grams
- salt 1 teaspoon
- soy sauce appropriate amount
- sesame oil appropriate amount
- black pepper appropriate amount
- white granulated sugar 30 grams
- yeast powder 3 grams
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Meat bun with fungus and onion
1
Cut lean meat into foam, marinate with a little soy sauce and sesame oil.
2
Soak the black fungus, wash it and chop it into foam; also chop the onions and shallots into foam.
3
Put a little oil in the pan and saute the onions until fragrant.
4
Pour in the minced meat and continue to stir until the minced meat changes color.
5
Finally, add the fungus and shallots, add salt and stir fry until the ingredients exude fragrance.
6
The secret to making the filling more delicious and delicious is to add a little black pepper powder.
7
Remove the stir-fried stuffing and let it cool for use.
8
Melt yeast powder and white sugar with warm water, pour into flour, and knead into dough; let stand for two hours to ferment.
9
Fully knead the fermented dough, divide it into small pieces, and use a rolling pin to roll it into thicker dough sheets in the middle and thinner on the four sides, and you can start wrapping the filling.
10
Leave the wrapped steamed buns for 10 to 20 minutes and allow them to ferment for a second time.
11
Pour cold water into the pan and steam. After the water boils, turn off the heat for 10 minutes, and leave it for 3 to 4 minutes to open the lid.
12
Hot steamed buns are out of the pot.