Fresh mushroom pork buns
By VicentaLakin
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Fresh mushroom pork buns
1
Flour is fermented in warmth with yeast modulation and water in a smooth and soft patch。
2
Get ready for the pasta. It's overwatered thigh mushrooms. The great-legged mushrooms are called "Establico." I don't know if there's any other place where these mushrooms are popular at my house, but they're just a little waste of meat and fungus。
3
The mushrooms dry their moisture before they are crushed with a meat shredder。
4
Pork's too。
5
Porks and mushrooms are put together with onions of ginger paste, oil oil, 13 fragrances, salt, appropriate plant oil, raw and smug。
6
It's mixed up。
7
It's a nice pasta。
8
The exhaust is divided into a small agent, rounded, loose for a few minutes。
9
Skin, thick in the middle, thin on the edge。
10
Take the skin, put it in。
11
Wrap it up. Squeeze whatever you want。
12
One pack, more than 10 minutes in silence, a fire, 15 minutes in air。
13
The steamy buns, the water in the paps, are soaking in the sacks, they smell so good。