Chinese cabbage and mushroom sauce pork steamed buns
Ingredients: mushrooms,fungus,Hymie,MSG,salad oil,ginger,flour,spiced powder,diced green onion,yeast,refined salt,Sauce pork grains,Chinese cabbage gang
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Steps for Chinese cabbage and mushroom sauce pork steamed buns
1
Put the yeast into the flour and set aside.
2
Stir well, slowly stir with warm water until cotton wool is formed, mix into dough, and place in a warm place to awaken for about 2 hours.
3
Clean the Chinese cabbage, place it in a boiling water pot and blanch it, remove it, cool it too well, squeeze out the water, and place it on the chopping board for later use.
4
Chop the blanched cabbage for later use.
5
Wash the blanched mushrooms, cut them into pieces, and cut them into pieces with green onions and ginger for later use.
6
Cut the sauce meat into cubes and place it in a bowl for later use.
7
Put the chopped mushrooms, fungus, and ginger into a bowl for later use.
8
Add squeezed dried cabbage, sea rice, refined salt, five-spice powder, and monosodium glutamate.
9
Stir well into filling for later use.
10
Place the awakened dough on the chopping board, divide it into two ingredients, roll it out separately, rub the spinach flour into long strips and place it on top.
11
Rub the two types of breads together into long strips, add the ingredients, and roll out the skins.
12
Let's start making steamed buns.
13
Put the wrapped steamed buns into a steamer.
14
Steam for 10 minutes over high heat, remove, and place into a plate.