Steamed buns with lotus root meat stuffing-salty and fresh taste.
It has the effects of nourishing the stomach and strengthening the spleen, nourishing the blood, rejuvenating the muscles, and relieving diarrhea, strengthening the spleen and appetizing: Lotus root contains mucus protein and dietary fiber. Lotus root exudes a unique fragrance. It also contains tannin, which has a certain effect of strengthening the spleen and relieving diarrhea. It can enhance appetite, promote digestion, appetites and healthy middle, and is beneficial to people with poor stomach intake and loss of appetite to restore health.
Steamed buns with lotus root and mushroom meat
By KennySchoen
Recipe Recommendations
- the dough 1000 grams
- pork 400 grams
- lotus root v. 3
- mushrooms 8 flowers
- peanut oil 40 grams
- onion 15 grams
- Jiang 10 grams
- cooking wine 15 grams
- soy sauce 15 grams
- salt 5 grams
- white sugar 5 grams
- pepper 2 grams
- MSG 2 grams
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Steamed buns with lotus root and mushroom meat
1
Wash the pork first.
2
Cut it into dices.
3
Wash and soak mushrooms for later use.
4
Wash and peel lotus root.
5
Add cooking wine, soy sauce, and soy sauce to the chopped diced pork.
6
Stir well and set aside.
7
Cut the mushrooms into fine dices and place them in the meat filling.
8
Cut the lotus root into slices and blanch it in hot water.
9
Pass through cold water and chop into fine powder.
10
Chop the onions and ginger and place them in the meat filling together with the lotus root.
11
Add peanut oil, salt, sugar, pepper, and monosodium glutamate and mix well.
12
Spread the dough.
13
Place it on the panel and knead it evenly.
14
Cut into evenly sized doses and press flat.
15
Roll it into dough.
16
Add in the meat filling and wrap it up.
17
Pour cold water into the pan and steam for 25 minutes. Simmer for 3 minutes and serve.