Stewed pork buns with mushroom
By ShannonKuhic
Ingredients: milk,fennel,carrots,mushrooms,pork loin,soy sauce,onion,Jiang,garlic,flour,edible oil,cinnamon,soy sauce,yeast,geranyl
Recipe Recommendations
- pork loin appropriate amount
- flour appropriate amount
- mushrooms appropriate amount
- yeast appropriate amount
- milk appropriate amount
- carrots appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- edible oil appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- geranyl appropriate amount
- cinnamon appropriate amount
- fennel appropriate amount
Steps for Stewed pork buns with mushroom
1
Saute onions, ginger and garlic in the pan until fragrant
2
Add the minced meat and stir fry
3
Add carrots and diced mushrooms
4
Add water at one time, add soy sauce, soy sauce, fragrant leaves, cinnamon, and Huixiang until the juice is collected (the water is about half a centimeter less than the meat)
5
After the meat is cooked until the juice is collected, cool thoroughly, sprinkle some chopped green onions in. This is the stuffing for the braised pork buns
6
Dissolve the yeast in warm milk, mix it with flour, knead it into dough and ferment until it is twice as large. 300 grams of flour, 3 grams of yeast, 140 grams of milk, and 10 grams of sugar.
7
Place the fermented dough on the plate and knead it, exhaust the air, rub it into long strips, and cut it into small pieces
8
Take a small section, knead it round and flatten it, and roll it into a small dough sheet with a thick middle and thin four sides, about the size of a dumpling skin
9
Fold it and wrap it into a steamed bun shape
10
Let the wrapped buns stand for another 15 minutes, put them into the pan with cold water, steam for 15 minutes, turn off the heat and simmer for 5 minutes