Steamed buns are a traditional convenience food favorite by people in China
In the north, pork and green onion stuffing are the most common
Secondly, mutton, leeks, bean paste, mushrooms, cabbage, etc. are used as fillings
There are many types of steamed buns, and they are too numerous to mention
Pork bun with mushroom and leek
By MyrtleKlein
Recipe Recommendations
- dough appropriate amount
- mushrooms appropriate amount
- pork appropriate amount
- leek appropriate amount
- peanut oil appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Pork bun with mushroom and leek
1
Dissolve the yeast powder with warm water and let stand for 5 minutes, then mix into dough and prove.
2
Let the dough soak for 1 hour.
3
Wash and chop mushrooms and leeks separately.
4
Cut green onions and ginger into fine powder respectively.
5
Cut the pork into pieces and saute it in peanut oil until 60 minutes old.
6
Put the pepper in a bowl, pour it with boiling water, and skim off the pepper without making it into pepper water.
7
Mix all the cut ingredients with the minced meat, add pepper water, salt, soy sauce, soy sauce, salt, chicken essence, and peanut oil.
8
After kneading the dough evenly, take part and knead it into strips, then cut into dough and flatten it.
9
Roll it into a skin and wrap the filling in.
10
Wrap into steamed buns and simmer for a few minutes. Put them on the pan with cold water and steam for 20 minutes, simmer for a few minutes before opening the lid and taking them out.