Moose mushroom sauce meat buns
By VicentaLakin
Today I've brought another sauce bun, still made out of dry goods. Although fresh goods are not available, dry-good buns have special aroma, especially this precious deer mushroom. The deer mushrooms can be cooked, fried, stewed and cooked in a variety of cooking methods, while the stew is delicious, but it's easier to cook and make a few foods, but it's easier to make buns, eat and cook, and take two meals each to the right and the right。
Recipe Recommendations
- Dried pilose antler mushroom 100 grams
- braised pork 300 grams
- medium-gluten flour 500 grams
- green onions 1 tree
- small turmeric paste 6 grams
- dry yeast 5 grams
- Room temperature water 280 grams
- soy sauce 20 grams
- soy sauce 20 grams
- salt appropriate amount
Steps for Moose mushroom sauce meat buns
1
The deer mushrooms are washed twice with cold water, and then immersed with cold water for several hours to full softness。
2
The soft deer mushrooms, with their roots carefully examined, cut off their roots with mud, wash them again and again, with a fence, so that the sand settles at the bottom, and this step must be carefully handled。
3
Smuggled with a `smuggle' machine, so that the deer mushrooms are in the form of particles, so that they are not too broken or tasteless。
4
Preliminarily halogenated and cooled meat。
5
Cut to the size of the soybeans。
6
Onions cut the end。
7
The meat and the onions are in the basin, with a proper amount of soy sauce, raw smoke, ginger paste, salt, mixing。
8
Moose mushrooms are torn and mixed, and if the material is too dry, it can be filled with an appropriate amount of cool water, so that the evaporated buns are not too dry。
9
It's been fermented twice as fast。
10
The noodles are placed on the board, with a little twilight, long strips, a cut-sizely balanced agent, and a slightly thick, thin pelvis in the middle。
11
Take the appropriate amount of material on the skin。
12
It's wrapped in a round or a wheat bun。
13
The steam pans contain sufficient quantities of water, the coatings on the steambox, the number of the bag is placed on the drawers, leaving room for expansion between them; the lids spread for about 20 minutes。
14
The buns were rounded up and raised to 1.5 times the length of the hour, steamed in the fire and then steamed up for 15 minutes and 3 minutes。
15
Moose mushrooms, meat buns, thin feet, nice and softMoose mushroom sauce meat buns Make Tips
One, the fungus umbrella at the top of the deer mushrooms is fragile, wasteful, and can rise much larger after a bubble; but the root has some mud that, if not cleaned, will seriously affect the taste, so it can be cleaned with a small brush when it is half dry; it can be cleaned repeatedly and repeatedly, with a small amount of a fence, to remove the dust; two, deer mushrooms watch dry, but with a soft mouth, the cold water will be blown directly and no water will be needed; and three, the halo meat will be produced: the skin of the skin or a large slice of the front or backside, with eight horns, peppers, butter, salt, onions, ginger and so on, can be easily stung and used in cold。