Pork bun with rapeseed mushroom
By VicentaLakin
Recipe Recommendations
- pork 1 kg
- rape four
- Pleurotus 1 kg
- self-raising flour appropriate amount
- black sesame a little
- egg liquid a little
- green beans a little
- purple Onion a little
- fresh corn kernels a little
- flax oil appropriate amount
- pepper noodles appropriate amount
- ginger powder a little
- salt appropriate amount
- soy sauce appropriate amount
- Daliaofen appropriate amount
- onion 4 pieces
- salty and fresh
- steamed
- several hours
- simple
Steps for Pork bun with rapeseed mushroom
1
Appropriate amount of self-raising flour, mix into dough, slightly soften, and ferment at room temperature for 1 hour
2
Wash the pork (you can rub it with a little baking soda to make it very clean)
3
Chop into meat paste
4
Minced green onion
5
Put the chopped green onion into the meat paste, then add the pepper flour, ginger powder, aniseed powder, sesame oil, salt, and soy sauce
6
Stir well clockwise
7
Clean up the mushroom and pick it into single ones
8
After blanch the mushroom in hot water, let off with cold water
9
Chop the blanched mushroom into pieces
10
Wash the rapeseed, drain the water, and chop it up
11
Squeeze the chopped mushroom and rapeseed, squeeze out the water, and place in the previous 6 steps
12
Stir well and the filling is ready
13
Knead the dough until the skin is smooth
14
Cut into evenly sized small doses
15
Roll it into a dough with a thick middle and thin edges
16
Make steamed buns
17
Shui-fried buns: Put the steamed buns into an electric baking pan to wake for 15 minutes, brush with egg liquid, sprinkle with sesame seeds and chives, add oil, fry them over low heat, then add a little water, and fry them for 4-5 minutes.
18
Steaming buns: Put the buns into a steamer for 15 minutes, boil water over high heat and steam for 12 minutes.