Ingredients
White flour ( 1000g ) | Ground pork ( 500g ) |
Dried mushrooms ( 30g ) | Wood fungus ( 30g ) |
Grated ginger ( 10g ) | Chives ( 300 grams ) |
Light soy sauce ( Moderate amount ) | Oil ( appropriate amount ) |
Salt ( appropriate amount ) | Cornstarch ( appropriate amount ) |
How to make big meat buns
1.White flour, Xiaomu powder, appropriate amount of water and mix well.
2. The group is ready for use after one hour.
3.Pork mince.
4.Put in an egg, cornstarch, mushroom foam, fungus foam, ginger foam, and light soy sauce , salt and oil, mix well and set aside.
5. Add chives and mix well before wrapping.
6. Take a ball of dough and knead it into a round bar, pull it into a small starter, and roll it into a circle.Dough sheets.
7. Wrap in the meat filling.After wrapping it in sequence, when the effect is doubled, put it in the steamer Boil water, put the raw buns in after boiling, keep the heat on high for eight minutes, then turn off the heat for three minutes.
8. Take out the pot.
Tips
When placing the buns in the steamer, leave enough space for them to cook to avoid sticking.
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