Health benefits
Pork belly: moisturizes dryness
Mushrooms: dispels wind
Green onions: activates blood circulation
Ingredients
Pork belly (Moderate amount) | Shiitake mushrooms (appropriate amount) |
Green onions ( appropriate amount ) | Ginger ( appropriate amount ) |
Flour (appropriate amount) | Yeast ( appropriate amount ) |
Sesame oil ( appropriate amount ) | Salt ( appropriate amount ) |
Sugar ( appropriate amount ) | Cooking wine (appropriate amount) |
Light soy sauce ( Moderate amount ) | Water ( appropriate amount ) |
How to make Mushroom and Pork Buns
1. Add flour Knead appropriate amount of yeast with warm water to make a slightly soft dough.
2. Chop the pork belly into minced meat.
3.Put the meat in a basin, add salt, sugar, cooking wine, and light soy sauce, and stir vigorously , add a small amount of water during the stirring process, then chop some green onions and ginger into the mixture, and stir evenly.
4.Wash the mushrooms and blanch them in water.
5.Chop the mushrooms into fine pieces.
6. Put the minced mushrooms into the meat filling, stir evenly, season with salt, and then Pour some sesame oil to enhance fragrance.The bun filling is ready.
7. After more than an hour, the dough has fermented and is about twice the original size.Knead the dough more to get rid of the air inside.
8. Start making buns and divide the dough into small doughs.
9. Roll the small dough into dough sheets.
10.Put the stuffing on the dough sheet, pleat at any point on the edge of the dough sheet, and start from the beginning Pinch evenly at the end to wrap the filling.
11.The buns are ready.
12.So many packages.
13.Put cold water in a steamer and steam the buns for 15 minutes (counted after the water boils) ).After stopping the heat, open the lid after two minutes.
14.The fragrant buns are ready to eat.
Tips
When stirring the meat filling, stir vigorously in one direction.It feels vigorous.Add water and stir, little by little.After wrapping the buns, let them rest for 10 minutes before putting them in the pot.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
