Health benefits
Fungus: stop bleeding
Chinese cabbage: open intestines
Soy sauce: nourish blood, protect teeth, protect bones
Ingredients
Pork filling ( appropriate amount ) | Agaric ( About 10 ) |
Fan roll ( 1 ) | Xiaobaicai ( Appropriate amount ) |
Four ( Appropriate amount ) | Oil ( appropriate amount ) |
Yeast ( One tablespoon ) | Water ( appropriate amount ) |
Soy sauce ( Appropriate amount ) | Onion and ginger ( Appropriate amount ) |
Salt ( appropriate amount ) | Chicken Essence ( Adequate amount ) |
| MSG (appropriate amount ) |
How to make steamed buns with pork, fungus, cabbage and vermicelli
1. Add an appropriate amount of yeast powder to the bowl, dissolve the warm water, and pour it into the flour.Add warm water and knead the flour into a dough, seal it in a warm place for more than 1 hour
2. Blanch the fungus in water, soak the vermicelli in warm water until soft, then add the cabbage, fungus, Vermicelli chopped.
3. Pour the pork filling, chopped fungus, cabbage and vermicelli on top Together, add a small amount of soybean oil, soy sauce, one spoon each of salt, monosodium glutamate, chicken essence, and 2 spoons of thirteen spices and stir evenly (you can adjust it according to your own taste)
4. Knead the risen dough into long strips, cut into dough balls, roll out into dough sheets, and then make buns (the buns are ugly, I know)...)
5. Steam the wrapped buns in a steamer for half an hour , take out the pot
Tips
Haha, it tastes great.I want everyone to share it.
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