How to make fungus and celery buns

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  1. Dissolve the yeast in warm water at about 40 degrees and pour it into the flour, then add white sugar.

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  2. Knead into a smooth dough, cover it, and leave it in a warm place to ferment for 1.5-2 hours..

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  3. Wash the celery and fungus, blanch them in boiling water and then rinse them in cold water.

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  4. Chop the blanched celery and squeeze off the excess water with your hands.Chop fungus and green onions separately.Add pepper water to the meat filling in batches and stir clockwise until it becomes thick, then add salad oil, salt, soy sauce, thirteen spices, monosodium glutamate, green onions, and minced ginger, and stir well.

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  5.Finally add celery and fungus and mix well.

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  6. It is enough that the dough has doubled in size and has a honeycomb shape.Add a little baking soda and knead evenly, let it rise for 10 minutes.

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  7. Divide the dough into even dough, and then roll it into a dough with thin edges and thick middle., take an appropriate amount of filling and put it into the center of the dough to form a bun.Leave for 10 minutes to ferment again.

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  8.After the water in the steamer boils, apply a layer of salad oil on the steamer to prevent sticking, and place the buns in Steam on high heat for 10-15 minutes.

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  9. After turning off the heat, after 3 minutes, open the lid, take out the buns and put them on a plate Just