Mushroom and beef stuffed buns

2024-07-01 05:19:57  Views 2 Comments 0

Health benefits

Beef: nourishes the spleen and stomach, strengthens muscles and bones, replenishes qi and blood
Mushrooms: detoxifies
White sugar: low in protein

Ingredients

Beef ( 1 catty )
Shiitake mushrooms ( 3 taels )
Four ( 3 bowls )
Baking powder ( half Generation (15 grams 1 generation) )
White sugar ( 1 Spoon )
Small soda ( a little )
Oil ( appropriate amount )
Thirteen fragrances ( appropriate amount )
Salt ( appropriate amount )
Chicken powder ( appropriate amount )
Seafood soy sauce ( appropriate amount )
Oyster sauce (appropriate amount)
Onion and ginger ( appropriate amount )
Hot pepper (appropriate amount)

How to make steamed stuffed buns with mushroom and beef filling

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    1.Put sugar, baking powder and baking soda into the flour.

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    2. Add flour with warm water at 40 degrees, stir with chopsticks, when the water is almost added, Knead the dough with your hands.

  • Illustration of how to make mushroom and beef stuffed buns 3

    3. Knead into a smooth dough and cover with plastic wrap.

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    4. Boil some water in the pot, turn off the heat when it is warm, and put the basin on it.It rises quickly in winter, waiting for fermentation.

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    5.The risen noodles will be twice as big.

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    6. When making the dough, prepare the fillings.Beef filling is prepared with two kinds of ingredients., add water to the beef, add it little by little, stir clockwise while adding, then add oil, seafood soy sauce, salt chicken powder, thirteen spices, green onion and ginger and stir well.

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    7. Take out part of the prepared meat filling and add sauerkraut (stacked in advance).

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    8.Add oyster sauce, chopped mushrooms, and chopped pepper to the other part and stir well,

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    9. Take out the noodles and divide them into two quarters, knead them well, and then knead them into long strips.

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    10. Seize the quarter.

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    11.Press the seeds flat and roll out the dough.

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    12. Then make the buns, steam them for 18 minutes and simmer for 2 minutes.I forgot to take pictures after wrapping it up.Those without round mouths are filled with pickled cabbage, and those with round mouths are filled with mushrooms.

Tips

The water temperature of the dough should not be too high, it should be 40 degrees.When kneading the dough, if it feels a little hard, you can dip your hands in warm water and knead until it no longer sticks to your hands.

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