Black fungus stuffed buns

2024-07-03 11:55:24  Views 2 Comments 0

Health benefits

Pork: Nourishes yin
Carrots: Strengthens the spleen

Ingredients

Ginger ( 1 piece )
Wheat flour ( 300g )
Yeast powder ( 3 grams )
White sugar ( 10 grams )
Pork ( 120g )
Dried black fungus ( 20g )
Carrot ( 80g )
Oil ( appropriate amount )
Light soy sauce ( a little )
Salt ( a little )
Chopped green onion ( a little )
Cornstarch ( a little )

How to make buns stuffed with black fungus

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    1.First put 300 grams of wheat flour in a clean vessel, then 3 grams of yeast powder and 10 grams of white sugar.

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    2. Add warm water below 30 degrees, mix well, and knead into a smooth dough.

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    3. Knead the dough, seal it with plastic wrap, and let it ferment in a warm place.

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    4. Prepare the ingredients for the filling.

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    5. Chop the pork, soak the fungus, shred the carrot, cut the onion into flowers, and slice the ginger.

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    6. Soak the fungus, chop the carrots and ginger, preheat the pan and add oil Sauté carrots until cooked.

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    7. After the fungus is fried, put it into a large bowl and then add the minced meat and chopped green onion.A little salt, a little light soy sauce.Dissolve a little cornstarch with an appropriate amount of water, pour the cornstarch into the filling, and stir in one direction with chopsticks.

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    8.Stir until thickened

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    9.The dough is fermented until doubled in size.

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    10. Continue to knead the dough and release the air.If the dough is sticky, sprinkle with a little raw material.pink.

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    11.After the air is exhausted, roll it into a long strip.

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    12.Cut into small pieces of even size.

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    13.Use a rolling dough stick to thin the sides and make it a little thicker in the middle.

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    14.Put in the fillings.

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    15. After wrapping, let it rise for about fifteen minutes and then steam for thirty minutes.Simmer for five minutes, then turn on the pot.

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    16. There is a little filling left, so I will reduce the filling next time.

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    17. Just came out of the pot, I can’t wait to eat three before posting the picture, haha~

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    18.Finished product

Tips

You can put more oil, remember to put less light soy sauce, and don’t wrap too much filling at one time There are too many fillings and it’s hard to pack them.The fatter pork is better.

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