Pork bun with mushrooms(xiang gu rou bao )

Pork bun with mushrooms

Introduction:

Production steps:

Step 1: spinach juice, spinach juice add a spoonful of yeast, a spoonful of sugar, stir melt, and into a soft and hard dough.

Step 2: heat the water in the steamer (without boiling), put the basin on the steamer, and it will be ready in two hours.

Step 3: marinate pork stuffing with soy sauce for 10 minutes, and cut mushrooms. Put some oil in the pot, add the meat and stir fry to change color, add mushroom powder, stir well, and remove.

Step 4: after the dough is ready, knead the dough, divide it into small ingredients and wrap it into buns.

Step 5: add proper amount of water to the steamer, put the steamed buns in place and steam them for 15 minutes after one hour.

Step 6: after steaming, don't rush to open the lid of the pot. After 3 minutes, open the pot and take it out.

Materials required:

Flour: 500g

Pork stuffing: 300g

Fresh mushrooms: 5

Spinach juice: a bowl

Cooking wine: moderate

Soy sauce: right amount

Yeast: right amount

Sugar: a spoonful

Oyster sauce: right amount

Salt: right amount

Note: 1, winter temperature is low, yeast can put more. 2. The temperature of the steamer doesn't need to boil, otherwise the noodles will burn to death. 3. Prepare more spinach, or after mixing noodles, the color of noodles is too light, not green. This time my face is not green.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Original

Chinese PinYin : Xiang Gu Rou Bao