Pork bun with mushrooms(xiang gu rou bao )

Pork bun with mushrooms

Introduction:

"Lentinus edodes is the second largest edible fungus in the world, and it is also one of the specialties in China. It is known as" mountain treasure "among the people. It's a fungus that grows on wood. It is delicious, fragrant and nutritious. It is known as "Queen of plants". Steaming a pot of steamed buns with Lentinus edodes not only makes the meat smell delicious, but also adds a little more charm to the special aroma of Lentinus edodes. It's really icing on the cake

Production steps:

Step 1: chop the pork into mince.

Step 2: put the meat stuffing into the pot, add pepper noodles, soy sauce and salt, mix well, add onion and ginger, mix well.

Step 3: wash the mushrooms, chop them into small cubes, and mix them in the meat.

Step 4: the baking powder is boiled with warm water, the flour and dough are put into the basin for fermentation.

Step 5: take the fermented dough and roll it.

Step 6: put in the meat stuffing and make a bun.

Step 7: wake up for 20 minutes and steam in the pan.

Step 8: wake up for 20 minutes, steam in the pot.

Step 9: wake up for 20 minutes, steam in the pot.

Step 10: wake up for 20 minutes, steam in the pot.

Step 11: wake up for 20 minutes and steam in the pan.

Materials required:

Mushroom: 250g

Flour: right amount

Scallion: right amount

Baking powder: appropriate amount

Chinese prickly ash noodles: right amount

Salt: right amount

Soy sauce: right amount

Note: 1: there should be a gap between the steamed buns when they are steamed and steamed in the pot, because the steamed buns will be "bigger" when they are steamed again. If they are placed too close to each other, they are easy to stick together. 2: Don't take off the cover immediately after steaming, because the steamed stuffed bun will shrink from hot to cold in a moment.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xiang Gu Rou Bao