The first work of mushroom meat bun
Introduction:
"Before I ate the mushroom buns made by my aunt, I thought they were delicious. When I ate them, I thought they were filled with sweet sauce or something. In fact, the meat was delicious because they had been fried before making buns. A very good buns has always been a diver. Looking at the works of other masters, I always wanted to write one myself, so I wrote the first recipe... O.o"
Production steps:
Step 1: prepare a dough in advance
Step 2: prepare the meat: cut mushrooms, diced ginger and minced
Step 3: pour the oil into the pan, stir fry the minced ginger and add the meat
Step 4: when the meat is white, pour in cooking wine and stir fry the mushrooms
Step 5: then add the delicious food, oil consumption, a little sugar, stir fry out of the pot
Step 6: cut the dough into small pieces and roll them into thick dough in the middle and thin dough around
Step 7: make a bun one by one. Ha ha, isn't it good
Step 8: I didn't have enough meat and I made a quadrangle o.o
Step 9: wake up after the bun is wrapped, and then pour a little oil into the pan==
Step 10: fry for two minutes, then pour in proper amount of water. It's appropriate that the steamed stuffed bun is half dried. Then cover the pan and simmer until there is no water
Step 11: pour in a little egg liquid and sprinkle with Scallion before leaving the pot
Step 12: healthy breakfast nice
Materials required:
Dough: one
Pork: right amount
Lentinus edodes: right amount
Ginger: moderate
Cooking wine: moderate
Delicious: moderate
Oyster sauce: right amount
Sugar: right amount
Note: there is still some fat in the stuffing. It's better to fry the fat before cooking. Frying out the fat can moisten the meat and make the stuffing more delicious
Production difficulty: simple
Technology: decocting
Production time: half an hour
Taste: salty and fresh
Chinese PinYin : Xiang Gu Rou Bao Di Yi Ci De Zuo Pin
The first work of mushroom meat bun
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