Steamed stuffed bun with sea fungus(hai mu er bao zi )

Steamed stuffed bun with sea fungus

Introduction:

"Earlier, my sister-in-law sent some sea fungus to me. I kept them in the cupboard and didn't know how to eat them. It's time for the Mid Autumn Festival holiday. I think it's time to eat big buns. It's time for haimu'er to come into use. After a busy meal, the steamed buns are steaming out of the pot.... "

Production steps:

Step 1: soak Auricularia auricula in cool water

Step 2: send the dough in advance

Step 3: Chop green onion and ginger

Step 4: blanch the soaked Auricularia auricula in boiling water, take out and chop it in cold water, fry the eggs and crush them with a wooden shovel, then stir the Auricularia auricula, egg, onion, ginger and sesame oil. (I forgot to take a picture in this step) the dough is exhausted, knead vigorously, roll it into a slightly thick dough in the middle, and you can start wrapping!

Step 5: pour cold water into the pot, bring to a low heat, and let the gas come up for another ten minutes. This time depends on the size of the bun. This time, the bun is relatively small. Ten minutes is enough.

Step 6: when the time is up, do not remove the cover and simmer for another five minutes to prevent the bun from collapsing.

Materials required:

Auricularia auricula: right amount

Egg: 1

Ginger powder: appropriate amount

Shredded scallion: right amount

Sesame oil: appropriate amount

Salt: right amount

Note: every time steamed buns come out of the pot, a layer of skin will be left on the cloth. Later, I asked my mother how to turn the whole steamed buns upside down on the chopping board and pat some water on the cloth to easily remove the cloth.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hai Mu Er Bao Zi