Pork bun with mushroom sauce(xiang gu jiang rou bao )

Pork bun with mushroom sauce

Introduction:

"When you meet something you like to eat outside, you always like to go home and study how to make it. This sauce meat bag is one of the research objects. Today, when I have time, I searched the practice of searching soy sauce and meat bag on the Internet. After learning from the prescriptions of several masters, today's soy sauce and meat bag was born. In line with my family's taste, but also by the unanimous praise, the aunt next door to eat also came to learn, ha ha, it seems to do more successful

Production steps:

Step 1: wash and dice the mushrooms

Step 2: after the pot is waterproof and hot, pour it into the water and blanch it for about 1 or 2 minutes!

Step 3: after the mushrooms are cooked, drain them out, and then dry the water by hand, and dice the pork

Step 4: add a small amount of oil to the pot, heat it, add star anise, ginger and scallion, and saute until fragrant

Step 5: pour in Diced Pork and stir fry

Step 6: color and pour into 1 tablespoon cooking wine

Step 7: after the cooking wine is dried, add the bean paste and soybean paste

Step 8: then pour in the diced mushrooms and stir fry them together

Step 9: at this time, fat will fry out a lot of fat, you can pour out the oil in the pot

Step 10: pour in proper amount of soy sauce, add 1 teaspoon sugar to taste

Step 11: finally pour in the wet starch to thicken, then turn off the fire

Step 12: make the sauce meat stuffing and let it cool

Step 13: melt yeast and sugar in water, then pour into flour

Step 14: knead into a smooth dough

Step 15: cover with plastic wrap and ferment to 2-3 times the size in a warm place

Step 16: knead the dough evenly, exhaust the air, divide it into small parts and knead it into small balls!

Step 17: roll each piece into a thick middle and thin edge

Step 18: pack in the meat

Step 19: twist out the pattern and do everything like this

Step 20: put cold water in the pot, brush a layer of oil on the steaming tray, then put the green body on it, cover it and wake up for 20 minutes, then turn on the medium heat and steam for 17 minutes!

Materials required:

Flour: 300g

Water: 150g

Yeast: 3G

Sugar: 1 teaspoon

Lentinus edodes: right amount

Pork: moderate

Cooking wine: moderate

Ginger: right amount

Bean paste: right amount

Soy sauce: right amount

Soy sauce: moderate

Starch: appropriate amount

Star anise: 1

Onion powder: appropriate amount

Note: 1. When the flavor of meat stuffing is seasoned at home, you can taste it by yourself, because there are two kinds of sauces added, so there is no need to add salt. Douban sauce is the kind of paste, not the kind with Douban, if it is the kind of Douban, it should be chopped in advance and then added! 2. Because the pork is 3 fat and 7 thin, there will be a lot of fat and oil when frying. You can pour out the oil, so it won't be greasy! 3. Add wet starch to thicken, so that it can be wrapped better! 4. Steam the steamed stuffed buns, turn off the heat and cover them for 3-5 minutes

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Maotai flavor

Chinese PinYin : Xiang Gu Jiang Rou Bao