Steamed buns with plain stuffing.(su xian bao zi )

Steamed buns with plain stuffing.

Introduction:

"The nutritional value of mushrooms, carrots and Auricularia auricula is needless to say. The skin of steamed stuffed bun is made of flour, and the taste is very good. The food is full, nutritious and delicious."

Production steps:

Step 1: wash mushrooms, carrots and Auricularia auricula and cut into powder.

Step 2: fry the eggs and chop them. Soak the fungus and cut into sections.

Step 3: dice the dried beans.

Step 4: wash and chop the onion and ginger separately.

Step 5: add salt, chicken essence, soy sauce, soy sauce, sesame oil and peanut oil to cut all the ingredients.

Step 6: take part of the dough and knead it into long strips.

Step 7: cut into evenly sized dough and press flat.

Step 8: roll into skin and put in stuffing.

Step 9: wrap the bun for 5 minutes.

Step 10: apply a layer of oil on the steaming tray, put in the steamed stuffed bun, steam in the pot in cold water for 10 minutes.

Materials required:

Dough: right amount

Lentinus edodes: right amount

Carrot: right amount

Auricularia auricula: right amount

Fans: right amount

Eggs: right amount

Dried bean curd: moderate

Scallion: right amount

Ginger: right amount

Old style: moderate

Soy sauce: moderate

Sesame oil: appropriate amount

Peanut oil: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: after steaming, let it stand for 2 minutes, and then slowly lift the lid to take out the steamed stuffed bun. This can make the temperature in the steamer close to the outside, so that the cold air will not enter and cause the skin wrinkle.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Su Xian Bao Zi