Steamed buns with mushrooms and pork
Introduction:
"In fact, this is the first time in my life in 24 years that I've made a mess of baozi by taking advantage of the world's cuisine. Although it's not very successful, it still tastes good. I'm here to make a fool of myself."
Production steps:
Step 1: 1. After boiling a spoonful of sugar with warm water, put in dry yeast, and the amount of yeast is regarded as covering the water surface. < br > 2. Knead the dough, and then put it in a warm place for fermentation for 45-55 minutes. < br > (in this step, I use boiling water to turn sugar, and then add yeast to kill the activity of yeast, so that the dough doesn't grow up
Step 2: wash mushrooms and carrots and chop them
Step 3: marinate pork with 2 teaspoons cooking wine and a little salt for 10 minutes, then add mushrooms and carrots
Step 4: after the dough is fermented, take a small amount of dough and rub it into long strips, then cut the small portion about 2cm with a knife; < br > round the small portion and flatten it with hands, and then use the thick skin on the middle and thin skin on the four sides
Step 5: I steam it in an electric rice cooker, boil the water and steam the steamed buns for 8-10 minutes.
Remember to turn off the fire and rest for 5 minutes, otherwise the steamed buns will shrivel and retract
Materials required:
Flour: 1 jin
Pork: 1 jin
Mushroom: half a catty
Carrot: 1
Cooking wine: moderate
Sugar: right amount
Salt: moderate
MSG: right amount
Dry yeast: right amount
Note: this dough is not good enough, keep working hard
Production difficulty: Advanced
Process: steaming
Production time: 10 minutes
Taste: Original
Chinese PinYin : Xiang Gu Zhu Rou Bao Zi
Steamed buns with mushrooms and pork
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