Black fungus vermicelli bag(hei mu er fen si bao )

Black fungus vermicelli bag

Introduction:

"I like steamed buns very much, especially noodles, beef noodles, bacon noodles, agaric noodles... All in all, I like it very much. The steamed buns sold outside are not easy to use, and there are few fillings, so it's not enjoyable to eat. The company always sends flour in these festivals. My husband and I are the only two people in the family. We can't finish it at all. The givers send some flour to my mother-in-law. It was a waste because it was broken before. So after we got married, we often make some flour to send the flour. Four bags of flour were sent out on May Day. My God... How can I finish eating ~ ~ ~ how many bags do I have to pack? I'm tired to death... "

Production steps:

Step 1: take 2-3 seasoning spoons of yeast, add 500g warm water and flour, stir the flour with chopsticks while adding water to form flocculent, and then knead into dough. Cover and ferment in a warm place for 40-60 minutes. It can be used when there are honeycomb eyes. I like to mix the dough a little bit, so it's not so hard to knead, and the taste of the bun is soft.

Step 2: prepare the filling when making dough. Cut Auricularia auricula, green onion and garlic. The sweet potato noodles are cooked and chopped. Cut the lean meat into minced meat. The leftover minced meat from my stir fry.

Step 3: after the oil is hot, add a few Chinese prickly ash grains and stir fry them to make a fragrance. Personal taste and hobby. I don't think so. Stir fry with minced meat. Add onion and garlic after the minced meat changes color. Add the right amount of soy sauce, rice wine and black pepper.

Step 4: add black fungus and stir fry

Step 5: stir fry with vermicelli, add salt and chicken essence to taste. It's made of stuffing.

Step 6: take the good flour and add appropriate amount of dry flour, knead smooth, knead to moderate hardness.

Step 7: knead the dough into strips, cut it into potions, and roll it into small round cakes.

Step 8: after packing in the stuffing, put cooking oil on the grate, so that it can be easily buckled down and won't stick to the grate. Put it on the steamer to steam, leave a certain gap, steam for another 20 minutes and then get out of the steamer.

Step 9: steamed bun!!! I use an electric rice cooker. Two electric rice cookers work at the same time. It's faster. This picture follows one picture, either a grate or two pots.

Step 10: ha ha, thin skin, big stuffing, delicious!

Materials required:

Flour: 1000g

Shuifa northeast fungus: 200g

Sweet potato noodles: 100g

Minced meat: 150g

Shredded scallion: right amount

Minced garlic: right amount

Oil: right amount

Salt: right amount

Black pepper: moderate

Rice wine: moderate

Old style: moderate

Chicken essence: appropriate amount

Zanthoxylum bungeanum: no need

Note: 1, northeast black fungus had better bubble the night before, so as to completely bubble hair, taste good. 2. Now it's hot. The noodles are made faster. The stuffing is ready. 3. I'm from Northeast China. I like eating black fungus very much. Black fungus has the effect of nourishing face, detoxifying and promoting blood circulation. Every time I use good basswood autumn ear, the yield is small, it is difficult to buy Oh! My brother bought them from the farmers. The flesh is thick, small, rootless, and has a high foaming rate. Just a handful can make a lot of bubbles. Although the meat is thick, it's soft and vigorous. It's not as thin as the meat we usually buy. It's easy to soak and crunch.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Hei Mu Er Fen Si Bao